Potential bio-activity of whey fermented extract as sanitizer of organic grown lettuce

Detalhes bibliográficos
Autor(a) principal: Santos, M.I.S.
Data de Publicação: 2015
Outros Autores: Martins, S.R., Pedroso, L., Sousa, Isabel, Ferreira, M.A.S.S.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/14047
Resumo: Short Communication
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spelling Potential bio-activity of whey fermented extract as sanitizer of organic grown lettucewheylactic acidlettucehygienesanitizersShort CommunicationConsumption of vegetables is increasing due to demand for healthy products in peoples' diets. To reduce microbial contamination and maintain freshness, industrial processes in Portugal rely on minimally processing of vegetables with hypochlorite as sanitizer. Formation of toxic chlorine derivatives has raised concern restrictions to its use and alternatives with whey permeate as a disinfection agent has been attempted. The aim of this work was to evaluate the bio potential of fermented cheese whey, for use on disinfection of minimally processed lettuce organically grown. Assays were made with whey obtained from inoculated milk during cheese processing, fermented for 120 h at 37 C, after which, among other carbohydrates, lactic acid was measured by HPLC, giving average yields of 18 g L 1. The sanitizing effect of whey, undiluted, 75 and 50% solutions, was compared with 110 ppm sodium hypochlorite, after rinsing. Aerobic Microorganisms (AM), Psychrotrophic Microorganisms (PM) and Enterobacteriaceae (ENT), were used as indicators for hygiene quality. For a level of significance of P < 0.05, the hygiene quality standards of lettuce samples, were better using 75% whey solution (AM 6.62, PM 7.48 cfu g 1), than using sodium hypochlorite (AM 7.48, PM 8.15 cfu g 1), for the 7 days of shelf life studied. Evaluation of Enterobacteriaceae showed significant differences after 3 days, betweenwater (ENT 4.98 cfu g 1) sodium hypochlorite (ENT 4.81 cfu g 1) and 75% solution of whey (ENT 4.63 cfu g 1). Considering the actual limitations imposed to chlorine sanitation, these results point a good alternative to the food industry, especially for organic fresh vegetables, which are chemical free brandsElsevierRepositório da Universidade de LisboaSantos, M.I.S.Martins, S.R.Pedroso, L.Sousa, IsabelFerreira, M.A.S.S.2017-09-11T14:04:30Z20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/14047engFood Control 50 (2015) 477-481http://dx.doi.org/10.1016/j.foodcont.2014.09.032info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:44:07Zoai:www.repository.utl.pt:10400.5/14047Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:59:56.427222Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Potential bio-activity of whey fermented extract as sanitizer of organic grown lettuce
title Potential bio-activity of whey fermented extract as sanitizer of organic grown lettuce
spellingShingle Potential bio-activity of whey fermented extract as sanitizer of organic grown lettuce
Santos, M.I.S.
whey
lactic acid
lettuce
hygiene
sanitizers
title_short Potential bio-activity of whey fermented extract as sanitizer of organic grown lettuce
title_full Potential bio-activity of whey fermented extract as sanitizer of organic grown lettuce
title_fullStr Potential bio-activity of whey fermented extract as sanitizer of organic grown lettuce
title_full_unstemmed Potential bio-activity of whey fermented extract as sanitizer of organic grown lettuce
title_sort Potential bio-activity of whey fermented extract as sanitizer of organic grown lettuce
author Santos, M.I.S.
author_facet Santos, M.I.S.
Martins, S.R.
Pedroso, L.
Sousa, Isabel
Ferreira, M.A.S.S.
author_role author
author2 Martins, S.R.
Pedroso, L.
Sousa, Isabel
Ferreira, M.A.S.S.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Santos, M.I.S.
Martins, S.R.
Pedroso, L.
Sousa, Isabel
Ferreira, M.A.S.S.
dc.subject.por.fl_str_mv whey
lactic acid
lettuce
hygiene
sanitizers
topic whey
lactic acid
lettuce
hygiene
sanitizers
description Short Communication
publishDate 2015
dc.date.none.fl_str_mv 2015
2015-01-01T00:00:00Z
2017-09-11T14:04:30Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/14047
url http://hdl.handle.net/10400.5/14047
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Control 50 (2015) 477-481
http://dx.doi.org/10.1016/j.foodcont.2014.09.032
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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