The effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs

The response of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Zygosaccharomyces bailii NRRL 7256 in fresh-cut pear to simultaneous and serial combined treatments involving H 2O 2 immersion (3% w/v; pH 3.0; 25°C; 2.0 or 5.0min) and UV-C exposure (7.5min; 3.7kJm -2) was investigated. Fo...

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Autores principales: Schenk, Marcela Liliana, García Loredo, Analía Belén, Raffellini, Silvia Mónica, Alzamora, Stella Maris, Guerrero, Sandra
Publicado: 2012
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Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v47_n9_p1842_Schenk
http://hdl.handle.net/20.500.12110/paper_09505423_v47_n9_p1842_Schenk
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spelling paper:paper_09505423_v47_n9_p1842_Schenk2023-06-08T15:54:44Z The effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs Schenk, Marcela Liliana García Loredo, Analía Belén Raffellini, Silvia Mónica Alzamora, Stella Maris Guerrero, Sandra Colour Combined treatment Cut pear Hydrogen peroxide Sensory attributes Ultraviolet light Colour change Combined treatment Cut pear E. coli Fresh-cut Listeria innocua Microbial response Microbial stability Quality parameters Sensory attributes Texture profile analysis Ultra-violet light Color Escherichia coli Hydrogen peroxide Ultraviolet radiation Fruits Escherichia coli Listeria innocua Pyrus Zygosaccharomyces Zygosaccharomyces bailii The response of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Zygosaccharomyces bailii NRRL 7256 in fresh-cut pear to simultaneous and serial combined treatments involving H 2O 2 immersion (3% w/v; pH 3.0; 25°C; 2.0 or 5.0min) and UV-C exposure (7.5min; 3.7kJm -2) was investigated. For selected treatments, native flora, sensory and colour changes were also evaluated. E. coli and L. innocua were more sensitive than Z. bailii. Serial H 2O 2/UV-C treatments were more effective than the simultaneous arrangement. The single effect of UV-C was enhanced by the combination with 5min H 2O 2, hence avoiding the recovery of the surviving population. The combined treatment kept optimal microbial stability and exhibited more luminosity than the single UV-C treatment. Texture profile analysis conducted using a trained panel showed that H 2O 2/UV-C processed pear discs were perceived with significantly less hardness and fracturability but as juicy as untreated discs. Consumers found them pleasant. © 2012 Institute of Food Science and Technology. Fil:Schenk, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:García Loredo, A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Raffellini, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Guerrero, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2012 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v47_n9_p1842_Schenk http://hdl.handle.net/20.500.12110/paper_09505423_v47_n9_p1842_Schenk
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Colour
Combined treatment
Cut pear
Hydrogen peroxide
Sensory attributes
Ultraviolet light
Colour change
Combined treatment
Cut pear
E. coli
Fresh-cut
Listeria innocua
Microbial response
Microbial stability
Quality parameters
Sensory attributes
Texture profile analysis
Ultra-violet light
Color
Escherichia coli
Hydrogen peroxide
Ultraviolet radiation
Fruits
Escherichia coli
Listeria innocua
Pyrus
Zygosaccharomyces
Zygosaccharomyces bailii
spellingShingle Colour
Combined treatment
Cut pear
Hydrogen peroxide
Sensory attributes
Ultraviolet light
Colour change
Combined treatment
Cut pear
E. coli
Fresh-cut
Listeria innocua
Microbial response
Microbial stability
Quality parameters
Sensory attributes
Texture profile analysis
Ultra-violet light
Color
Escherichia coli
Hydrogen peroxide
Ultraviolet radiation
Fruits
Escherichia coli
Listeria innocua
Pyrus
Zygosaccharomyces
Zygosaccharomyces bailii
Schenk, Marcela Liliana
García Loredo, Analía Belén
Raffellini, Silvia Mónica
Alzamora, Stella Maris
Guerrero, Sandra
The effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs
topic_facet Colour
Combined treatment
Cut pear
Hydrogen peroxide
Sensory attributes
Ultraviolet light
Colour change
Combined treatment
Cut pear
E. coli
Fresh-cut
Listeria innocua
Microbial response
Microbial stability
Quality parameters
Sensory attributes
Texture profile analysis
Ultra-violet light
Color
Escherichia coli
Hydrogen peroxide
Ultraviolet radiation
Fruits
Escherichia coli
Listeria innocua
Pyrus
Zygosaccharomyces
Zygosaccharomyces bailii
description The response of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Zygosaccharomyces bailii NRRL 7256 in fresh-cut pear to simultaneous and serial combined treatments involving H 2O 2 immersion (3% w/v; pH 3.0; 25°C; 2.0 or 5.0min) and UV-C exposure (7.5min; 3.7kJm -2) was investigated. For selected treatments, native flora, sensory and colour changes were also evaluated. E. coli and L. innocua were more sensitive than Z. bailii. Serial H 2O 2/UV-C treatments were more effective than the simultaneous arrangement. The single effect of UV-C was enhanced by the combination with 5min H 2O 2, hence avoiding the recovery of the surviving population. The combined treatment kept optimal microbial stability and exhibited more luminosity than the single UV-C treatment. Texture profile analysis conducted using a trained panel showed that H 2O 2/UV-C processed pear discs were perceived with significantly less hardness and fracturability but as juicy as untreated discs. Consumers found them pleasant. © 2012 Institute of Food Science and Technology.
author Schenk, Marcela Liliana
García Loredo, Analía Belén
Raffellini, Silvia Mónica
Alzamora, Stella Maris
Guerrero, Sandra
author_facet Schenk, Marcela Liliana
García Loredo, Analía Belén
Raffellini, Silvia Mónica
Alzamora, Stella Maris
Guerrero, Sandra
author_sort Schenk, Marcela Liliana
title The effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs
title_short The effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs
title_full The effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs
title_fullStr The effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs
title_full_unstemmed The effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs
title_sort effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs
publishDate 2012
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v47_n9_p1842_Schenk
http://hdl.handle.net/20.500.12110/paper_09505423_v47_n9_p1842_Schenk
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