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Impact of non-thermal technologies and sanitizer solutions on microbial load reduction and quality factor retention of frozen red bell peppers

2013Journal article Restricted access
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dc.contributor.authorAlexandre, Elisabete M. C.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, Cristina L. M.
dc.date.accessioned2014-05-07T10:51:09Z
dc.date.available2014-05-07T10:51:09Z
dc.date.issued2013
dc.description.abstractThe effect of non-thermal technologies (ozone in aqueous solution, ultrasounds and ultraviolet C radiation) and washings with chemical solutions (sodium hypochlorite and hydrogen peroxide) on Listeria innocua survival was studied in red bell peppers. Quality attributes such as total colour difference, firmness, pH and ascorbic and dehydroascorbic acid content were also evaluated. The treatments were applied before product storage under frozen conditions (-7 and -30 degrees C). Pre-washings with hydrogen peroxide solutions allowed obtaining frozen shred red bell peppers with lower microbial loads, when compared to the results obtained with the remaining treatments. However, those washings had a negative impact on colour and firmness. Alternatively, ozonation provided microbial reductions significantly higher than water-washings and improved, or at least allowed to preserve, all quality parameters analysed under both storage conditions. Storage at -7 degrees C provided higher microbial reductions in red bell peppers. However, this temperature implied higher colour alterations and ascorbic acid losses. Industrial relevance: The native microbial flora of fresh fruits and vegetables may include pathogens which are dangerous threats to consumers. Thermal treatments are conventionally used to attain safety standards; however, overall quality may be negatively affected by heat. Chemical treatments (environmental friendly) or non-thermal processes such as ozone, UV-C radiation and ultrasonication are promising technologies. From an industrial point of view, these processes may have potential application if safe and high quality produce is to be attained.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationALEXANDRE, Elisabete M.C. ; BRANDÃO, Teresa R.S. ; SILVA, Cristina L.M. - Impact of non-thermal technologies and sanitizer solutions on microbial load reduction and quality factor retention of frozen red bell peppers. Innovative Food Science and Emerging Technologies ISSN 1466-8564. Vol. 17 (2013), p. 99-105por
dc.identifier.doi10.1016/j.ifset.2012.11.009
dc.identifier.eissn1878-5522
dc.identifier.issn1466-8564
dc.identifier.urihttp://hdl.handle.net/10400.14/14210
dc.identifier.wosWOS:000316094600013
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationMODELIZAÇÃO DE CINÉTICAS DE CRESCIMENTO E/OU INACTIVAÇÃO DE MICRORGANISMOS NAS ÁREAS DE CONGELAÇÃO E DES- CONTAMINAÇÃO DE ALIMENTOS: DESENVOLVIMENTO DE PROCEDIMENTOS DE PLANEAMENTO EXPERIMENTAL
dc.relationStrategic Project - LA 16 - 2011-2012
dc.subjectRed bell pepperpor
dc.subjectMicrobial loadspor
dc.subjectQualitypor
dc.subjectSanitizer solutionspor
dc.subjectEmerging technologiespor
dc.subjectFrozen storagepor
dc.titleImpact of non-thermal technologies and sanitizer solutions on microbial load reduction and quality factor retention of frozen red bell pepperspor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMODELIZAÇÃO DE CINÉTICAS DE CRESCIMENTO E/OU INACTIVAÇÃO DE MICRORGANISMOS NAS ÁREAS DE CONGELAÇÃO E DES- CONTAMINAÇÃO DE ALIMENTOS: DESENVOLVIMENTO DE PROCEDIMENTOS DE PLANEAMENTO EXPERIMENTAL
oaire.awardTitleStrategic Project - LA 16 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F11580%2F2002/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F16042%2F2004/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FEQB%2FLA0016%2F2011/PT
oaire.citation.endPage105
oaire.citation.startPage99
oaire.citation.titleInnovative Food Science and Emerging Technologies
oaire.citation.volume17
oaire.fundingStreamSFRH
oaire.fundingStream6817 - DCRRNI ID
person.familyNameAlexandre
person.familyNameBrandão
person.familyNameSilva
person.givenNameElisabete
person.givenNameTeresa
person.givenNameCristina
person.identifierJ-9418-2012
person.identifier1473674
person.identifier.ciencia-idD012-E77D-309F
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0003-4175-2498
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridK-9179-2013
person.identifier.ridJ-9418-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7201387397
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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