Quality preservation and safety ensurement of a vegetable smoothie by high-pressure processing
This research aims to evaluate the effect of a previously optimized high‐pressure processing (HPP) treatment on the vegetable smoothie stability during 28 days at 5 °C and on the inactivation of a contamination with Listeria monocytogenes and Escherichia coli O157:H7 surrogates during 12 days at 15...
| Autores principales: | , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Institute of Food Science & Technology
2020
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| Acceso en línea: | http://hdl.handle.net/20.500.12123/7032 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14326 https://doi.org/10.1111/jfpp.14326 |
| _version_ | 1855035784465219584 |
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| author | Fernandez, María Verónica Denoya, Gabriela Inés Agüero, Maria Victoria Vaudagna, Sergio Ramon Jagus, Rosa Juana |
| author_browse | Agüero, Maria Victoria Denoya, Gabriela Inés Fernandez, María Verónica Jagus, Rosa Juana Vaudagna, Sergio Ramon |
| author_facet | Fernandez, María Verónica Denoya, Gabriela Inés Agüero, Maria Victoria Vaudagna, Sergio Ramon Jagus, Rosa Juana |
| author_sort | Fernandez, María Verónica |
| collection | INTA Digital |
| description | This research aims to evaluate the effect of a previously optimized high‐pressure processing (HPP) treatment on the vegetable smoothie stability during 28 days at 5 °C and on the inactivation of a contamination with Listeria monocytogenes and Escherichia coli O157:H7 surrogates during 12 days at 15 °C. HPP (630 MPa/6 min) reduced native microbiota to values below detection limit (DL = 1 log CFU/g) and significantly reduced polyphenol oxidase, peroxidase, and pectin methylesterase initial activities (16.7%, 29.6%, and 70.7%, respectively), maintaining significant lower values than control during storage. In addition, smoothie's soluble solids and pH were neither modified with treatment nor storage time, while greater retention of color and nutritional indicators was noted on treated samples during storage. Moreover, HPP allowed controlling 6 log CFU/g surrogate counts, maintaining them below DL during storage. Hence, optimized HPP treatment is effective to improve the quality stability of the product besides ensuring their safety when contamination occurs. |
| format | info:ar-repo/semantics/artículo |
| id | INTA7032 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | Institute of Food Science & Technology |
| publisherStr | Institute of Food Science & Technology |
| record_format | dspace |
| spelling | INTA70322022-08-12T15:58:34Z Quality preservation and safety ensurement of a vegetable smoothie by high-pressure processing Fernandez, María Verónica Denoya, Gabriela Inés Agüero, Maria Victoria Vaudagna, Sergio Ramon Jagus, Rosa Juana Vegetables Preservation Hortalizas Preservación Vegetable Smoothie Batido de Verduras Procesamiento a Alta Presión Quality Preservation Preservación de la Calidad Safety Ensurement Garantía de Seguridad High-pressure Processing This research aims to evaluate the effect of a previously optimized high‐pressure processing (HPP) treatment on the vegetable smoothie stability during 28 days at 5 °C and on the inactivation of a contamination with Listeria monocytogenes and Escherichia coli O157:H7 surrogates during 12 days at 15 °C. HPP (630 MPa/6 min) reduced native microbiota to values below detection limit (DL = 1 log CFU/g) and significantly reduced polyphenol oxidase, peroxidase, and pectin methylesterase initial activities (16.7%, 29.6%, and 70.7%, respectively), maintaining significant lower values than control during storage. In addition, smoothie's soluble solids and pH were neither modified with treatment nor storage time, while greater retention of color and nutritional indicators was noted on treated samples during storage. Moreover, HPP allowed controlling 6 log CFU/g surrogate counts, maintaining them below DL during storage. Hence, optimized HPP treatment is effective to improve the quality stability of the product besides ensuring their safety when contamination occurs. Fil: Fernandez, María Verónica. Universidad de Buenos Aires (UBA). Facultad de Ingeniería, Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Tecnologías y Ciencias de la Ingeniería; Argentina. Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Centro de Investigación de Agroindustria (CIA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. Fil: Agüero, María Victoria. Universidad de Buenos Aires (UBA). Facultad de Ingeniería, Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Tecnologías y Ciencias de la Ingeniería; Argentina. Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA).Centro de Investigación de Agroindustria (CIA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. Universidad de Morón (UM); Argentina. Fil: Jagus, Rosa Juana. Universidad de Buenos Aires (UBA). Facultad de Ingeniería, Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Tecnologías y Ciencias de la Ingeniería; Argentina. 2020-04-03T12:01:34Z 2020-04-03T12:01:34Z 2019-10-31 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/7032 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14326 1745-4549 (Online) https://doi.org/10.1111/jfpp.14326 eng info:eu-repo/semantics/restrictedAccess application/pdf Institute of Food Science & Technology Journal of food processing and preservation 44 (2) : e14326. (February 2020) |
| spellingShingle | Vegetables Preservation Hortalizas Preservación Vegetable Smoothie Batido de Verduras Procesamiento a Alta Presión Quality Preservation Preservación de la Calidad Safety Ensurement Garantía de Seguridad High-pressure Processing Fernandez, María Verónica Denoya, Gabriela Inés Agüero, Maria Victoria Vaudagna, Sergio Ramon Jagus, Rosa Juana Quality preservation and safety ensurement of a vegetable smoothie by high-pressure processing |
| title | Quality preservation and safety ensurement of a vegetable smoothie by high-pressure processing |
| title_full | Quality preservation and safety ensurement of a vegetable smoothie by high-pressure processing |
| title_fullStr | Quality preservation and safety ensurement of a vegetable smoothie by high-pressure processing |
| title_full_unstemmed | Quality preservation and safety ensurement of a vegetable smoothie by high-pressure processing |
| title_short | Quality preservation and safety ensurement of a vegetable smoothie by high-pressure processing |
| title_sort | quality preservation and safety ensurement of a vegetable smoothie by high pressure processing |
| topic | Vegetables Preservation Hortalizas Preservación Vegetable Smoothie Batido de Verduras Procesamiento a Alta Presión Quality Preservation Preservación de la Calidad Safety Ensurement Garantía de Seguridad High-pressure Processing |
| url | http://hdl.handle.net/20.500.12123/7032 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14326 https://doi.org/10.1111/jfpp.14326 |
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