Please use this identifier to cite or link to this item: https://hdl.handle.net/10953/1978
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dc.contributor.authorMaria Jose Grande Burgos-
dc.contributor.authorIrene Ortega Blázquez-
dc.contributor.authorRubén Pérez-Pulido-
dc.contributor.authorAntonio Gálvez-
dc.contributor.authorRosario Lucas-
dc.date.accessioned2024-02-03T11:23:12Z-
dc.date.available2024-02-03T11:23:12Z-
dc.date.issued2019-02-10-
dc.identifier.issn0023-6438es_ES
dc.identifier.otherhttps://doi.org/10.1016/j.lwt.2018.10.083es_ES
dc.identifier.urihttps://hdl.handle.net/10953/1978-
dc.description.abstractThe aim of the present study was to determine the effect of high hydrostatic pressure (HP) and films activated with a combination of enterocin AS-48 and thymol (AF) on the microbial load and bacterial diversity of fruit puree (banana, apple, pear). HP and AF were applied singly, or in combination (AFHP). Samples were chillstored. HP and AFHP treatments reduced viable counts significantly (P≤0.05). The predominant bacterial groups in the puree were fam. Comamonadaceae (23.17%) and genera Methylobacterium (21.46%), Acidovorax (8.70%) and Sphingomonas (6.63%). Pseudomonas became relevant by the end of storage (10.50%). Most of the AF samples had higher relative abundances of Comamonadaceae, Methylobacterium, Acidovorax and Sphingomonas and lower relative abundance of Pseudomonas. Application of HP treatment markedly reduced the relative abundances of Comamonadaceae, Methylobacterium, Acidovorax and Sphingomonas. Lactobacillales increased in relative abundance upon application of HP treatment but not during storage, while Pseudomonas increased towards the end of storage. The combined treatment (AFHP) achieved greatest reduction in the relative abundances of Comamonadaceae and Methylobacterium. Results indicate that AFHP treatment had greatest effects on the bacterial diversity of the fruit puree and was also the most effective in keeping total aerobic mesophiles and Enterobacteriaceae below detectable levels.es_ES
dc.description.sponsorshipWe acknowledge the University of Jaen research grants UJA2014/ 06/25 and AGR230.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relation.ispartofLWT - Food Science and Technologyes_ES
dc.rightsCC0 1.0 Universal*
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/*
dc.subjectFruit puree Biodiversity High-pressure processing Activated packaginges_ES
dc.titleEffect of high hydrostatic pressure and activated film packaging on bacterial diversity of fruit pureees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.type.versioninfo:eu-repo/semantics/publishedVersiones_ES
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