Use of propolis in the sanitization of lettuce

Detalhes bibliográficos
Autor(a) principal: Feás, Xesús
Data de Publicação: 2014
Outros Autores: Pacheco, Lazaro, Iglesias, Antonio, Estevinho, Leticia M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/16211
Resumo: The present study aimed to determine the effectiveness of propolis in reducing the microbial load in ready-to-eat (RTE) and fresh whole head (FWH) lettuces (Lactuca sativa L.) type Batavia. Two sanitizing solutions were employed: sodium hypochlorite (SH) and propolis (PS), during 15 and 30 min. Tap water (TW) was used as a control. Regarding the mean reduction on aerobic mesophiles, psychrotrophic and fecal coliforms, the SH and PS treatments showed the same pattern of variation. In all cases, PS was slightly more effective in the microbiological reduction in comparison with commercial SH. Reductions between two and three log cycles were obtained with PS on aerobic mesophiles and psychrotrophic counts. The information obtained in the present study can be used to evaluate the potential use of propolis as product for sanitizing other vegetables and for developing other food preservation technologies, with impact on human health.
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spelling Use of propolis in the sanitization of lettuceLettuceMicrobiological safetyPropolisSanitizationSodium hypochloriteThe present study aimed to determine the effectiveness of propolis in reducing the microbial load in ready-to-eat (RTE) and fresh whole head (FWH) lettuces (Lactuca sativa L.) type Batavia. Two sanitizing solutions were employed: sodium hypochlorite (SH) and propolis (PS), during 15 and 30 min. Tap water (TW) was used as a control. Regarding the mean reduction on aerobic mesophiles, psychrotrophic and fecal coliforms, the SH and PS treatments showed the same pattern of variation. In all cases, PS was slightly more effective in the microbiological reduction in comparison with commercial SH. Reductions between two and three log cycles were obtained with PS on aerobic mesophiles and psychrotrophic counts. The information obtained in the present study can be used to evaluate the potential use of propolis as product for sanitizing other vegetables and for developing other food preservation technologies, with impact on human health.Biblioteca Digital do IPBFeás, XesúsPacheco, LazaroIglesias, AntonioEstevinho, Leticia M.2018-01-19T10:00:00Z20142014-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/16211engFeás, Xesús; Pacheco, Lazaro; Iglesias, Antonio; Estevinho, Leticia M. (2014). Use of propolis in the sanitization of lettuce. International Journal of Molecular Sciences. ISSN 1661-6596. 15, p. 12243-122571661-659610.3390/ijms150712243info: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:RCAAP2023-11-21T10:37:18Zoai:bibliotecadigital.ipb.pt:10198/16211Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:05:27.144679Repositório 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 Use of propolis in the sanitization of lettuce
title Use of propolis in the sanitization of lettuce
spellingShingle Use of propolis in the sanitization of lettuce
Feás, Xesús
Lettuce
Microbiological safety
Propolis
Sanitization
Sodium hypochlorite
title_short Use of propolis in the sanitization of lettuce
title_full Use of propolis in the sanitization of lettuce
title_fullStr Use of propolis in the sanitization of lettuce
title_full_unstemmed Use of propolis in the sanitization of lettuce
title_sort Use of propolis in the sanitization of lettuce
author Feás, Xesús
author_facet Feás, Xesús
Pacheco, Lazaro
Iglesias, Antonio
Estevinho, Leticia M.
author_role author
author2 Pacheco, Lazaro
Iglesias, Antonio
Estevinho, Leticia M.
author2_role author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Feás, Xesús
Pacheco, Lazaro
Iglesias, Antonio
Estevinho, Leticia M.
dc.subject.por.fl_str_mv Lettuce
Microbiological safety
Propolis
Sanitization
Sodium hypochlorite
topic Lettuce
Microbiological safety
Propolis
Sanitization
Sodium hypochlorite
description The present study aimed to determine the effectiveness of propolis in reducing the microbial load in ready-to-eat (RTE) and fresh whole head (FWH) lettuces (Lactuca sativa L.) type Batavia. Two sanitizing solutions were employed: sodium hypochlorite (SH) and propolis (PS), during 15 and 30 min. Tap water (TW) was used as a control. Regarding the mean reduction on aerobic mesophiles, psychrotrophic and fecal coliforms, the SH and PS treatments showed the same pattern of variation. In all cases, PS was slightly more effective in the microbiological reduction in comparison with commercial SH. Reductions between two and three log cycles were obtained with PS on aerobic mesophiles and psychrotrophic counts. The information obtained in the present study can be used to evaluate the potential use of propolis as product for sanitizing other vegetables and for developing other food preservation technologies, with impact on human health.
publishDate 2014
dc.date.none.fl_str_mv 2014
2014-01-01T00:00:00Z
2018-01-19T10:00:00Z
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/10198/16211
url http://hdl.handle.net/10198/16211
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Feás, Xesús; Pacheco, Lazaro; Iglesias, Antonio; Estevinho, Leticia M. (2014). Use of propolis in the sanitization of lettuce. International Journal of Molecular Sciences. ISSN 1661-6596. 15, p. 12243-12257
1661-6596
10.3390/ijms150712243
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.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
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