Gellan-based coatings incorporated with natural antimicrobials in fresh-cut strawberries: Microbiological and sensory evaluation through refrigerated storage

Autores
Tomadoni, Bárbara María; Moreira, Maria del Rosario; Pereda, Mariana; Ponce, Alejandra Graciela
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Gellan (Gel) coatings (0.5% w/v) were tested on quality parameters of fresh-cut strawberries through storage. Geraniol (G) and Pomegranate extract (PE) were incorporated at different concentrations according to their solubility and stability on the film forming solutions: 1.2 and 2.4 μL/mL of G (Gel + G1 and Gel + G2, respectively), and 360 and 720 μg/mL of PE (Gel + PE1 and Gel + PE2, respectively). Fresh-cut strawberries were immersed in the different solutions and were stored (7 days, 5 °C) in order to assess the evolution of mesophilic bacteria (MES), yeast and molds (YM) and psychrophilic bacteria (PSY). Furthermore, at days 0 and 7, a sensory evaluation was performed. Gel coatings (without bioactive compounds) had no significant effect on native microflora compared to control. Gel + G coatings at both concentrations tested significantly reduced microbial counts, compared to untreated sample, improving the microbiological stability with respect to control. On the other hand, the incorporation of PE was not able to control the microbial growth of the product. With regards to sensory quality, the texture of the fresh-cut strawberries was significantly affected by storage time, and the tested treatments were not able to improve this attribute. In fact, samples with coatings incorporated with geraniol showed a bigger firmness loss than control.
Fil: Tomadoni, Bárbara María. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Pereda, Mariana. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Ponce, Alejandra Graciela. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Materia
Edible Coatings
Geraniol
Minimally Processed Fruits
Pomegranate Extract
Refrigerated Storage
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:11336/85298
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/85298
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Gellan-based coatings incorporated with natural antimicrobials in fresh-cut strawberries: Microbiological and sensory evaluation through refrigerated storageTomadoni, Bárbara MaríaMoreira, Maria del RosarioPereda, MarianaPonce, Alejandra GracielaEdible CoatingsGeraniolMinimally Processed FruitsPomegranate ExtractRefrigerated Storagehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Gellan (Gel) coatings (0.5% w/v) were tested on quality parameters of fresh-cut strawberries through storage. Geraniol (G) and Pomegranate extract (PE) were incorporated at different concentrations according to their solubility and stability on the film forming solutions: 1.2 and 2.4 μL/mL of G (Gel + G1 and Gel + G2, respectively), and 360 and 720 μg/mL of PE (Gel + PE1 and Gel + PE2, respectively). Fresh-cut strawberries were immersed in the different solutions and were stored (7 days, 5 °C) in order to assess the evolution of mesophilic bacteria (MES), yeast and molds (YM) and psychrophilic bacteria (PSY). Furthermore, at days 0 and 7, a sensory evaluation was performed. Gel coatings (without bioactive compounds) had no significant effect on native microflora compared to control. Gel + G coatings at both concentrations tested significantly reduced microbial counts, compared to untreated sample, improving the microbiological stability with respect to control. On the other hand, the incorporation of PE was not able to control the microbial growth of the product. With regards to sensory quality, the texture of the fresh-cut strawberries was significantly affected by storage time, and the tested treatments were not able to improve this attribute. In fact, samples with coatings incorporated with geraniol showed a bigger firmness loss than control.Fil: Tomadoni, Bárbara María. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Pereda, Mariana. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Ponce, Alejandra Graciela. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaElsevier Science2018-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/85298Tomadoni, Bárbara María; Moreira, Maria del Rosario; Pereda, Mariana; Ponce, Alejandra Graciela; Gellan-based coatings incorporated with natural antimicrobials in fresh-cut strawberries: Microbiological and sensory evaluation through refrigerated storage; Elsevier Science; LWT - Food Science and Technology; 97; 11-2018; 384-3890023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.07.029info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:03:55Zoai:ri.conicet.gov.ar:11336/85298instacron: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 10:03:56.266CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Gellan-based coatings incorporated with natural antimicrobials in fresh-cut strawberries: Microbiological and sensory evaluation through refrigerated storage
title Gellan-based coatings incorporated with natural antimicrobials in fresh-cut strawberries: Microbiological and sensory evaluation through refrigerated storage
spellingShingle Gellan-based coatings incorporated with natural antimicrobials in fresh-cut strawberries: Microbiological and sensory evaluation through refrigerated storage
Tomadoni, Bárbara María
Edible Coatings
Geraniol
Minimally Processed Fruits
Pomegranate Extract
Refrigerated Storage
title_short Gellan-based coatings incorporated with natural antimicrobials in fresh-cut strawberries: Microbiological and sensory evaluation through refrigerated storage
title_full Gellan-based coatings incorporated with natural antimicrobials in fresh-cut strawberries: Microbiological and sensory evaluation through refrigerated storage
title_fullStr Gellan-based coatings incorporated with natural antimicrobials in fresh-cut strawberries: Microbiological and sensory evaluation through refrigerated storage
title_full_unstemmed Gellan-based coatings incorporated with natural antimicrobials in fresh-cut strawberries: Microbiological and sensory evaluation through refrigerated storage
title_sort Gellan-based coatings incorporated with natural antimicrobials in fresh-cut strawberries: Microbiological and sensory evaluation through refrigerated storage
dc.creator.none.fl_str_mv Tomadoni, Bárbara María
Moreira, Maria del Rosario
Pereda, Mariana
Ponce, Alejandra Graciela
author Tomadoni, Bárbara María
author_facet Tomadoni, Bárbara María
Moreira, Maria del Rosario
Pereda, Mariana
Ponce, Alejandra Graciela
author_role author
author2 Moreira, Maria del Rosario
Pereda, Mariana
Ponce, Alejandra Graciela
author2_role author
author
author
dc.subject.none.fl_str_mv Edible Coatings
Geraniol
Minimally Processed Fruits
Pomegranate Extract
Refrigerated Storage
topic Edible Coatings
Geraniol
Minimally Processed Fruits
Pomegranate Extract
Refrigerated Storage
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Gellan (Gel) coatings (0.5% w/v) were tested on quality parameters of fresh-cut strawberries through storage. Geraniol (G) and Pomegranate extract (PE) were incorporated at different concentrations according to their solubility and stability on the film forming solutions: 1.2 and 2.4 μL/mL of G (Gel + G1 and Gel + G2, respectively), and 360 and 720 μg/mL of PE (Gel + PE1 and Gel + PE2, respectively). Fresh-cut strawberries were immersed in the different solutions and were stored (7 days, 5 °C) in order to assess the evolution of mesophilic bacteria (MES), yeast and molds (YM) and psychrophilic bacteria (PSY). Furthermore, at days 0 and 7, a sensory evaluation was performed. Gel coatings (without bioactive compounds) had no significant effect on native microflora compared to control. Gel + G coatings at both concentrations tested significantly reduced microbial counts, compared to untreated sample, improving the microbiological stability with respect to control. On the other hand, the incorporation of PE was not able to control the microbial growth of the product. With regards to sensory quality, the texture of the fresh-cut strawberries was significantly affected by storage time, and the tested treatments were not able to improve this attribute. In fact, samples with coatings incorporated with geraniol showed a bigger firmness loss than control.
Fil: Tomadoni, Bárbara María. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Pereda, Mariana. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Ponce, Alejandra Graciela. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
description Gellan (Gel) coatings (0.5% w/v) were tested on quality parameters of fresh-cut strawberries through storage. Geraniol (G) and Pomegranate extract (PE) were incorporated at different concentrations according to their solubility and stability on the film forming solutions: 1.2 and 2.4 μL/mL of G (Gel + G1 and Gel + G2, respectively), and 360 and 720 μg/mL of PE (Gel + PE1 and Gel + PE2, respectively). Fresh-cut strawberries were immersed in the different solutions and were stored (7 days, 5 °C) in order to assess the evolution of mesophilic bacteria (MES), yeast and molds (YM) and psychrophilic bacteria (PSY). Furthermore, at days 0 and 7, a sensory evaluation was performed. Gel coatings (without bioactive compounds) had no significant effect on native microflora compared to control. Gel + G coatings at both concentrations tested significantly reduced microbial counts, compared to untreated sample, improving the microbiological stability with respect to control. On the other hand, the incorporation of PE was not able to control the microbial growth of the product. With regards to sensory quality, the texture of the fresh-cut strawberries was significantly affected by storage time, and the tested treatments were not able to improve this attribute. In fact, samples with coatings incorporated with geraniol showed a bigger firmness loss than control.
publishDate 2018
dc.date.none.fl_str_mv 2018-11
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/11336/85298
Tomadoni, Bárbara María; Moreira, Maria del Rosario; Pereda, Mariana; Ponce, Alejandra Graciela; Gellan-based coatings incorporated with natural antimicrobials in fresh-cut strawberries: Microbiological and sensory evaluation through refrigerated storage; Elsevier Science; LWT - Food Science and Technology; 97; 11-2018; 384-389
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/85298
identifier_str_mv Tomadoni, Bárbara María; Moreira, Maria del Rosario; Pereda, Mariana; Ponce, Alejandra Graciela; Gellan-based coatings incorporated with natural antimicrobials in fresh-cut strawberries: Microbiological and sensory evaluation through refrigerated storage; Elsevier Science; LWT - Food Science and Technology; 97; 11-2018; 384-389
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.2018.07.029
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
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
_version_ 1842269827628007424
score 13.13397

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