The effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs
The response of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Zygosaccharomyces bailii NRRL 7256 in fresh-cut pear to simultaneous and serial combined treatments involving H 2O 2 immersion (3% w/v; pH 3.0; 25°C; 2.0 or 5.0min) and UV-C exposure (7.5min; 3.7kJm -2) was investigated. Fo...
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todo:paper_09505423_v47_n9_p1842_Schenk2023-10-03T15:50:23Z The effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs Schenk, M. García Loredo, A. Raffellini, S. Alzamora, S.M. Guerrero, S. Colour Combined treatment Cut pear Hydrogen peroxide Sensory attributes Ultraviolet light Colour change Combined treatment Cut pear E. coli Fresh-cut Listeria innocua Microbial response Microbial stability Quality parameters Sensory attributes Texture profile analysis Ultra-violet light Color Escherichia coli Hydrogen peroxide Ultraviolet radiation Fruits Escherichia coli Listeria innocua Pyrus Zygosaccharomyces Zygosaccharomyces bailii The response of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Zygosaccharomyces bailii NRRL 7256 in fresh-cut pear to simultaneous and serial combined treatments involving H 2O 2 immersion (3% w/v; pH 3.0; 25°C; 2.0 or 5.0min) and UV-C exposure (7.5min; 3.7kJm -2) was investigated. For selected treatments, native flora, sensory and colour changes were also evaluated. E. coli and L. innocua were more sensitive than Z. bailii. Serial H 2O 2/UV-C treatments were more effective than the simultaneous arrangement. The single effect of UV-C was enhanced by the combination with 5min H 2O 2, hence avoiding the recovery of the surviving population. The combined treatment kept optimal microbial stability and exhibited more luminosity than the single UV-C treatment. Texture profile analysis conducted using a trained panel showed that H 2O 2/UV-C processed pear discs were perceived with significantly less hardness and fracturability but as juicy as untreated discs. Consumers found them pleasant. © 2012 Institute of Food Science and Technology. Fil:Schenk, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:García Loredo, A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Raffellini, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Guerrero, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09505423_v47_n9_p1842_Schenk |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Colour Combined treatment Cut pear Hydrogen peroxide Sensory attributes Ultraviolet light Colour change Combined treatment Cut pear E. coli Fresh-cut Listeria innocua Microbial response Microbial stability Quality parameters Sensory attributes Texture profile analysis Ultra-violet light Color Escherichia coli Hydrogen peroxide Ultraviolet radiation Fruits Escherichia coli Listeria innocua Pyrus Zygosaccharomyces Zygosaccharomyces bailii |
| spellingShingle |
Colour Combined treatment Cut pear Hydrogen peroxide Sensory attributes Ultraviolet light Colour change Combined treatment Cut pear E. coli Fresh-cut Listeria innocua Microbial response Microbial stability Quality parameters Sensory attributes Texture profile analysis Ultra-violet light Color Escherichia coli Hydrogen peroxide Ultraviolet radiation Fruits Escherichia coli Listeria innocua Pyrus Zygosaccharomyces Zygosaccharomyces bailii Schenk, M. García Loredo, A. Raffellini, S. Alzamora, S.M. Guerrero, S. The effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs |
| topic_facet |
Colour Combined treatment Cut pear Hydrogen peroxide Sensory attributes Ultraviolet light Colour change Combined treatment Cut pear E. coli Fresh-cut Listeria innocua Microbial response Microbial stability Quality parameters Sensory attributes Texture profile analysis Ultra-violet light Color Escherichia coli Hydrogen peroxide Ultraviolet radiation Fruits Escherichia coli Listeria innocua Pyrus Zygosaccharomyces Zygosaccharomyces bailii |
| description |
The response of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Zygosaccharomyces bailii NRRL 7256 in fresh-cut pear to simultaneous and serial combined treatments involving H 2O 2 immersion (3% w/v; pH 3.0; 25°C; 2.0 or 5.0min) and UV-C exposure (7.5min; 3.7kJm -2) was investigated. For selected treatments, native flora, sensory and colour changes were also evaluated. E. coli and L. innocua were more sensitive than Z. bailii. Serial H 2O 2/UV-C treatments were more effective than the simultaneous arrangement. The single effect of UV-C was enhanced by the combination with 5min H 2O 2, hence avoiding the recovery of the surviving population. The combined treatment kept optimal microbial stability and exhibited more luminosity than the single UV-C treatment. Texture profile analysis conducted using a trained panel showed that H 2O 2/UV-C processed pear discs were perceived with significantly less hardness and fracturability but as juicy as untreated discs. Consumers found them pleasant. © 2012 Institute of Food Science and Technology. |
| format |
JOUR |
| author |
Schenk, M. García Loredo, A. Raffellini, S. Alzamora, S.M. Guerrero, S. |
| author_facet |
Schenk, M. García Loredo, A. Raffellini, S. Alzamora, S.M. Guerrero, S. |
| author_sort |
Schenk, M. |
| title |
The effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs |
| title_short |
The effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs |
| title_full |
The effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs |
| title_fullStr |
The effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs |
| title_full_unstemmed |
The effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs |
| title_sort |
effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs |
| url |
http://hdl.handle.net/20.500.12110/paper_09505423_v47_n9_p1842_Schenk |
| work_keys_str_mv |
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