Microbial inactivations with hydrolysed lactoferrin and other natural antimicrobials in fresh-cut fennel
Articolo
Data di Pubblicazione:
2017
Citazione:
Microbial inactivations with hydrolysed lactoferrin and other natural antimicrobials in fresh-cut fennel / G.B. Martínez-Hernández, M.L. Amodio, M.L. Valeria de Chiara, P. Russo, G. Colelli. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 84:(2017 Oct), pp. 353-358. [10.1016/j.lwt.2017.05.079]
Abstract:
Natural antimicrobials (nisin, lactoferrin, thymol and citrus extract) were studied as sustainable alternatives to conventionally used NaOCl in fresh-cut (FC) fennel. Enterobacteriaceae was the most sensitive microbial group to studied sanitizers according to δ values, while psychrophiles were the most resistant. Based on inactivation modelling and sensory scores, nisin (N-250; 0.250 g L−1), lactoferrin (L-50; 50 g L−1), together with hydrolysed L-50 (LFH), were selected and studied comparing to water-washed (CTRL) and NaOCl (150 mg NaOCl L−1) on FC fennel. LFH achieved the highest psychrophilic reduction of 2.5 log units. Although NaOCl achieved the highest mesophilic, Enterobacteriaceae, lactobacilli and yeasts and moulds reductions of 1.7, 1.0, <1.7 and 1.6, respectively, N-250 still achieved 0.50–1.0 log unit reductions compared to CTRL. Conclusively, LFH and N-250 are natural antimicrobial treatments with good microbial inactivation rates which may be a good alternative to conventional NaOCl used by the FC industry.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
bacteriocins; essential oils; lactoferrin; minimal processing; quality; food science
Elenco autori:
G.B. Martínez-Hernández, M.L. Amodio, M.L. Valeria de Chiara, P. Russo, G. Colelli
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