Natural antimicrobials combined with ultrasound treatments to enhance quality parameters and safety of unpasteurized strawberry juice

Autores
Tomadoni, Bárbara María; Cassani, Lucía Victoria; Moreira, María Del Rosario; Ponce, Alejandra Graciela; Agüero, María Victoria
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The search for novel non-thermal preservation technologies is continuously growing, as traditional thermal processing may have undesirable effects on sensory and nutritional properties of fruit juices. Therefore, the aims of this study were to find the ultrasound, pomegranate extract and geraniol levels that simultaneously optimize different quality parameters of strawberry juice after 14 days of refrigerated storage (5°C) and evaluate the performance of the optimal combination of these treatmentsto control a contamination with Escherichia coli O157:H7. Response surface methodology was applied for optimization study where geraniol was applied at 0, 0.15 and 0.30 μL/mL; pomegranate extract, at 0, 180 and 360 μg/mL; and ultrasound treatments were performed at 40 kHz during 0, 15, and 30 min. The optimum combination resulted in 0.15 μL/mL of geraniol, 360 μg/mL of pomegranate extract and 30 min of ultrasound. This treatment was able to significantly reduce microbial counts, with a low impact on sensory attributes, while improving the antioxidant capacity of the product compared tountreated juice samples. Also, it allows reducing the contamination with E. coli to undetectable values. Thus, the optimized treatment resulted adequate for extending the shelf-life as well as increasing the safety of strawberry juice.
Fil: Tomadoni, Bárbara María. 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: Cassani, Lucía Victoria. 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: Moreira, María 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
Fil: Agüero, María Victoria. Laboratorio de Microbiología Industrial: Tecnología de; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Unpasteurized juice
Simultaneous optimization
Geraniol
Pomegranate extract
Ultrasound
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/121290
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/121290
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Natural antimicrobials combined with ultrasound treatments to enhance quality parameters and safety of unpasteurized strawberry juiceTomadoni, Bárbara MaríaCassani, Lucía VictoriaMoreira, María Del RosarioPonce, Alejandra GracielaAgüero, María VictoriaUnpasteurized juiceSimultaneous optimizationGeraniolPomegranate extractUltrasoundhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The search for novel non-thermal preservation technologies is continuously growing, as traditional thermal processing may have undesirable effects on sensory and nutritional properties of fruit juices. Therefore, the aims of this study were to find the ultrasound, pomegranate extract and geraniol levels that simultaneously optimize different quality parameters of strawberry juice after 14 days of refrigerated storage (5°C) and evaluate the performance of the optimal combination of these treatmentsto control a contamination with Escherichia coli O157:H7. Response surface methodology was applied for optimization study where geraniol was applied at 0, 0.15 and 0.30 μL/mL; pomegranate extract, at 0, 180 and 360 μg/mL; and ultrasound treatments were performed at 40 kHz during 0, 15, and 30 min. The optimum combination resulted in 0.15 μL/mL of geraniol, 360 μg/mL of pomegranate extract and 30 min of ultrasound. This treatment was able to significantly reduce microbial counts, with a low impact on sensory attributes, while improving the antioxidant capacity of the product compared tountreated juice samples. Also, it allows reducing the contamination with E. coli to undetectable values. Thus, the optimized treatment resulted adequate for extending the shelf-life as well as increasing the safety of strawberry juice.Fil: Tomadoni, Bárbara María. 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: Cassani, Lucía Victoria. 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: Moreira, María 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; ArgentinaFil: Agüero, María Victoria. Laboratorio de Microbiología Industrial: Tecnología de; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaBellwether Publ Ltd2019-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/121290Tomadoni, Bárbara María; Cassani, Lucía Victoria; Moreira, María Del Rosario; Ponce, Alejandra Graciela; Agüero, María Victoria; Natural antimicrobials combined with ultrasound treatments to enhance quality parameters and safety of unpasteurized strawberry juice; Bellwether Publ Ltd; International Journal of Fruit Science; 20; S2; 12-2019; S178-S1971553-8621CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/15538362.2019.1709115info:eu-repo/semantics/altIdentifier/doi/10.1080/15538362.2019.1709115info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:03:14Zoai:ri.conicet.gov.ar:11336/121290instacron: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 10:03:15.068CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Natural antimicrobials combined with ultrasound treatments to enhance quality parameters and safety of unpasteurized strawberry juice
title Natural antimicrobials combined with ultrasound treatments to enhance quality parameters and safety of unpasteurized strawberry juice
spellingShingle Natural antimicrobials combined with ultrasound treatments to enhance quality parameters and safety of unpasteurized strawberry juice
Tomadoni, Bárbara María
Unpasteurized juice
Simultaneous optimization
Geraniol
Pomegranate extract
Ultrasound
title_short Natural antimicrobials combined with ultrasound treatments to enhance quality parameters and safety of unpasteurized strawberry juice
title_full Natural antimicrobials combined with ultrasound treatments to enhance quality parameters and safety of unpasteurized strawberry juice
title_fullStr Natural antimicrobials combined with ultrasound treatments to enhance quality parameters and safety of unpasteurized strawberry juice
title_full_unstemmed Natural antimicrobials combined with ultrasound treatments to enhance quality parameters and safety of unpasteurized strawberry juice
title_sort Natural antimicrobials combined with ultrasound treatments to enhance quality parameters and safety of unpasteurized strawberry juice
dc.creator.none.fl_str_mv Tomadoni, Bárbara María
Cassani, Lucía Victoria
Moreira, María Del Rosario
Ponce, Alejandra Graciela
Agüero, María Victoria
author Tomadoni, Bárbara María
author_facet Tomadoni, Bárbara María
Cassani, Lucía Victoria
Moreira, María Del Rosario
Ponce, Alejandra Graciela
Agüero, María Victoria
author_role author
author2 Cassani, Lucía Victoria
Moreira, María Del Rosario
Ponce, Alejandra Graciela
Agüero, María Victoria
author2_role author
author
author
author
dc.subject.none.fl_str_mv Unpasteurized juice
Simultaneous optimization
Geraniol
Pomegranate extract
Ultrasound
topic Unpasteurized juice
Simultaneous optimization
Geraniol
Pomegranate extract
Ultrasound
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The search for novel non-thermal preservation technologies is continuously growing, as traditional thermal processing may have undesirable effects on sensory and nutritional properties of fruit juices. Therefore, the aims of this study were to find the ultrasound, pomegranate extract and geraniol levels that simultaneously optimize different quality parameters of strawberry juice after 14 days of refrigerated storage (5°C) and evaluate the performance of the optimal combination of these treatmentsto control a contamination with Escherichia coli O157:H7. Response surface methodology was applied for optimization study where geraniol was applied at 0, 0.15 and 0.30 μL/mL; pomegranate extract, at 0, 180 and 360 μg/mL; and ultrasound treatments were performed at 40 kHz during 0, 15, and 30 min. The optimum combination resulted in 0.15 μL/mL of geraniol, 360 μg/mL of pomegranate extract and 30 min of ultrasound. This treatment was able to significantly reduce microbial counts, with a low impact on sensory attributes, while improving the antioxidant capacity of the product compared tountreated juice samples. Also, it allows reducing the contamination with E. coli to undetectable values. Thus, the optimized treatment resulted adequate for extending the shelf-life as well as increasing the safety of strawberry juice.
Fil: Tomadoni, Bárbara María. 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: Cassani, Lucía Victoria. 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: Moreira, María 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
Fil: Agüero, María Victoria. Laboratorio de Microbiología Industrial: Tecnología de; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The search for novel non-thermal preservation technologies is continuously growing, as traditional thermal processing may have undesirable effects on sensory and nutritional properties of fruit juices. Therefore, the aims of this study were to find the ultrasound, pomegranate extract and geraniol levels that simultaneously optimize different quality parameters of strawberry juice after 14 days of refrigerated storage (5°C) and evaluate the performance of the optimal combination of these treatmentsto control a contamination with Escherichia coli O157:H7. Response surface methodology was applied for optimization study where geraniol was applied at 0, 0.15 and 0.30 μL/mL; pomegranate extract, at 0, 180 and 360 μg/mL; and ultrasound treatments were performed at 40 kHz during 0, 15, and 30 min. The optimum combination resulted in 0.15 μL/mL of geraniol, 360 μg/mL of pomegranate extract and 30 min of ultrasound. This treatment was able to significantly reduce microbial counts, with a low impact on sensory attributes, while improving the antioxidant capacity of the product compared tountreated juice samples. Also, it allows reducing the contamination with E. coli to undetectable values. Thus, the optimized treatment resulted adequate for extending the shelf-life as well as increasing the safety of strawberry juice.
publishDate 2019
dc.date.none.fl_str_mv 2019-12
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/11336/121290
Tomadoni, Bárbara María; Cassani, Lucía Victoria; Moreira, María Del Rosario; Ponce, Alejandra Graciela; Agüero, María Victoria; Natural antimicrobials combined with ultrasound treatments to enhance quality parameters and safety of unpasteurized strawberry juice; Bellwether Publ Ltd; International Journal of Fruit Science; 20; S2; 12-2019; S178-S197
1553-8621
CONICET Digital
CONICET
url http://hdl.handle.net/11336/121290
identifier_str_mv Tomadoni, Bárbara María; Cassani, Lucía Victoria; Moreira, María Del Rosario; Ponce, Alejandra Graciela; Agüero, María Victoria; Natural antimicrobials combined with ultrasound treatments to enhance quality parameters and safety of unpasteurized strawberry juice; Bellwether Publ Ltd; International Journal of Fruit Science; 20; S2; 12-2019; S178-S197
1553-8621
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://www.tandfonline.com/doi/full/10.1080/15538362.2019.1709115
info:eu-repo/semantics/altIdentifier/doi/10.1080/15538362.2019.1709115
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Bellwether Publ Ltd
publisher.none.fl_str_mv Bellwether Publ Ltd
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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