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dc.contributor.authorCollazo, Cyrelys
dc.contributor.authorLafarga, Tomás
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.contributor.authorMarín-Sáez, Jesús
dc.contributor.authorAbadias, Maribel
dc.contributor.authorViñas, Inmaculada
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2019-05-09T14:06:41Z
dc.date.available2019-06-25T09:42:22Z
dc.date.issued2018-05-29
dc.identifier.citationCollazo, Cyrelys, Tomás Lafarga, Ingrid Aguiló-Aguayo, Jesús Marín-Sáez, Maribel Abadias, and Inmaculada Viñas. 2018. "Decontamination Of Fresh-Cut Broccoli With A Water–Assisted UV-C Technology And Its Combination With Peroxyacetic Acid". Food Control 93: 92-100. Elsevier BV. doi:10.1016/j.foodcont.2018.05.046.ca
dc.identifier.issn0956-7135ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/389
dc.description.abstractThe effectiveness of a water-assisted UV-C (WUV) technology for the decontamination of fresh-cut broccoli fromconventional and organic agricultural practices was evaluated as an alternative to chlorine sanitation. SeveralWUV doses (0.3–1.8 kJ m−2) were tested alone or combined with peroxyacetic acid (PAA). Results showed that0.5 kJ m−2was sufficient to reduce natural total aerobic mesophilic microorganisms by 2 log10in conventionalbroccoli without negative consequences on the physical quality. However, in order to achieve the same effect onorganic broccoli, a combined application of at least 0.3 kJ m−2and 50 mg L−1PAA was required. Total anti-oxidant capacity (TAC) was enhanced by 42, 90 and 81% in conventional broccoli 24 h after treatment with 0.3,0.5 and 1.8 kJ m−2, respectively, compared to water-control. A similar trend was observed in organic broccoli,although the increase in TAC (by 22%) compared to the water-control was only significant when a dose of1.8 kJ m−2was used. Similarly, 0.5 kJ m−2enhanced the sulforaphane content in conventional broccoli by 1.5and 4-fold compared to water and chlorine-controls, respectively. WUV is a promising alternative technology toimprove the microbiological and nutritional quality of fresh-cut broccoli.ca
dc.format.extent35ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofFood Controlca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleDecontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acidca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versionpostprintca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ /ca
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ /ca
dc.identifier.doihttps://doi.org/10.1016/j.foodcont.2018.05.046ca
dc.contributor.groupPostcollitaca


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