Ultrasound and Its Combination with Natural Antimicrobials: Effects on Shelf Life and Quality Stability of a Fruit and Vegetable Smoothie

Autores
Casco, María de Los Ángeles; Jagus, Rosa Juana; Agüero, Maria Victoria; Fernandez, María Verónica
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fruit and vegetable natural beverage market is growing around the world, but their intrinsic characteristics lead to a high microbial and enzymatic activity, showing a short shelf life when not treated. The present work aims to evaluate the effect of ultrasound (US) treatments on the main spoilage factors and some quality indicators of a mixed fruit and vegetable smoothie (F&VS). Likewise, the advantages of combining US with green tea extract (GTE), nisin (Ni), or natamycin (Na) on the shelf life and stability of the F&VS were assessed. Temperature control was needed to avoid high temperatures during treatment and consequent nutrients and organoleptic degradation. Length of treatment lower than 15 min was required to avoid poliphenoloxidase activation. Ultrasound-selected treatment (UST) was of 70% of amplitude during 4 min, since presented the greatest reduction of peroxidase activity (71.6%) and well performance on microbial control. Both UST and UST + GTE treatments extended F&VS microbial shelf life by 1 week, while UST + Na and UST + Ni by at least 2 weeks. UST greatly increased betalain extractability (55–80%). Its combination with GTE significantly increased the TPC and the antioxidant capacity of the product, as well as enhanced betalain stability during storage. Finally, remarkable results on Listeria initial reductions were obtained with UST + Ni (> 4 log) and on Escherichia coli with UST + GTE (1.7 log) when contamination was simulated. Indeed, the potential of US and their combination with natural antimicrobials on quality preservation as well as on shelf life extension and safety assurance of the F&VS was probed with very promising results.
Fil: Casco, María de Los Ángeles. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
Fil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
Fil: Fernandez, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
Materia
ESCHERICHIA COLI
GREEN TEA
LISTERIA
NATAMYCIN
NISIN
NON-THERMAL TECHNOLOGY
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:11336/213600
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/213600
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Ultrasound and Its Combination with Natural Antimicrobials: Effects on Shelf Life and Quality Stability of a Fruit and Vegetable SmoothieCasco, María de Los ÁngelesJagus, Rosa JuanaAgüero, Maria VictoriaFernandez, María VerónicaESCHERICHIA COLIGREEN TEALISTERIANATAMYCINNISINNON-THERMAL TECHNOLOGYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Fruit and vegetable natural beverage market is growing around the world, but their intrinsic characteristics lead to a high microbial and enzymatic activity, showing a short shelf life when not treated. The present work aims to evaluate the effect of ultrasound (US) treatments on the main spoilage factors and some quality indicators of a mixed fruit and vegetable smoothie (F&VS). Likewise, the advantages of combining US with green tea extract (GTE), nisin (Ni), or natamycin (Na) on the shelf life and stability of the F&VS were assessed. Temperature control was needed to avoid high temperatures during treatment and consequent nutrients and organoleptic degradation. Length of treatment lower than 15 min was required to avoid poliphenoloxidase activation. Ultrasound-selected treatment (UST) was of 70% of amplitude during 4 min, since presented the greatest reduction of peroxidase activity (71.6%) and well performance on microbial control. Both UST and UST + GTE treatments extended F&VS microbial shelf life by 1 week, while UST + Na and UST + Ni by at least 2 weeks. UST greatly increased betalain extractability (55–80%). Its combination with GTE significantly increased the TPC and the antioxidant capacity of the product, as well as enhanced betalain stability during storage. Finally, remarkable results on Listeria initial reductions were obtained with UST + Ni (> 4 log) and on Escherichia coli with UST + GTE (1.7 log) when contamination was simulated. Indeed, the potential of US and their combination with natural antimicrobials on quality preservation as well as on shelf life extension and safety assurance of the F&VS was probed with very promising results.Fil: Casco, María de Los Ángeles. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaFil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Fernandez, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaSpringer2022-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/213600Casco, María de Los Ángeles; Jagus, Rosa Juana; Agüero, Maria Victoria; Fernandez, María Verónica; Ultrasound and Its Combination with Natural Antimicrobials: Effects on Shelf Life and Quality Stability of a Fruit and Vegetable Smoothie; Springer; Food and Bioprocess Technology; 15; 1; 1-2022; 203-2181935-5130CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/10.1007/s11947-021-02745-5info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-021-02745-5info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:50:58Zoai:ri.conicet.gov.ar:11336/213600instacron: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 09:50:58.819CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Ultrasound and Its Combination with Natural Antimicrobials: Effects on Shelf Life and Quality Stability of a Fruit and Vegetable Smoothie
title Ultrasound and Its Combination with Natural Antimicrobials: Effects on Shelf Life and Quality Stability of a Fruit and Vegetable Smoothie
spellingShingle Ultrasound and Its Combination with Natural Antimicrobials: Effects on Shelf Life and Quality Stability of a Fruit and Vegetable Smoothie
Casco, María de Los Ángeles
ESCHERICHIA COLI
GREEN TEA
LISTERIA
NATAMYCIN
NISIN
NON-THERMAL TECHNOLOGY
title_short Ultrasound and Its Combination with Natural Antimicrobials: Effects on Shelf Life and Quality Stability of a Fruit and Vegetable Smoothie
title_full Ultrasound and Its Combination with Natural Antimicrobials: Effects on Shelf Life and Quality Stability of a Fruit and Vegetable Smoothie
title_fullStr Ultrasound and Its Combination with Natural Antimicrobials: Effects on Shelf Life and Quality Stability of a Fruit and Vegetable Smoothie
title_full_unstemmed Ultrasound and Its Combination with Natural Antimicrobials: Effects on Shelf Life and Quality Stability of a Fruit and Vegetable Smoothie
title_sort Ultrasound and Its Combination with Natural Antimicrobials: Effects on Shelf Life and Quality Stability of a Fruit and Vegetable Smoothie
dc.creator.none.fl_str_mv Casco, María de Los Ángeles
Jagus, Rosa Juana
Agüero, Maria Victoria
Fernandez, María Verónica
author Casco, María de Los Ángeles
author_facet Casco, María de Los Ángeles
Jagus, Rosa Juana
Agüero, Maria Victoria
Fernandez, María Verónica
author_role author
author2 Jagus, Rosa Juana
Agüero, Maria Victoria
Fernandez, María Verónica
author2_role author
author
author
dc.subject.none.fl_str_mv ESCHERICHIA COLI
GREEN TEA
LISTERIA
NATAMYCIN
NISIN
NON-THERMAL TECHNOLOGY
topic ESCHERICHIA COLI
GREEN TEA
LISTERIA
NATAMYCIN
NISIN
NON-THERMAL TECHNOLOGY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Fruit and vegetable natural beverage market is growing around the world, but their intrinsic characteristics lead to a high microbial and enzymatic activity, showing a short shelf life when not treated. The present work aims to evaluate the effect of ultrasound (US) treatments on the main spoilage factors and some quality indicators of a mixed fruit and vegetable smoothie (F&VS). Likewise, the advantages of combining US with green tea extract (GTE), nisin (Ni), or natamycin (Na) on the shelf life and stability of the F&VS were assessed. Temperature control was needed to avoid high temperatures during treatment and consequent nutrients and organoleptic degradation. Length of treatment lower than 15 min was required to avoid poliphenoloxidase activation. Ultrasound-selected treatment (UST) was of 70% of amplitude during 4 min, since presented the greatest reduction of peroxidase activity (71.6%) and well performance on microbial control. Both UST and UST + GTE treatments extended F&VS microbial shelf life by 1 week, while UST + Na and UST + Ni by at least 2 weeks. UST greatly increased betalain extractability (55–80%). Its combination with GTE significantly increased the TPC and the antioxidant capacity of the product, as well as enhanced betalain stability during storage. Finally, remarkable results on Listeria initial reductions were obtained with UST + Ni (> 4 log) and on Escherichia coli with UST + GTE (1.7 log) when contamination was simulated. Indeed, the potential of US and their combination with natural antimicrobials on quality preservation as well as on shelf life extension and safety assurance of the F&VS was probed with very promising results.
Fil: Casco, María de Los Ángeles. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
Fil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
Fil: Fernandez, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
description Fruit and vegetable natural beverage market is growing around the world, but their intrinsic characteristics lead to a high microbial and enzymatic activity, showing a short shelf life when not treated. The present work aims to evaluate the effect of ultrasound (US) treatments on the main spoilage factors and some quality indicators of a mixed fruit and vegetable smoothie (F&VS). Likewise, the advantages of combining US with green tea extract (GTE), nisin (Ni), or natamycin (Na) on the shelf life and stability of the F&VS were assessed. Temperature control was needed to avoid high temperatures during treatment and consequent nutrients and organoleptic degradation. Length of treatment lower than 15 min was required to avoid poliphenoloxidase activation. Ultrasound-selected treatment (UST) was of 70% of amplitude during 4 min, since presented the greatest reduction of peroxidase activity (71.6%) and well performance on microbial control. Both UST and UST + GTE treatments extended F&VS microbial shelf life by 1 week, while UST + Na and UST + Ni by at least 2 weeks. UST greatly increased betalain extractability (55–80%). Its combination with GTE significantly increased the TPC and the antioxidant capacity of the product, as well as enhanced betalain stability during storage. Finally, remarkable results on Listeria initial reductions were obtained with UST + Ni (> 4 log) and on Escherichia coli with UST + GTE (1.7 log) when contamination was simulated. Indeed, the potential of US and their combination with natural antimicrobials on quality preservation as well as on shelf life extension and safety assurance of the F&VS was probed with very promising results.
publishDate 2022
dc.date.none.fl_str_mv 2022-01
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/11336/213600
Casco, María de Los Ángeles; Jagus, Rosa Juana; Agüero, Maria Victoria; Fernandez, María Verónica; Ultrasound and Its Combination with Natural Antimicrobials: Effects on Shelf Life and Quality Stability of a Fruit and Vegetable Smoothie; Springer; Food and Bioprocess Technology; 15; 1; 1-2022; 203-218
1935-5130
CONICET Digital
CONICET
url http://hdl.handle.net/11336/213600
identifier_str_mv Casco, María de Los Ángeles; Jagus, Rosa Juana; Agüero, Maria Victoria; Fernandez, María Verónica; Ultrasound and Its Combination with Natural Antimicrobials: Effects on Shelf Life and Quality Stability of a Fruit and Vegetable Smoothie; Springer; Food and Bioprocess Technology; 15; 1; 1-2022; 203-218
1935-5130
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://link.springer.com/10.1007/s11947-021-02745-5
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-021-02745-5
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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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
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dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
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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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