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dc.contributor.authorNicolau-Lapeña, Iolanda
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.contributor.authorAnguera, Marina
dc.contributor.authorViñas, Inmaculada
dc.contributor.authorAbadias, Maribel
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2022-01-24T15:26:54Z
dc.date.available2022-01-24T15:26:54Z
dc.date.issued2021-11-27
dc.identifier.citationNicolau-Lapeña, Iolanda, Ingrid Aguiló-Aguayo, Marina Anguera, Inmaculada Viñas, and Maribel Abadias. 2021. "Exploring Thermosonication As Non-Chemical Disinfection Technology For Strawberries". European Food Research And Technology. doi:10.1007/s00217-021-03913-9.ca
dc.identifier.issn1438-2377ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1534
dc.description.abstractThe scope of this work was to study the efcacy of the combination of sonication at 35 or 130 kHz with three temperature treatments: 20, 50 and 55 ºC, on the population of artifcially inoculated Listeria innocua in strawberries, and on their overall quality. Prior in vitro results showed that temperature was the main factor in decreasing L. innocua population: a maximum of 3.8 log reductions was obtained with sonication at 130 kHz and 55 ºC for 15 min Treatments combining—or not—sonication at 130 kHz with mild emperatures (50 and 55 ºC) for 5 or 10 min were able to decrease about 3 log units of artifcially inoculated L. innocua in strawberries and about 2 log units of total aerobic mesophilic and yeasts and molds populations naturally occurring in strawberries. Thermosonication treatments did not exert a detrimental impact on fruit quality, except for those at the higher temperatures and times, which caused a change in color to more purplish and a little softening of the strawberries, which were proposed to be assessed for further processing other than fresh commercialization. Overall, the impact of sonication in fresh strawberries needs to be further investigated to fnd the adequate conditions to enhance the efects of temperature itself.ca
dc.format.extent13ca
dc.language.isoengca
dc.publisherSpringerca
dc.relation.ispartofEuropean Food Research and Technologyca
dc.rightsAttribution 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.titleExploring thermosonication as non-chemical disinfection technology for strawberriesca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/publishedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.termscapca
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ /ca
dc.relation.projectIDMINECO/Programa Estatal de I+D+I orientada a los retos de la sociedad/AGL2016-78086-R/ES/Estrategias de mitigación de los problemas asociados a patógenos de transmisión alimentaria para mejorar la calidad e inocuidad de fresas congeladas y listas para el consumo/FRESAFEca
dc.subject.udc63ca
dc.identifier.doihttps://doi.org/10.1007/s00217-021-03913-9ca
dc.contributor.groupPostcollitaca


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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/