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Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid
dc.contributor.author | Collazo, Cyrelys | |
dc.contributor.author | Lafarga, Tomás | |
dc.contributor.author | Aguiló-Aguayo, Ingrid | |
dc.contributor.author | Marín-Sáez, Jesús | |
dc.contributor.author | Abadias, Maribel | |
dc.contributor.author | Viñas, Inmaculada | |
dc.contributor.other | Producció Vegetal | ca |
dc.date.accessioned | 2019-05-09T14:06:41Z | |
dc.date.available | 2019-06-25T09:42:22Z | |
dc.date.issued | 2018-05-29 | |
dc.identifier.citation | Collazo, 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.issn | 0956-7135 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/389 | |
dc.description.abstract | The 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.extent | 35 | ca |
dc.language.iso | eng | ca |
dc.publisher | Elsevier | ca |
dc.relation.ispartof | Food Control | ca |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International | ca |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.title | Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid | ca |
dc.type | info:eu-repo/semantics/article | ca |
dc.description.version | info:eu-repo/semantics/acceptedVersion | ca |
dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
dc.relation.projectID | MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ / | ca |
dc.relation.projectID | MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ / | ca |
dc.identifier.doi | https://doi.org/10.1016/j.foodcont.2018.05.046 | ca |
dc.contributor.group | Postcollita | ca |
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