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Survival of Listeria Strains and Shelf Life Determination of Fresh Blueberries (Vaccinium corymbosum) Treated with Cold Atmospheric Plasma.
Concha-Meyer, Anibal A; González-Esparza, Alexandra; Cullen, Patrick J; Veloso, Felipe; Favre, Mario; Valenzuela, Julio C; Toloza, Lorena; Niemira, Brendan A.
Afiliação
  • Concha-Meyer AA; Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias y Alimentarias, Universidad Austral de Chile, Campus Isla Teja s/n, Valdivia 5090000, Chile.
  • González-Esparza A; Centro de Estudios en Alimentos Procesados (CEAP), CONICYT-Regional, Gore Maule, R09I2001, Casilla 1007, Talca 3460000, Chile.
  • Cullen PJ; Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias y Alimentarias, Universidad Austral de Chile, Campus Isla Teja s/n, Valdivia 5090000, Chile.
  • Veloso F; School of Chemical and Biomolecular Engineering, University of Sydney, Sydney 2006, Australia.
  • Favre M; Instituto de Física, Pontificia Universidad Católica de Chile, Casilla 306, Santiago 7820436, Chile.
  • Valenzuela JC; Centro de Investigación en Nanotecnología y Materiales Avanzados CIEN-UC, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile.
  • Toloza L; Instituto de Física, Pontificia Universidad Católica de Chile, Casilla 306, Santiago 7820436, Chile.
  • Niemira BA; Instituto de Física, Pontificia Universidad Católica de Chile, Casilla 306, Santiago 7820436, Chile.
Foods ; 13(6)2024 Mar 07.
Article em En | MEDLINE | ID: mdl-38540814
ABSTRACT
Fresh blueberries are delicate, hand-picked, packaged, and refrigerated fruits vulnerable to spoilage and contamination. Cold atmospheric plasma (CAP) is a promising antimicrobial technology; therefore, this study evaluated the CAP treatment effect on acid-tolerant Listeria innocua and Listeria monocytogenes and evaluated changes in the quality of the treated fruit. Samples were spot-inoculated with pH 5.5 and 6.0 acid-adapted Listeria species. Samples were treated with gliding arc CAP for 15, 30, 45, and 60 s and evaluated after 0, 1, 4, 7, and 11 days of storage at 4 °C and 90% humidity for the following quality parameters total aerobic counts, yeast and molds, texture, color, soluble solids, pH, and titratable acidity. CAP treatments of 30 s and over demonstrated significant reductions in pathogens under both the resistant strain and pH conditions. Sixty-second CAP achieved a 0.54 Log CFU g-1 reduction in L. monocytogenes (pH 5.5) and 0.28 Log CFU g-1 for L. monocytogenes (pH 6.0). Yeast and mold counts on day 0 showed statistically significant reductions after 30, 45, and 60 s CAP with an average 2.34 Log CFU g-1 reduction when compared to non-CAP treated samples. Quality parameters did not show major significant differences among CAP treatments during shelf life. CAP is an effective antimicrobial treatment that does not significantly affect fruit quality.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Chile País de publicação: Suíça

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Chile País de publicação: Suíça