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Processing zucchini (Cucurbita pepo L.) with low UV-C radiation

2005Artigo científico Acesso aberto
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dc.contributor.authorPortela, Mauro
dc.contributor.authorSilva, Cristina L. M.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorGonçalves, Elsa M.
dc.contributor.authorAbreu, M.
dc.contributor.authorOliveira, António J.
dc.contributor.authorGaspar, Nelma P.
dc.contributor.authorVieira, Margarida C.
dc.date.accessioned2011-10-15T00:14:02Z
dc.date.available2011-10-15T00:14:02Z
dc.date.issued2005
dc.description.abstractRecent developments regarding the antimicrobial properties of certain types of light sources have promoted a growing interest in these applications, especially with concern to their potentialities for food processing. Ultraviolet radiation in the range of 200-280 nm is lethal to most microorganisms, including bacteria, viruses, fungi and yeasts. Fresh and artificially contaminated zucchini (Cucurbita pepo L.), whole and cut into triangular prisms, was exposed to UV-C lamps (Philips TUV-TL mini 8W) for different periods of time with the objective of quantifying the germicidal effect of this treatment. Triangular prism cut samples of zucchini were processed for 5, 7.5, 10, 12.5 and 15 min with different energy discharges of UV-C radiation, respectively 2.1 and 8.4 watts, whereas whole zucchini were strategically exposed for maximum time/radiation conditions (15 min - 8.4W) due to larger surface area treatments. In freshly cut samples, total counts of mesophilic bacteria were assayed, although in the case of whole vegetables, these were initially inoculated with commercial strains of Enterococcus faecalis ATCC 29212, and consequently assayed for presence of this specific microorganism. In both cases, UV-C exposure significantly reduced microbial activity, however, in relation to the freshly cut samples, after initial reduction of mesophilic bacteria, observations of photoreactivation between 7.5 and 12.5 min were registered, with significant counts at 10 min. Decrease in bacterial growth was once again evidenced between 10 and 12.5 min but not confirmed at 15 min of exposure. As for whole contaminated vegetables, approximately 2 logarithmic reductions of the target microorganism (Enterococcus faecalis ATCC 29212) were achieved.por
dc.identifier.citationPORTELA, Mauro... [et al.] - Processing zucchini (Cucurbita pepo L.) with low UV-C radiation. In Encontro de Química dos Alimentos, 7, Viseu, Portugal, 13-16 Abril, 2005. 7 p. - Actas do7º Encontro de Química dos Alimentos. [S.l. : s.n., 2005]. 7 p.por
dc.identifier.urihttp://hdl.handle.net/10400.14/6169
dc.language.isoengpor
dc.peerreviewednopor
dc.publisherInstituto Superior Politécnico de Viseu - Escola Superior Agráriapor
dc.subjectZucchinipor
dc.subjectGermicidal effectpor
dc.subjectUV-C radiationpor
dc.subjectPhotoreactivationpor
dc.titleProcessing zucchini (Cucurbita pepo L.) with low UV-C radiationpor
dc.typejournal article
dspace.entity.typePublication
person.familyNameSilva
person.familyNameBrandão
person.familyNameGonçalves
person.familyNameAbreu
person.familyNameVieira
person.givenNameCristina
person.givenNameTeresa
person.givenNameElsa Margarida
person.givenNameMarta
person.givenNameMargarida
person.identifier1473674
person.identifierJ-9418-2012
person.identifier.ciencia-id6611-634A-132C
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.ciencia-idAA12-42D6-6D59
person.identifier.ciencia-idA31F-D2A3-36A8
person.identifier.ciencia-id3314-4EFC-1E4A
person.identifier.orcid0000-0002-0495-3955
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-5814-0490
person.identifier.orcid0000-0002-0245-7122
person.identifier.orcid0000-0003-2774-706X
person.identifier.ridA-3568-2013
person.identifier.ridJ-9418-2012
person.identifier.ridN-4198-2013
person.identifier.ridE-1805-2012
person.identifier.scopus-author-id7201387397
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7004990784
person.identifier.scopus-author-id7102768632
person.identifier.scopus-author-id7202140775
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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relation.isAuthorOfPublicationebf7ead0-3772-4fd6-988c-f6b8722de84e
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relation.isAuthorOfPublication.latestForDiscoveryde86ca0a-74b6-490e-9466-5b5d31ce948f

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