The effect of UV-C in combination with H2O2 treatments on microbial response and quality parameters of fresh cut pear discs

Autores
Schenk, Marcela Liliana; García Loredo, Analía; Raffellini, Silvia Monica; Alzamora, Stella Maris; Guerrero, Sandra N.
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Schenk, Marcela Liliana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
Fil: García Loredo, Analía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Raffellini, Silvia Monica. Universidad Nacional de Luján; Argentina
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
Fil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
Materia
Color
Combined treatment
Cut pear
Hydorgen peroxide
Sensory attributes
Ultraviolet light
Color
Combined treatment
Cut pear
Hydorgen peroxide
Sensory attributes
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/115321
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/115321
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling The effect of UV-C in combination with H2O2 treatments on microbial response and quality parameters of fresh cut pear discsSchenk, Marcela LilianaGarcía Loredo, AnalíaRaffellini, Silvia MonicaAlzamora, Stella MarisGuerrero, Sandra N.ColorCombined treatmentCut pearHydorgen peroxideSensory attributesUltraviolet lightColorCombined treatmentCut pearHydorgen peroxideSensory attributeshttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2The 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.Fil: Schenk, Marcela Liliana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; ArgentinaFil: García Loredo, Analía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Raffellini, Silvia Monica. Universidad Nacional de Luján; ArgentinaFil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; ArgentinaFil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; ArgentinaWiley Blackwell Publishing, Inc2012-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/115321Schenk, Marcela Liliana; García Loredo, Analía; Raffellini, Silvia Monica; Alzamora, Stella Maris; Guerrero, Sandra N.; The effect of UV-C in combination with H2O2 treatments on microbial response and quality parameters of fresh cut pear discs; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 47; 9; 9-2012; 1842-18510950-5423CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2012.03040.xinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2012.03040.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:44:05Zoai:ri.conicet.gov.ar:11336/115321instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:44:05.572CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv The effect of UV-C in combination with H2O2 treatments on microbial response and quality parameters of fresh cut pear discs
title The effect of UV-C in combination with H2O2 treatments on microbial response and quality parameters of fresh cut pear discs
spellingShingle The effect of UV-C in combination with H2O2 treatments on microbial response and quality parameters of fresh cut pear discs
Schenk, Marcela Liliana
Color
Combined treatment
Cut pear
Hydorgen peroxide
Sensory attributes
Ultraviolet light
Color
Combined treatment
Cut pear
Hydorgen peroxide
Sensory attributes
title_short The effect of UV-C in combination with H2O2 treatments on microbial response and quality parameters of fresh cut pear discs
title_full The effect of UV-C in combination with H2O2 treatments on microbial response and quality parameters of fresh cut pear discs
title_fullStr The effect of UV-C in combination with H2O2 treatments on microbial response and quality parameters of fresh cut pear discs
title_full_unstemmed The effect of UV-C in combination with H2O2 treatments on microbial response and quality parameters of fresh cut pear discs
title_sort The effect of UV-C in combination with H2O2 treatments on microbial response and quality parameters of fresh cut pear discs
dc.creator.none.fl_str_mv Schenk, Marcela Liliana
García Loredo, Analía
Raffellini, Silvia Monica
Alzamora, Stella Maris
Guerrero, Sandra N.
author Schenk, Marcela Liliana
author_facet Schenk, Marcela Liliana
García Loredo, Analía
Raffellini, Silvia Monica
Alzamora, Stella Maris
Guerrero, Sandra N.
author_role author
author2 García Loredo, Analía
Raffellini, Silvia Monica
Alzamora, Stella Maris
Guerrero, Sandra N.
author2_role author
author
author
author
dc.subject.none.fl_str_mv Color
Combined treatment
Cut pear
Hydorgen peroxide
Sensory attributes
Ultraviolet light
Color
Combined treatment
Cut pear
Hydorgen peroxide
Sensory attributes
topic Color
Combined treatment
Cut pear
Hydorgen peroxide
Sensory attributes
Ultraviolet light
Color
Combined treatment
Cut pear
Hydorgen peroxide
Sensory attributes
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Schenk, Marcela Liliana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
Fil: García Loredo, Analía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Raffellini, Silvia Monica. Universidad Nacional de Luján; Argentina
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
Fil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
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.
publishDate 2012
dc.date.none.fl_str_mv 2012-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/115321
Schenk, Marcela Liliana; García Loredo, Analía; Raffellini, Silvia Monica; Alzamora, Stella Maris; Guerrero, Sandra N.; The effect of UV-C in combination with H2O2 treatments on microbial response and quality parameters of fresh cut pear discs; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 47; 9; 9-2012; 1842-1851
0950-5423
CONICET Digital
CONICET
url http://hdl.handle.net/11336/115321
identifier_str_mv Schenk, Marcela Liliana; García Loredo, Analía; Raffellini, Silvia Monica; Alzamora, Stella Maris; Guerrero, Sandra N.; The effect of UV-C in combination with H2O2 treatments on microbial response and quality parameters of fresh cut pear discs; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 47; 9; 9-2012; 1842-1851
0950-5423
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2012.03040.x
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2012.03040.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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