Microbiological Shelf-Life Extension and Quality Retention of a Novel Vegetable Product Through an Optimized Preservation Treatment Combining Citric Acid, Oregano Essential Oil, and UV-C Radiation-Reference-Cited by-同舟云学术

Microbiological Shelf-Life Extension and Quality Retention of a Novel Vegetable Product Through an Optimized Preservation Treatment Combining Citric Acid, Oregano Essential Oil, and UV-C Radiation

Published:2024-07-02 Issue: Volume: Page:
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Perez Pablo Federico,Agüero María Victoria,Fernandez María Verónica,Jagus Rosa Juana

Funder

Universidad de Buenos Aires

CONICET

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11947-024-03495-w.pdf

Reference39 articles.

1. Ali, H. M., El-Gizawy, A. M., El-Bassiouny, R. E., & Saleh, M. A. (2015). Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products. Journal of Food Science and Technology, 52, 3651–3659. https://doi.org/10.1007/s13197-014-1437-0

2. Altunkaya, A., & Gökmen, V. (2009). Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa). Food Chemistry, 117(1), 122–126. https://doi.org/10.1016/j.foodchem.2009.03.085

3. Bhargava, K., Conti, D. S., da Rocha, S. R., & Zhang, Y. (2015). Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce. Food Microbiology, 47, 69–73. https://doi.org/10.1016/j.fm.2014.11.007

4. Bigi, F., Maurizzi, E., Quartieri, A., De Leo, R., Gullo, M., & Pulvirenti, A. (2023). Non-thermal techniques and the “hurdle” approach: How is food technology evolving? Trends in Food Science & Technology, 132, 11–39. https://doi.org/10.1016/j.tifs.2022.12.015

5. Bukvicki, D., D’Alessandro, M., Rossi, S., Siroli, L., Gottardi, D., Braschi, G., ... & Lanciotti, R. (2023). Essential oils and their combination with lactic acid bacteria and bacteriocins to improve the safety and shelf life of foods: A review. Foods, 12(17), 3288 https://doi.org/10.3390/foods12173288