Artículo

La versión final de este artículo es de uso interno. El editor solo permite incluir en el repositorio el artículo en su versión post-print. Por favor, si usted la posee enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

The effect of gamma irradiation (0-2 kGy) and storage time (0-28 days) on microbial growth and physicochemical characteristics of a packed pumpkin puree was studied. For that purpose, a factorial design was applied. The puree contained potassium sorbate, glucose and vanillin was stored at 25°. Gamma irradiation diminished and storage time increased microbial growth. A synergistic effect between both variables on microbial growth was observed. Storage time decreased pH and color of purees. Sorbate content decreased with storage time and gamma irradiation. Mathematical models of microbial growth generated by the factorial design allowed estimating that a puree absorbing 1.63 kGy would have a shelf-life of 4 days. In order to improve this time, some changes in the applied hurdles were assayed. These included a thermal treatment before irradiation, a reduction of irradiation dose to 0.75 kGy and a decrease in storage temperature at 20 °. As a result, the shelf-life of purees increased to 28 days. © 2012 The Author(s).

Registro:

Documento: Artículo
Título:Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree
Autor:Gliemmo, M.F.; Latorre, M.E.; Narvaiz, P.; Campos, C.A.; Gerschenson, L.N.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Int. Güiraldes s/n, 1428 Buenos Aires, Argentina
Consejo Nacional de Investigaciones Cientyficas y Tecnicas de la Republica, Argentina
Food Irradiation Section Radiation Technology and Applications, Ezeiza Atomic Center, National Atomic Energy Commission, Argentina
Palabras clave:color stability; Gamma irradiation; microbial spoilage; pumpkin; Color stability; Cucurbita moschata; Gamma irradiation; Microbial spoilage; Physicochemical characteristics; pumpkin; Storage temperatures; Synergistic effect; Irradiation; Mathematical models; Gamma rays; analysis of variance; bacterial count; chemistry; color; food control; food handling; food irradiation; food quality; food storage; gamma radiation; microbiology; pH; procedures; radiation response; squash; time; article; color stability; food control; food irradiation; food storage; gamma irradiation; methodology; microbial spoilage; microbiology; radiation exposure; squash; Analysis of Variance; Colony Count, Microbial; Color; Cucurbita; Food Handling; Food Irradiation; Food Microbiology; Food Quality; Food Storage; Gamma Rays; Hydrogen-Ion Concentration; Time Factors; color stability; Gamma irradiation; microbial spoilage; pumpkin; Analysis of Variance; Colony Count, Microbial; Color; Cucurbita; Food Handling; Food Irradiation; Food Microbiology; Food Quality; Food Storage; Gamma Rays; Hydrogen-Ion Concentration; Time Factors
Año:2014
Volumen:20
Número:1
Página de inicio:71
Página de fin:80
DOI: http://dx.doi.org/10.1177/1082013212472350
Título revista:Food Science and Technology International
Título revista abreviado:Food Sci. Technol. Int.
ISSN:10820132
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v20_n1_p71_Gliemmo

Referencias:

  • Aguirre, J.S., Ordóñez, J.A., García De Fernando, G.D., A comparison of the effects of E-beam irradiation and heat treatment on the variability of Bacillus cereus inactivation and lag phase duration of surviving cells (2012) International Journal of Food Microbiology, 153 (3), pp. 444-452
  • Ahmed, J., Shivhare, U.S., Sandhu, K.S., Thermal degradation kinetics of carotenoids and visual color of papaya puree (2002) Journal of Food Science, 67 (7), pp. 2692-2695
  • Official methods of analysis. Method 971.15. Sorbic acid in cheese. Oxidation method (1995) Official Methods of Analysis of AOAC International, pp. 24-25. , AOAC Cunniff P (ed) Chapter 47. Virginia: AOAC International
  • (2007) Alimentos Dietéticos, , Argentine Food Code chapter XVII. Articles 1340 and 1371. Buenos Aires, Argentina: Secretaría de Agricultura, Ganadería, Pesca y Alimentos
  • (1995) Standard Practice for Use of A Dichromate Dosimetry System, pp. 411-416. , Philadelphia: American Society for Testing and Materials;
  • Baş, D., Boyaci, I.H., Modeling and optimization I: Usability of response surface methodology (2007) Journal of Food Engineering, 78, pp. 836-845
  • Campos, C.A., Gerschenson, L.N., Alzamora, S.M., Chirife, J., Determination of sorbic acid in raw beef: An improved procedure (1991) Journal of Food Science, 56 (3), pp. 863-866
  • Cumming, R., Blank, G., Irradiation (2000) Food Shelf Life Stability Chemical, Biochemical, and Microbiological Changes, , Robinson DS and Michael Eskin NA (eds) chapter 3. Boca Raton: CRC Press
  • De Escalada Pla, M.F., Ponce, N.M., Stortz, C.A., Gerschenson, L.N., Rojas, A.M., Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret) (2007) LWT - Food Science and Technology, 40, pp. 1176-1185
  • Dutta, D.A., Dutta, A., Raychaudhuri, U., Chakraborty, R., Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree (2006) Journal of Food Engineering, 76, pp. 538-546
  • Eyre, C., (2008) Irradiation Key to Fruit and Veg Safety, Study, , http://www.foodproductiondaily.com/Quality-Safety/Irradiation-key-to- fruit-and-veg-safetystudy, accessed 1 March 2011
  • Gliemmo, M.F., Latorre, M.E., Gerschenson, L.N., Campos, C.A., Color stability of pumpkin (Cucurbita moschata, duchesne ex poiret) puree during storage at room temperature: Effect of pH, potassium sorbate, ascorbic acid and packaging material (2009) LWT - Food Science and Technology, 42, pp. 196-201
  • Gliemmo, M.F., Latorre, M.E., Gerschenson, L.N., Campos, C.A., Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita moschata Duchesne ex Poiret) preserved by the hurdle technology (2010) Journal of Food Processing and Preservation, 34 (6), pp. 1024-1040
  • González, E., Montenegro, M.A., Montenegro, M.A., López De Mishima, B.A., Carotenoid composition and vitamin A value of an Argentinian squash (Cucurbita moschata) (2001) Archivos Latinoamericanos de Nutricion, 51 (4), pp. 395-399
  • Jiang, T., Luo, S., Chen, Q., Shen, L., Ying, T., Effect of integrated application of gamma irradiation and modified atmosphere packaging on physicochemical and microbiological properties of shiitake mushroom (Lentinula edodes) (2010) Food Chemistry, 122, pp. 761-767
  • Kidmose, U., Edelenbos, M., Norbaek, R., Christensen, L.P., (2002) Colour in Food. Improving Quality, pp. 179-218. , MacDougall DB, ed. Cambridge: Woodhead Publishing Ltd;
  • Lacroix, M., Lafortune, R., Combined effects of gamma irradiation and modified atmosphere packaging on bacterial resistance in grated carrots (Daucus carota) (2004) Radiation Physics and Chemistry, 71, pp. 77-80
  • Lund, B.M., George, S.M., Franklin, J.G., Inhibition of Type A and Type B (proteolytic) Clostridium botulinum by sorbic acid (1987) Applied and Environmental Microbiology, 53 (5), pp. 935-941
  • Mañas, P., Pagán, R., Microbial inactivation by new technologies of food preservation (2005) Journal of Applied Microbiology, 98, pp. 1387-1399
  • Meilgaard, M.C., Civille, G.V., Carr, B.T., (1991) Sensory Evaluation Techniques, pp. 67-74. , Boca Raton: CRC Press;
  • Melendez-Martinez, A.J., Vicario, I.M., Heredia, F., Estabilidad de los carotenoides en los alimentos (2004) Archivos Latinoamericanos de Nutricion, 54 (2), pp. 209-215
  • Mihyar, G.F., Yamani, M.I., Al-Sa'Ed, A.K., Resistance of yeast flora of labaneh to potassium sorbate and sodium benzoate (1997) Journal of Dairy Science, 80 (10), pp. 2304-2309
  • Noomhorm, A., Ilangantileke, S.G., Upadhyay, I.P., Karki, D.B., Apintanapong, M., (1998) Combination Processes for Food Irradiation. Proceedings of Final Research Co-ordination Meeting, Pretoria, South Africa. March, pp. 53-75. , Vienna, Austria: International Atomic Energy Agency;
  • Parker, T.L., Esgro, S.T., Miller, S.A., Myers, L.E., Meister, R.A., Toshkov, S.A., Development of an optimized papaya pulp nectar using a combination of irradiation and mild heat (2010) Food Chemistry, 118, pp. 861-869
  • Patterson, M., (2001) Irradiación de Alimentos-Principios y Aplicaciones, pp. 325-340. , Molins R, ed. Zaragoza, Spain: Acribia;
  • Prakash, A., Guner, A.R., Caporoso, F., Foley, D.M., Effects of low-dose gamma irradiation on the shelf life and quality characteristics of cut romaine lettuce packaged and stored under modified atmosphere (2000) Journal of Food Science, 65 (3), pp. 549-553
  • Praphailong, W., Fleet, G.H., The effect of pH, sodium chloride, sucrose, sorbate and benzoate on the growth of food spoilage yeasts (1997) Food Microbiology, 14, pp. 459-468
  • Rivera, C.S., Blanco, D., Marco, P., Oria, R., Venturini, M.E., Effects of electron-beam irradiation on the shelf life, microbial populations and sensory characteristics of summer truffles (Tuber aestivum) packaged under modified atmospheres (2011) Food Microbiology, 28, pp. 141-148
  • Seward, R.A., Deibel, R.H., Lindsay, R.C., Effects of potassium sorbate and other antibotulinal agents on germination and outgrowth of Clostridium botulinum Type e spores in microcultures (1982) Applied and Environmental Microbiology, 44 (5), pp. 1212-1221
  • Singh, L., Murali, H.S., Sankaran, R., Extension of shelf life of paneer by sorbic acid and irradiation (1991) Journal of Food Science of Technology, 28 (6), pp. 386-388
  • Sofos, J.N., (2000) Natural Food Antimicrobial Systems, pp. 637-660. , Naidu AS, ed. Boca Raton: CRC Press;
  • Thakur, B.R., Arya, S.S., Effect of sorbic acid on irradiation-induced sensory and chemical changes in sweetened orange juice and mango pulp. International (1993) Journal of Food Science and Technology, 28, pp. 371-376
  • Thakur, B.R., Singh, R.K., Combination processes in food irradiation (1995) Trends in Food Science and Technology, 6, pp. 7-11
  • Thakur, B.R., Trehan, I.R., Arya, S.S., Radiolysis degradation of sorbic acid in isolated systems (1990) Journal of Food Science, 55 (6), pp. 1699-1710
  • Van Gerwen Sjc, Rombouts, F.M., Van'T Riet, K., Zwietering, M.N., A data analysis on the irradiation parameter D10 for bacteria and spores under various conditions (1999) Journal of Food Protection, 62, pp. 1024-1032
  • Youssef, B.M., Asker, A.A., El-Samahy, S.K., Swailam, H.M., Combined effect of steaming and gamma irradiation on the quality of mango pulp stored at refrigerated temperature (2002) Food Research International, 35, pp. 1-13

Citas:

---------- APA ----------
Gliemmo, M.F., Latorre, M.E., Narvaiz, P., Campos, C.A. & Gerschenson, L.N. (2014) . Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree. Food Science and Technology International, 20(1), 71-80.
http://dx.doi.org/10.1177/1082013212472350
---------- CHICAGO ----------
Gliemmo, M.F., Latorre, M.E., Narvaiz, P., Campos, C.A., Gerschenson, L.N. "Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree" . Food Science and Technology International 20, no. 1 (2014) : 71-80.
http://dx.doi.org/10.1177/1082013212472350
---------- MLA ----------
Gliemmo, M.F., Latorre, M.E., Narvaiz, P., Campos, C.A., Gerschenson, L.N. "Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree" . Food Science and Technology International, vol. 20, no. 1, 2014, pp. 71-80.
http://dx.doi.org/10.1177/1082013212472350
---------- VANCOUVER ----------
Gliemmo, M.F., Latorre, M.E., Narvaiz, P., Campos, C.A., Gerschenson, L.N. Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree. Food Sci. Technol. Int. 2014;20(1):71-80.
http://dx.doi.org/10.1177/1082013212472350