Novel biopreservatives to enhance the safety and quality of strawberry juice

Autores
Tomadoni, Bárbara María; Viacava, Gabriela Elena; Cassani, Lucía Victoria; Moreira, Maria del Rosario; Ponce, Alejandra Graciela
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Abstract Pomegranate extract, vanillin and geraniol werestudied as natural antimicrobials on strawberry juice.Strawberry juice was treated with each agent at two concentrations:pomegranate extract at 180 and 360 μg/mL; vanillinat 2.5 and 5 mg/mL; and geraniol at 0.6 and 1.2 μL/mL. Afterbeing treated, juices were stored at 5 °C and microbiological,physicochemical and sensory studies were carried out. Also, asecond batch of juice was inoculated with Escherichia coliO157:H7 (105 CFU/mL) before being treated, to safety study.Geraniol and vanillin, at both concentrations tested, werehighly effective in reducing the native microflora on strawberryjuice (more than 3 log cycles), extending the microbiologicalshelf-life of the product. Moreover, both antimicrobialsimproved the product safety by reducing inoculated E. coliO157:H7. Furthermore, vanillin showed a significant increasein polyphenol content compared to untreated juice. On theother hand, pomegranate extract applied at the highest concentrationshowed important reductions on mesophilic andpsychrophilic bacteria, but no effect on yeast and molds andinoculated E. coli. Even though vanillin and geraniol incorporationon strawberry juice had a negative effect on its sensoryquality, pomegranate extract had no impact on the sensoryattributes evaluated. Combinations of the biopreservativescould be studied in order to decrease the concentration of theantimicrobials, reducing the effects on strawberry juice sensorycharacteristics.
Fil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Viacava, Gabriela Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Científica y Tecnológica; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; 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; 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; Argentina
Materia
Antioxidant Capacity
Escherichia Coli O157:H7
Geraniol
Native Microflora
Pomegranate Extract
Vanillin
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:11336/74590
Acceder
id CONICETDig_e8e30c885c1c0cc5148414e8a8df0334
oai_identifier_str oai:ri.conicet.gov.ar:11336/74590
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Novel biopreservatives to enhance the safety and quality of strawberry juiceTomadoni, Bárbara MaríaViacava, Gabriela ElenaCassani, Lucía VictoriaMoreira, Maria del RosarioPonce, Alejandra GracielaAntioxidant CapacityEscherichia Coli O157:H7GeraniolNative MicrofloraPomegranate ExtractVanillinhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Abstract Pomegranate extract, vanillin and geraniol werestudied as natural antimicrobials on strawberry juice.Strawberry juice was treated with each agent at two concentrations:pomegranate extract at 180 and 360 μg/mL; vanillinat 2.5 and 5 mg/mL; and geraniol at 0.6 and 1.2 μL/mL. Afterbeing treated, juices were stored at 5 °C and microbiological,physicochemical and sensory studies were carried out. Also, asecond batch of juice was inoculated with Escherichia coliO157:H7 (105 CFU/mL) before being treated, to safety study.Geraniol and vanillin, at both concentrations tested, werehighly effective in reducing the native microflora on strawberryjuice (more than 3 log cycles), extending the microbiologicalshelf-life of the product. Moreover, both antimicrobialsimproved the product safety by reducing inoculated E. coliO157:H7. Furthermore, vanillin showed a significant increasein polyphenol content compared to untreated juice. On theother hand, pomegranate extract applied at the highest concentrationshowed important reductions on mesophilic andpsychrophilic bacteria, but no effect on yeast and molds andinoculated E. coli. Even though vanillin and geraniol incorporationon strawberry juice had a negative effect on its sensoryquality, pomegranate extract had no impact on the sensoryattributes evaluated. Combinations of the biopreservativescould be studied in order to decrease the concentration of theantimicrobials, reducing the effects on strawberry juice sensorycharacteristics.Fil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaFil: Viacava, Gabriela Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaFil: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Científica y Tecnológica; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; 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; 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; ArgentinaAssociation of Food Scientists and Technologists of India2016-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/74590Tomadoni, Bárbara María; Viacava, Gabriela Elena; Cassani, Lucía Victoria; Moreira, Maria del Rosario; Ponce, Alejandra Graciela; Novel biopreservatives to enhance the safety and quality of strawberry juice; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 53; 1; 1-2016; 281-2920022-11550975-8402CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007/s13197-015-2068-9info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-015-2068-9info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:50:53Zoai:ri.conicet.gov.ar:11336/74590instacron: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 09:50:53.681CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Novel biopreservatives to enhance the safety and quality of strawberry juice
title Novel biopreservatives to enhance the safety and quality of strawberry juice
spellingShingle Novel biopreservatives to enhance the safety and quality of strawberry juice
Tomadoni, Bárbara María
Antioxidant Capacity
Escherichia Coli O157:H7
Geraniol
Native Microflora
Pomegranate Extract
Vanillin
title_short Novel biopreservatives to enhance the safety and quality of strawberry juice
title_full Novel biopreservatives to enhance the safety and quality of strawberry juice
title_fullStr Novel biopreservatives to enhance the safety and quality of strawberry juice
title_full_unstemmed Novel biopreservatives to enhance the safety and quality of strawberry juice
title_sort Novel biopreservatives to enhance the safety and quality of strawberry juice
dc.creator.none.fl_str_mv Tomadoni, Bárbara María
Viacava, Gabriela Elena
Cassani, Lucía Victoria
Moreira, Maria del Rosario
Ponce, Alejandra Graciela
author Tomadoni, Bárbara María
author_facet Tomadoni, Bárbara María
Viacava, Gabriela Elena
Cassani, Lucía Victoria
Moreira, Maria del Rosario
Ponce, Alejandra Graciela
author_role author
author2 Viacava, Gabriela Elena
Cassani, Lucía Victoria
Moreira, Maria del Rosario
Ponce, Alejandra Graciela
author2_role author
author
author
author
dc.subject.none.fl_str_mv Antioxidant Capacity
Escherichia Coli O157:H7
Geraniol
Native Microflora
Pomegranate Extract
Vanillin
topic Antioxidant Capacity
Escherichia Coli O157:H7
Geraniol
Native Microflora
Pomegranate Extract
Vanillin
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Abstract Pomegranate extract, vanillin and geraniol werestudied as natural antimicrobials on strawberry juice.Strawberry juice was treated with each agent at two concentrations:pomegranate extract at 180 and 360 μg/mL; vanillinat 2.5 and 5 mg/mL; and geraniol at 0.6 and 1.2 μL/mL. Afterbeing treated, juices were stored at 5 °C and microbiological,physicochemical and sensory studies were carried out. Also, asecond batch of juice was inoculated with Escherichia coliO157:H7 (105 CFU/mL) before being treated, to safety study.Geraniol and vanillin, at both concentrations tested, werehighly effective in reducing the native microflora on strawberryjuice (more than 3 log cycles), extending the microbiologicalshelf-life of the product. Moreover, both antimicrobialsimproved the product safety by reducing inoculated E. coliO157:H7. Furthermore, vanillin showed a significant increasein polyphenol content compared to untreated juice. On theother hand, pomegranate extract applied at the highest concentrationshowed important reductions on mesophilic andpsychrophilic bacteria, but no effect on yeast and molds andinoculated E. coli. Even though vanillin and geraniol incorporationon strawberry juice had a negative effect on its sensoryquality, pomegranate extract had no impact on the sensoryattributes evaluated. Combinations of the biopreservativescould be studied in order to decrease the concentration of theantimicrobials, reducing the effects on strawberry juice sensorycharacteristics.
Fil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Viacava, Gabriela Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Científica y Tecnológica; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; 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; 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; Argentina
description Abstract Pomegranate extract, vanillin and geraniol werestudied as natural antimicrobials on strawberry juice.Strawberry juice was treated with each agent at two concentrations:pomegranate extract at 180 and 360 μg/mL; vanillinat 2.5 and 5 mg/mL; and geraniol at 0.6 and 1.2 μL/mL. Afterbeing treated, juices were stored at 5 °C and microbiological,physicochemical and sensory studies were carried out. Also, asecond batch of juice was inoculated with Escherichia coliO157:H7 (105 CFU/mL) before being treated, to safety study.Geraniol and vanillin, at both concentrations tested, werehighly effective in reducing the native microflora on strawberryjuice (more than 3 log cycles), extending the microbiologicalshelf-life of the product. Moreover, both antimicrobialsimproved the product safety by reducing inoculated E. coliO157:H7. Furthermore, vanillin showed a significant increasein polyphenol content compared to untreated juice. On theother hand, pomegranate extract applied at the highest concentrationshowed important reductions on mesophilic andpsychrophilic bacteria, but no effect on yeast and molds andinoculated E. coli. Even though vanillin and geraniol incorporationon strawberry juice had a negative effect on its sensoryquality, pomegranate extract had no impact on the sensoryattributes evaluated. Combinations of the biopreservativescould be studied in order to decrease the concentration of theantimicrobials, reducing the effects on strawberry juice sensorycharacteristics.
publishDate 2016
dc.date.none.fl_str_mv 2016-01
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/11336/74590
Tomadoni, Bárbara María; Viacava, Gabriela Elena; Cassani, Lucía Victoria; Moreira, Maria del Rosario; Ponce, Alejandra Graciela; Novel biopreservatives to enhance the safety and quality of strawberry juice; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 53; 1; 1-2016; 281-292
0022-1155
0975-8402
CONICET Digital
CONICET
url http://hdl.handle.net/11336/74590
identifier_str_mv Tomadoni, Bárbara María; Viacava, Gabriela Elena; Cassani, Lucía Victoria; Moreira, Maria del Rosario; Ponce, Alejandra Graciela; Novel biopreservatives to enhance the safety and quality of strawberry juice; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 53; 1; 1-2016; 281-292
0022-1155
0975-8402
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007/s13197-015-2068-9
info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-015-2068-9
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
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Association of Food Scientists and Technologists of India
publisher.none.fl_str_mv Association of Food Scientists and Technologists of India
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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