Electrolytic treatment and biosurfactants applied to the conservation of Eugenia uniflora fruit
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/1678-457X.00516 http://hdl.handle.net/11449/174151 |
Resumo: | Microorganisms are the primary responsible for food poisoning and food spoilage. The purpose of this study was to evaluate different fruit washing methods with tap water, electrolyzed water and rhamnolipids solution produced by Pseudomonas aeruginosa LBI, in order to inhibit microbial growth. The tested organism was Eugenia uniflora. The fruits were washed and periodically inoculated into culture media to evaluate and count the colonies on the fruit surface. It was also observed the deterioration level of the fruits after each treatment. The results showed that treatment with rhamnolipids were the most efficient, inhibiting the growth of fungi and bacteria. The electrolyzed water proved to be very efficient in bacterial inhibition at the initial time, but in the final time it did not present any inhibitory effect. The electrolyzed water was also not effective in eliminating fungus. Washing with tap water was the less efficient treatment of all. The only treatment that showed an increased durability has been with rhamnolipids, increasing shelf life by up to two days. Thus rhamnolipids are the most recommended method for fruits sanitation. |
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Repositório Institucional da UNESP |
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Electrolytic treatment and biosurfactants applied to the conservation of Eugenia uniflora fruitElectrolyzed waterFoodMicroorganismPseudomonas aeruginosaRhamnolipidMicroorganisms are the primary responsible for food poisoning and food spoilage. The purpose of this study was to evaluate different fruit washing methods with tap water, electrolyzed water and rhamnolipids solution produced by Pseudomonas aeruginosa LBI, in order to inhibit microbial growth. The tested organism was Eugenia uniflora. The fruits were washed and periodically inoculated into culture media to evaluate and count the colonies on the fruit surface. It was also observed the deterioration level of the fruits after each treatment. The results showed that treatment with rhamnolipids were the most efficient, inhibiting the growth of fungi and bacteria. The electrolyzed water proved to be very efficient in bacterial inhibition at the initial time, but in the final time it did not present any inhibitory effect. The electrolyzed water was also not effective in eliminating fungus. Washing with tap water was the less efficient treatment of all. The only treatment that showed an increased durability has been with rhamnolipids, increasing shelf life by up to two days. Thus rhamnolipids are the most recommended method for fruits sanitation.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Department of Biochemistry and Microbiology Universidade Estadual Paulista – UNESPDepartment of Biochemistry and Microbiology Universidade Estadual Paulista – UNESPUniversidade Estadual Paulista (Unesp)Dilarri, Guilherme [UNESP]da Silva, Vinicius Luiz [UNESP]Pecora, Hengli Barbosa [UNESP]Montagnolli, Renato Nallin [UNESP]Corso, Carlos Renato [UNESP]Bidoia, Ederio Dino [UNESP]2018-12-11T17:09:34Z2018-12-11T17:09:34Z2016-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article456-460application/pdfhttp://dx.doi.org/10.1590/1678-457X.00516Food Science and Technology, v. 36, n. 3, p. 456-460, 2016.1678-457Xhttp://hdl.handle.net/11449/17415110.1590/1678-457X.00516S0101-206120160003004562-s2.0-85011004209S0101-20612016000300456.pdf92203485835600430000-0001-7040-19830000-0001-7040-1983Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Science and Technologyinfo:eu-repo/semantics/openAccess2023-12-10T06:23:06Zoai:repositorio.unesp.br:11449/174151Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T19:59:12.791845Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Electrolytic treatment and biosurfactants applied to the conservation of Eugenia uniflora fruit |
title |
Electrolytic treatment and biosurfactants applied to the conservation of Eugenia uniflora fruit |
spellingShingle |
Electrolytic treatment and biosurfactants applied to the conservation of Eugenia uniflora fruit Dilarri, Guilherme [UNESP] Electrolyzed water Food Microorganism Pseudomonas aeruginosa Rhamnolipid |
title_short |
Electrolytic treatment and biosurfactants applied to the conservation of Eugenia uniflora fruit |
title_full |
Electrolytic treatment and biosurfactants applied to the conservation of Eugenia uniflora fruit |
title_fullStr |
Electrolytic treatment and biosurfactants applied to the conservation of Eugenia uniflora fruit |
title_full_unstemmed |
Electrolytic treatment and biosurfactants applied to the conservation of Eugenia uniflora fruit |
title_sort |
Electrolytic treatment and biosurfactants applied to the conservation of Eugenia uniflora fruit |
author |
Dilarri, Guilherme [UNESP] |
author_facet |
Dilarri, Guilherme [UNESP] da Silva, Vinicius Luiz [UNESP] Pecora, Hengli Barbosa [UNESP] Montagnolli, Renato Nallin [UNESP] Corso, Carlos Renato [UNESP] Bidoia, Ederio Dino [UNESP] |
author_role |
author |
author2 |
da Silva, Vinicius Luiz [UNESP] Pecora, Hengli Barbosa [UNESP] Montagnolli, Renato Nallin [UNESP] Corso, Carlos Renato [UNESP] Bidoia, Ederio Dino [UNESP] |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Dilarri, Guilherme [UNESP] da Silva, Vinicius Luiz [UNESP] Pecora, Hengli Barbosa [UNESP] Montagnolli, Renato Nallin [UNESP] Corso, Carlos Renato [UNESP] Bidoia, Ederio Dino [UNESP] |
dc.subject.por.fl_str_mv |
Electrolyzed water Food Microorganism Pseudomonas aeruginosa Rhamnolipid |
topic |
Electrolyzed water Food Microorganism Pseudomonas aeruginosa Rhamnolipid |
description |
Microorganisms are the primary responsible for food poisoning and food spoilage. The purpose of this study was to evaluate different fruit washing methods with tap water, electrolyzed water and rhamnolipids solution produced by Pseudomonas aeruginosa LBI, in order to inhibit microbial growth. The tested organism was Eugenia uniflora. The fruits were washed and periodically inoculated into culture media to evaluate and count the colonies on the fruit surface. It was also observed the deterioration level of the fruits after each treatment. The results showed that treatment with rhamnolipids were the most efficient, inhibiting the growth of fungi and bacteria. The electrolyzed water proved to be very efficient in bacterial inhibition at the initial time, but in the final time it did not present any inhibitory effect. The electrolyzed water was also not effective in eliminating fungus. Washing with tap water was the less efficient treatment of all. The only treatment that showed an increased durability has been with rhamnolipids, increasing shelf life by up to two days. Thus rhamnolipids are the most recommended method for fruits sanitation. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-01-01 2018-12-11T17:09:34Z 2018-12-11T17:09:34Z |
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://dx.doi.org/10.1590/1678-457X.00516 Food Science and Technology, v. 36, n. 3, p. 456-460, 2016. 1678-457X http://hdl.handle.net/11449/174151 10.1590/1678-457X.00516 S0101-20612016000300456 2-s2.0-85011004209 S0101-20612016000300456.pdf 9220348583560043 0000-0001-7040-1983 0000-0001-7040-1983 |
url |
http://dx.doi.org/10.1590/1678-457X.00516 http://hdl.handle.net/11449/174151 |
identifier_str_mv |
Food Science and Technology, v. 36, n. 3, p. 456-460, 2016. 1678-457X 10.1590/1678-457X.00516 S0101-20612016000300456 2-s2.0-85011004209 S0101-20612016000300456.pdf 9220348583560043 0000-0001-7040-1983 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Science and Technology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
456-460 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129145861832704 |