Preservation of ready-to-eat salad: A study with combination of sanitizers, ultrasound, and essential oil-containing β-cyclodextrin inclusion complex

Autor:	Janaina Cecília Oliveira Villanova, Joel Camilo Souza Carneiro, Priscila Vargas Pereira, Patrícia Campos Bernardes, Clara Suprani Marques, Danielle Gonçalves Bravim, Patrícia Fontes Pinheiro, Renata Pancini Grillo
Rok vydání:	2019
Předmět:	chemistry.chemical_classification Cyclodextrin Ready to eat Microbiological quality medicine.disease_cause Sodium dichloroisocyanurate law.invention chemistry.chemical_compound chemistry Listeria monocytogenes law Peracetic acid medicine Food science Essential oil Food Science
Zdroj:	LWT. 115:108433
ISSN:	0023-6438
DOI:	10.1016/j.lwt.2019.108433
Popis:	The microbiological quality of a ready-to-eat salad treated with different sanitizers (sodium dichloroisocyanurate (SD), peracetic acid (PA) or isolated or combined with ultrasound (US)), and packaged alongside sachets containing β-cyclodextrin/Pimenta dioica essential oil inclusion complex was evaluated. Consumer acceptability was also assessed. Furthermore, treatments were investigated against Listeria monocytogenes intentionally inoculated. SD, SD + US, and PA treatments showed similar efficiency against psychrotrophic (log reduction 7. These findings are of great importance since they demonstrate the need for studies that evaluate the properties of EO when applied in a food system.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c2b9cd8bcd468f7c96266ef4991996c4 https://doi.org/10.1016/j.lwt.2019.108433 Zobrazit plný text záznamu Full Text from ScienceDirect