Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability
This study investigated the effect of pulsed light (PL) dose on color, microstructure, and microbiological stability of cut apples during 7-day refrigerated storage. Apples were irradiated at two different distances from the lamp (5 or 10 cm) during 2 to 100 s (2. 4 to 221.1 J/cm 2). Cut-apple surfa...
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2012
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| LEADER | 11400caa a22011537a 4500 | ||
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| 001 | PAPER-9444 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203922.0 | ||
| 008 | 190411s2012 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84864410825 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Gómez, P.L. | |
| 245 | 1 | 0 | |a Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability |
| 260 | |c 2012 | ||
| 270 | 1 | 0 | |m Alzamora, S. M.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Ciudad Autónoma de Buenos Aires, Argentina; email: smalzamora@gmail.com |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Dunn, J.E., Clark, R.W., Asmus, J.F., Pearlman, J.S., Boyerr, K., Painchaud, F., (1989) Methods for preservation of foodstuffs, , US Patent No 4. 871. 559 (in USA | ||
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| 504 | |a (1996) Code of federal regulations, , FDA, 21CFR179. 41 | ||
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| 504 | |a Gómez, P., Alzamora, S.M., Castro, M.A., Salvatori, D.M., Effect of ultraviolet-C light dose on quality of cut-apple: microorganism, color and compression behavior (2010) Journal of Food Engineering, 98, pp. 60-70 | ||
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| 504 | |a Krishnamurthy, K., Tewari, J.C., Irudayaraj, J., Demirci, A., Microscopic and spectroscopic evaluation of inactivation of Staphylococcus aureus by pulsed UV light and infrared heating (2010) Food and Bioprocess Technology, 3, pp. 93-104 | ||
| 504 | |a Monsalve-González, A., Barbosa-Cánovas, G.V., Cavalieri, R.P., McEvily, A., Iyengar, R., Control of browning during storage of apple slices preserved by combined methods, 4-hexyl-resorcinol as antibrowning agent (1993) Journal of Food Science, 58, pp. 797-800 | ||
| 504 | |a Oms-Oliu, G., Martín-Belloso, O., Pulsed light treatments for food preservation. A review (2010) Food and Bioprocess Technology, 3, pp. 13-23 | ||
| 504 | |a Oms-Oliu, G., Aguiló-Aguayo, I., Martín-Belloso, O., Soliva-Fortuny, R., Effects of pulsed light treatments on quality and antioxidant properties of fresh-cut mushrooms (Agaricus bisporus) (2010) Postharvest Biology and Technology, 56, pp. 216-222 | ||
| 504 | |a Ozer, N.P., Demirci, A., Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes inoculated on raw salmon fillets by pulsed UV-light treatment (2006) International Journal of Food Science & Technology, 41, pp. 354-360 | ||
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| 504 | |a Sauer, A., Moraru, C., Inactivation of Escherichia coli ATCC 25922 and Escherichia coli O157:H7 in apple juice and apple cider, using pulsed light treatment (2009) Journal of Food Protection, 72, pp. 937-944 | ||
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| 504 | |a Uesugi, A.R., Woodling, S.E., Moraru, C.I., Inactivation kinetics and factors of variability in the pulsed light treatment of Listeria innocua cells (2007) Journal of Food Protection, 70, pp. 2518-2525 | ||
| 504 | |a Woodling, S.E., Moraru, C.I., Influence of surface topography on the effectiveness of pulsed light treatment for the inactivation of Listeria innocua on stainless-steel surfaces (2005) Journal of Food Science, 70, pp. M345-M351 | ||
| 504 | |a Woodling, S.E., Moraru, C.I., Effect of spectral range in surface inactivation of Listeria innocua using broad-spectrum pulsed light (2007) Journal of Food Protection, 70, pp. 909-916 | ||
| 504 | |a Zar, J.H., (1999) Biostatistical Analysis, , 4th edn., New Jersey: Prentice Hall | ||
| 520 | 3 | |a This study investigated the effect of pulsed light (PL) dose on color, microstructure, and microbiological stability of cut apples during 7-day refrigerated storage. Apples were irradiated at two different distances from the lamp (5 or 10 cm) during 2 to 100 s (2. 4 to 221.1 J/cm 2). Cut-apple surface exposed to high PL fluencies turned darker (lower L* values) and less green (higher a* value) than the control, and this effect was more pronounced as PL dose and/or storage time increased. On the contrary, the application of few flashes (2.4 J/cm 2) allowed maintaining the original color of apples slices along storage. Light microscopy images of treated samples showed degraded walls and broken plasmalemma and tonoplast, which may explain, at least partially, the increase in browning of irradiated apples at high doses. Inactivation patterns of inoculated microorganisms depended on PL dose and the type of microorganism. After 100 s PL treatment at 5 cm, no counts were observed for Saccharomyces cerevisiae KE162, while for Escherichia coli ATCC 11229 and Listeria innocua ATCC 33090, reduction levels were 2. 25 and 1. 7 logs, respectively. Native microflora population was in general higher in control samples than in 10 and 60 s PL irradiated apples along the whole storage. Although the application of high PL fluencies allowed obtaining greater microbial reductions, they also promoted browning of apple. Application of PL at a dose of 11.9 J/cm 2 could extend the shelf life of cut apple with minimal modification in color. © 2011 Springer Science + Business Media, LLC. |l eng | |
| 536 | |a Detalles de la financiación: Inter-American Development Bank | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Universidad Nacional del Litoral | ||
| 536 | |a Detalles de la financiación: Acknowledgments The authors want to thank the financial support from Universidad de Buenos Aires, Universidad Nacional del Comahue, CONICET, and ANPCyT of Argentina and from BID. They also thank Dr. Francisco Manzano and Dra. Violeta D'Accurso for performing the fluence measurements. | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Ciudad Autónoma de Buenos Aires, Argentina | ||
| 593 | |a Departamento de Química, Facultad de Ingeniería, Universidad Nacional del Comahue, Buenos Aires 1400, 8300 Neuquén, Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones Científicas y Técnicas, Buenos Aires, Argentina | ||
| 650 | 1 | 7 | |2 spines |a COLOR |
| 650 | 1 | 7 | |2 spines |a COLOR |
| 690 | 1 | 0 | |a CUT APPLE |
| 690 | 1 | 0 | |a DOSE |
| 690 | 1 | 0 | |a MICROBIOLOGICAL STABILITY |
| 690 | 1 | 0 | |a PULSED LIGHT |
| 690 | 1 | 0 | |a STRUCTURE |
| 690 | 1 | 0 | |a CUT APPLE |
| 690 | 1 | 0 | |a DOSE |
| 690 | 1 | 0 | |a DOSE EFFECTS |
| 690 | 1 | 0 | |a HIGH DOSE |
| 690 | 1 | 0 | |a IN-CONTROL |
| 690 | 1 | 0 | |a LISTERIA INNOCUA |
| 690 | 1 | 0 | |a MICROBIAL REDUCTION |
| 690 | 1 | 0 | |a MICROBIOLOGICAL STABILITY |
| 690 | 1 | 0 | |a MICROSCOPY IMAGES |
| 690 | 1 | 0 | |a NATIVE MICROFLORA |
| 690 | 1 | 0 | |a PLASMALEMMA |
| 690 | 1 | 0 | |a PULSED LIGHT |
| 690 | 1 | 0 | |a REDUCTION LEVEL |
| 690 | 1 | 0 | |a REFRIGERATED STORAGES |
| 690 | 1 | 0 | |a SHELF LIFE |
| 690 | 1 | 0 | |a STORAGE TIME |
| 690 | 1 | 0 | |a TONOPLASTS |
| 690 | 1 | 0 | |a CELL MEMBRANES |
| 690 | 1 | 0 | |a ESCHERICHIA COLI |
| 690 | 1 | 0 | |a STRUCTURE (COMPOSITION) |
| 690 | 1 | 0 | |a YEAST |
| 690 | 1 | 0 | |a FRUITS |
| 690 | 1 | 0 | |a ESCHERICHIA COLI |
| 690 | 1 | 0 | |a LISTERIA INNOCUA |
| 690 | 1 | 0 | |a MALUS X DOMESTICA |
| 690 | 1 | 0 | |a SACCHAROMYCES CEREVISIAE |
| 700 | 1 | |a Salvatori, D.M. | |
| 700 | 1 | |a García-Loredo, A. | |
| 700 | 1 | |a Alzamora, S.M. | |
| 773 | 0 | |d 2012 |g v. 5 |h pp. 2311-2322 |k n. 6 |p Food. Bioprocess Technol. |x 19355130 |t Food and Bioprocess Technology | |
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