title: Novel biopreservatives to enhance the safety and quality of strawberry juice.
abstract: Pomegranate extract, vanillin and geraniol were studied as natural antimicrobials on strawberry juice. Strawberry juice was treated with each agent at two concentrations: pomegranate extract at 180 and 360 μg/mL; vanillin at 2.5 and 5 mg/mL; and geraniol at 0.6 and 1.2 μL/mL. After being treated, juices were stored at 5 °C and microbiological, physicochemical and sensory studies were carried out. Also, a second batch of juice was inoculated with Escherichia coli O157:H7 (10(5) CFU/mL) before being treated, to safety study. Geraniol and vanillin, at both concentrations tested, were highly effective in reducing the native microflora on strawberry juice (more than 3 log cycles), extending the microbiological shelf-life of the product. Moreover, both antimicrobials improved the product safety by reducing inoculated E. coli O157:H7. Furthermore, vanillin showed a significant increase in polyphenol content compared to untreated juice. On the other hand, pomegranate extract applied at the highest concentration showed important reductions on mesophilic and psychrophilic bacteria, but no effect on yeast and molds and inoculated E. coli. Even though vanillin and geraniol incorporation on strawberry juice had a negative effect on its sensory quality, pomegranate extract had no impact on the sensory attributes evaluated. Combinations of the biopreservatives could be studied in order to decrease the concentration of the antimicrobials, reducing the effects on strawberry juice sensory characteristics.
authors.affiliation: Grupo de Investigación en Ingeniería de Alimentos, Facultad de Ingeniería, UNMdP, Juan B. Justo 4302, 7600 Mar del Plata, Argentina ; Consejo Nacional de Ciencia y Tecnología (CONICET), Mar del Plata, Argentina.
authors.forename: B
authors.initials: B
authors.lastname: Tomadoni
authors.affiliation: Grupo de Investigación en Ingeniería de Alimentos, Facultad de Ingeniería, UNMdP, Juan B. Justo 4302, 7600 Mar del Plata, Argentina ; Consejo Nacional de Ciencia y Tecnología (CONICET), Mar del Plata, Argentina.
authors.forename: G
authors.initials: G
authors.lastname: Viacava
authors.affiliation: Grupo de Investigación en Ingeniería de Alimentos, Facultad de Ingeniería, UNMdP, Juan B. Justo 4302, 7600 Mar del Plata, Argentina ; Agencia Nacional de Promoción Científicas y Tecnológica (AGENCIA), Mar del Plata, Argentina.
authors.forename: L
authors.initials: L
authors.lastname: Cassani
authors.affiliation: Grupo de Investigación en Ingeniería de Alimentos, Facultad de Ingeniería, UNMdP, Juan B. Justo 4302, 7600 Mar del Plata, Argentina ; Consejo Nacional de Ciencia y Tecnología (CONICET), Mar del Plata, Argentina.
authors.forename: M R
authors.initials: MR
authors.lastname: Moreira
authors.affiliation: Grupo de Investigación en Ingeniería de Alimentos, Facultad de Ingeniería, UNMdP, Juan B. Justo 4302, 7600 Mar del Plata, Argentina ; Consejo Nacional de Ciencia y Tecnología (CONICET), Mar del Plata, Argentina.
authors.forename: A
authors.initials: A
authors.lastname: Ponce
keywords: Antioxidant capacity; Escherichia coli O157:H7; Geraniol; Native microflora; Pomegranate extract; Vanillin