The Survival of Salmonella enterica Strains in Ready-to-Eat Fruit Purees under Different Storage Temperatures
Abstract
:1. Introduction
2. Materials and Methods
2.1. Puree Samples and Their Characterization
2.2. Salmonella Strains and Inoculum Preparation
2.3. Salmonella Survival in Fruit Purees
2.4. Data Processing and Statistical Analysis
3. Results
3.1. Physicochemical and Microbiological Characterization
3.2. Survival of S. enterica Strains in Fruit Purees
4. Discussion
5. Conclusions
6. Patents
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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pH | TSS | TTA | AC | TPC | Antioxidant Capacity | ||
---|---|---|---|---|---|---|---|
DPPH | FRAP | ||||||
Plum | 3.40 ± 0.06 cd | 12.5 ± 0.0 b | 8.80 ± 0.49 b | nd | 103.21 ± 0.20 d | 2909.7 ± 17.3 c | 3110.6 ± 6.8 c |
Black currant | 3.23 ± 0.09 d | 15.1 ± 0.0 a | 21.18 ± 0.19 a | 25.14 ± 9.51 b | 486.79 ± 0.23 a | 7347.7 ± 31.7 a | 12,665.3 ± 7.8 a |
Blueberry | 3.57± 0.16 c | 9.5 ± 0.1 e | 3.93 ± 0.11 c | 110.88 ± 6.03 a | 446.99 ± 0.47 b | 4964.2 ± 165.2 b | 7490.1 ± 7.8 b |
Peach | 4.42 ± 0.07 a | 12.5 ± 0.0 b | 3.11 ± 0.18 d | nd | 42.01 ± 0.12 e | 1746.1 ± 23.4 d | 1656.4 ± 3.9 d |
Apple | 4.11 ± 0.03 b | 11.8 ± 0.1 d | 2.57 ± 0.10 d | nd | 137.64 ± 7.59 c | 1283.5 ± 97.2 e | 1229.7 ± 3.9 e |
Pear | 4.06 ± 0.01 b | 12.1 ± 0.1 c | 2.55 ± 0.12 d | nd | 98.42 ± 4.25 d | 1081.4 ± 12.3 e | 1023.5 ± 3.4 f |
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Bainotti, M.B.; Colás-Medà, P.; Viñas, I.; Garza, S.; Alegre, I. The Survival of Salmonella enterica Strains in Ready-to-Eat Fruit Purees under Different Storage Temperatures. Beverages 2024, 10, 17. https://doi.org/10.3390/beverages10010017
Bainotti MB, Colás-Medà P, Viñas I, Garza S, Alegre I. The Survival of Salmonella enterica Strains in Ready-to-Eat Fruit Purees under Different Storage Temperatures. Beverages. 2024; 10(1):17. https://doi.org/10.3390/beverages10010017
Chicago/Turabian StyleBainotti, Maria Belén, Pilar Colás-Medà, Inmaculada Viñas, Salvador Garza, and Isabel Alegre. 2024. "The Survival of Salmonella enterica Strains in Ready-to-Eat Fruit Purees under Different Storage Temperatures" Beverages 10, no. 1: 17. https://doi.org/10.3390/beverages10010017