Use of chitosan, honey and pineapple juice as filling liquids for increasing the microbiological shelf life of a fruit-based salad
作者： Daniela D’Amato , Milena Sinigaglia , Maria Rosaria Corbo
DOI: 10.1111/J.1365-2621.2010.02233.X
关键词: Food science 、 Food preservation 、 Psychrotrophic bacteria 、 Lactic acid 、 Microorganism 、 Mesophile 、 Shelf life 、 Biology 、 Antimicrobial 、 Bacteria
摘要: The activity of some natural compounds for extending the storage life fresh-cut fruits was examined. In particular, effect chitosan, honey and pineapple juice used as filling solution on growth mesophilic bacteria, psychrotrophic lactic acid bacteria yeasts, in fruit-based salads stored at 4 °C, 8 °C 12 investigated. Honey showed greatest antibacterial with non significant effects yeasts. antimicrobial chitosan affected all microbial groups considered (mesophilic yeast), particularly, conditions refrigerated storage. contrast, no difference monitored microorganisms between samples containing control detected.
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