Physical Treatments and Propolis Extract to Enhance Quality Attributes of Fresh-Cut Mixed Vegetables
- Autores
- Alvarez, María Victoria; Ponce, Alejandra Graciela; Goyeneche, Rosario; Moreira, Maria del Rosario
- Año de publicación
- 2017
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The impact of individual and combined application of propolis extract (PE) plus ultrasound (ULT) or thermal treatment (TT) on the microbiological, nutritional, physicochemical and sensory quality of fresh-cut mixed vegetables for soup (celery, leek and butternut squash) stored at 5C was studied. The use of PE slightly reduced microbial growth, inhibited the activity of browning related enzymes and improved quality attributes during refrigerated storage. Moreover, PE was effective to reduce ascorbic acid losses in the product maintaining its nutritional quality. TT greatly lowered the initial microbial load (1.7–2.2 log units) and also reduced microbial growth on mixed vegetables extending its microbiological shelf-life to 5 days. Furthermore, TT inactivated browning enzymes improving visual quality; however, ascorbic acid degradation adversely affected nutritional quality. Meanwhile, ULT caused a significant microbial inactivation, reduced browning enzyme activity and also the inhibitory effect on polyphenoloxidase enzyme was enhanced by combining ULT with PE. Practical Applications: The use of natural agents, as propolis extract, along with physical treatments to preserve the quality of fresh-cut mixed vegetables for soup might be an interesting option to address the concerns of the consumer about the use of synthetic chemical antimicrobials potentially harmful for health.
Fil: Alvarez, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; 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. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Goyeneche, Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; 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. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina - Materia
-
non thermal technologies
fresh-cut products
biopreservatives
pathogens - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/78985
Ver los metadatos del registro completo
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Physical Treatments and Propolis Extract to Enhance Quality Attributes of Fresh-Cut Mixed VegetablesAlvarez, María VictoriaPonce, Alejandra GracielaGoyeneche, RosarioMoreira, Maria del Rosarionon thermal technologiesfresh-cut productsbiopreservativespathogenshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The impact of individual and combined application of propolis extract (PE) plus ultrasound (ULT) or thermal treatment (TT) on the microbiological, nutritional, physicochemical and sensory quality of fresh-cut mixed vegetables for soup (celery, leek and butternut squash) stored at 5C was studied. The use of PE slightly reduced microbial growth, inhibited the activity of browning related enzymes and improved quality attributes during refrigerated storage. Moreover, PE was effective to reduce ascorbic acid losses in the product maintaining its nutritional quality. TT greatly lowered the initial microbial load (1.7–2.2 log units) and also reduced microbial growth on mixed vegetables extending its microbiological shelf-life to 5 days. Furthermore, TT inactivated browning enzymes improving visual quality; however, ascorbic acid degradation adversely affected nutritional quality. Meanwhile, ULT caused a significant microbial inactivation, reduced browning enzyme activity and also the inhibitory effect on polyphenoloxidase enzyme was enhanced by combining ULT with PE. Practical Applications: The use of natural agents, as propolis extract, along with physical treatments to preserve the quality of fresh-cut mixed vegetables for soup might be an interesting option to address the concerns of the consumer about the use of synthetic chemical antimicrobials potentially harmful for health.Fil: Alvarez, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; 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. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; ArgentinaFil: Goyeneche, Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; 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. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; ArgentinaWiley Blackwell Publishing, Inc2017-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/78985Alvarez, María Victoria; Ponce, Alejandra Graciela; Goyeneche, Rosario; Moreira, Maria del Rosario; Physical Treatments and Propolis Extract to Enhance Quality Attributes of Fresh-Cut Mixed Vegetables; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 41; 5; 10-2017; 13127-131300145-8892CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/jfpp.13127info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.13127info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:37:44Zoai:ri.conicet.gov.ar:11336/78985instacron: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 10:37:45.051CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Physical Treatments and Propolis Extract to Enhance Quality Attributes of Fresh-Cut Mixed Vegetables |
title |
Physical Treatments and Propolis Extract to Enhance Quality Attributes of Fresh-Cut Mixed Vegetables |
spellingShingle |
Physical Treatments and Propolis Extract to Enhance Quality Attributes of Fresh-Cut Mixed Vegetables Alvarez, María Victoria non thermal technologies fresh-cut products biopreservatives pathogens |
title_short |
Physical Treatments and Propolis Extract to Enhance Quality Attributes of Fresh-Cut Mixed Vegetables |
title_full |
Physical Treatments and Propolis Extract to Enhance Quality Attributes of Fresh-Cut Mixed Vegetables |
title_fullStr |
Physical Treatments and Propolis Extract to Enhance Quality Attributes of Fresh-Cut Mixed Vegetables |
title_full_unstemmed |
Physical Treatments and Propolis Extract to Enhance Quality Attributes of Fresh-Cut Mixed Vegetables |
title_sort |
Physical Treatments and Propolis Extract to Enhance Quality Attributes of Fresh-Cut Mixed Vegetables |
dc.creator.none.fl_str_mv |
Alvarez, María Victoria Ponce, Alejandra Graciela Goyeneche, Rosario Moreira, Maria del Rosario |
author |
Alvarez, María Victoria |
author_facet |
Alvarez, María Victoria Ponce, Alejandra Graciela Goyeneche, Rosario Moreira, Maria del Rosario |
author_role |
author |
author2 |
Ponce, Alejandra Graciela Goyeneche, Rosario Moreira, Maria del Rosario |
author2_role |
author author author |
dc.subject.none.fl_str_mv |
non thermal technologies fresh-cut products biopreservatives pathogens |
topic |
non thermal technologies fresh-cut products biopreservatives pathogens |
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 impact of individual and combined application of propolis extract (PE) plus ultrasound (ULT) or thermal treatment (TT) on the microbiological, nutritional, physicochemical and sensory quality of fresh-cut mixed vegetables for soup (celery, leek and butternut squash) stored at 5C was studied. The use of PE slightly reduced microbial growth, inhibited the activity of browning related enzymes and improved quality attributes during refrigerated storage. Moreover, PE was effective to reduce ascorbic acid losses in the product maintaining its nutritional quality. TT greatly lowered the initial microbial load (1.7–2.2 log units) and also reduced microbial growth on mixed vegetables extending its microbiological shelf-life to 5 days. Furthermore, TT inactivated browning enzymes improving visual quality; however, ascorbic acid degradation adversely affected nutritional quality. Meanwhile, ULT caused a significant microbial inactivation, reduced browning enzyme activity and also the inhibitory effect on polyphenoloxidase enzyme was enhanced by combining ULT with PE. Practical Applications: The use of natural agents, as propolis extract, along with physical treatments to preserve the quality of fresh-cut mixed vegetables for soup might be an interesting option to address the concerns of the consumer about the use of synthetic chemical antimicrobials potentially harmful for health. Fil: Alvarez, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; 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. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina Fil: Goyeneche, Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; 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. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina |
description |
The impact of individual and combined application of propolis extract (PE) plus ultrasound (ULT) or thermal treatment (TT) on the microbiological, nutritional, physicochemical and sensory quality of fresh-cut mixed vegetables for soup (celery, leek and butternut squash) stored at 5C was studied. The use of PE slightly reduced microbial growth, inhibited the activity of browning related enzymes and improved quality attributes during refrigerated storage. Moreover, PE was effective to reduce ascorbic acid losses in the product maintaining its nutritional quality. TT greatly lowered the initial microbial load (1.7–2.2 log units) and also reduced microbial growth on mixed vegetables extending its microbiological shelf-life to 5 days. Furthermore, TT inactivated browning enzymes improving visual quality; however, ascorbic acid degradation adversely affected nutritional quality. Meanwhile, ULT caused a significant microbial inactivation, reduced browning enzyme activity and also the inhibitory effect on polyphenoloxidase enzyme was enhanced by combining ULT with PE. Practical Applications: The use of natural agents, as propolis extract, along with physical treatments to preserve the quality of fresh-cut mixed vegetables for soup might be an interesting option to address the concerns of the consumer about the use of synthetic chemical antimicrobials potentially harmful for health. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-10 |
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/11336/78985 Alvarez, María Victoria; Ponce, Alejandra Graciela; Goyeneche, Rosario; Moreira, Maria del Rosario; Physical Treatments and Propolis Extract to Enhance Quality Attributes of Fresh-Cut Mixed Vegetables; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 41; 5; 10-2017; 13127-13130 0145-8892 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/78985 |
identifier_str_mv |
Alvarez, María Victoria; Ponce, Alejandra Graciela; Goyeneche, Rosario; Moreira, Maria del Rosario; Physical Treatments and Propolis Extract to Enhance Quality Attributes of Fresh-Cut Mixed Vegetables; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 41; 5; 10-2017; 13127-13130 0145-8892 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/jfpp.13127 info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.13127 |
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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1844614398402887680 |
score |
13.070432 |