Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/10012
Título: Assessment of the impact of hydrogen peroxide soutions on microbial loads and quality factors of red bell peppers, strawberries and watercress
Autor: Alexandre, Elisabete M. C.
Brandão, T. R.S.
Silva, Cristina L. M.
Palavras-chave: Fruit
Vegetable
Sanitizer solution
Hydrogen peroxide
Microbial load
Data: 2012
Editora: Elsevier
Citação: ALEXANDRE, Elisabete M.C.; BRANDÃO, R.S.; SILVA Cristina, L.M. - Assessment of the impact of hydrogen peroxide soutions on microbial loads and quality factors of red bell peppers, strawberries and watercress. Food Control. ISSN 0956-7135. Vol. 27 , n.º 2 (2012), p. 362-368
Resumo: The impact of sodium hypochlorite and hydrogen peroxide (H2O2 at 1 and 5%) solutions on Listeria innocua in red bell peppers, total mesophiles in strawberries and total coliforms in watercress was studied. Quality attributes such as colour, firmness and pH were studied for all products; total anthocyanins content was determined for strawberries. Sensorial analyses were also carried out for all products. Results showed that H2O2 (5%) provided the highest reductions of microbial loads. Besides H2O2 (1%) had a lower impact, it was more effective than water-washings. Sodium hypochlorite solutions lead to microbial reductions comparable to water risings. In terms of quality, H2O2 (5%) was the solution with higher negative impact on products’ colour. For strawberries, such colour alterations were also detected by sensorial analyses. The anthocyanins content decreased significantly. Overall it was found that H2O2 (1%) was a good sanitizer solution, since microbial reduction was attained while quality factors did not suffer considerable alterations.
Peer review: yes
URI: http://hdl.handle.net/10400.14/10012
Versão do Editor: doi:10.1016/j.foodcont.2012.04.012
Aparece nas colecções:CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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