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Título: | Escherichia coli O157:H7 and Salmonella Typhimurium inactivation by the effect of mandarin, lemon, and orange by-products in reference medium and in oat-fruit juice mixed beverage |
Autor: | Sanz Puig, María CSIC; Pina Pérez, Maria Consuelo CSIC; Martínez López, Antonio CSIC ORCID; Rodrigo Aliaga, Dolores CSIC ORCID | Palabras clave: | Citrus by-products New ingredients Antimicrobials Bactericidal concentration |
Fecha de publicación: | may-2016 | Editor: | Elsevier | Citación: | LWT - Food Science and Technology (2016) 66:7-14 | Resumen: | The antimicrobial capability of three water extracts of citrus peels was evaluated against Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 at various concentrations (0.5, 1, 5, 10%) and temperatures (5, 10, 22 °C) in a reference medium. The best of them was mandarin by-product, achieving a maximum inactivation level against S. Typhimurium (8 log10 cycles) with 5% at 5 °C. Also, this by-product had the highest total polyphenol content. Mandarin by-product showed a bactericidal effect in a food matrix also at 5 °C (≈2 log10 cycles). All results were adjusted to the Weibull model and the b values indicated that the higher concentration of mandarin, the greater the inactivation rate in reference medium, without significant differences between 5 and 10%. Similarly, in the food matrix, the inactivation rate of S. Typhimurium was higher when the mandarin by-product was added. Therefore, the mandarin by-product could be used as a control measure of S. Typhimurium in pasteurized products, which are stored under refrigeration. | Versión del editor: | http://dx.doi.org/10.1016/j.lwt.2015.10.012 | URI: | http://hdl.handle.net/10261/129119 | DOI: | 10.1016/j.lwt.2015.10.012 | ISSN: | 0023-6438 |
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