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Prieto-Santiago V, Aguiló-Aguayo I, Bravo FI, Mulero M, Abadias M. Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice. Foods 2024; 13:1095. [PMID: 38611399 PMCID: PMC11011757 DOI: 10.3390/foods13071095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 03/11/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
The valorization of agri-food products not only represents important economic and environmental benefits but can also be a source of potentially profitable, functional, and safe ingredients. This study aimed to valorize peach fruit and wine lees (WL) by producing functional juice. WL were incorporated at different concentrations (1.5 and 2%; w:w) in unpasteurized peach and grape juice and subsequently stored under refrigeration (5 °C). The antimicrobial activity of WL in peach and grape juices was assessed against Listeria monocytogenes and Saccharomyces cerevisiae as well as physicochemical, nutritional microbiological, and sensory acceptability. The maximum addition of WL to the juice (2%) showed a significant inhibitory effect against L. monocytogenes (4-log reduction) and increased the content of total soluble solids (TSS) (10%), total polyphenol content (TPC) (75%), and total antioxidant activity (AOX) (86%). During storage, AOX, TPC, TSS, pH, and titratable acidity (TA) remained stable. A significant correlation was observed between TPC and AOX. Total mesophilic aerobic bacteria and yeast counts increased during storage. Fifty-seven percent of tasters (n = 26) rated the functional juice positively. Thus, these agri-food products could be useful for producing functional juices with a longer shelf life, contributing to their valorization.
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Affiliation(s)
- Virginia Prieto-Santiago
- Institute of Agrifood Research and Technology (IRTA), Postharvest Program Edifici Fruitcentre, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain; (V.P.-S.); (I.A.-A.)
| | - Ingrid Aguiló-Aguayo
- Institute of Agrifood Research and Technology (IRTA), Postharvest Program Edifici Fruitcentre, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain; (V.P.-S.); (I.A.-A.)
| | - Francisca Isabel Bravo
- Nutrigenomics Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Marcel·lí Domingo 1, 43007 Tarragona, Spain; (F.I.B.); (M.M.)
- Nutrigenomics Research Group, Institut d’Investigació Sanitària Pere Virgili, C/Marcel·lí Domingo s/n, 43007 Tarragona, Spain
- Center of Environmental, Food and Toxicological Technology (TecnATox), Universitat Rovira i Virgili, 43007 Tarragona, Spain
| | - Miquel Mulero
- Nutrigenomics Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Marcel·lí Domingo 1, 43007 Tarragona, Spain; (F.I.B.); (M.M.)
- Nutrigenomics Research Group, Institut d’Investigació Sanitària Pere Virgili, C/Marcel·lí Domingo s/n, 43007 Tarragona, Spain
- Center of Environmental, Food and Toxicological Technology (TecnATox), Universitat Rovira i Virgili, 43007 Tarragona, Spain
| | - Maribel Abadias
- Institute of Agrifood Research and Technology (IRTA), Postharvest Program Edifici Fruitcentre, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain; (V.P.-S.); (I.A.-A.)
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Prieto-Santiago V, Aguiló-Aguayo I, Ortiz-Solà J, Anguera M, Abadias M. Selection of a Probiotic for Its Potential for Developing a Synbiotic Peach and Grape Juice. Foods 2024; 13:350. [PMID: 38275717 PMCID: PMC10814886 DOI: 10.3390/foods13020350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 01/08/2024] [Accepted: 01/18/2024] [Indexed: 01/27/2024] Open
Abstract
Due to recent interest in the potential of probiotics as health promoters and the impact of health and environmental concerns on eating habits, non-dairy probiotic food products are required. This study aimed to evaluate the viability of different probiotic microorganisms in peach and grape juice (PGJ) with or without the prebiotic inulin and their antimicrobial activity against the foodborne pathogen Listeria monocytogenes and the juice spoilage microorganism Saccharomyces cerevisiae. Firstly, the viability of seven probiotic strains was studied in PGJ with an initial concentration of 107 CFU/mL for 21 days at 4 °C and for 3 days at 37 °C. In parallel, the physicochemical effect, the antimicrobial effect and the lactic acid production in PGJ were evaluated. Secondly, the probiotic with the best viability results was selected to study its antimicrobial effect against L. monocytogenes and S. cerevisiae, as well as ethanol and acetaldehyde production by the latter. L. casei showed the highest viability and grew in both refrigerated and fermentation conditions (1 log), produced the greatest lactic acid (5.12 g/L) and demonstrated in vitro anti-Listeria activity. Although the addition of the prebiotic did not improve the viability, lactic acid production or anti-Listeria activity of the probiotics, under the conditions studied, the prebiotic potential of inulin, support the design of a synbiotic juice. Finally, although none of the probiotic, fermentation products, or postbiotics showed any antimicrobial activity against L. monocytogenes or S. cerevisiae, the addition of L. casei to the PGJ significantly reduced the production of S. cerevisiae metabolite ethanol (29%) and acetaldehyde (50%). L. casei might be a suitable probiotic to deliver a safe and functional PGJ, although further research should be carried out to determine the effect of the probiotic and fermentation on the nutritional profile of PGJ.
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Affiliation(s)
| | | | | | | | - Maribel Abadias
- Institute of Agrifood Research and Technology (IRTA), Postharvest Program, Edifici Fruitcentre, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain; (V.P.-S.); (I.A.-A.); (J.O.-S.); (M.A.)
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Hernández-López I, Abadias M, Prieto-Santiago V, Chic-Blanco Á, Ortiz-Solà J, Aguiló-Aguayo I. Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products. Foods 2023; 13:84. [PMID: 38201112 PMCID: PMC10778747 DOI: 10.3390/foods13010084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 12/19/2023] [Accepted: 12/22/2023] [Indexed: 01/12/2024] Open
Abstract
Microalgae have positioned themselves as an innovative and sustainable source of bioactive compounds and high nutritional value. The selection of a suitable food carrier is important to ease its consumption, and to preserve bioactivity through food processing. The aim of this study was to assess the suitability of different microalgae in baked products. Crackers and grissini were produced following a specific formulation, with percentages ranging from 1.5 to 3.5% of flour substituted with Spirulina, Chlorella, and Tetraselmis dry biomass in the formulas. Physico-chemical, nutritional, and sensorial characterization was carried out. The incorporation of microalgae led to increased nutritional values, including antioxidant capacity (AOX), total phenolic content (TPC) and protein content with an amino acids' identification and quantification. Grissini with Chlorella at 3.5% and crackers with Spirulina at 1.5% levels, showed a higher overall acceptance within the panelists. For amino acid content, Spirulina crackers were shown to be rich in alanine, aspartate, and tryptophan, while Chlorella grissini stood out for being particularly rich in isoleucine, leucine, lysine, and valine. Thus, Spirulina and Chlorella could be a sustainable ingredient to formulate baked goods with an enhanced nutrimental matrix without altering their acceptability to consumers.
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Affiliation(s)
| | | | | | | | | | - Ingrid Aguiló-Aguayo
- IRTA, Postharvest Programme, Parc Agrobiotech Lleida. Parc de Gardeny, Edifici Fruitcentre, 25003 Lleida, Spain (V.P.-S.); (Á.C.-B.); (J.O.-S.); (M.A.)
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Hernández-López I, Alamprese C, Cappa C, Prieto-Santiago V, Abadias M, Aguiló-Aguayo I. Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength. Foods 2023; 12:3724. [PMID: 37893617 PMCID: PMC10606029 DOI: 10.3390/foods12203724] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/06/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
Consumers within the EU are increasingly asking for natural and healthier food products, which are additive-free and environmentally friendly. The aim of this study was to assess the effects of Spirulina (Arthrospira sp.) in bread formulated with four wheat flours with different alveograph strengths. The flours used were Manitoba Flour (00/251), Ground-force wholemeal (Whole/126), Standard Bakery Flour (0/W105), and Organic Bakery Flour (2/W66). Powdered Spirulina biomass was used as a new ingredient with a high nutritional profile and bioactive compounds; incorporation was made at two levels: 1.5% and 2.5% of the flour amount. The same bread recipe was used for all formulations, but for the 1.5 and 2.5% variations, 6 g and 10 g of Spirulina were added, respectively. Antioxidant capacity increased with increasing microalgal biomass. The visual and taste attributes of the breads with microalgae underwent noticeable changes compared to their counterparts without microalgae. Biomass addition significantly (p < 0.05) affected bread weight and volume, and different trends were found based on the type of wheat flour. Spirulina-containing breads showed a greener coloration while the microalgae concentration was augmented. The moisture and texture were slightly affected by the addition of the biomass at both levels. The 2.5% concentration samples were well accepted in most cases by consumers, emphasizing the salty flavor as a pleasant feature. No significant sensory differences were observed between samples, and the acceptability index was always higher than 72%. The results show that Spirulina could be an environmentally friendly ingredient for the reformulation of nutritionally enhanced bread with a good texture that is well-accepted by consumers.
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Affiliation(s)
- Israel Hernández-López
- IRTA, Postharvest Programme, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - Cristina Alamprese
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | - Carola Cappa
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | | | - Maribel Abadias
- IRTA, Postharvest Programme, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - Ingrid Aguiló-Aguayo
- IRTA, Postharvest Programme, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain
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Hernández-López I, Ortiz-Solà J, Alamprese C, Barros L, Shelef O, Basheer L, Rivera A, Abadias M, Aguiló-Aguayo I. Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet. Foods 2022; 11:foods11233858. [PMID: 36496665 PMCID: PMC9740325 DOI: 10.3390/foods11233858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 11/23/2022] [Accepted: 11/26/2022] [Indexed: 12/05/2022] Open
Abstract
Legumes and nuts are components of high importance in the diet of many countries, mainly those in the Mediterranean region. They are also very versatile and culturally diverse foods found all over the world, acting as a basic protein source in certain countries. Their genetic diversity is needed to sustain the food supply and security for humans and livestock, especially because of the current loss of habitats, species, and genetic diversity worldwide, but also because of the ever present need to feed the increasing human population. Even though both legumes and nuts are considered as high-protein food and environmentally friendly crops, developed countries have lower consumption rates when compared to Asia or Africa. With a view to increasing the consumption of legumes and nuts, the objective of this review is to present the advantages on the use of autochthonous varieties from different countries around the world, thus providing a boost to the local market in the area. The consumption of these varieties could be helped by their use in ready-to-eat foods (RTE), which are now on the rise thanks to today's fast-paced lifestyles and the search for more nutritious and sustainable foods. The versatility of legumes and nuts covers a wide range of possibilities through their use in plant-based dairy analogues, providing alternative-protein and maximal amounts of nutrients and bioactive compounds, potential plant-based flours for bakery and pasta, and added-value traditional RTE meals. For this reason, information about legume and nut nutrition could possibly increase its acceptance with consumers.
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Affiliation(s)
- Israel Hernández-López
- IRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | - Jordi Ortiz-Solà
- IRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | - Cristina Alamprese
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Oren Shelef
- Department of Natural Resources, Institute of Plant Sciences, Agricultural Research Organization (ARO)—Volcani Institute, Rishon LeZion 7505101, Israel
| | - Loai Basheer
- Food Sciences Department, Faculty of Sciences and Technology, Tel Hai College, Upper Galilee 1220800, Israel
| | - Ana Rivera
- Miquel Agustí Foundation, Campus Baix Llobregat, 08860 Castelldefels, Spain
- Department of Agri-Food Engineering and Biotechnology, Campus Baix Llobregat, Polytechnic University of Catalonia-BarcelonaTech, 08860 Castelldefels, Spain
| | - Maribel Abadias
- IRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | - Ingrid Aguiló-Aguayo
- IRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
- Correspondence:
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Ortiz‐Solà J, Valero A, Abadias M, Nicolau‐Lapeña I, Viñas I. Evaluation of water-assisted UV-C light and its additive effect with peracetic acid for the inactivation of Listeria monocytogenes, Salmonella enterica and murine norovirus on whole and fresh-cut strawberries during shelf-life. J Sci Food Agric 2022; 102:5660-5669. [PMID: 35373358 PMCID: PMC9545235 DOI: 10.1002/jsfa.11913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 03/03/2022] [Accepted: 04/04/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND The purpose of the present study was to examine the inactivation of Salmonella enterica (50 μL; 109 CFU g-1 ), Listeria monocytogenes (50 μL; 109 CFU g-1 ), and murine norovirus (MNV-1; 50 μL; 107 50% tissue culture infectious dose (TCID50 ) mL-1 ) on whole and fresh-cut strawberries after 2 min disinfection treatments (water (H2 O), chlorine 200 mg L-1 (NaClO), water-assisted ultraviolet-C (UV-C) (WUV), and the combination WUV and 40 mg L-1 of PA (WUV + PA)) in a water tank (15 L) equipped with 4 UV-C lamps (17.2 W each), and after 7 days of cold storage (4 and 10 °C). For MNV-1, dry UV-C treatment (DUV) was also tested. For all UV-C treatments, an irradiation dose of 1.3 kJ m-2 was used. RESULTS When strawberries were washed with WUV, L. monocytogenes and S. enterica were reduced by 2.8 and 2.2 log CFU g-1 , respectively. The addition of 40 mg L-1 of PA to WUV (WUV + PA) increased the reduction range of L. monocytogenes and S. enterica by 1.9 and 0.8 log, respectively. Regarding the wash water, no pathogens were recovered after the WUV + PA treatment (detection limit 50 CFU mL-1 ). Depending on storage conditions (7 days at 4 or 10 °C), reductions observed were 0.5 to 2.0 log for S. enterica and 0.5 to 3.0 log for L. monocytogenes. The reductions in MNV-1 titer after disinfection treatments ranged from 1.3 to 1.7 log. No significant differences between storage conditions were observed for MNV-1: titers did not decline or were reduced up to 0.3 log after 7 days of cold storage. CONCLUSION The three-way action for disinfecting strawberries by UV-C irradiation and PA, plus the physical removal of the microorganisms by agitated water, are effective against foodborne pathogens on strawberries and water wash. During storage, WUV had a larger impact on the inactivation kinetics of S. enterica. Storage had little impact on MNV-1 inactivation. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Jordi Ortiz‐Solà
- Universitat de Lleida, Food Technology DepartmentAgrotecnio‐Cerca Center, 25001LleidaCarrer de Jaume II, 69Spain
| | - Antonio Valero
- Universidad de CórdobaFaculty of Veterinary Medicine, Department of Food science and Technology, 14014CórdobaAvenida de Medina Azahara, 1Spain
| | - Maribel Abadias
- IRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, 25003LleidaParc de GardenySpain
| | - Iolanda Nicolau‐Lapeña
- Universitat de Lleida, Food Technology DepartmentAgrotecnio‐Cerca Center, 25001LleidaCarrer de Jaume II, 69Spain
| | - Inmaculada Viñas
- Universitat de Lleida, Food Technology DepartmentAgrotecnio‐Cerca Center, 25001LleidaCarrer de Jaume II, 69Spain
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Nicolau‐Lapeña I, Abadias M, Bobo G, Lafarga T, Viñas I, Aguiló‐Aguayo I. Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | - Maribel Abadias
- IRTA Parc Científic i Tecnològic Agroalimentari de Lleida Lleida Spain
| | - Gloria Bobo
- IRTA Parc Científic i Tecnològic Agroalimentari de Lleida Lleida Spain
| | - Tomás Lafarga
- IRTA Parc Científic i Tecnològic Agroalimentari de Lleida Lleida Spain
- Department of Chemical Engineering University of Almeria Almería 04120 Spain
| | - Inmaculada Viñas
- Food Technology Department Agrotecnio‐ Cerca Center Universitat de Lleida Lleida Spain
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Aguiló‐Aguayo I, Álvarez C, Saperas M, Rivera A, Abadias M, Lafarga T. Proteins isolated from
Ganxet
common bean (
Phaseolus vulgaris
L.) landrace: techno‐functional and antioxidant properties. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15201] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Ingrid Aguiló‐Aguayo
- IRTA Postharvest Programme, Edifici Fruitcentre Parc Científic i Tecnològic Agroalimentari de Lleida Parc de Gardeny Lleida Catalonia 25003 Spain
| | - Carlos Álvarez
- Department of Food Quality and Sensory Analysis Teagasc Food Research Centre Dublin 15 Ireland
| | - Montse Saperas
- Grup de Recerca en Cuina i Gastronomia CETT‐UB Campus Turisme, Hoteleria i Gastronomia, Av. Can Marcet 36‐38 Barcelone 08035 Spain
| | - Ana Rivera
- Miquel Agustí Foundation Campus Baix Llobregat, Esteve Terrades 8 Castelldefels 08860 Spain
- Department of Agri‐Food Engineering and Biotechnology Universitat Politècnica de Catalunya BarcelonaTech Campus Baix Llobregat, Esteve Terrades 8 Castelldefels 08860 Spain
| | - Maribel Abadias
- IRTA Postharvest Programme, Edifici Fruitcentre Parc Científic i Tecnològic Agroalimentari de Lleida Parc de Gardeny Lleida Catalonia 25003 Spain
| | - Tomás Lafarga
- IRTA Postharvest Programme, Edifici Fruitcentre Parc Científic i Tecnològic Agroalimentari de Lleida Parc de Gardeny Lleida Catalonia 25003 Spain
- Department of chemical Engineering University of Almeria Almeria Spain
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Ortiz-Solà J, Viñas I, Aguiló-Aguayo I, Bobo G, Abadias M. An innovative water-assisted UV-C disinfection system to improve the safety of strawberries frozen under cryogenic conditions. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Nicolau‐Lapeña I, Bobo G, Abadias M, Viñas I, Aguiló‐Aguayo I. Combination of sonication with anti‐browning treatments as a strategy to increase the shelf life of fresh‐cut potatoe (cv. Monalisa). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15552] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Iolanda Nicolau‐Lapeña
- Food Technology Department University of LleidaPostharvestAGROTECNIO‐CERCA Center Lleida Catalonia Spain
| | - Gloria Bobo
- IRTAPostharvestParc Científic i Tecnològic Agroalimentari de Lleida Lleida Catalonia Spain
| | - Maribel Abadias
- IRTAPostharvestParc Científic i Tecnològic Agroalimentari de Lleida Lleida Catalonia Spain
| | - Inmaculada Viñas
- Food Technology Department University of LleidaPostharvestAGROTECNIO‐CERCA Center Lleida Catalonia Spain
| | - Ingrid Aguiló‐Aguayo
- IRTAPostharvestParc Científic i Tecnològic Agroalimentari de Lleida Lleida Catalonia Spain
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Nicolau-Lapeña I, Aguiló-Aguayo I, Kramer B, Abadias M, Viñas I, Muranyi P. Combination of ferulic acid with Aloe vera gel or alginate coatings for shelf-life prolongation of fresh-cut apples. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2020.100620] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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12
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Nicolau-Lapeña I, Abadias M, Viñas I, Bobo G, Lafarga T, Ribas-Agustí A, Aguiló-Aguayo I. Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries. Int J Food Microbiol 2020; 335:108887. [PMID: 33002710 DOI: 10.1016/j.ijfoodmicro.2020.108887] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 08/18/2020] [Accepted: 09/06/2020] [Indexed: 11/15/2022]
Abstract
Disinfection of fruits is one of the most important steps since they are going to be eaten fresh-or minimally-processed. This step affects quality, safety, and shelf-life of the product. Despite being a common sanitizer in the fruit industry, chlorine may react with organic matter leading to the formation of toxic by-products. Alternative sustainable disinfection strategies to chlorine are under study to minimize environmental and human health impact. Water-assisted UV-C light (WUV-C) is proposed here as an alternative sanitizing method for strawberries. In this study, strawberries were washed for 1 or 5 min in a tank with 2 or 4 lamps on, each emitting UV-C light at 17.2 W/cm2, or in a chlorine solution (200 ppm, pH 6.5). Moreover, trials with 4 lamps on, together with a washing solution consisting on peracetic acid at 40 or 80 ppm, were carried out. Overall, quality and nutritional parameters of strawberries after treatments were maintained. Changes in color were not noticeable and fruits did not lose firmness. No major changes were observed in antioxidant activity, organic acid, anthocyanin, vitamin C, and total phenolic content. Yeasts and molds were not affected by the WUV-C treatment, and 5 min were needed to significantly reduce total aerobic mesophylls population. However, reductions of artificially inoculated Listeria innocua and Salmonella Typhimurium after WUV-C treatments were comparable to those obtained with chlorine-wash, which were 3.0 log CFU / g. Moreover, WUV-C light was effective to minimize microorganisms remaining in washing water, avoiding cross-contamination and thus, allowing water recirculation. This effect was improved when combining the action of UV-C light with peracetic acid, showing the suitability of this combined treatment, understood as an alternative to chlorine sanitation, for sanitizing strawberries and keeping the populations of pathogenic bacteria in washing water lower than 0.6 ± 0.1 log CFU / mL.
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Affiliation(s)
- Iolanda Nicolau-Lapeña
- Food Technology Department, University of Lleida, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Catalonia, Spain
| | - Maribel Abadias
- IIRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | - Inmaculada Viñas
- Food Technology Department, University of Lleida, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Catalonia, Spain.
| | - Gloria Bobo
- IIRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | - Tomás Lafarga
- IIRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | | | - Ingrid Aguiló-Aguayo
- IIRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain..
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Ortiz-Solà J, Abadias M, Colás-Medà P, Sánchez G, Bobo G, Viñas I. Evaluation of a sanitizing washing step with different chemical disinfectants for the strawberry processing industry. Int J Food Microbiol 2020; 334:108810. [PMID: 32805511 DOI: 10.1016/j.ijfoodmicro.2020.108810] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 07/29/2020] [Accepted: 07/30/2020] [Indexed: 12/23/2022]
Abstract
Strawberries are often consumed fresh or only receive minimal processing, inducing a significant health risk to the consumer if contamination occurs anywhere from farm to fork. Outbreaks of foodborne illness associated with strawberries often involve a broad range of microbiological agents, from viruses (human norovirus) to bacteria (Salmonella spp. and Listeria monocytogenes). The addition of sanitizers to water washes is one of the most commonly studied strategies to remove or inactivate pathogens on berries as well as avoid cross contamination due to reuse of process wash water. The risk posed with the safety issues of by-products from chlorine disinfection in the fruit industry has led to a search for alternative sanitizers. We evaluated the applicability of different chemical sanitizers (peracetic acid (PA), hydrogen peroxide (H2O2), citric acid (CA), lactic acid (LA) and acetic acid (AA)) for the inactivation of S. enterica, L. monocytogenes and murine norovirus (MNV-1) on strawberries. A control treatment with chlorine (NaClO) (100 ppm) was included. For each sanitizer, different doses (40, 80 and 120 ppm for PA and 1, 2.5 and 5% for H2O2, LA, AA and CA) and time (2 and 5 min) were studied in order to optimize the decontamination washing step. The best concentrations were 80 ppm for PA, 5% for H2O2 and 2.5% for organic acids (LA, AA and CA) after 2 min treatment. Results indicate that the sanitizers selected may be a feasible alternative to chlorine (100 ppm) for removing selected pathogenic microorganisms (P > 0.05), with reductions about ≥2 log for bacterial strains and ≥ 1.7 log for MNV-1. As the washing water may also increase the microbial counts by cross-contamination, we observed that no pathogenic bacteria were found in wash water after 5% H2O2 and 80 ppm PA after 2 min treatment. On the other hand, we also reported reductions about total aerobic mesophyll (TAM) (0.0-1.4 log CFU/g) and molds and yeasts (M&Y) (0.3-1.8 log CFU/g) with all alternative sanitizers tested. Strawberries treated did not shown significant differences about physio-chemical parameters compared to the untreated samples (initial). For this study, the optimal sanitizer selected was PA, due to the low concentration and cost needed and its microbiocidal effect in wash water and fruit. Notwithstanding the results obtained, the effect of PA in combination with other non-thermal technologies such as water-assisted ultraviolet (UV-C) light should be studied in future research to improve the disinfection of strawberries.
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Affiliation(s)
- J Ortiz-Solà
- Universitat de Lleida, Departamento de Ciencia y Tecnología de Alimentos, XaRTA-Postharvest, Centro Agrotecnio, Rovira Roure 191, 25198 Lleida, Spain
| | - M Abadias
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Spain.
| | - P Colás-Medà
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - G Sánchez
- Departamento de Tecnologías de Conservación y Seguridad Alimentaria, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain
| | - G Bobo
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - I Viñas
- Universitat de Lleida, Departamento de Ciencia y Tecnología de Alimentos, XaRTA-Postharvest, Centro Agrotecnio, Rovira Roure 191, 25198 Lleida, Spain.
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Belgacem I, Schena L, Teixidó N, Romeo FV, Ballistreri G, Abadias M. Effectiveness of a pomegranate peel extract (PGE) in reducing Listeria monocytogenes in vitro and on fresh-cut pear, apple and melon. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03529-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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15
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Ortiz-Solà J, Valero A, Viñas I, Colás-Medà P, Abadias M. Microbial interaction between Salmonella enterica and main postharvest fungal pathogens on strawberry fruit. Int J Food Microbiol 2020; 320:108489. [PMID: 31954976 DOI: 10.1016/j.ijfoodmicro.2019.108489] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 12/05/2019] [Accepted: 12/13/2019] [Indexed: 01/30/2023]
Abstract
The microbial interaction between Salmonella enterica and the main postharvest fungal pathogens of strawberries was evaluated. Inoculation of fungal suspension was done 2 (D2) and 1 (D1) day(s) before and at the same time (D0) as S. enterica. Fruits were stored at 20 °C and 4 °C. At both temperatures, Botrytis cinerea and Rhizopus stolonifer caused a decrease in S. enterica population. Treatments where the mould was inoculated (D2, D1 and D0) achieved a significant logarithmic reduction (P < 0.05) of S. enterica populations after 48 h (20 °C) and 14 days (4 °C) compared to fungal-uninoculated fruits (CK). Regarding temperature, average reductions were significantly higher at 4 °C (3.38 log10 CFU/wound) than at 20 °C (1.16 log10 CFU/wound) (P < 0.05). Average reductions comprising all treatments were 1.91 and 0.41 log10 CFU/wound for B. cinerea and R. stolonifer at 20 °C, and 3.39 and 3.37 log10 CFU/wound for B. cinerea and R. stolonifer at 4 °C. A linear log10 model was fitted in order to predict the inactivation rate (kmax, log10 CFU/h) of S. enterica. Inactivation rates were higher at 20 °C for D2 treatments than at 4 °C throughout the running time. The main inactivation rate was obtained for B. cinerea at 20 °C (0.160 ± 0.027/h), which was found to have stronger inhibitory activity against S. enterica than R. stolonifer. Univariate analysis ANOVA was carried out to evaluate the effect of different external variables on the inhibition of S. enterica. Results found that single effects were significant (P < 0.05) except for the pH. The inhibitory effect caused by the action of moulds in conjunction with some environmental factors could indicate the potential interactions between strawberry fungal pathogens and S. enterica.
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Affiliation(s)
- J Ortiz-Solà
- Universidad de Lleida, Departamento de Ciencia y Tecnología de Alimentos, XaRTA-Postharvest, Centro Agrotecnio, Rovira Roure 191, 25198 Lleida, Catalonia, Spain
| | - A Valero
- Universidad de Córdoba, Facultad de Veterinaria, Departamento de Bromatología y Tecnología de los Alimentos, Campus Rabanales s/n, Edif. Darwin anexo C1, Crta. Madrid-Cádiz Km 396A, 14014 Córdoba, Spain
| | - I Viñas
- Universidad de Lleida, Departamento de Ciencia y Tecnología de Alimentos, XaRTA-Postharvest, Centro Agrotecnio, Rovira Roure 191, 25198 Lleida, Catalonia, Spain.
| | - P Colás-Medà
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Edifici Fruitcentre, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | - M Abadias
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Edifici Fruitcentre, Parc de Gardeny, 25003 Lleida, Catalonia, Spain.
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Gómez-Huelgas R, González D, Abadias M, Puig J, Ena J. Prescription patterns of antihyperglycemic drugs in elderly patients in Spain: A national cross-sectional study. Rev Clin Esp 2020. [DOI: 10.1016/j.rceng.2019.05.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Ortiz-Solà J, Viñas I, Colás-Medà P, Anguera M, Abadias M. Occurrence of selected viral and bacterial pathogens and microbiological quality of fresh and frozen strawberries sold in Spain. Int J Food Microbiol 2020; 314:108392. [PMID: 31698282 DOI: 10.1016/j.ijfoodmicro.2019.108392] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 09/19/2019] [Accepted: 10/21/2019] [Indexed: 01/11/2023]
Abstract
Strawberry production and exports have been increasing in Spain in recent decades. However, little information is available about their microbiological quality. Due to the growing concern about the microbial safety of these fruits, the objective of this investigation was to study the microbiological quality and the prevalence of the main foodborne pathogens on strawberries sold in Spain. Fresh (n = 152) and frozen (n = 31) samples were obtained from marketplaces and fields in 2017 and 2018. The samples were assayed for total aerobic mesophilic microorganisms (TAM), moulds and yeasts (M&Y), total coliforms (TC), Escherichia coli, Salmonella spp., Listeria monocytogenes as well as Norovirus (NoV) GI and GII. The microbiological counts ranged from <1.70 (detection limit, dl) - 5.89 log10 CFU/g (mean 3.78 log10 CFU/g) for TAM; 2.10-5.86 log10 CFU/g (mean 3.80 log10 CFU/g) for M&Y; and <0.70 (dl) - 4.91 log10 CFU/g (mean 2.15 log10 CFU/g) for TC in fresh strawberries. In frozen strawberries, the counts were <1.70 (dl) - 3.66 log10 CFU/g (mean 2.30 log10 CFU/g) for TAM; <1.70 (dl) - 2.76 log10 CFU/g (mean 1.82 log10 CFU/g) for M&Y; and <0.70(dl) - 1.74 log10 CFU/g (mean 0.77 log10 CFU/g) for TC. All the samples in this study tested negative for Salmonella spp., L. monocytogenes. E. coli and NoV GI and GII genome. A global overview of all the data was executed using Principal Component Analysis (PCA), and the results showed that the scores and loadings according to principal components 1 (PC1) and 2 (PC2) accounted for 75.9% of the total variance, allowing a distinction between fresh and frozen samples. The presence of moulds was significantly higher in the supermarket samples whereas the presence of total coliforms was significantly higher in the field samples (p < 0.05). Although pathogenic microorganisms were not found, preventative measures and prerequisites in the strawberry production chain must be considered in order to avoid possible foodborne diseases related to the microbiological quality of the fruit.
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Affiliation(s)
- J Ortiz-Solà
- Universitat de Lleida, Departamento de Ciencia y Tecnología de Alimentos, XaRTA-Postharvest, Centro Agrotecnio, Rovira Roure 191, 25198 Lleida, Spain
| | - I Viñas
- Universitat de Lleida, Departamento de Ciencia y Tecnología de Alimentos, XaRTA-Postharvest, Centro Agrotecnio, Rovira Roure 191, 25198 Lleida, Spain.
| | - P Colás-Medà
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - M Anguera
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - M Abadias
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Spain.
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Zudaire L, Viñas I, Abadias M, Lafarga T, Bobo G, Simó J, Aguiló-Aguayo I. Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots ( Allium cepa L.). FOOD SCI TECHNOL INT 2019; 26:403-412. [PMID: 31870190 DOI: 10.1177/1082013219891007] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Calçots are the immature floral stems of the second-year onion (Allium cepa L.) resprouts. Modified atmosphere packaging or vacuum packaging are suitable alternatives to preserve fresh-cut vegetables. The objective of this study was to evaluate the effect of postharvest storage time of raw vegetable stored under controlled atmosphere and used packaging system after minimal processing on the quality of fresh-cut calçots. Calçots used for minimal processing were stored under 1.0 kPa O2 + 2.0 kPa CO2 at 1 ℃ for 30 and 60 days. Fresh-cut calçots were packaged using passive modified atmosphere packaging or vacuum packaging and were stored at 4 ℃ for 15 days. Calçots stored under controlled atmosphere for 30 days presented better retention of quality and in turn, being more suitable for minimally processing. Vacuum packaging preserved the physicochemical quality of fresh-cut calçots better after 15 days. Mesophilic aerobic counts were also higher in fresh-cut calçots stored under modified atmosphere packaging, but all counts were below the recommended limits during and at the end of their shelf-life (15 days). The most suitable conservation strategy might be to store whole calçots under controlled atmosphere for 30 days and after minimally processing, packaged under vacuum in order to extend the shelf-life of fresh-cut calçots.
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Affiliation(s)
- Lorena Zudaire
- IRTA, XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari, Parc de Gardeny, Lleida, Spain
| | - Inmaculada Viñas
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Lleida, Spain
| | - Maribel Abadias
- IRTA, XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari, Parc de Gardeny, Lleida, Spain
| | - Tomás Lafarga
- IRTA, XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari, Parc de Gardeny, Lleida, Spain
| | - Gloria Bobo
- IRTA, XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari, Parc de Gardeny, Lleida, Spain
| | - Joan Simó
- Fundació Miquel Agustí, Castelldefels, Spain.,Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, Castelldefels, Spain
| | - Ingrid Aguiló-Aguayo
- IRTA, XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari, Parc de Gardeny, Lleida, Spain
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Nicolau-Lapeña I, Abadias M, Bobo G, Aguiló-Aguayo I, Lafarga T, Viñas I. Strawberry sanitization by peracetic acid washing and its effect on fruit quality. Food Microbiol 2019; 83:159-166. [DOI: 10.1016/j.fm.2019.05.004] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 04/08/2019] [Accepted: 05/09/2019] [Indexed: 11/28/2022]
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Collazo C, Noguera V, Aguiló-Aguayo I, Abadias M, Colás-Medà P, Nicolau I, Viñas I. Assessing water-assisted UV-C light and its combination with peroxyacetic acid and Pseudomonas graminis CPA-7 for the inactivation and inhibition of Listeria monocytogenes and Salmonella enterica in fresh-cut 'Iceberg' lettuce and baby spinach leaves. Int J Food Microbiol 2019; 297:11-20. [PMID: 30852362 DOI: 10.1016/j.ijfoodmicro.2019.02.024] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 01/22/2019] [Accepted: 02/28/2019] [Indexed: 02/08/2023]
Abstract
The effectiveness of ultraviolet C light (UV-C) delivered in water (WUV) or in peroxyacetic acid (PAA) for the inactivation and inhibition of L. monocytogenes and S. enterica in ready-to-eat 'Iceberg lettuce' and baby spinach leaves, was evaluated throughout chilled storage in modified atmosphere packaging (MAP). The inhibition of pathogen's growth by sequential pretreatments with UV-C in PAA and then biocontrol using Pseudomonas graminis CPA-7 was assessed during MAP storage at 5 °C and upon a breakage of the cold-storage chain. In fresh-cut lettuce, 0 1 kJ/m2 UV-C, in water or in 40 mg/L PAA, inactivated both pathogens by up to 2.1 ± 0.7 log10, which improved the efficacy of water-washing by up to 1.9 log10 and showed bacteriostatic effects on both pathogens. In baby spinach leaves, the combination of 0 3 kJ/m2 UV-C and 40 mg/L PAA reduced S. enterica and L. monocytogenes populations by 1.4 ± 0.2 and 2.2 ± 0.3 log10 respectively, which improved water-washing by 0.8 ± 0.2 log10. Combined treatments (0.1 or 0 3 kJ/m2 WUV and 40 mg/L PAA) inactivated both pathogens in the process solution from lettuce or spinach single sanitation, respectively. Pretreating lettuce with UV-C in PAA reduced L. monocytogenes and S. enterica's growth by up to 0.9 ± 0.1 log10 with respect to the PAA-pretreated control after 6 d at 5 °C in MAP. Upon a cold-chain breakage, CPA-7 prevented S. enterica growth in PAA-pretreated lettuce, whereas showed no effect on L. monocytogenes in any of both matrices. Low-dose UV-C in PAA is a suitable preservation strategy for improving the safety of ready-to-eat leafy greens and reducing the risk of cross contamination.
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Affiliation(s)
- Cyrelys Collazo
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Spain
| | - Violeta Noguera
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Spain
| | - Ingrid Aguiló-Aguayo
- Institut de Recerca i Tecnologia Agroalimentàries, XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - Maribel Abadias
- Institut de Recerca i Tecnologia Agroalimentàries, XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - Pilar Colás-Medà
- Institut de Recerca i Tecnologia Agroalimentàries, XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - Iolanda Nicolau
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Spain
| | - Inmaculada Viñas
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Spain.
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Zudaire L, Viñas I, Iglesias MB, Plaza L, Abadias M, Aguiló-Aguayo I. Evaluation of Pseudomonas graminis CPA-7 as a biopreservation method for fresh-cut pear: Physicochemical, enzymatic, and nutritional quality. FOOD SCI TECHNOL INT 2018; 25:271-281. [PMID: 30545245 DOI: 10.1177/1082013218816483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Biological preservation methods with bacterial antagonists have emerged as alternatives to chemical sanitizers for extending shelf-life and reducing the population of pathogenic microorganisms. In addition, calcium plays an important role in maintaining the quality of fruit, and postharvest calcium treatments might determine the potential of fruit for processing. The objective of this work was to evaluate the effect of the postharvest application of calcium and biopreservation with the CPA-7 strain of Pseudomonas graminis on the quality parameters of fresh-cut pears. After harvest, whole pears were dipped in calcium chloride solution (1%, w/v) or water (control) for 10 min at 25 ℃ and stored for five months at temperatures ranging from 0 to -0.5 ℃. Both batches of fruit were minimally processed and dipped in a solution containing CPA-7 and an antioxidant solution or kept untreated, and both groups were stored at 4 ℃ for six days. The postharvest calcium treatment had no remarkable effect on the quality of the whole and fresh-cut pears. The enzymatic activities (PPO, PME and PG) related to browning and softening were constant in fresh-cut pears after storage, and the application of P. graminis CPA-7 had a positive effect on the activity of PPO. Finally, a combined effect of the biocontrol agent and calcium treatment was not demonstrated.
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Affiliation(s)
- Lorena Zudaire
- 1 Institute of Agrifood Research and Technology, XaRTA-Postharvest, Lleida, Spain
| | - Inmaculada Viñas
- 2 Food Technology Department, University of Lleida, XaRTA-Postharvest, Lleida, Spain
| | - María Belén Iglesias
- 2 Food Technology Department, University of Lleida, XaRTA-Postharvest, Lleida, Spain
| | - Lucía Plaza
- 1 Institute of Agrifood Research and Technology, XaRTA-Postharvest, Lleida, Spain
| | - Maribel Abadias
- 1 Institute of Agrifood Research and Technology, XaRTA-Postharvest, Lleida, Spain
| | - Ingrid Aguiló-Aguayo
- 1 Institute of Agrifood Research and Technology, XaRTA-Postharvest, Lleida, Spain
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Collazo C, Lafarga T, Aguiló-Aguayo I, Marín-Sáez J, Abadias M, Viñas I. Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.046] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Zudaire L, Viñas I, Plaza L, Iglesias MB, Abadias M, Aguiló-Aguayo I. Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh-cut 'Conference' pears. J Sci Food Agric 2018; 98:4978-4987. [PMID: 29577335 DOI: 10.1002/jsfa.9031] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Revised: 02/28/2018] [Accepted: 03/23/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Biological preservation with probiotic bacteria has arisen as an alternative to control the growth of foodborne pathogens on food. The objective of this work was to evaluate the effect of postharvest calcium application and biopreservation with Lactobacillus rhamnosus GG on the quality and bioaccessibility of total phenolic content and antioxidant activity in fresh-cut pears. RESULTS The immersion of whole pears in a calcium chloride solution did not provide added value. Despite the increase in observed activity of PME and PPO enzymes in fresh-cut pears during storage, the browning index and firmness values were constant for all samples. The antioxidant properties, including antioxidant activity, total phenolic content and vitamin C content, were maintained during storage, but a significant decrease was observed after in vitro simulated digestion. Ca/LGG samples showed the lowest calcium content (1.75 ± 0.00 g kg-1 ) after 9 d of storage at 4 °C. In general, the overall visual quality scores were higher in fresh-cut pears treated with L. rhamnosus GG than in non-treated pears, with the highest values in the NoCa/LGG (7.7 ± 0.2) samples after 9 d at 4 °C. CONCLUSION Fresh-cut pears with a postharvest treatment of calcium and immersed in a solution containing antioxidant agents and probiotic bacteria could be a suitable alternative to dairy products for maintaining the overall quality of fruit for up to 9 d of storage. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Lorena Zudaire
- IRTA, XaRTA-Postharvest, Fruitcentre Building, Parc Científic i Tecnològic Agroalimentari. Parc de Gardeny, Lleida, Catalonia, Spain
| | - Inmaculada Viñas
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Lleida, Catalonia, Spain
| | - Lucía Plaza
- IRTA, XaRTA-Postharvest, Fruitcentre Building, Parc Científic i Tecnològic Agroalimentari. Parc de Gardeny, Lleida, Catalonia, Spain
- Cinca Group, Huesca, Spain
| | - María Belén Iglesias
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Lleida, Catalonia, Spain
| | - Maribel Abadias
- IRTA, XaRTA-Postharvest, Fruitcentre Building, Parc Científic i Tecnològic Agroalimentari. Parc de Gardeny, Lleida, Catalonia, Spain
| | - Ingrid Aguiló-Aguayo
- IRTA, XaRTA-Postharvest, Fruitcentre Building, Parc Científic i Tecnològic Agroalimentari. Parc de Gardeny, Lleida, Catalonia, Spain
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Zudaire L, Viñas I, Abadias M, Simó J, Aguiló-Aguayo I. Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots (Allium cepa L.). Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Iglesias MB, López ML, Echeverría G, Viñas I, Zudaire L, Abadias M. Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds. Food Microbiol 2018; 76:226-236. [PMID: 30166146 DOI: 10.1016/j.fm.2018.04.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2018] [Revised: 04/12/2018] [Accepted: 04/13/2018] [Indexed: 10/17/2022]
Abstract
The application of microorganisms to control the growth of foodborne pathogens is an alternative to the use of chemical additives. In this work, Pseudomonas graminis CPA-7 was tested as a biocontrol agent against Salmonella enterica and Listeria monocytogenes on fresh-cut pear under conditions that simulate its commercial application at 5 ± 1 °C (under a modified atmosphere and antioxidant solution). The quality of the fresh-cut fruit, including the ethanol and acetaldehyde contents and the volatile profile, was determined. After the storage period, the L. monocytogenes population was reduced by 1-log unit by the presence of CPA-7; however, CPA-7 was not found to have antagonistic activity against S. enterica. The fruit quality (total soluble solids content and titratable acidity) was not negatively affected by CPA-7. The ethanol and acetaldehyde contents increased during the shelf-life of the fruit regardless of the presence of CPA-7. Some volatile compounds were key factors for discriminating samples from the two groups (the control group and the group that was inoculated with CPA-7). Some components are common in the volatile profile of pear (methyl acetate, 3-methylbutyl acetate, 1-butanol, 1-hexanol, and hexanal), and thus increases in their contents could enhance consumers flavour perception.
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Affiliation(s)
- María Belén Iglesias
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Lleida, Spain
| | - María Luisa López
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Lleida, Spain
| | - Gemma Echeverría
- Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Lleida, Spain
| | - Inmaculada Viñas
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Lleida, Spain
| | - Lorena Zudaire
- Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Lleida, Spain
| | - Maribel Abadias
- Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Lleida, Spain.
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Iglesias M, Abadias M, Anguera M, Viñas I. Efficacy of Pseudomonas graminis CPA-7 against Salmonella spp. and Listeria monocytogenes on fresh-cut pear and setting up of the conditions for its commercial application. Food Microbiol 2018; 70:103-112. [DOI: 10.1016/j.fm.2017.09.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 08/02/2017] [Accepted: 09/14/2017] [Indexed: 10/18/2022]
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Iglesias M, Echeverría G, Viñas I, López M, Abadias M. Biopreservation of fresh-cut pear using Lactobacillus rhamnosus GG and effect on quality and volatile compounds. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.025] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Collazo C, Abadias M, Aguiló-Aguayo I, Alegre I, Chenoll E, Viñas I. Studies on the biocontrol mechanisms of Pseudomonas graminis strain CPA-7 against food-borne pathogens in vitro and on fresh-cut melon. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.029] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Iglesias M, Abadias M, Anguera M, Sabata J, Viñas I. Antagonistic effect of probiotic bacteria against foodborne pathogens on fresh-cut pear. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.057] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Iglesias M, Viñas I, Colás-Medà P, Collazo C, Serrano J, Abadias M. Adhesion and invasion of Listeria monocytogenes and interaction with Lactobacillus rhamnosus GG after habituation on fresh-cut pear. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.05.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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Colás-Medà P, Viñas I, Alegre I, Abadias M. The impact of a cold chain break on the survival of Salmonella enterica and Listeria monocytogenes on minimally processed 'Conference' pears during their shelf life. J Sci Food Agric 2017; 97:3077-3080. [PMID: 27813092 DOI: 10.1002/jsfa.8127] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2016] [Revised: 10/25/2016] [Accepted: 10/26/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND In recent years, improved detection methods and increased fresh-cut processing of produce have led to an increased number of outbreaks associated with fresh fruits and vegetables. During fruit and vegetable processing, natural protective barriers are removed and tissues are cut, causing nutrient rich exudates and providing attachment sites for microbes. Consequently, fresh-cut produce is more susceptible to microbial proliferation than whole produce. RESULTS The aim of this study was to examine the impact of storage temperature on the growth and survival of Listeria monocytogenes and Salmonella enterica on a fresh-cut 'Conference' pear over an 8 day storage period. Pears were cut, dipped in antioxidant solution, artificially inoculated with L. monocytogenes and S. enterica, packed under modified atmospheric conditions simulating commercial applications and stored in properly refrigerated conditions (constant storage at 4 °C for 8 days) or in temperature abuse conditions (3 days at 4 °C plus 5 days at 8 °C). After 8 days of storage, both conditions resulted in a significant decrease of S. enterica populations on pear wedges. In contrast, when samples were stored at 4 °C for 8 days, L. monocytogenes populations increased 1.6 logarithmic units, whereas under the temperature abuse conditions, L. monocytogenes populations increased 2.2 logarithmic units. CONCLUSION Listeria monocytogenes was able to grow on fresh-cut pears processed under the conditions described here, despite low pH, refrigeration and use of modified atmosphere. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Pilar Colás-Medà
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Rovira Roure, 191, 25198, Lleida, Catalonia, Spain
| | - Inmaculada Viñas
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Rovira Roure, 191, 25198, Lleida, Catalonia, Spain
| | - Isabel Alegre
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Rovira Roure, 191, 25198, Lleida, Catalonia, Spain
| | - Maribel Abadias
- IRTA, XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003, Lleida, Catalonia, Spain
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Colás-Medà P, Viñas I, Oliveira M, Anguera M, Serrano JC, Abadias M. Exposure to minimally processed pear and melon during shelf life could modify the pathogenic potential of Listeria monocytogenes. Food Microbiol 2017; 62:275-281. [DOI: 10.1016/j.fm.2016.10.016] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2016] [Revised: 10/07/2016] [Accepted: 10/08/2016] [Indexed: 10/20/2022]
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Colás-Medà P, Abadias M, Oliveira M, Usall J, Viñas I. Influence of fruit matrix and storage temperature on the survival of Listeria monocytogenes in a gastrointestinal simulation. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.10.018] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Graça A, Esteves E, Nunes C, Abadias M, Quintas C. Microbiological quality and safety of minimally processed fruits in the marketplace of southern Portugal. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.09.046] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Oliveira M, Abadias M, Colás-Medà P, Usall J, Viñas I. Biopreservative methods to control the growth of foodborne pathogens on fresh-cut lettuce. Int J Food Microbiol 2015; 214:4-11. [PMID: 26210531 DOI: 10.1016/j.ijfoodmicro.2015.07.015] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2015] [Revised: 07/08/2015] [Accepted: 07/09/2015] [Indexed: 11/18/2022]
Abstract
Fruits and vegetables can become contaminated by foodborne pathogens such as Escherichia coli O157:H7, Salmonella and Listeria monocytogenes, and it has been demonstrated that current industrial sanitizing treatments do not eliminate the pathogens when present. Chemical control is widely used, but biological control appears to be a better solution, mainly using the native microbiota present on fresh produce. The first objective of this study was to isolate native microbiota from whole and fresh-cut produce and to determine whether these bacteria were antagonistic toward foodborne pathogens. A total of 112 putative antagonist isolates were screened for their ability to inhibit the growth of Salmonella enterica on lettuce disks. Five different genera reduced S. enterica growth more than 1-log unit at 20°C at the end of 3 days. When tested against L. monocytogenes 230/3, only Pseudomonas sp. strain M309 (M309) was able to reduce pathogen counts by more than 1-log unit. Therefore, M309 strain was selected to be tested on lettuce disks at 10°C against S. enterica, E. coli O157:H7 and L. monocytogenes. M309 strain was only able to reduce S. enterica and E. coli O157:H7 populations. The second objective was to test different biopreservative methods including M309 strain, Pseudomonas graminis CPA-7 (CPA-7), bacteriophages (Listex P100 and Salmonelex) and nisin at conditions simulating commercial applications against Salmonella and L. monocytogenes on fresh-cut lettuce. The addition of the biopreservative agents did not result in a significant reduction of Salmonella population. However, CPA-7 strain together with nisin reduced L. monocytogenes numbers after 6 days of storage at 10°C. The cocktail of Salmonella and L. monocytogenes was not markedly inactivated by their respective bacteriophage solutions. This study highlighted the potential of biocontrol, but the combination with other technologies may be required to improve their application on fresh-cut lettuce.
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Affiliation(s)
- M Oliveira
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Catalonia, Spain
| | - M Abadias
- IRTA, XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain.
| | - P Colás-Medà
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Catalonia, Spain
| | - J Usall
- IRTA, XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | - I Viñas
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Catalonia, Spain
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Oliveira M, Abadias M, Usall J, Torres R, Teixidó N, Viñas I. Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables – A review. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.07.017] [Citation(s) in RCA: 106] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Colás-Medà P, Abadias M, Alegre I, Usall J, Viñas I. Effect of ripeness stage during processing on Listeria monocytogenes growth on fresh-cut ‘Conference’ pears. Food Microbiol 2015; 49:116-22. [DOI: 10.1016/j.fm.2015.01.019] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2014] [Revised: 01/15/2015] [Accepted: 01/31/2015] [Indexed: 11/26/2022]
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Graça A, Santo D, Esteves E, Nunes C, Abadias M, Quintas C. Evaluation of microbial quality and yeast diversity in fresh-cut apple. Food Microbiol 2015; 51:179-85. [PMID: 26187843 DOI: 10.1016/j.fm.2015.06.003] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2015] [Revised: 06/07/2015] [Accepted: 06/10/2015] [Indexed: 11/15/2022]
Abstract
The present work's aim was to study the microbial quality of minimally processed apples commercialized in Portugal. Sixty eight samples of fresh-cut apple were analyzed before their best-before date in 2011 and 2012 for aerobic mesophilic and psychrotrophic microorganisms, total coliforms, lactic-acid bacteria (LAB), coagulase-positive staphylococci and fungi. The parameters of food safety studied were Cronobacter sakazakii, Salmonella spp. and Listeria sp. Samples were analyzed according to standard methodologies and using Chromocult Agar for coliforms and Escherichia coli. The yeasts were identified by restriction analysis of the ITS-5.8S rDNA-region and 26S rDNA partial sequencing. The mesophilic and psychrotrophic microorganisms ranged from 3.3 to 8.9 and from 4.9 to 8.4 log CFU/g, respectively. Coliforms were detected in all the samples and staphylococci in 5.8% of them. LAB numbers varied from 2.8 to 8.7 and fungi (yeast and molds) from 3.6 to 7.1 log CFU/g. The most common yeasts were Candida sake and Pichia fermentans followed by Hanseniaspora spp., Candida spp., Meyerozyma guilliermondii, Metschnikowia pulcherrima, Cryptococcus spp. and the psychrotrophic Cystofilobasidium infirmominiatum. Foodborne bacteria and opportunistic pathogenic yeasts were not detected in the apples studied. The results obtained respected the European Commission regulation regarding criteria of food hygiene and safety.
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Affiliation(s)
- Ana Graça
- Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha and Meditbio Campus de Gambelas, 8005-139 Faro, Portugal; Universidade do Algarve, Faculdade de Ciências e Tecnologia, Campus de Gambelas and ICAAM, Universidade de Évora, 7006-554 Évora, Portugal
| | - David Santo
- Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha and Meditbio Campus de Gambelas, 8005-139 Faro, Portugal
| | - Eduardo Esteves
- Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha and Centro de Ciências do Mar da Algarve CCMAR-CIMAR Laboratório Associado, Edifício 7, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Carla Nunes
- Centro Empresarial Gambelas, Pav. F-16, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Maribel Abadias
- IRTA, XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | - Célia Quintas
- Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha and Meditbio Campus de Gambelas, 8005-139 Faro, Portugal.
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Sójka M, Kołodziejczyk K, Milala J, Abadias M, Viñas I, Guyot S, Baron A. Composition and properties of the polyphenolic extracts obtained from industrial plum pomaces. J Funct Foods 2015. [DOI: 10.1016/j.jff.2014.11.015] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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Altisent R, Plaza L, Alegre I, Viñas I, Abadias M. Comparative study of improved vs. traditional apple cultivars and their aptitude to be minimally processed as ‘ready to eat’ apple wedges. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.03.019] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Alegre I, Viñas I, Usall J, Teixidó N, Figge MJ, Abadias M. Control of foodborne pathogens on fresh-cut fruit by a novel strain of Pseudomonas graminis. Food Microbiol 2013; 34:390-9. [DOI: 10.1016/j.fm.2013.01.013] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2012] [Revised: 01/10/2013] [Accepted: 01/13/2013] [Indexed: 11/29/2022]
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Alegre I, Viñas I, Usall J, Anguera M, Altisent R, Abadias M. Antagonistic effect of Pseudomonas graminis CPA-7 against foodborne pathogens in fresh-cut apples under simulated commercial conditions. Food Microbiol 2013. [DOI: 10.1016/j.fm.2012.09.007] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Oliveira M, Viñas I, Usall J, Anguera M, Abadias M. Presence and survival of Escherichia coli O157:H7 on lettuce leaves and in soil treated with contaminated compost and irrigation water. Int J Food Microbiol 2012; 156:133-40. [PMID: 22483400 DOI: 10.1016/j.ijfoodmicro.2012.03.014] [Citation(s) in RCA: 108] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2012] [Revised: 03/12/2012] [Accepted: 03/13/2012] [Indexed: 11/24/2022]
Abstract
Escherichia coli O157:H7 outbreaks associated with produce consumption have brought attention to contaminated compost manure, and polluted irrigation water as potential sources of pathogens for the contamination of these crops. The aim of this study was to determine the potential transfer of E. coli O157:H7 from soil fertilized with contaminated compost or irrigated with contaminated water to edible parts of lettuce together with its persistence in soil under field conditions in two different seasons (fall and spring). Moreover, its survival on lettuce sprinkled with contaminated irrigation water was evaluated, as well as the prevalence of aerobic mesophilic, Enterobacteriaceae and Pseudomonadaceae in control lettuce samples. Four treatments, contaminated compost, surface and sprinkle irrigation with contaminated water and uninoculated pots, were used in this work. Contaminated compost was applied to soil in the pots before lettuce was transplanted and contaminated irrigation water was applied twice and three times on the plants after the seedlings were transplanted, for sprinkle and surface irrigation, respectively. E. coli O157:H7 survived in soil samples for 9 weeks at levels, 4.50 log cfu gdw(-1) (dw, dry weight) in fall and 1.50 log cfu gdw(-1) in spring. The pathogen survives better in fall, indicating an important influence of environmental factors. E. coli O157:H7 population in lettuce leaves after sprinkle irrigation was very high (between 10(3) and 10(6) cfu g(-1)), but decreased to undetectable levels at field conditions. There was also transfer of E. coli O157:H7 from soil contaminated with compost or irrigated with contaminated water to lettuce leaves, mainly to the outer ones. The mean counts for aerobic mesophilic, Enterobacteriaceae and Pseudomonadaceae populations were also influenced by environmental conditions; higher levels were observed under fall conditions than in spring conditions. Contamination of lettuce plants in the field can occur through both contaminated composted manure and irrigation water and persist for several months.
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Affiliation(s)
- M Oliveira
- University of Lleida, XaRTA-Postharvest, Rovira Roure 191, 25198-Lleida, Spain
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Yánez-Mendizábal V, Viñas I, Usall J, Torres R, Solsona C, Abadias M, Teixidó N. Formulation development of the biocontrol agent Bacillus subtilis strain CPA-8 by spray-drying. J Appl Microbiol 2012; 112:954-65. [PMID: 22332943 DOI: 10.1111/j.1365-2672.2012.05258.x] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS To prepare commercially acceptable formulations of Bacillus subtilis CPA-8 by spray-drying with long storage life and retained efficacy to control peach and nectarine brown rot caused by Monilinia spp. METHODS AND RESULTS CPA-8 24-h- and 72-h-old cultures were spray dried using 10% skimmed milk, 10% skimmed milk plus 10% MgSO(4) , 10% MgSO(4) and 20% MgSO(4) as carriers/protectants. All carriers/protectants gave good percentages of powder recovery (28-38%) and moisture content (7-13%). CPA-8 survival varied considerably among spray-dried 24-h- and 72-h-old cultures. Seventy-two hours culture spray dried formulations showed the highest survival (28-32%) with final concentration products of 1·6-3·3 × 10(9) CFU g(-1) , while viability of 24-h-old formulations was lower than 1%. Spray-dried 72-h-old formulations were selected to subsequent evaluation. Rehydration of cells with water provided a good recovery of CPA-8 dried cells, similar to other complex rehydration media tested. Spray-dried formulations stored at 4 ± 1 and 20 ± 1°C showed good shelf life during 6 months, and viability was maintained or slightly decreased by 0·2-0·3-log. CPA-8 formulations after 4- and 6 months storage were effective in controlling brown rot caused by Monilinia spp. on nectarines and peaches resulting in a 90-100% reduction in disease incidence. CONCLUSIONS Stable and effective formulations of biocontrol agent B. subtilis CPA-8 could be obtained by spray-drying. SIGNIFICANCE AND IMPACT OF THE STUDY New shelf-stable and effective formulations of a biocontrol agent have been obtained by spray-drying to control brown rot on peach.
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Oliveira M, Wijnands L, Abadias M, Aarts H, Franz E. Pathogenic potential of Salmonella Typhimurium DT104 following sequential passage through soil, packaged fresh-cut lettuce and a model gastrointestinal tract. Int J Food Microbiol 2011; 148:149-55. [PMID: 21665311 DOI: 10.1016/j.ijfoodmicro.2011.05.013] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2011] [Revised: 05/10/2011] [Accepted: 05/16/2011] [Indexed: 12/25/2022]
Abstract
From a quantitative microbial risk assessment perspective it is important to know whether certain food environments influence the pathogenic potential of pathogens and to what extent. The purpose of the present study was to examine the pathogenic potential of S. Typhimurium DT104, measured as the capability to survive a simulated gastrointestinal tract system and the capability of adhering to and invading differentiated Caco-2 cells, after sequential incubation (without intermediate culturing) into soil, lettuce and cut lettuce stored under modified atmosphere (MAP) conditions. Two S. Typhimurium DT104 strains were used, one isolated from a pig carcass and one isolated from lettuce. The most important result of the present study is that the sequential incubation of S. Typhimurium in soil and lettuce slightly increased the capability of surviving the simulated gastric fluid, increased the capability to grow in the simulated intestinal fluid but decreased the capability of epithelial attachment and invasion and decreased the overall survival probability of the gastrointestinal tract system. Some variation in responses between the strains was observed, with the lettuce strain maintaining higher epithelial attachment capability and the carcass strains maintaining higher epithelial invasion capability. This study provided quantitative data on the effect of environmental and food matrices on the pathogenic potential of S. Typhimurium DT104 using a realistic system of sequential incubations in environmental and food matrices, followed by simulated gastrointestinal tract passage without intermediate culturing. These results could aid the development of more realistic quantitative microbial risk assessments.
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Affiliation(s)
- Marcia Oliveira
- University of Lleida, UDL-IRTA Centre, XaRTA-Postharvest, Lleida, Spain
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Oliveira M, Usall J, Viñas I, Solsona C, Abadias M. Transfer of Listeria innocua from contaminated compost and irrigation water to lettuce leaves. Food Microbiol 2011; 28:590-6. [PMID: 21356469 DOI: 10.1016/j.fm.2010.11.004] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2010] [Revised: 11/02/2010] [Accepted: 11/12/2010] [Indexed: 10/18/2022]
Abstract
Many foodborne outbreaks of some pathogens such as Escherichia coli O157:H7, Salmonella or Listeria have been associated with the consumption of contaminated vegetables. Contaminated manure and polluted irrigation water are probable vehicles for the pathogens. The aim of this study was to determine the potential transfer of Listeria innocua from soil fertilized with contaminated compost or irrigated with contaminated water to the edible parts of lettuce grown on these soils together with its survival in lettuce and in soil under field conditions during two different seasons. Moreover, its survival on lettuce sprinkled with contaminated irrigation water was evaluated. L. innocua survived in soil samples for 9 weeks at high concentrations, 10(5) cfu gdw(-1) in fall and 10(3) cfu gdw(-1) in spring. Pathogen survived better in fall, indicating an important influence of temperature and humidity. L. innocua population in lettuce leaves was very high on lettuce leaves after sprinkling, but decreased to undetectable levels at field conditions. There was also transfer of L. innocua from soil contaminated with compost or irrigated with contaminated water to lettuce leaves, mainly to the outer ones. Survival profiles of L. innocua on lettuce and soil samples contaminated either by application of contaminated compost or surface irrigation water was similar. Our results indicated that contaminated compost and contaminated irrigation water can play an important role in the presence of foodborne pathogens on vegetables.
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Affiliation(s)
- M Oliveira
- University of Lleida, UdL-IRTA Centre, XaRTA-Postharvest, Rovira Roure 191, 25198 Lleida, Spain
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Luo Y, Nou X, Yang Y, Alegre I, Turner E, Feng H, Abadias M, Conway W. Determination of free chlorine concentrations needed to prevent Escherichia coli O157:H7 cross-contamination during fresh-cut produce wash. J Food Prot 2011; 74:352-8. [PMID: 21375869 DOI: 10.4315/0362-028x.jfp-10-429] [Citation(s) in RCA: 135] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study was conducted to investigate the effect of free chlorine concentrations in wash water on Escherichia coli O157:H7 reduction, survival, and transference during washing of fresh-cut lettuce. The effectiveness of rewashing for inactivation of E. coli O157:H7 on newly cross-contaminated produce previously washed with solutions containing an insufficient amount of chlorine also was assessed. Results indicate that solutions containing a minimum of 0.5 mg/liter free chlorine were effective for inactivating E. coli O157:H7 in suspension to below the detection level. However, the presence of 1 mg/liter free chlorine in the wash solution before washing was insufficient to prevent E. coli O157:H7 survival and transfer during washing because the introduction of cut lettuce to the wash system quickly depleted the free chlorine. Although no E. coli O157:H7 was detected in the wash solution containing 5 mg/liter free chlorine before washing a mix of inoculated and uninoculated lettuce, low numbers of E. coli O157:H7 cells were detected on uninoculated lettuce in four of the seven experimental trials. When the prewash free chlorine concentration was increased to 10 mg/liter or greater, no E. coli O157:H7 transfer was detected. Furthermore, although rewashing newly cross-contaminated lettuce in 50 mg/liter free chlorine for 30 s significantly reduced (P = 0.002) the E. coli O157:H7 populations, it failed to eliminate E. coli O157:H7 on lettuce. This finding suggests that rewashing is not an effective way to correct for process failure, and maintaining a sufficient free chlorine concentration in the wash solution is critical for preventing pathogen cross-contamination.
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Affiliation(s)
- Yaguang Luo
- U.S. Department of Agriculture, Agricultural Research Service, Environmental Microbial and Food Safety Laboratory, Beltsville, MD 20705, USA.
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Alegre I, Viñas I, Usall J, Anguera M, Abadias M. Microbiological and physicochemical quality of fresh-cut apple enriched with the probiotic strain Lactobacillus rhamnosus GG. Food Microbiol 2011; 28:59-66. [DOI: 10.1016/j.fm.2010.08.006] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2010] [Revised: 08/09/2010] [Accepted: 08/10/2010] [Indexed: 10/19/2022]
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Alegre I, Abadias M, Anguera M, Usall J, Viñas I. Fate of Escherichia coli O157:H7, Salmonella and Listeria innocua on minimally-processed peaches under different storage conditions. Food Microbiol 2010; 27:862-8. [DOI: 10.1016/j.fm.2010.05.008] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2010] [Revised: 05/04/2010] [Accepted: 05/08/2010] [Indexed: 11/29/2022]
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Landl A, Abadias M, Sárraga C, Viñas I, Picouet P. Effect of high pressure processing on the quality of acidified Granny Smith apple purée product. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.09.001] [Citation(s) in RCA: 169] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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