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The effect of UV-C and electrolyzed water on yeasts on fresh-cut apple at 4 degrees C

2020-10Journal article Restricted access
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dc.contributor.authorGraça, Ana
dc.contributor.authorSanto, David
dc.contributor.authorPires-Cabral, Paula
dc.contributor.authorQuintas, Célia
dc.date.accessioned2021-06-24T11:35:14Z
dc.date.available2021-06-24T11:35:14Z
dc.date.issued2020-10
dc.description.abstractThe growth of a yeast mixture, Candida sake, Hanseniaspora uvarum, Pichia fermentans, Metschnikowia pulcherrima, on fresh-cut apple (Royal gala), at 4 degrees C, was studied, as well as the reduction of yeasts using Ultraviolet-C (UV-C), acidic (AEW) and neutral (NEW) electrolyzed waters, and sodium hypochlorite (SH). Apple portions were contaminated then disinfected with UV-C (2.5-10 kJ/m(2)), AEW, NEW and SH (100 ppm). During 9 days at 4 degrees C, yeasts growth rate was 0.34 day(-1) and the stationary phase occurred after 6 days (7.42 LogCFU/g). The initial microbial reduction and the half-life time values, using the inverse hyperbola model, ranged from 1.72 to 1.81 LogCFU/g and 6.52-11.70 day (UV-C), or 0.91 to 1.96 LogCFU/g and 0.68-4.38 day (chemical treatments), where SH was the least efficient (0.92 LogCFU/g and 2.96 day). The most effective treatment was UV-C (7.5 and 10 kJ/m(2)). The yeasts psychrotrophic profile highlights the importance of avoiding contamination/cross-contaminations in all processing.
dc.description.sponsorshipFundacao para a Ciencia e Tecnologia (FCT)Portuguese Foundation for Science and TechnologyEuropean Commission
dc.description.sponsorshipMinistry of Education and Science, Portugal (Center for Mediterranean Bioresources and Food, MeditBio) [PTDC-PTDC/AGR-ALI/111687/2009, UID/BIA/04325/2019]
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.doi10.1016/j.jfoodeng.2020.110034
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10400.1/16379
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.subjectMinimally processed apple
dc.subjectYeasts
dc.subjectUV-C
dc.subjectAcidic electrolyzed water
dc.subjectNeutral electrolyzed water
dc.subjectSodium hypochlorite
dc.subject.otherEngineering; Food Science & Technology
dc.titleThe effect of UV-C and electrolyzed water on yeasts on fresh-cut apple at 4 degrees C
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage110034
oaire.citation.titleJournal of Food Engineering
oaire.citation.volume282
person.familyNameGraça
person.familyNameSanto
person.familyNamePires-Cabral
person.familyNameQuintas
person.givenNameAna
person.givenNameDavid
person.givenNamePaula
person.givenNameCélia
person.identifierG-5572-2015
person.identifier.ciencia-id291E-1F1D-36D7
person.identifier.ciencia-idEA14-D76B-FF6E
person.identifier.orcid0000-0001-9976-5975
person.identifier.orcid0000-0001-9911-4582
person.identifier.orcid0000-0001-9567-2165
person.identifier.orcid0000-0001-9680-5089
person.identifier.scopus-author-id37664874700
person.identifier.scopus-author-id8675090400
rcaap.rightsrestrictedAccess
rcaap.typearticle
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relation.isAuthorOfPublicationacff1b65-3985-45ab-81da-374a9b90256d
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relation.isAuthorOfPublication.latestForDiscoverya6dad315-0960-4e2a-8570-25c357da5456

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