Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/10518
Registo completo
Campo DC | Valor | Idioma |
---|---|---|
dc.contributor.author | Martins, Joana | - |
dc.contributor.author | Cerqueira, M. A. | - |
dc.contributor.author | Souza, B. W. S. | - |
dc.contributor.author | Avides, Maria do Carmo | - |
dc.contributor.author | Vicente, A. A. | - |
dc.date.accessioned | 2010-04-13T10:50:43Z | - |
dc.date.available | 2010-04-13T10:50:43Z | - |
dc.date.issued | 2010-02 | - |
dc.identifier.citation | "Journal of Agricultural and Food Chemistry". ISSN 0021-8561. 58:3 (2010) 1884–1891. | por |
dc.identifier.issn | 0021-8561 | por |
dc.identifier.issn | 1520-5118 | por |
dc.identifier.uri | https://hdl.handle.net/1822/10518 | - |
dc.description.abstract | Shelf life extension of Ricotta cheese was evaluated at 4 °C upon the use of edible coatings made of galactomannans from Gleditsia triacanthos incorporating nisin against Listeria monocytogenes. Three different treatments were tested in cheese: samples without coating; samples with coating without nisin; and samples with coating containing 50 IU·g−1 of nisin. To test the effectiveness of the treatments against L. monocytogenes, the surface of the cheese was inoculated with a suspension of the microorganism. Microbiological and physical−chemical analyses of the cheese samples were performed during 28 days. Results showed that the cheese coated with nisin-added galactomannan film was the treatment presenting the best results in terms of microbial growth delay (p < 0.05). The addition of nisin also affects (p < 0.05) the physical and mechanical properties of the films: O2 permeability decreased from 1.84 to 1.35 × 10−12 cm3·(Pa·s·m)−1; CO2 permeability increased from 1.96 to 6.31 × 10−12 cm3·(Pa·s·m)−1; opacity increased from 3.68 to 4.59%; tensile strength ranged from 0.84 to 1.46 MPa; and elongation at break improved from 50.93 to 68.16%. These results demonstrate that novel galactomannan-based edible coatings, when combined with nisin, may provide consumer-friendly alternatives to reduce L. monocytogenes postcontamination on cheese products during storage. | por |
dc.description.sponsorship | Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES, Brazil) | por |
dc.description.sponsorship | Fundação para a Ciência e a Tecnologia (FCT) - SFRH/BD/32566/2006, SFRH/BD/23897/2005 | por |
dc.language.iso | eng | por |
dc.publisher | American Chemical Society | por |
dc.rights | openAccess | por |
dc.subject | Shelf life | por |
dc.subject | Ricotta cheese | por |
dc.subject | Edible coating | por |
dc.subject | Galactomannan | por |
dc.subject | Nisin | por |
dc.subject | Listeria monocytogenes | por |
dc.subject | Rlcotta cheese | por |
dc.title | Shelf life extension of Ricotta cheese using coatings of galactomannans from nonconventional sources incorporating nisin against Listeria monocytogenes | por |
dc.type | article | por |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | http://pubs.acs.org/journal/jafcau | por |
sdum.number | 3 | por |
sdum.pagination | 1884–1891 | por |
sdum.publicationstatus | published | por |
sdum.volume | 58 | por |
oaire.citationStartPage | 1884 | por |
oaire.citationEndPage | 1891 | por |
oaire.citationIssue | 3 | por |
oaire.citationVolume | 58 | por |
dc.identifier.doi | 10.1021/jf902774z | por |
dc.identifier.pmid | 20085273 | por |
dc.subject.wos | Science & Technology | por |
sdum.journal | Journal of Agricultural and Food Chemistry | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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Martins_J_et_al_JAFC.pdf | 1,01 MB | Adobe PDF | Ver/Abrir |