| Using antibrowning agents to enhance quality and safety of fresh-cut avocado treated with intense light pulses. | |
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MedLine Citation:
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PMID: 22416725 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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The effect of antibrowning compounds on the color and firmness of fresh-cut avocado treated with intense light pulses (ILP), as well as their impact on the survival of Listeria innocua, was investigated in this study. Dipping solutions containing 2% (w/v) L-cysteine without ascorbic acid and combined with 1% (w/v) citric acid and 1% w/v calcium lactate most effectively preserved the initial color and texture of ILP-treated fresh-cut avocado. On the other hand, ILP treatments caused a reduction of more than 3 log cycles in the populations of L. innocua inoculated on fresh-cut avocado. Log reduction levels increased when antibrowning agents were combined with ILP treatments. In conclusion, the use of quality-stabilizing agents is a good option to guarantee both the microbiological safety of fresh-cut avocado treated with ILP as well as to improve its physical and chemical quality. Practical Application: Intense light pulses (ILP) have received considerable attention during the last years after its approval by the U.S. Food and Drug Administration (FDA) in 1996 as a decontamination method for food or food surfaces. This article presents relevant information regarding the effect of ILP treatments combined with quality-stabilizing compounds as a feasible alternative to improve the physical and chemical quality of fresh-cut avocado as well as to guarantee its microbiological safety. |
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Authors:
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Ana Y Ramos-Villarroel; Olga Martín-Belloso; Robert Soliva-Fortuny |
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Publication Detail:
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Type: Journal Article Date: 2011-10-20 |
Journal Detail:
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Title: Journal of food science Volume: 76 ISSN: 1750-3841 ISO Abbreviation: J. Food Sci. Publication Date: 2011 Nov |
Date Detail:
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Created Date: 2012-03-15 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: United States |
Other Details:
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Languages: eng Pagination: S528-34 Citation Subset: IM |
Copyright Information:
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© 2011 Institute of Food Technologists® |
Affiliation:
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Author Ramos-Villarroel is with Dept. of Biology and Animal Health, Univ. of Oriente, Núcleo Monagas, Av. Univ., Los Guaritos, 6201 Maturín, Venezuela. Authors Martín-Belloso and Soliva-Fortuny are with Dept. of Food Technology, TPV-XaRTA, Univ. of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain. Direct inquiries to author Martín-Belloso (E-mail: omartin@tecal.udl.cat). |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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