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dc.contributor.authorSanz Puig, Maríaes_ES
dc.contributor.authorSantos-Carvalho, Leonores_ES
dc.contributor.authorCunha, Luis Migueles_ES
dc.contributor.authorPina Pérez, Maria Consueloes_ES
dc.contributor.authorMartínez López, Antonioes_ES
dc.contributor.authorRodrigo Aliaga, Doloreses_ES
dc.identifier.citationInnovative Food Science and Emerging Technologies 37 (Part C): 322-328 (2016)es_ES
dc.description.abstractThe effect against Salmonella enterica serovar Typhimurium of PEF treatment combined with cauliflower and mandarin by-product infusions at several concentrations (0, 1, 5, and 10% (w/v)) was evaluated at various incubation temperatures (10, 22, and 37 °C). The possible synergistic antimicrobial action of the combined process of Pulsed Electric Field (PEF) technology followed by exposure to the by-product infusions and the occurrence of sublethal cellular damage were also studied. Antimicrobial kinetics of by-product infusions alone or following PEF treatment were fitted to a Weibull model. Both mandarin and cauliflower by-product infusions showed a maximum antimicrobial effect against S. Typhimurium after 10 h at 37 °C when the microorganism was exposed to 10% of by-product infusion, achieving reductions of initial bacterial load up to undetectable levels. The effect of the PEF treatment (20 kV–900 μs) caused a reduction of 4 log cycles of the initial cell population (108 cfu/mL) of S. Typhimurium and 1 log cycle (90%) of cellular damage. Moreover, when the PEF pre-treated S. Typhimurium population was subjected to subsequent incubation in the presence of both by-product [10%] infusions, the microbial inactivation was faster, achieving a reduction of the initial bacterial load (4 log10 cycles) up to undetectable levels in 2 h. The kinetic values of the Weibull model were obtained. The higher the concentration of by-product infusion, temperature, and PEF treatment applied, the greater the kinetic parameter “b” values, which are related to the microbial inactivation rate. Therefore, the addition of cauliflower and mandarin by-product infusions could be a good additional control measure contributing to ensure bacterial counts below recommended limits in pasteurized PEF products during their storage at refrigeration temperatures.es_ES
dc.description.sponsorshipM. Sanz-Puig is grateful to the CSIC for providing a contract as a researcher working actively on project AGL 2013-48993-C2-2-R. The present research work was funded by the Ministry of Economy and Competitiveness through project AGL 2013-48993-C2-2-R and with FEDER funds. We are also grateful to INDULLEIDA, S.A. and TRASA, S.L. for providing the by-products that we worked with. Authors acknowledge L. Santos-Carvalho Erasmus Placement scholarship, and L.M. Cunha acknowledges support from the European Union (FEDER funds) and National Funds (FCT/MEC, Fundação para a Ciência e Tecnologia and Ministerio da Educação e Ciência) under the Partnership Agreements PT2020 UID/QUI/50006/2013–POCI/01/0145/FEDER/007265 (LAQV) and UID/AGR/04033/2013–POCI/01/0145/FEDER/006958 (CITAB).es_ES
dc.subjectS. typhimuriumes_ES
dc.subjectCauliflower by-productes_ES
dc.subjectMandarin by-productes_ES
dc.subjectPEF treatmentes_ES
dc.subjectAntimicrobial effectes_ES
dc.subjectSublethal damagees_ES
dc.titleEffect of pulsed electric fields (PEF) combined with natural antimicrobial by-products against S. typhimuriumes_ES
dc.description.peerreviewedPeer reviewedes_ES
dc.contributor.funderEuropean Commissiones_ES
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.contributor.funderFundação para a Ciência e a Tecnologia (Portugal)es_ES
dc.contributor.funderMinistério da Educação e Ciência (Portugal)es_ES
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