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dc.contributor.authorFalcó, Irenees_ES
dc.contributor.authorFlores Meraz, Patricia L.es_ES
dc.contributor.authorRandazzo, Walteres_ES
dc.contributor.authorSánchez Moragas, Gloriaes_ES
dc.contributor.authorLópez-Rubio, Amparoes_ES
dc.contributor.authorFabra, María Josées_ES
dc.date.accessioned2018-11-23T10:48:14Z-
dc.date.available2018-11-23T10:48:14Z-
dc.date.issued2018-08-31-
dc.identifier.citationFood Hydrocolloids 87: 611-618 (2018)es_ES
dc.identifier.issn0268-005X-
dc.identifier.urihttp://hdl.handle.net/10261/172586-
dc.description.abstractFoodborne illnesses caused by the consumption of berries contaminated with human enteric viruses, namely human noroviruses (NoVs) and the hepatitis A virus (HAV), remain a significant food safety concern. The objective of this research was to investigate a food-grade edible coating composed of alginate/oleic and containing green tea extract (GTE) as an antiviral agent for the preservation of fresh strawberries and raspberries. Berries were stored at ambient (25 °C) temperature and refrigerated (10 °C) conditions. Initially, the effect of the pH of the film-forming dispersions (FFD) on their antioxidant and antiviral activity was analysed. Then, the physicochemical properties of edible alginate-oleic acid coatings containing GTE were studied, and finally, their antiviral efficacy when applied onto strawberries and raspberries at 10 and 25 °C was evaluated. The results showed that the antioxidant properties of the films were not pH-dependent, but the antiviral activity was higher at a pH 5.5. The infectivity of the murine norovirus (MNV), a human norovirus surrogate, and HAV in fresh strawberries after the coating treatments was reduced by approximately 1.5–2 log during the 4-days storage period at 10 °C as compared to the controls and a complete inactivation of both viruses was observed after overnight storage at 25 °C. However, the efficacy of the GTE-coatings was slightly reduced on the raspberries, probably due to the difference in the amount of coating that adhered to their surface (4.64 ± 0.23 g and 1.54 ± 0.15 g⋅cm−2 for strawberries or raspberries, respectively). Therefore, this paper reports, for the first time, the potential of antiviral edible coatings to improve the safety of berries against foodborne pathogens.es_ES
dc.description.sponsorshipP. L. Flores-Meraz thanks CONACYT from the grant. M.J. Fabra is recipient of a Ramon y Cajal (RYC-2014-158) contract from the Spanish Ministry of Economy, Industry and Competitiveness.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccessen_EN
dc.subjectEdible coatingses_ES
dc.subjectFoodborne viruseses_ES
dc.subjectGreen tea extractes_ES
dc.subjectAlginatees_ES
dc.titleAntiviral activity of alginate-oleic acid based coatings incorporating green tea extract on strawberries and raspberrieses_ES
dc.typeartículoes_ES
dc.identifier.doi0.1016/j.foodhyd.2018.08.055-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodhyd.2018.08.055es_ES
dc.embargo.terms2019-08-31es_ES
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/es_ES
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
dc.type.coarhttp://purl.org/coar/resource_type/c_6501es_ES
item.openairetypeartículo-
item.cerifentitytypePublications-
item.languageiso639-1en-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
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