Premium
Use of chitosan, honey and pineapple juice as filling liquids for increasing the microbiological shelf life of a fruit‐based salad
Author(s) -
D’Amato Daniela,
Sinigaglia Milena,
Corbo Maria Rosaria
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02233.x
Subject(s) - mesophile , lactic acid , food science , psychrotrophic bacteria , bacteria , shelf life , microorganism , antimicrobial , chemistry , bacterial growth , yeast , biology , microbiology and biotechnology , biochemistry , genetics
Summary The activity of some natural compounds for extending the storage life of fresh‐cut fruits was examined. In particular, the effect of chitosan, honey and pineapple juice used as filling solution on the growth of mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria and yeasts, in fruit‐based salads stored at 4 °C, 8 °C and 12 °C was investigated. Honey showed the greatest antibacterial effect on mesophilic and psychrotrophic bacteria, with non significant effects on lactic acid bacteria and yeasts. The antimicrobial activity of chitosan affected the growth of all microbial groups considered (mesophilic and psychrotrophic bacteria, lactic acid bacteria and yeast), particularly, in conditions of refrigerated storage. In contrast, no difference in the growth of monitored microorganisms between samples containing pineapple juice and control was detected.