Electrolytic treatment and biosurfactants applied to the conservation of Eugenia uniflora fruit

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dc.contributor.authorDilarri, Guilherme [UNESP]
dc.contributor.authorda Silva, Vinicius Luiz [UNESP]
dc.contributor.authorPecora, Hengli Barbosa [UNESP]
dc.contributor.authorMontagnolli, Renato Nallin [UNESP]
dc.contributor.authorCorso, Carlos Renato [UNESP]
dc.contributor.authorBidoia, Ederio Dino [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-12-11T17:09:34Z
dc.date.available2018-12-11T17:09:34Z
dc.date.issued2016-01-01
dc.description.abstractMicroorganisms 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.en
dc.description.affiliationDepartment of Biochemistry and Microbiology Universidade Estadual Paulista – UNESP
dc.description.affiliationUnespDepartment of Biochemistry and Microbiology Universidade Estadual Paulista – UNESP
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.format.extent456-460
dc.identifierhttp://dx.doi.org/10.1590/1678-457X.00516
dc.identifier.citationFood Science and Technology, v. 36, n. 3, p. 456-460, 2016.
dc.identifier.doi10.1590/1678-457X.00516
dc.identifier.fileS0101-20612016000300456.pdf
dc.identifier.issn1678-457X
dc.identifier.lattes9220348583560043
dc.identifier.orcid0000-0001-7040-1983
dc.identifier.orcid0000-0001-7040-1983
dc.identifier.scieloS0101-20612016000300456
dc.identifier.scopus2-s2.0-85011004209
dc.identifier.urihttp://hdl.handle.net/11449/174151
dc.language.isoeng
dc.relation.ispartofFood Science and Technology
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectElectrolyzed water
dc.subjectFood
dc.subjectMicroorganism
dc.subjectPseudomonas aeruginosa
dc.subjectRhamnolipid
dc.titleElectrolytic treatment and biosurfactants applied to the conservation of Eugenia uniflora fruiten
dc.typeArtigo
unesp.author.lattes9220348583560043[6]
unesp.author.orcid0000-0001-7040-1983[6]

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