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dc.contributor.authorIglesias, M.B.
dc.contributor.authorEcheverría, G.
dc.contributor.authorViñas, I.
dc.contributor.authorLópez, M.L.
dc.contributor.authorAbadias, M.
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2019-04-05T16:15:00Z
dc.date.available2019-04-05T16:15:00Z
dc.date.issued2017-09-18
dc.identifier.citationIglesias, M.B., G. Echeverría, I. Viñas, M.L. López, and M. Abadias. 2018. "Biopreservation Of Fresh-Cut Pear Using Lactobacillus Rhamnosus GG And Effect On Quality And Volatile Compounds". LWT 87: 581-588. Elsevier BV. doi:10.1016/j.lwt.2017.09.025.ca
dc.identifier.issn0023-6438ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/265
dc.description.abstractIn recent years, the consumption of minimally processed fruit has increased. However, unfortunately, these products could be an appropriate vehicle for the transmission of foodborne pathogens. In this study, the antagonistic capacity of the probiotic strain Lactobacillus rhamnosus GG against a cocktail of 5 serovars of Salmonella and 5 serovars of Listeria monocytogenes on fresh-cut pear at conditions simulating commercial application was assessed. Moreover, its effect on fruit quality, particularly on the volatile profile, was determined, during 9 days of storage at 5 C. L. monocytogenes population was reduced by approximately 1.8 log-units when co-inoculated with L. rhamnosus GG. However, no effect was observed in Salmonella. Fruit quality (soluble solids content and titratable acidity) did not change when the probiotic was present. A total of 48 volatile compounds were identified using gas chromatography. Twelve of the compounds allowed to discriminate L. rhamnosus GG-treated and untreated pears. Considering their odour descriptors, their increases could be positive in the flavour perception of L. rhamnosus GG-treated pear. The probiotic was able to control L. monocytogenes population on fresh-cut pear, which could be a vehicle of probiotic microorganisms as quality of fruit was not affected when the probiotic was presentca
dc.format.extent32ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofLWT - Food Science and Technologyca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleBiopreservation of fresh-cut pear using Lactobacillus rhamnosus GG and effect on quality and volatile compoundsca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.terms12 mesosca
dc.relation.projectIDMINECO/Programa Nacional de Proyectos de Investigación Fundamental/AGL 2012-38671/ES/EFECTO DEL MANEJO POSCOSECHA EN LA CALIDAD MICROBIOLOGICA, NUTRICIONAL Y SENSORIAL DE PERA 'CONFERENCE' ENTERA Y MINIMAMENTE PROCESADA/ca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2017.09.025ca
dc.contributor.groupPostcollitaca


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