Strategies for microbial decontamination of fresh blueberries and derived products
Increasing consumption of blueberries is associated with appreciation of their organoleptic properties together with their multiple health benefits. The increasing number of outbreaks caused by pathogenic microorganisms associated with their consumption in the fresh state and the rapid spoilage of t...
- Autores:
-
Pérez-Lavalle, Liliana
Carrasco, Elena
Valero, Antonio
- Tipo de recurso:
- Fecha de publicación:
- 2020
- Institución:
- Universidad Simón Bolívar
- Repositorio:
- Repositorio Digital USB
- Idioma:
- eng
- OAI Identifier:
- oai:bonga.unisimon.edu.co:20.500.12442/6753
- Acceso en línea:
- https://hdl.handle.net/20.500.12442/6753
https://doi.org/10.3390/foods9111558
https://www.mdpi.com/2304-8158/9/11/1558
- Palabra clave:
- blueberry
Processed fruits
Non-thermal technologies
Chemical strategies
Physical strategies
Biological strategies
Microbial decontamination
Quality and safety
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- openAccess
- License
- Attribution-NonCommercial-NoDerivatives 4.0 Internacional
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Strategies for microbial decontamination of fresh blueberries and derived products |
| title |
Strategies for microbial decontamination of fresh blueberries and derived products |
| spellingShingle |
Strategies for microbial decontamination of fresh blueberries and derived products blueberry Processed fruits Non-thermal technologies Chemical strategies Physical strategies Biological strategies Microbial decontamination Quality and safety |
| title_short |
Strategies for microbial decontamination of fresh blueberries and derived products |
| title_full |
Strategies for microbial decontamination of fresh blueberries and derived products |
| title_fullStr |
Strategies for microbial decontamination of fresh blueberries and derived products |
| title_full_unstemmed |
Strategies for microbial decontamination of fresh blueberries and derived products |
| title_sort |
Strategies for microbial decontamination of fresh blueberries and derived products |
| dc.creator.fl_str_mv |
Pérez-Lavalle, Liliana Carrasco, Elena Valero, Antonio |
| dc.contributor.author.none.fl_str_mv |
Pérez-Lavalle, Liliana Carrasco, Elena Valero, Antonio |
| dc.subject.eng.fl_str_mv |
blueberry Processed fruits Non-thermal technologies Chemical strategies Physical strategies Biological strategies Microbial decontamination Quality and safety |
| topic |
blueberry Processed fruits Non-thermal technologies Chemical strategies Physical strategies Biological strategies Microbial decontamination Quality and safety |
| description |
Increasing consumption of blueberries is associated with appreciation of their organoleptic properties together with their multiple health benefits. The increasing number of outbreaks caused by pathogenic microorganisms associated with their consumption in the fresh state and the rapid spoilage of this product which is mainly caused by moulds, has led to the development and evaluation of alternatives that help mitigate this problem. This article presents di erent strategies ranging from chemical, physical and biological technologies to combined methods applied for microbial decontamination of fresh blueberries and derived products. Sanitizers such as peracetic acid (PAA), ozone (O3), and electrolyzed water (EOW), and physical technologies such as pulsed light (PL) and cold plasma (CP) are potential alternatives to the use of traditional chlorine. Likewise, high hydrostatic pressure (HHP) or pulsed electrical fields (PEF) successfully achieve microbial reductions in derivative products. A combination of methods at moderate intensities or levels is a promising strategy to increase microbial decontamination with a minimal impact on product quality. |
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2020 |
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2020-11-05T10:32:33Z |
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2020-11-05T10:32:33Z |
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2020 |
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23048158 |
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https://hdl.handle.net/20.500.12442/6753 |
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https://doi.org/10.3390/foods9111558 |
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https://www.mdpi.com/2304-8158/9/11/1558 |
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23048158 |
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https://hdl.handle.net/20.500.12442/6753 https://doi.org/10.3390/foods9111558 https://www.mdpi.com/2304-8158/9/11/1558 |
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eng |
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Attribution-NonCommercial-NoDerivatives 4.0 Internacional |
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MDPI |
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Foods |
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Vol. 9 N° 11, (2020) |
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Pérez-Lavalle, Liliana1eeb602a-4ddb-4410-a7a3-177e99991511Carrasco, Elena7a9aa2c7-5c93-4c2f-9ea6-5ddb5ba52841Valero, Antonio621a30db-6059-4294-a2d7-1ae0b4d4e2ac2020-11-05T10:32:33Z2020-11-05T10:32:33Z202023048158https://hdl.handle.net/20.500.12442/6753https://doi.org/10.3390/foods9111558https://www.mdpi.com/2304-8158/9/11/1558Increasing consumption of blueberries is associated with appreciation of their organoleptic properties together with their multiple health benefits. The increasing number of outbreaks caused by pathogenic microorganisms associated with their consumption in the fresh state and the rapid spoilage of this product which is mainly caused by moulds, has led to the development and evaluation of alternatives that help mitigate this problem. This article presents di erent strategies ranging from chemical, physical and biological technologies to combined methods applied for microbial decontamination of fresh blueberries and derived products. Sanitizers such as peracetic acid (PAA), ozone (O3), and electrolyzed water (EOW), and physical technologies such as pulsed light (PL) and cold plasma (CP) are potential alternatives to the use of traditional chlorine. Likewise, high hydrostatic pressure (HHP) or pulsed electrical fields (PEF) successfully achieve microbial reductions in derivative products. A combination of methods at moderate intensities or levels is a promising strategy to increase microbial decontamination with a minimal impact on product quality.pdfengMDPIAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2FoodsVol. 9 N° 11, (2020)blueberryProcessed fruitsNon-thermal technologiesChemical strategiesPhysical strategiesBiological strategiesMicrobial decontaminationQuality and safetyStrategies for microbial decontamination of fresh blueberries and derived productsinfo:eu-repo/semantics/articleArtículo científicohttp://purl.org/coar/version/c_970fb48d4fbd8a85http://purl.org/coar/resource_type/c_2df8fbb1Jimenez-Garcia, S.N.; Guevara-Gonzalez, R.G.; Miranda-Lopez, R.; Feregrino-Perez, A.A.; Torres-Pacheco, I.; Vazquez-Cruz, M.A. Functional properties and quality characteristics of bioactive compounds in berries: Biochemistry, biotechnology, and genomics. Food Res. Int. 2013, 54, 1195–1207.Nile, S.H.; Park, S.W. Edible berries: Bioactive components and their e ect on human health. Nutrition 2014, 30, 134–144.Cassidy, A. Berry anthocyanin intake and cardiovascular health. Mol. Asp. Med. 2018, 61, 76–82.Istek, N.; Gurbuz, O. Investigation of the impact of blueberries on metabolic factors influencing health. J. Funct. Foods 2017, 38, 298–307.Neto, C.C. Cranberry and blueberry: Evidence for protective e ects against cancer and vascular diseases. Mol. Nutr. Food Res. 2007, 51, 652–664.Norberto, S.; Silva, S.; Meireles, M.; Faria, A.; Pintado, M.; Calhau, C. Blueberry anthocyanins in health promotion: A metabolic overview. J. Funct. Foods 2013, 5, 1518–1528.Ryser, E.T.; Marth, E.H. Listeria, Listeriosis, and Food Safety; CRC Press: Boca Raton, FL, USA, 2007.Calder, L.; Simmons, G.; Thornley, C. An outbreak of hepatitis A associated with consumption of raw blueberries. Epidemiol. 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