Microbiota assessment of fresh-cut apples packaged in two different films
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/19701 |
Resumo: | The aim of this work was to assess the natural microbiota of packed fresh-cut apples during refrigerated storage. Two different films were tested for the package, a biodegradable (PLA) film and a conventional and commercial one (OPP). Two antioxidant additives were applied, a natural olive pomace extract and the commercial ascorbic acid used by the industries. The results revealed lower bacteria counts in samples with olive pomace extract and PLA films than in those with ascorbic acid and OPP films after 5 and 12 days of storage. These findings suggest that the use of such natural extracts as additives in fruits could delay the growth of mesophilic bacteria. The characterization and identification of the bacterial isolates from fresh-cut apple samples showed that the most prevalent species were Citrobacter freundii, Staphylococcus warneri, Pseudomonas oryzihabitans, Alcalinogenes faecalis, Corynebacterium jeikeium, Micrococcus spp., Pantoea aglomerans and Bacillus spp. Furthermore, an increase in the microbial diversity during the storage time at refrigerated temperatures was observed, except for the sample treated with olive pomace extract and packaged in OPP film. The highest microbial diversity was found for samples with ascorbic acid as an additive. This could indicate a negative effect of ascorbic acid on the microbial inhibition of apple slices. The natural olive pomace extract demonstrated potential as an antimicrobial additive for fresh-cut apples. |
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Microbiota assessment of fresh-cut apples packaged in two different filmsMinimally processed appleNatural extractsPackagingNatural microbiotaThe aim of this work was to assess the natural microbiota of packed fresh-cut apples during refrigerated storage. Two different films were tested for the package, a biodegradable (PLA) film and a conventional and commercial one (OPP). Two antioxidant additives were applied, a natural olive pomace extract and the commercial ascorbic acid used by the industries. The results revealed lower bacteria counts in samples with olive pomace extract and PLA films than in those with ascorbic acid and OPP films after 5 and 12 days of storage. These findings suggest that the use of such natural extracts as additives in fruits could delay the growth of mesophilic bacteria. The characterization and identification of the bacterial isolates from fresh-cut apple samples showed that the most prevalent species were Citrobacter freundii, Staphylococcus warneri, Pseudomonas oryzihabitans, Alcalinogenes faecalis, Corynebacterium jeikeium, Micrococcus spp., Pantoea aglomerans and Bacillus spp. Furthermore, an increase in the microbial diversity during the storage time at refrigerated temperatures was observed, except for the sample treated with olive pomace extract and packaged in OPP film. The highest microbial diversity was found for samples with ascorbic acid as an additive. This could indicate a negative effect of ascorbic acid on the microbial inhibition of apple slices. The natural olive pomace extract demonstrated potential as an antimicrobial additive for fresh-cut apples.This research was funded by Foundation for Science and Technology (FCT, Portugal): C2TN (UIDB/04349/2020), CIMO (UIDB/00690/2020) and (UIDP/00690/2020), SusTEC (LA/P/0007/2021), J. Madureira (SFRH/BD/136506/2018), L. Barros (institutional scientific employment programcontract); European Regional Development Fund (ERDF): projects “BIOMA” (POCI-01-0247-FEDER- 046112) and “OliveBIOextract” (NORTE-01-0247-FEDER-049865); Junta de Castilla y León (SA093P20 and CLU-2018-04) co-funded by the P.O. FEDER of Castilla y León 2014–2020: GIP-USAL.MDPIBiblioteca Digital do IPBMadureira, JoanaGonçalves, SaraSantos-Buelga, CelestinoMargaça, Fernanda M.A.Ferreira, Isabel C.F.R.Barros, LillianCabo Verde, Sandra2019-10-28T11:05:30Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/19701engMadureira, Joana; Gonçalves, Sara; Santos-Buelga, Celestino; Margaça, Fernanda M.A.; Ferreira, Isabel C.F.R.; Barros, Lillian; Cabo Verde, Sandra (2023). Microbiota assessment of fresh-cut apples packaged in two different films. Microorganisms. eISSN 2076-2607. 11:5, p. 1-1210.3390/microorganisms110511572076-2607info: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:RCAAP2023-11-29T01:18:09Zoai:bibliotecadigital.ipb.pt:10198/19701Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:19:56.678824Repositório 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 |
Microbiota assessment of fresh-cut apples packaged in two different films |
title |
Microbiota assessment of fresh-cut apples packaged in two different films |
spellingShingle |
Microbiota assessment of fresh-cut apples packaged in two different films Madureira, Joana Minimally processed apple Natural extracts Packaging Natural microbiota |
title_short |
Microbiota assessment of fresh-cut apples packaged in two different films |
title_full |
Microbiota assessment of fresh-cut apples packaged in two different films |
title_fullStr |
Microbiota assessment of fresh-cut apples packaged in two different films |
title_full_unstemmed |
Microbiota assessment of fresh-cut apples packaged in two different films |
title_sort |
Microbiota assessment of fresh-cut apples packaged in two different films |
author |
Madureira, Joana |
author_facet |
Madureira, Joana Gonçalves, Sara Santos-Buelga, Celestino Margaça, Fernanda M.A. Ferreira, Isabel C.F.R. Barros, Lillian Cabo Verde, Sandra |
author_role |
author |
author2 |
Gonçalves, Sara Santos-Buelga, Celestino Margaça, Fernanda M.A. Ferreira, Isabel C.F.R. Barros, Lillian Cabo Verde, Sandra |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Madureira, Joana Gonçalves, Sara Santos-Buelga, Celestino Margaça, Fernanda M.A. Ferreira, Isabel C.F.R. Barros, Lillian Cabo Verde, Sandra |
dc.subject.por.fl_str_mv |
Minimally processed apple Natural extracts Packaging Natural microbiota |
topic |
Minimally processed apple Natural extracts Packaging Natural microbiota |
description |
The aim of this work was to assess the natural microbiota of packed fresh-cut apples during refrigerated storage. Two different films were tested for the package, a biodegradable (PLA) film and a conventional and commercial one (OPP). Two antioxidant additives were applied, a natural olive pomace extract and the commercial ascorbic acid used by the industries. The results revealed lower bacteria counts in samples with olive pomace extract and PLA films than in those with ascorbic acid and OPP films after 5 and 12 days of storage. These findings suggest that the use of such natural extracts as additives in fruits could delay the growth of mesophilic bacteria. The characterization and identification of the bacterial isolates from fresh-cut apple samples showed that the most prevalent species were Citrobacter freundii, Staphylococcus warneri, Pseudomonas oryzihabitans, Alcalinogenes faecalis, Corynebacterium jeikeium, Micrococcus spp., Pantoea aglomerans and Bacillus spp. Furthermore, an increase in the microbial diversity during the storage time at refrigerated temperatures was observed, except for the sample treated with olive pomace extract and packaged in OPP film. The highest microbial diversity was found for samples with ascorbic acid as an additive. This could indicate a negative effect of ascorbic acid on the microbial inhibition of apple slices. The natural olive pomace extract demonstrated potential as an antimicrobial additive for fresh-cut apples. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-10-28T11:05:30Z 2023 2023-01-01T00:00:00Z |
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/10198/19701 |
url |
http://hdl.handle.net/10198/19701 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Madureira, Joana; Gonçalves, Sara; Santos-Buelga, Celestino; Margaça, Fernanda M.A.; Ferreira, Isabel C.F.R.; Barros, Lillian; Cabo Verde, Sandra (2023). Microbiota assessment of fresh-cut apples packaged in two different films. Microorganisms. eISSN 2076-2607. 11:5, p. 1-12 10.3390/microorganisms11051157 2076-2607 |
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 |
MDPI |
publisher.none.fl_str_mv |
MDPI |
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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