Publicação
Use of propolis in the sanitization of lettuce
| 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. |
|---|---|
| Autores principais: | Feás, Xesús |
| Outros Autores: | Pacheco, Lazaro; Iglesias, Antonio; Estevinho, Leticia M. |
| Assunto: | Lettuce Microbiological safety Propolis Sanitization Sodium hypochlorite |
| Ano: | 2014 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867173123371040768 |
|---|---|
| author | Feás, Xesús |
| author2 | Pacheco, Lazaro Iglesias, Antonio Estevinho, Leticia M. |
| author2_role | author author author |
| author_facet | Feás, Xesús Pacheco, Lazaro Iglesias, Antonio Estevinho, Leticia M. |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Feás, Xesús\"},{\"Person.name\":\"Pacheco, Lazaro\"},{\"Person.name\":\"Iglesias, Antonio\"},{\"Person.name\":\"Estevinho, Leticia M.\",\"Person.identifier.orcid\":\"0000-0002-9249-1948\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Feás, Xesús Pacheco, Lazaro Iglesias, Antonio Estevinho, Leticia M. |
| datacite.date.Accepted.fl_str_mv | 2014-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Lettuce Microbiological safety Propolis Sanitization Sodium hypochlorite |
| datacite.titles.title.fl_str_mv | Use of propolis in the sanitization of lettuce |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Feás, Xesús Pacheco, Lazaro Iglesias, Antonio Estevinho, Leticia M. |
| dc.date.Accepted.fl_str_mv | 2014-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/16211 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Lettuce Microbiological safety Propolis Sanitization Sodium hypochlorite |
| dc.title.fl_str_mv | Use of propolis in the sanitization of lettuce |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| 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. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/29cfe304-b968-4b1f-befb-5166b00d8e23/download |
| id | ipb_66acb7c13e00896ed8acebda8bd2faeb |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/16211 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/16211 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Feás, Xesús Pacheco, Lazaro Iglesias, Antonio Estevinho, Leticia M. Estevinho, Leticia M. https://www.ciencia-id.pt/BA14-09D6-A406 BA14-09D6-A406 http://orcid.org/0000-0002-9249-1948 0000-0002-9249-1948 |
| publishDate | 2014 |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engen_ENThe 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.application/pdfen_ENUse of propolis in the sanitization of lettuceFeás, XesúsPacheco, LazaroIglesias, AntonioPersonalEstevinho, Leticia M.DSpacehttp://dspace.org/items/4a1d5ba2-1854-4ca5-89a4-73f35e964df9DSpacehttp://dspace.org/items/4a1d5ba2-1854-4ca5-89a4-73f35e964df9EstevinhoLetícia M.Ciência IDhttps://www.ciencia-id.ptBA14-09D6-A406ORCIDhttp://orcid.org0000-0002-9249-1948Scopus Author IDhttps://www.scopus.com6506577664Scopus Author IDhttps://www.scopus.com57211945650HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf1661-6596DOIIsPartOf10.3390/ijms1507122432018-01-19T10:00:00Z20142014-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/16211http://purl.org/coar/access_right/c_abf2open accessLettuceMicrobiological safetyPropolisSanitizationSodium hypochlorite720527 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/29cfe304-b968-4b1f-befb-5166b00d8e23/download |
| spellingShingle | Use of propolis in the sanitization of lettuce Feás, Xesús Lettuce Microbiological safety Propolis Sanitization Sodium hypochlorite |
| status | SINGLETON |
| subject.fl_str_mv | Lettuce Microbiological safety Propolis Sanitization Sodium hypochlorite |
| title | 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_short | Use of propolis in the sanitization of lettuce |
| title_sort | Use of propolis in the sanitization of lettuce |
| topic | Lettuce Microbiological safety Propolis Sanitization Sodium hypochlorite |
| topic_facet | Lettuce Microbiological safety Propolis Sanitization Sodium hypochlorite |
| url | http://hdl.handle.net/10198/16211 |
| visible | 1 |