Development of Shelf Stable Seaweed by Hurdle Processing

A preservation process based on hurdle processing to obtain shelf-stable seaweed stored at room temperature for one month was developed. The influence of the stress factors reduction of water activity (aw) and pH, and mild heat treatment on color seaweed was also evaluated to optimize the combined t...

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Autores principales:	Guerrero, S.N., Campos, C.A., Alzamora, S.M.
Formato:	JOUR
Materias:	hurdle technology microbial stability seaweed shelf life Biological materials preservation Heat treatment Microbiology pH effects Stresses Hurdle processing Seaweed algae Aspergillus Aspergillus niger Botrytis Eurotium Eurotium amstelodami Penicillium Penicillium roquefortii Saccharomyces Saccharomyces cerevisiae
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_10820132_v8_n2_p95_Guerrero
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_10820132_v8_n2_p95_Guerrero
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spelling	todo:paper_10820132_v8_n2_p95_Guerrero2023-10-03T16:03:58Z Development of Shelf Stable Seaweed by Hurdle Processing Guerrero, S.N. Campos, C.A. Alzamora, S.M. hurdle technology microbial stability seaweed shelf life Biological materials preservation Heat treatment Microbiology pH effects Stresses Hurdle processing Seaweed algae Aspergillus Aspergillus niger Botrytis Eurotium Eurotium amstelodami Penicillium Penicillium roquefortii Saccharomyces Saccharomyces cerevisiae A preservation process based on hurdle processing to obtain shelf-stable seaweed stored at room temperature for one month was developed. The influence of the stress factors reduction of water activity (aw) and pH, and mild heat treatment on color seaweed was also evaluated to optimize the combined technology. The microbiological stability of the preserved seaweed that showed minimal color changes was challenged with the inoculation of Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Saccharomyces cerevisiae, Penicillium roqueforti, Aspergillus niger, Paecylomyces variotti, Eurotium amstelodami and Botrytis nivea. Preserved seaweeds were also monitored for indigenous flora. Shelf stable seaweeds could be obtained with the application of several combined hurdles: aw0.94, pH 4.0, 0.60 g/kg potassium sorbate, and a thermal treatment for 1 min at 100 °C. The proposed preservation process also assured minimal deterioration of color characteristics. © 2002, SAGE Publications. All rights reserved. Fil:Guerrero, S.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Campos, C.A. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_10820132_v8_n2_p95_Guerrero
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	hurdle technology microbial stability seaweed shelf life Biological materials preservation Heat treatment Microbiology pH effects Stresses Hurdle processing Seaweed algae Aspergillus Aspergillus niger Botrytis Eurotium Eurotium amstelodami Penicillium Penicillium roquefortii Saccharomyces Saccharomyces cerevisiae
spellingShingle	hurdle technology microbial stability seaweed shelf life Biological materials preservation Heat treatment Microbiology pH effects Stresses Hurdle processing Seaweed algae Aspergillus Aspergillus niger Botrytis Eurotium Eurotium amstelodami Penicillium Penicillium roquefortii Saccharomyces Saccharomyces cerevisiae Guerrero, S.N. Campos, C.A. Alzamora, S.M. Development of Shelf Stable Seaweed by Hurdle Processing
topic_facet	hurdle technology microbial stability seaweed shelf life Biological materials preservation Heat treatment Microbiology pH effects Stresses Hurdle processing Seaweed algae Aspergillus Aspergillus niger Botrytis Eurotium Eurotium amstelodami Penicillium Penicillium roquefortii Saccharomyces Saccharomyces cerevisiae
description	A preservation process based on hurdle processing to obtain shelf-stable seaweed stored at room temperature for one month was developed. The influence of the stress factors reduction of water activity (aw) and pH, and mild heat treatment on color seaweed was also evaluated to optimize the combined technology. The microbiological stability of the preserved seaweed that showed minimal color changes was challenged with the inoculation of Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Saccharomyces cerevisiae, Penicillium roqueforti, Aspergillus niger, Paecylomyces variotti, Eurotium amstelodami and Botrytis nivea. Preserved seaweeds were also monitored for indigenous flora. Shelf stable seaweeds could be obtained with the application of several combined hurdles: aw0.94, pH 4.0, 0.60 g/kg potassium sorbate, and a thermal treatment for 1 min at 100 °C. The proposed preservation process also assured minimal deterioration of color characteristics. © 2002, SAGE Publications. All rights reserved.
format	JOUR
author	Guerrero, S.N. Campos, C.A. Alzamora, S.M.
author_facet	Guerrero, S.N. Campos, C.A. Alzamora, S.M.
author_sort	Guerrero, S.N.
title	Development of Shelf Stable Seaweed by Hurdle Processing
title_short	Development of Shelf Stable Seaweed by Hurdle Processing
title_full	Development of Shelf Stable Seaweed by Hurdle Processing
title_fullStr	Development of Shelf Stable Seaweed by Hurdle Processing
title_full_unstemmed	Development of Shelf Stable Seaweed by Hurdle Processing
title_sort	development of shelf stable seaweed by hurdle processing
url	http://hdl.handle.net/20.500.12110/paper_10820132_v8_n2_p95_Guerrero
work_keys_str_mv	AT guerrerosn developmentofshelfstableseaweedbyhurdleprocessing AT camposca developmentofshelfstableseaweedbyhurdleprocessing AT alzamorasm developmentofshelfstableseaweedbyhurdleprocessing
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Development of Shelf Stable Seaweed by Hurdle Processing

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