Estrategias de descontaminación microbiológica de frambuesas frescas
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Fecha
2021
Autores
Bendek Rueda, Wendy
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Ediciones Universidad Simón Bolivar
Facultad Ciencias Básicas y Biomédicas
Facultad Ciencias Básicas y Biomédicas
Resumen
El aumento del consumo de frambuesa (Rubus idaeus L.) se relaciona con su calidad organoléptica y los beneficios que trae para la salud debido a su contenido de vitaminas, minerales y compuestos bioactivos. Sin embargo, los múltiples brotes en los que se ha vinculado esta fruta ocasionados principalmente por Norovirus, Virus de la hepatitis A y Cyclospora han incrementado la preocupación por su seguridad. Adicionalmente, la frambuesa es altamente susceptible al deterioro debido a su textura frágil y desarrollo de mohos. Estas problemáticas han llevado a la búsqueda y evaluación de diferentes estrategias para mejorar su inocuidad y vida útil. La aplicación de dióxido de cloro gaseoso (gClO₂), ozono (O3), recubrimientos comestibles y luz pulsada (LP), luz ultravioleta C son métodos potenciales para mejorar la descontaminación microbiana con un mínimo impacto en la calidad de este producto.
The increase in the consumption of raspberry (Rubus idaeus L.) is related to its organoleptic quality and the benefits it brings to health due to its content of vitamins, minerals and bioactive compounds. However, the multiple outbreaks in which this fruit has been linked, caused mainly by Norovirus, Hepatitis A virus and Cyclospora have increased concern for its safety. Additionally, raspberry is highly susceptible to spoilage due to its brittle texture and mold development. These problems have led to the search and evaluation of different strategies to improve its safety and shelf life. The application of gaseous chlorine dioxide (gClO₂), ozone (O3), edible coatings and pulsed light (LP), ultraviolet C light are potential methods to improve microbial decontamination with minimal impact on the quality of this product.
The increase in the consumption of raspberry (Rubus idaeus L.) is related to its organoleptic quality and the benefits it brings to health due to its content of vitamins, minerals and bioactive compounds. However, the multiple outbreaks in which this fruit has been linked, caused mainly by Norovirus, Hepatitis A virus and Cyclospora have increased concern for its safety. Additionally, raspberry is highly susceptible to spoilage due to its brittle texture and mold development. These problems have led to the search and evaluation of different strategies to improve its safety and shelf life. The application of gaseous chlorine dioxide (gClO₂), ozone (O3), edible coatings and pulsed light (LP), ultraviolet C light are potential methods to improve microbial decontamination with minimal impact on the quality of this product.
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Palabras clave
Frambuesa, Estrategias químicas, Estrategias físicas, Descontaminación microbiana, Calidad y seguridad, Raspberry, Chemical strategies, Physical strategies, Microbial decontamination, Quality and safety
