Optimisation of the peracetic acid washing disinfection of fresh-cut strawberries based on microbial load reduction and bioactive compounds retention

Autores
Van de Velde, Franco; Güemes, Daniel Raul; Pirovani, Maria Elida
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Total microbial count reduction (TMR), total anthocyanins (TAR), and ascorbic acid retention (AAR) after the operation at different PAA concentrations (0–100 mg L−1), contact times (10–120 s), and temperatures (4–40°C) were used for multiple optimisation using Derringer′s desirability function. Two optimization scenarios (OP 1 and OP 2) were studied. OP 1 was proposed with the goal to maximize TMR with 90% TAR and AAR; and OP 2 maximizing TAR and AAR with TMR of 2 log UFC g−1. The optimized variable levels obtained were the following: 100 mg L−1 PAA, 24 °C and 50 s for OP 1 and 20 mg L−1 PAA, 18 °C and 52 s for OP 2. Additional validation experiments showed agreement between predicted and experimental results. OP 2 conditions are recommended to fresh-cut strawberries washing disinfection because of an acceptable TMR, higher TAR and AAR, better sensory attributes, and the economic convenience of lesser PAA consumption.
Fil: Van de Velde, Franco. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Güemes, Daniel Raul. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pirovani, Maria Elida. 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
Materia
Optimisation
Derringer´S Derisability
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:11336/31299
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Optimisation of the peracetic acid washing disinfection of fresh-cut strawberries based on microbial load reduction and bioactive compounds retentionVan de Velde, FrancoGüemes, Daniel RaulPirovani, Maria ElidaOptimisationDerringer´S Derisabilityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Total microbial count reduction (TMR), total anthocyanins (TAR), and ascorbic acid retention (AAR) after the operation at different PAA concentrations (0–100 mg L−1), contact times (10–120 s), and temperatures (4–40°C) were used for multiple optimisation using Derringer′s desirability function. Two optimization scenarios (OP 1 and OP 2) were studied. OP 1 was proposed with the goal to maximize TMR with 90% TAR and AAR; and OP 2 maximizing TAR and AAR with TMR of 2 log UFC g−1. The optimized variable levels obtained were the following: 100 mg L−1 PAA, 24 °C and 50 s for OP 1 and 20 mg L−1 PAA, 18 °C and 52 s for OP 2. Additional validation experiments showed agreement between predicted and experimental results. OP 2 conditions are recommended to fresh-cut strawberries washing disinfection because of an acceptable TMR, higher TAR and AAR, better sensory attributes, and the economic convenience of lesser PAA consumption.Fil: Van de Velde, Franco. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Güemes, Daniel Raul. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pirovani, Maria Elida. 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; ArgentinaWiley2013-10info: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/11336/31299Pirovani, Maria Elida; Güemes, Daniel Raul; Van de Velde, Franco; Optimisation of the peracetic acid washing disinfection of fresh-cut strawberries based on microbial load reduction and bioactive compounds retention; Wiley; International Journal of Food Science and Technology; 49; 2; 10-2013; 634-6400950-54232196-0216CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12346/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12346info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:03:20Zoai:ri.conicet.gov.ar:11336/31299instacron: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 12:03:21.025CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Optimisation of the peracetic acid washing disinfection of fresh-cut strawberries based on microbial load reduction and bioactive compounds retention
title Optimisation of the peracetic acid washing disinfection of fresh-cut strawberries based on microbial load reduction and bioactive compounds retention
spellingShingle Optimisation of the peracetic acid washing disinfection of fresh-cut strawberries based on microbial load reduction and bioactive compounds retention
Van de Velde, Franco
Optimisation
Derringer´S Derisability
title_short Optimisation of the peracetic acid washing disinfection of fresh-cut strawberries based on microbial load reduction and bioactive compounds retention
title_full Optimisation of the peracetic acid washing disinfection of fresh-cut strawberries based on microbial load reduction and bioactive compounds retention
title_fullStr Optimisation of the peracetic acid washing disinfection of fresh-cut strawberries based on microbial load reduction and bioactive compounds retention
title_full_unstemmed Optimisation of the peracetic acid washing disinfection of fresh-cut strawberries based on microbial load reduction and bioactive compounds retention
title_sort Optimisation of the peracetic acid washing disinfection of fresh-cut strawberries based on microbial load reduction and bioactive compounds retention
dc.creator.none.fl_str_mv Van de Velde, Franco
Güemes, Daniel Raul
Pirovani, Maria Elida
author Van de Velde, Franco
author_facet Van de Velde, Franco
Güemes, Daniel Raul
Pirovani, Maria Elida
author_role author
author2 Güemes, Daniel Raul
Pirovani, Maria Elida
author2_role author
author
dc.subject.none.fl_str_mv Optimisation
Derringer´S Derisability
topic Optimisation
Derringer´S Derisability
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Total microbial count reduction (TMR), total anthocyanins (TAR), and ascorbic acid retention (AAR) after the operation at different PAA concentrations (0–100 mg L−1), contact times (10–120 s), and temperatures (4–40°C) were used for multiple optimisation using Derringer′s desirability function. Two optimization scenarios (OP 1 and OP 2) were studied. OP 1 was proposed with the goal to maximize TMR with 90% TAR and AAR; and OP 2 maximizing TAR and AAR with TMR of 2 log UFC g−1. The optimized variable levels obtained were the following: 100 mg L−1 PAA, 24 °C and 50 s for OP 1 and 20 mg L−1 PAA, 18 °C and 52 s for OP 2. Additional validation experiments showed agreement between predicted and experimental results. OP 2 conditions are recommended to fresh-cut strawberries washing disinfection because of an acceptable TMR, higher TAR and AAR, better sensory attributes, and the economic convenience of lesser PAA consumption.
Fil: Van de Velde, Franco. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Güemes, Daniel Raul. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pirovani, Maria Elida. 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
description Total microbial count reduction (TMR), total anthocyanins (TAR), and ascorbic acid retention (AAR) after the operation at different PAA concentrations (0–100 mg L−1), contact times (10–120 s), and temperatures (4–40°C) were used for multiple optimisation using Derringer′s desirability function. Two optimization scenarios (OP 1 and OP 2) were studied. OP 1 was proposed with the goal to maximize TMR with 90% TAR and AAR; and OP 2 maximizing TAR and AAR with TMR of 2 log UFC g−1. The optimized variable levels obtained were the following: 100 mg L−1 PAA, 24 °C and 50 s for OP 1 and 20 mg L−1 PAA, 18 °C and 52 s for OP 2. Additional validation experiments showed agreement between predicted and experimental results. OP 2 conditions are recommended to fresh-cut strawberries washing disinfection because of an acceptable TMR, higher TAR and AAR, better sensory attributes, and the economic convenience of lesser PAA consumption.
publishDate 2013
dc.date.none.fl_str_mv 2013-10
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/11336/31299
Pirovani, Maria Elida; Güemes, Daniel Raul; Van de Velde, Franco; Optimisation of the peracetic acid washing disinfection of fresh-cut strawberries based on microbial load reduction and bioactive compounds retention; Wiley; International Journal of Food Science and Technology; 49; 2; 10-2013; 634-640
0950-5423
2196-0216
CONICET Digital
CONICET
url http://hdl.handle.net/11336/31299
identifier_str_mv Pirovani, Maria Elida; Güemes, Daniel Raul; Van de Velde, Franco; Optimisation of the peracetic acid washing disinfection of fresh-cut strawberries based on microbial load reduction and bioactive compounds retention; Wiley; International Journal of Food Science and Technology; 49; 2; 10-2013; 634-640
0950-5423
2196-0216
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://onlinelibrary.wiley.com/doi/10.1111/ijfs.12346/abstract
info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12346
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 Wiley
publisher.none.fl_str_mv Wiley
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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