Combined Effect of Bioactive Compounds and Storage Temperature on Sensory Quality and Safety of Minimally Processed Celery, Leek and Butternut Squash

Autores
Alvarez, María Victoria; Ponce, Alejandra Graciela; Moreira, Maria del Rosario
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this work, the combined effect of bioactive compounds (tea tree essential oil, propolis extract and gallic acid) and storage temperature (15 and 5C) on microbiological and sensory quality of fresh-cut celery, leek and butternut squash was studied. It was confirmed that a good control of refrigeration temperature limits the growth of spoilage and pathogenic microorganisms. Tea tree essential oil and propolis showed significant effectiveness in controlling the microbiota present in vegetables. Also, both endogenous Escherichia coli and inoculated E.coli O157:H7 counts were significantly reduced in vegetables by the combined application of propolis and tea tree essential oil with optimal refrigeration temperature. Propolis improved visual quality extending the sensory shelf life of celery and butternut squash at 5C. Similar improvement effects were shown by tea tree essential oil when applied on leek and squash, at 5C. These findings strongly suggest that propolis and tea tree essential oil have potential to be good preservatives improving microbiological and sensory quality of celery, leek and squash. Practical Applications: The industry of fresh-cut produce confronts new challenges such as the development of technologies that allows the maintenance of fresh produce quality and extends its shelf life to reach more distant markets, ensuring the safety of products to protect the health of consumers. Thus, the development of natural food preservatives in the field of fresh produce responds to consumer demands of healthy and natural products. The findings reported in this work strongly suggest that propolis and tea tree essential oil have potential to be good preservatives improving microbiological and sensory quality of celery, leek and squash.
Fil: Alvarez, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Materia
Fresh-Cut Vegetables
Pathogen Control
Native Microflora Control
Biopreservation
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:11336/50758
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/50758
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Combined Effect of Bioactive Compounds and Storage Temperature on Sensory Quality and Safety of Minimally Processed Celery, Leek and Butternut SquashAlvarez, María VictoriaPonce, Alejandra GracielaMoreira, Maria del RosarioFresh-Cut VegetablesPathogen ControlNative Microflora ControlBiopreservationhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In this work, the combined effect of bioactive compounds (tea tree essential oil, propolis extract and gallic acid) and storage temperature (15 and 5C) on microbiological and sensory quality of fresh-cut celery, leek and butternut squash was studied. It was confirmed that a good control of refrigeration temperature limits the growth of spoilage and pathogenic microorganisms. Tea tree essential oil and propolis showed significant effectiveness in controlling the microbiota present in vegetables. Also, both endogenous Escherichia coli and inoculated E.coli O157:H7 counts were significantly reduced in vegetables by the combined application of propolis and tea tree essential oil with optimal refrigeration temperature. Propolis improved visual quality extending the sensory shelf life of celery and butternut squash at 5C. Similar improvement effects were shown by tea tree essential oil when applied on leek and squash, at 5C. These findings strongly suggest that propolis and tea tree essential oil have potential to be good preservatives improving microbiological and sensory quality of celery, leek and squash. Practical Applications: The industry of fresh-cut produce confronts new challenges such as the development of technologies that allows the maintenance of fresh produce quality and extends its shelf life to reach more distant markets, ensuring the safety of products to protect the health of consumers. Thus, the development of natural food preservatives in the field of fresh produce responds to consumer demands of healthy and natural products. The findings reported in this work strongly suggest that propolis and tea tree essential oil have potential to be good preservatives improving microbiological and sensory quality of celery, leek and squash.Fil: Alvarez, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; ArgentinaFil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; ArgentinaFil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; ArgentinaWiley Blackwell Publishing, Inc2015-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/50758Alvarez, María Victoria; Ponce, Alejandra Graciela; Moreira, Maria del Rosario; Combined Effect of Bioactive Compounds and Storage Temperature on Sensory Quality and Safety of Minimally Processed Celery, Leek and Butternut Squash; Wiley Blackwell Publishing, Inc; Journal of Food Safety; 35; 4; 11-2015; 560-5740149-6085CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/jfs.12206info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jfs.12206info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:36:21Zoai:ri.conicet.gov.ar:11336/50758instacron: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:34982025-10-22 11:36:21.414CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Combined Effect of Bioactive Compounds and Storage Temperature on Sensory Quality and Safety of Minimally Processed Celery, Leek and Butternut Squash
title Combined Effect of Bioactive Compounds and Storage Temperature on Sensory Quality and Safety of Minimally Processed Celery, Leek and Butternut Squash
spellingShingle Combined Effect of Bioactive Compounds and Storage Temperature on Sensory Quality and Safety of Minimally Processed Celery, Leek and Butternut Squash
Alvarez, María Victoria
Fresh-Cut Vegetables
Pathogen Control
Native Microflora Control
Biopreservation
title_short Combined Effect of Bioactive Compounds and Storage Temperature on Sensory Quality and Safety of Minimally Processed Celery, Leek and Butternut Squash
title_full Combined Effect of Bioactive Compounds and Storage Temperature on Sensory Quality and Safety of Minimally Processed Celery, Leek and Butternut Squash
title_fullStr Combined Effect of Bioactive Compounds and Storage Temperature on Sensory Quality and Safety of Minimally Processed Celery, Leek and Butternut Squash
title_full_unstemmed Combined Effect of Bioactive Compounds and Storage Temperature on Sensory Quality and Safety of Minimally Processed Celery, Leek and Butternut Squash
title_sort Combined Effect of Bioactive Compounds and Storage Temperature on Sensory Quality and Safety of Minimally Processed Celery, Leek and Butternut Squash
dc.creator.none.fl_str_mv Alvarez, María Victoria
Ponce, Alejandra Graciela
Moreira, Maria del Rosario
author Alvarez, María Victoria
author_facet Alvarez, María Victoria
Ponce, Alejandra Graciela
Moreira, Maria del Rosario
author_role author
author2 Ponce, Alejandra Graciela
Moreira, Maria del Rosario
author2_role author
author
dc.subject.none.fl_str_mv Fresh-Cut Vegetables
Pathogen Control
Native Microflora Control
Biopreservation
topic Fresh-Cut Vegetables
Pathogen Control
Native Microflora Control
Biopreservation
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 this work, the combined effect of bioactive compounds (tea tree essential oil, propolis extract and gallic acid) and storage temperature (15 and 5C) on microbiological and sensory quality of fresh-cut celery, leek and butternut squash was studied. It was confirmed that a good control of refrigeration temperature limits the growth of spoilage and pathogenic microorganisms. Tea tree essential oil and propolis showed significant effectiveness in controlling the microbiota present in vegetables. Also, both endogenous Escherichia coli and inoculated E.coli O157:H7 counts were significantly reduced in vegetables by the combined application of propolis and tea tree essential oil with optimal refrigeration temperature. Propolis improved visual quality extending the sensory shelf life of celery and butternut squash at 5C. Similar improvement effects were shown by tea tree essential oil when applied on leek and squash, at 5C. These findings strongly suggest that propolis and tea tree essential oil have potential to be good preservatives improving microbiological and sensory quality of celery, leek and squash. Practical Applications: The industry of fresh-cut produce confronts new challenges such as the development of technologies that allows the maintenance of fresh produce quality and extends its shelf life to reach more distant markets, ensuring the safety of products to protect the health of consumers. Thus, the development of natural food preservatives in the field of fresh produce responds to consumer demands of healthy and natural products. The findings reported in this work strongly suggest that propolis and tea tree essential oil have potential to be good preservatives improving microbiological and sensory quality of celery, leek and squash.
Fil: Alvarez, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
description In this work, the combined effect of bioactive compounds (tea tree essential oil, propolis extract and gallic acid) and storage temperature (15 and 5C) on microbiological and sensory quality of fresh-cut celery, leek and butternut squash was studied. It was confirmed that a good control of refrigeration temperature limits the growth of spoilage and pathogenic microorganisms. Tea tree essential oil and propolis showed significant effectiveness in controlling the microbiota present in vegetables. Also, both endogenous Escherichia coli and inoculated E.coli O157:H7 counts were significantly reduced in vegetables by the combined application of propolis and tea tree essential oil with optimal refrigeration temperature. Propolis improved visual quality extending the sensory shelf life of celery and butternut squash at 5C. Similar improvement effects were shown by tea tree essential oil when applied on leek and squash, at 5C. These findings strongly suggest that propolis and tea tree essential oil have potential to be good preservatives improving microbiological and sensory quality of celery, leek and squash. Practical Applications: The industry of fresh-cut produce confronts new challenges such as the development of technologies that allows the maintenance of fresh produce quality and extends its shelf life to reach more distant markets, ensuring the safety of products to protect the health of consumers. Thus, the development of natural food preservatives in the field of fresh produce responds to consumer demands of healthy and natural products. The findings reported in this work strongly suggest that propolis and tea tree essential oil have potential to be good preservatives improving microbiological and sensory quality of celery, leek and squash.
publishDate 2015
dc.date.none.fl_str_mv 2015-11
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/11336/50758
Alvarez, María Victoria; Ponce, Alejandra Graciela; Moreira, Maria del Rosario; Combined Effect of Bioactive Compounds and Storage Temperature on Sensory Quality and Safety of Minimally Processed Celery, Leek and Butternut Squash; Wiley Blackwell Publishing, Inc; Journal of Food Safety; 35; 4; 11-2015; 560-574
0149-6085
CONICET Digital
CONICET
url http://hdl.handle.net/11336/50758
identifier_str_mv Alvarez, María Victoria; Ponce, Alejandra Graciela; Moreira, Maria del Rosario; Combined Effect of Bioactive Compounds and Storage Temperature on Sensory Quality and Safety of Minimally Processed Celery, Leek and Butternut Squash; Wiley Blackwell Publishing, Inc; Journal of Food Safety; 35; 4; 11-2015; 560-574
0149-6085
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/jfs.12206
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jfs.12206
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
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 12.982451

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