Efficacy of vanillin and geraniol in reducing Escherichia coli O157:H7 on strawberry juice

Autores
Tomadoni, Bárbara María; Cassani, Lucía Victoria; Moreira, Maria del Rosario; Ponce, Alejandra Graciela
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In the present study, vanillin (Van) and geraniol (Ger) were studied as potential food biopreservatives. Minimal Inhibitory Concentration (MIC) was obtained in vitro using four different pathogens as indicators. Studies in vivo in strawberry juice inoculated with Escherichia coli O157:H7 were conducted to evaluate the pathogen survival. Biopreservatives were applied at 1 and 2 MIC concentration. Samples were stored at 5 °C during 14 days, in order to study the effects of the treatments against the inoculated pathogen. At day 0, untreated sample showed counts of 5.4 log CFU/mL. Samples treated with Van2MIC, Ger1MIC, Ger2MIC showed a significant control on E. coli population at day 0 (immediately before application of the compounds), with counts of 3.0-3.2 log. Furthermore, from day 3 until the end of storage, those samples showed E. coli counts below the detection limit. More studies should be made in order to investigate the impact of vanillin and geraniol application on sensory and nutritional characteristics of strawberry juice, and the effects on its native microflora and spoilage microorganisms.
Fil: Tomadoni, Bárbara María. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Cassani, Lucía Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ponce, Alejandra Graciela. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Escherichia Coli O157:H7
Pathogen Inoculation
Unpasteurized Fruit Juice
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/50773
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/50773
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Efficacy of vanillin and geraniol in reducing Escherichia coli O157:H7 on strawberry juiceTomadoni, Bárbara MaríaCassani, Lucía VictoriaMoreira, Maria del RosarioPonce, Alejandra GracielaEscherichia Coli O157:H7Pathogen InoculationUnpasteurized Fruit Juicehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In the present study, vanillin (Van) and geraniol (Ger) were studied as potential food biopreservatives. Minimal Inhibitory Concentration (MIC) was obtained in vitro using four different pathogens as indicators. Studies in vivo in strawberry juice inoculated with Escherichia coli O157:H7 were conducted to evaluate the pathogen survival. Biopreservatives were applied at 1 and 2 MIC concentration. Samples were stored at 5 °C during 14 days, in order to study the effects of the treatments against the inoculated pathogen. At day 0, untreated sample showed counts of 5.4 log CFU/mL. Samples treated with Van2MIC, Ger1MIC, Ger2MIC showed a significant control on E. coli population at day 0 (immediately before application of the compounds), with counts of 3.0-3.2 log. Furthermore, from day 3 until the end of storage, those samples showed E. coli counts below the detection limit. More studies should be made in order to investigate the impact of vanillin and geraniol application on sensory and nutritional characteristics of strawberry juice, and the effects on its native microflora and spoilage microorganisms.Fil: Tomadoni, Bárbara María. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Cassani, Lucía Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ponce, Alejandra Graciela. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier Science2015-06info: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/11336/50773Tomadoni, Bárbara María; Cassani, Lucía Victoria; Moreira, Maria del Rosario; Ponce, Alejandra Graciela; Efficacy of vanillin and geraniol in reducing Escherichia coli O157:H7 on strawberry juice; Elsevier Science; LWT - Food Science and Technology; 64; 2; 6-2015; 554-5570023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.06.039info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815004661info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:49:31Zoai:ri.conicet.gov.ar:11336/50773instacron: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:34982025-09-03 09:49:32.189CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Efficacy of vanillin and geraniol in reducing Escherichia coli O157:H7 on strawberry juice
title Efficacy of vanillin and geraniol in reducing Escherichia coli O157:H7 on strawberry juice
spellingShingle Efficacy of vanillin and geraniol in reducing Escherichia coli O157:H7 on strawberry juice
Tomadoni, Bárbara María
Escherichia Coli O157:H7
Pathogen Inoculation
Unpasteurized Fruit Juice
title_short Efficacy of vanillin and geraniol in reducing Escherichia coli O157:H7 on strawberry juice
title_full Efficacy of vanillin and geraniol in reducing Escherichia coli O157:H7 on strawberry juice
title_fullStr Efficacy of vanillin and geraniol in reducing Escherichia coli O157:H7 on strawberry juice
title_full_unstemmed Efficacy of vanillin and geraniol in reducing Escherichia coli O157:H7 on strawberry juice
title_sort Efficacy of vanillin and geraniol in reducing Escherichia coli O157:H7 on strawberry juice
dc.creator.none.fl_str_mv Tomadoni, Bárbara María
Cassani, Lucía Victoria
Moreira, Maria del Rosario
Ponce, Alejandra Graciela
author Tomadoni, Bárbara María
author_facet Tomadoni, Bárbara María
Cassani, Lucía Victoria
Moreira, Maria del Rosario
Ponce, Alejandra Graciela
author_role author
author2 Cassani, Lucía Victoria
Moreira, Maria del Rosario
Ponce, Alejandra Graciela
author2_role author
author
author
dc.subject.none.fl_str_mv Escherichia Coli O157:H7
Pathogen Inoculation
Unpasteurized Fruit Juice
topic Escherichia Coli O157:H7
Pathogen Inoculation
Unpasteurized Fruit Juice
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In the present study, vanillin (Van) and geraniol (Ger) were studied as potential food biopreservatives. Minimal Inhibitory Concentration (MIC) was obtained in vitro using four different pathogens as indicators. Studies in vivo in strawberry juice inoculated with Escherichia coli O157:H7 were conducted to evaluate the pathogen survival. Biopreservatives were applied at 1 and 2 MIC concentration. Samples were stored at 5 °C during 14 days, in order to study the effects of the treatments against the inoculated pathogen. At day 0, untreated sample showed counts of 5.4 log CFU/mL. Samples treated with Van2MIC, Ger1MIC, Ger2MIC showed a significant control on E. coli population at day 0 (immediately before application of the compounds), with counts of 3.0-3.2 log. Furthermore, from day 3 until the end of storage, those samples showed E. coli counts below the detection limit. More studies should be made in order to investigate the impact of vanillin and geraniol application on sensory and nutritional characteristics of strawberry juice, and the effects on its native microflora and spoilage microorganisms.
Fil: Tomadoni, Bárbara María. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Cassani, Lucía Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ponce, Alejandra Graciela. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description In the present study, vanillin (Van) and geraniol (Ger) were studied as potential food biopreservatives. Minimal Inhibitory Concentration (MIC) was obtained in vitro using four different pathogens as indicators. Studies in vivo in strawberry juice inoculated with Escherichia coli O157:H7 were conducted to evaluate the pathogen survival. Biopreservatives were applied at 1 and 2 MIC concentration. Samples were stored at 5 °C during 14 days, in order to study the effects of the treatments against the inoculated pathogen. At day 0, untreated sample showed counts of 5.4 log CFU/mL. Samples treated with Van2MIC, Ger1MIC, Ger2MIC showed a significant control on E. coli population at day 0 (immediately before application of the compounds), with counts of 3.0-3.2 log. Furthermore, from day 3 until the end of storage, those samples showed E. coli counts below the detection limit. More studies should be made in order to investigate the impact of vanillin and geraniol application on sensory and nutritional characteristics of strawberry juice, and the effects on its native microflora and spoilage microorganisms.
publishDate 2015
dc.date.none.fl_str_mv 2015-06
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/11336/50773
Tomadoni, Bárbara María; Cassani, Lucía Victoria; Moreira, Maria del Rosario; Ponce, Alejandra Graciela; Efficacy of vanillin and geraniol in reducing Escherichia coli O157:H7 on strawberry juice; Elsevier Science; LWT - Food Science and Technology; 64; 2; 6-2015; 554-557
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/50773
identifier_str_mv Tomadoni, Bárbara María; Cassani, Lucía Victoria; Moreira, Maria del Rosario; Ponce, Alejandra Graciela; Efficacy of vanillin and geraniol in reducing Escherichia coli O157:H7 on strawberry juice; Elsevier Science; LWT - Food Science and Technology; 64; 2; 6-2015; 554-557
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.06.039
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815004661
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/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 Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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 13.13397

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