| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 196.33 KB | Adobe PDF |
Advisor(s)
Abstract(s)
Consumption of vegetables is increasing due to demand for healthy products in peoples' diets. To reduce
microbial contamination and maintain freshness, industrial processes in Portugal rely on minimally
processing of vegetables with hypochlorite as sanitizer. Formation of toxic chlorine derivatives has raised
concern restrictions to its use and alternatives with whey permeate as a disinfection agent has been
attempted. The aim of this work was to evaluate the bio potential of fermented cheese whey, for use on
disinfection of minimally processed lettuce organically grown.
Assays were made with whey obtained from inoculated milk during cheese processing, fermented for
120 h at 37 C, after which, among other carbohydrates, lactic acid was measured by HPLC, giving average
yields of 18 g L 1.
The sanitizing effect of whey, undiluted, 75 and 50% solutions, was compared with 110 ppm sodium
hypochlorite, after rinsing. Aerobic Microorganisms (AM), Psychrotrophic Microorganisms (PM) and
Enterobacteriaceae (ENT), were used as indicators for hygiene quality. For a level of significance of
P < 0.05, the hygiene quality standards of lettuce samples, were better using 75% whey solution (AM 6.62,
PM 7.48 cfu g 1), than using sodium hypochlorite (AM 7.48, PM 8.15 cfu g 1), for the 7 days of shelf life
studied. Evaluation of Enterobacteriaceae showed significant differences after 3 days, betweenwater (ENT
4.98 cfu g 1) sodium hypochlorite (ENT 4.81 cfu g 1) and 75% solution of whey (ENT 4.63 cfu g 1).
Considering the actual limitations imposed to chlorine sanitation, these results point a good alternative
to the food industry, especially for organic fresh vegetables, which are chemical free brands
Description
Short Communication
Keywords
whey lactic acid lettuce hygiene sanitizers
Pedagogical Context
Citation
Food Control 50 (2015) 477-481
Publisher
Elsevier