Potential bio-activity of whey fermented extract as sanitizer of organic grown lettuce
Main Author: | |
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Publication Date: | 2015 |
Other Authors: | , , , |
Format: | Article |
Language: | eng |
Source: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Download full: | http://hdl.handle.net/10400.5/14047 |
Summary: | Short Communication |
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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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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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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1799131086577467392 |