The combination of an antimicrobial edible coating with other non-thermal treatments, comprising high
hydrostatic pressure (HHP) or pulsed light (PL), was assessed against Listeria innocua, inoculated on green
bean samples, evaluating also the impact on product color and
firmness during 14 days refrigerated
storage at 4 C.
The coating formulation consisted of modified chitosan containing a nanoemulsion of mandarin
essential oil. Non-thermal treatments conditions were determined in preliminary inactivation tests
against L. innocua inoculated on coated green beans, which showed that 400 MPa and 5 min for HHP, and
1.2
105 J/m2 per bean side for PL, were able to cause a reduction in L. innocua population of about 4 and
2 Log cycles, respectively.
The combination of the coating application with HHP resulted as the most promising approach, causing
a significant reduction of L. innocua over the entire storage period, owing to the development of a
significant synergism of antimicrobial effects; however, it also had a strong impact on green beans
firmness. In contrast, the combination of the coating application with PL exhibited a slight antagonistic
effect, and had a slight detrimental impact on color properties.
The combination of an antimicrobial edible coating with other non-thermal treatments, comprising highhydrostatic pressure (HHP) or pulsed light (PL), was assessed against Listeria innocua, inoculated on greenbean samples, evaluating also the impact on product color andfirmness during 14 days refrigeratedstorage at 4 C.The coating formulation consisted of modified chitosan containing a nanoemulsion of mandarinessential oil. Non-thermal treatments conditions were determined in preliminary inactivation testsagainst L. innocua inoculated on coated green beans, which showed that 400 MPa and 5 min for HHP, and1.2105 J/m2 per bean side for PL, were able to cause a reduction in L. innocua population of about 4 and2 Log cycles, respectively.The combination of the coating application with HHP resulted as the most promising approach, causinga significant reduction of L. innocua over the entire storage period, owing to the development of asignificant synergism of antimicrobial effects; however, it also had a strong impact on green beansfirmness. In contrast, the combination of the coating application with PL exhibited a slight antagonisticeffect, and had a slight detrimental impact on color properties.
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