Optimization of strawberry disinfection by fogging of a mixture of peracetic acid and hydrogen peroxide based on microbial reduction, color and phytochemicals retention

Autores
Van de Velde, Franco; Vaccari, Maria Celia; Piagentini, Andrea; Pirovani, Maria Elida
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The fogging of strawberries using a environmentally friendly sanitizer mixture of peracetic acid (5%) and hydrogen peroxide (20%) was performed in a model chamber and modeled as a function of the concentration (3.4, 20.0, 60.0, 100.0 and 116.6 µL sanitizer L−1 air chamber) and the treatment time (5.7, 15.0, 37.5, 60.0 and 69.3 min). The sanitizer fogging was adequate for reducing total mesophilic microbial and yeasts and moulds counts of fruits until seven days of storage at 2℃. However, sanitizer oxidant properties adversely affected the content of total anthocyanins, total phenolics, vitamin C, and antioxidant capacity to various degrees, with some deleterious changes in the fruits color, depending on the fogging conditions. A multiple numeric response optimization was developed based on 2.0 log microbiological reduction, maximum phytochemicals and antioxidant capacity retentions, with no changes in the fruits color, being the optimal fogging conditions achieved: 10.1 µL sanitizer L−1 air chamber and 29.6 min. The fogging of strawberries at these conditions may represent a promising postharvest treatment option for extending their shelf-life without affecting their sensory quality and bioactive properties.
Fil: Van de Velde, Franco. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Vaccari, Maria Celia. Universidad Nacional del Litoral. Facultad de Bioquímica y Ciencias Biológicas; Argentina
Fil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Materia
Disinfection
Postharvest Storage
Bioactive Compounds
Antioxidant Capacity
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:11336/78502
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Optimization of strawberry disinfection by fogging of a mixture of peracetic acid and hydrogen peroxide based on microbial reduction, color and phytochemicals retentionVan de Velde, FrancoVaccari, Maria CeliaPiagentini, AndreaPirovani, Maria ElidaDisinfectionPostharvest StorageBioactive CompoundsAntioxidant Capacityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The fogging of strawberries using a environmentally friendly sanitizer mixture of peracetic acid (5%) and hydrogen peroxide (20%) was performed in a model chamber and modeled as a function of the concentration (3.4, 20.0, 60.0, 100.0 and 116.6 µL sanitizer L−1 air chamber) and the treatment time (5.7, 15.0, 37.5, 60.0 and 69.3 min). The sanitizer fogging was adequate for reducing total mesophilic microbial and yeasts and moulds counts of fruits until seven days of storage at 2℃. However, sanitizer oxidant properties adversely affected the content of total anthocyanins, total phenolics, vitamin C, and antioxidant capacity to various degrees, with some deleterious changes in the fruits color, depending on the fogging conditions. A multiple numeric response optimization was developed based on 2.0 log microbiological reduction, maximum phytochemicals and antioxidant capacity retentions, with no changes in the fruits color, being the optimal fogging conditions achieved: 10.1 µL sanitizer L−1 air chamber and 29.6 min. The fogging of strawberries at these conditions may represent a promising postharvest treatment option for extending their shelf-life without affecting their sensory quality and bioactive properties.Fil: Van de Velde, Franco. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Vaccari, Maria Celia. Universidad Nacional del Litoral. Facultad de Bioquímica y Ciencias Biológicas; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaSage Publications Ltd2016-07info: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/11336/78502Van de Velde, Franco; Vaccari, Maria Celia; Piagentini, Andrea; Pirovani, Maria Elida; Optimization of strawberry disinfection by fogging of a mixture of peracetic acid and hydrogen peroxide based on microbial reduction, color and phytochemicals retention; Sage Publications Ltd; Food Science and Technology International; 22; 6; 7-2016; 485-4951082-01321532-1738CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://journals.sagepub.com/doi/10.1177/1082013215625696info:eu-repo/semantics/altIdentifier/doi/10.1177%2F1082013215625696info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:35:35Zoai:ri.conicet.gov.ar:11336/78502instacron: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 10:35:35.584CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Optimization of strawberry disinfection by fogging of a mixture of peracetic acid and hydrogen peroxide based on microbial reduction, color and phytochemicals retention
title Optimization of strawberry disinfection by fogging of a mixture of peracetic acid and hydrogen peroxide based on microbial reduction, color and phytochemicals retention
spellingShingle Optimization of strawberry disinfection by fogging of a mixture of peracetic acid and hydrogen peroxide based on microbial reduction, color and phytochemicals retention
Van de Velde, Franco
Disinfection
Postharvest Storage
Bioactive Compounds
Antioxidant Capacity
title_short Optimization of strawberry disinfection by fogging of a mixture of peracetic acid and hydrogen peroxide based on microbial reduction, color and phytochemicals retention
title_full Optimization of strawberry disinfection by fogging of a mixture of peracetic acid and hydrogen peroxide based on microbial reduction, color and phytochemicals retention
title_fullStr Optimization of strawberry disinfection by fogging of a mixture of peracetic acid and hydrogen peroxide based on microbial reduction, color and phytochemicals retention
title_full_unstemmed Optimization of strawberry disinfection by fogging of a mixture of peracetic acid and hydrogen peroxide based on microbial reduction, color and phytochemicals retention
title_sort Optimization of strawberry disinfection by fogging of a mixture of peracetic acid and hydrogen peroxide based on microbial reduction, color and phytochemicals retention
dc.creator.none.fl_str_mv Van de Velde, Franco
Vaccari, Maria Celia
Piagentini, Andrea
Pirovani, Maria Elida
author Van de Velde, Franco
author_facet Van de Velde, Franco
Vaccari, Maria Celia
Piagentini, Andrea
Pirovani, Maria Elida
author_role author
author2 Vaccari, Maria Celia
Piagentini, Andrea
Pirovani, Maria Elida
author2_role author
author
author
dc.subject.none.fl_str_mv Disinfection
Postharvest Storage
Bioactive Compounds
Antioxidant Capacity
topic Disinfection
Postharvest Storage
Bioactive Compounds
Antioxidant Capacity
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 fogging of strawberries using a environmentally friendly sanitizer mixture of peracetic acid (5%) and hydrogen peroxide (20%) was performed in a model chamber and modeled as a function of the concentration (3.4, 20.0, 60.0, 100.0 and 116.6 µL sanitizer L−1 air chamber) and the treatment time (5.7, 15.0, 37.5, 60.0 and 69.3 min). The sanitizer fogging was adequate for reducing total mesophilic microbial and yeasts and moulds counts of fruits until seven days of storage at 2℃. However, sanitizer oxidant properties adversely affected the content of total anthocyanins, total phenolics, vitamin C, and antioxidant capacity to various degrees, with some deleterious changes in the fruits color, depending on the fogging conditions. A multiple numeric response optimization was developed based on 2.0 log microbiological reduction, maximum phytochemicals and antioxidant capacity retentions, with no changes in the fruits color, being the optimal fogging conditions achieved: 10.1 µL sanitizer L−1 air chamber and 29.6 min. The fogging of strawberries at these conditions may represent a promising postharvest treatment option for extending their shelf-life without affecting their sensory quality and bioactive properties.
Fil: Van de Velde, Franco. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Vaccari, Maria Celia. Universidad Nacional del Litoral. Facultad de Bioquímica y Ciencias Biológicas; Argentina
Fil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
description The fogging of strawberries using a environmentally friendly sanitizer mixture of peracetic acid (5%) and hydrogen peroxide (20%) was performed in a model chamber and modeled as a function of the concentration (3.4, 20.0, 60.0, 100.0 and 116.6 µL sanitizer L−1 air chamber) and the treatment time (5.7, 15.0, 37.5, 60.0 and 69.3 min). The sanitizer fogging was adequate for reducing total mesophilic microbial and yeasts and moulds counts of fruits until seven days of storage at 2℃. However, sanitizer oxidant properties adversely affected the content of total anthocyanins, total phenolics, vitamin C, and antioxidant capacity to various degrees, with some deleterious changes in the fruits color, depending on the fogging conditions. A multiple numeric response optimization was developed based on 2.0 log microbiological reduction, maximum phytochemicals and antioxidant capacity retentions, with no changes in the fruits color, being the optimal fogging conditions achieved: 10.1 µL sanitizer L−1 air chamber and 29.6 min. The fogging of strawberries at these conditions may represent a promising postharvest treatment option for extending their shelf-life without affecting their sensory quality and bioactive properties.
publishDate 2016
dc.date.none.fl_str_mv 2016-07
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/11336/78502
Van de Velde, Franco; Vaccari, Maria Celia; Piagentini, Andrea; Pirovani, Maria Elida; Optimization of strawberry disinfection by fogging of a mixture of peracetic acid and hydrogen peroxide based on microbial reduction, color and phytochemicals retention; Sage Publications Ltd; Food Science and Technology International; 22; 6; 7-2016; 485-495
1082-0132
1532-1738
CONICET Digital
CONICET
url http://hdl.handle.net/11336/78502
identifier_str_mv Van de Velde, Franco; Vaccari, Maria Celia; Piagentini, Andrea; Pirovani, Maria Elida; Optimization of strawberry disinfection by fogging of a mixture of peracetic acid and hydrogen peroxide based on microbial reduction, color and phytochemicals retention; Sage Publications Ltd; Food Science and Technology International; 22; 6; 7-2016; 485-495
1082-0132
1532-1738
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://journals.sagepub.com/doi/10.1177/1082013215625696
info:eu-repo/semantics/altIdentifier/doi/10.1177%2F1082013215625696
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
application/pdf
dc.publisher.none.fl_str_mv Sage Publications Ltd
publisher.none.fl_str_mv Sage Publications 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 13.070432

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