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Microbiota assessment of fresh-cut apples packaged in two different films

2023Journal article Open access
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dc.contributor.authorMadureira, Joana
dc.contributor.authorGonçalves, Sara
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorMargaça, Fernanda M.A.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.contributor.authorCabo Verde, Sandra
dc.date.accessioned2019-10-28T11:05:30Z
dc.date.available2019-10-28T11:05:30Z
dc.date.issued2023
dc.description.abstractThe 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.pt_PT
dc.description.sponsorshipThis 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.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMadureira, 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. 1-12pt_PT
dc.identifier.doi10.3390/microorganisms11051157
dc.identifier.eissn2076-2607
dc.identifier.urihttp://hdl.handle.net/10198/19701
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectMinimally processed applept_PT
dc.subjectNatural extractspt_PT
dc.subjectPackagingpt_PT
dc.subjectNatural microbiota
dc.titleMicrobiota assessment of fresh-cut apples packaged in two different filmspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleMicroorganismspt_PT
person.familyNameFerreira
person.familyNameBarros
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier144781
person.identifier469085
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication.latestForDiscoverybd0d1537-2e03-41fb-b27a-140af9c35db8

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