Use of Propolis in the Sanitization of Lettuce
Identifieur interne : 000063 ( Pmc/Checkpoint ); précédent : 000062; suivant : 000064Use of Propolis in the Sanitization of Lettuce
Auteurs : Xesús Feás ; Lazaro Pacheco ; Antonio Iglesias ; Leticia M. EstevinhoSource :
- International Journal of Molecular Sciences [ 1422-0067 ] ; 2014.
Abstract
The present study aimed to determine the effectiveness of propolis in reducing the microbial load in ready-to-eat (RTE) and fresh whole head (FWH) lettuces (
Url:
DOI: 10.3390/ijms150712243
PubMed: 25007823
PubMed Central: 4139841
Affiliations:
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<sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Use of Propolis in the Sanitization of Lettuce</title>
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<affiliation><nlm:aff id="af3-ijms-15-12243">Department of Anatomy and Animal Production, Faculty of Veterinary Science, University of Santiago de Compostela, E-27002 Lugo, Spain; E-Mail:<email>antonio.iglesias@usc.es</email>
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<author><name sortKey="Estevinho, Leticia M" sort="Estevinho, Leticia M" uniqKey="Estevinho L" first="Leticia M." last="Estevinho">Leticia M. Estevinho</name>
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<front><div type="abstract" xml:lang="en"><p>The present study aimed to determine the effectiveness of propolis in reducing the microbial load in ready-to-eat (RTE) and fresh whole head (FWH) lettuces (<italic>Lactuca sativa</italic>
L.) type Batavia. Two sanitizing solutions were employed: sodium hypochlorite (SH) and propolis (PS), during 15 and 30 min. Tap water (TW) was used as a control. Regarding the mean reduction on aerobic mesophiles, psychrotrophic and fecal coliforms, the SH and PS treatments showed the same pattern of variation. In all cases, PS was slightly more effective in the microbiological reduction in comparison with commercial SH. Reductions between two and three log cycles were obtained with PS on aerobic mesophiles and psychrotrophic counts. The information obtained in the present study can be used to evaluate the potential use of propolis as product for sanitizing other vegetables and for developing other food preservation technologies, with impact on human health.</p>
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<author><name sortKey="Lienau, A H" uniqKey="Lienau A">A.H. Lienau</name>
</author>
<author><name sortKey="Roa, N H" uniqKey="Roa N">N.H. Roa</name>
</author>
<author><name sortKey="Green, S T" uniqKey="Green S">S.T. Green</name>
</author>
</analytic>
</biblStruct>
<biblStruct></biblStruct>
<biblStruct></biblStruct>
</listBibl>
</div1>
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</TEI>
<pmc article-type="research-article"><pmc-dir>properties open_access</pmc-dir>
<front><journal-meta><journal-id journal-id-type="nlm-ta">Int J Mol Sci</journal-id>
<journal-id journal-id-type="iso-abbrev">Int J Mol Sci</journal-id>
<journal-id journal-id-type="publisher-id">ijms</journal-id>
<journal-title-group><journal-title>International Journal of Molecular Sciences</journal-title>
</journal-title-group>
<issn pub-type="epub">1422-0067</issn>
<publisher><publisher-name>MDPI</publisher-name>
</publisher>
</journal-meta>
<article-meta><article-id pub-id-type="pmid">25007823</article-id>
<article-id pub-id-type="pmc">4139841</article-id>
<article-id pub-id-type="doi">10.3390/ijms150712243</article-id>
<article-id pub-id-type="publisher-id">ijms-15-12243</article-id>
<article-categories><subj-group subj-group-type="heading"><subject>Article</subject>
</subj-group>
</article-categories>
<title-group><article-title>Use of Propolis in the Sanitization of Lettuce</article-title>
</title-group>
<contrib-group><contrib contrib-type="author"><name><surname>Feás</surname>
<given-names>Xesús</given-names>
</name>
<xref ref-type="aff" rid="af1-ijms-15-12243">1</xref>
</contrib>
<contrib contrib-type="author"><name><surname>Pacheco</surname>
<given-names>Lazaro</given-names>
</name>
<xref ref-type="aff" rid="af2-ijms-15-12243">2</xref>
</contrib>
<contrib contrib-type="author"><name><surname>Iglesias</surname>
<given-names>Antonio</given-names>
</name>
<xref ref-type="aff" rid="af3-ijms-15-12243">3</xref>
</contrib>
<contrib contrib-type="author"><name><surname>Estevinho</surname>
<given-names>Leticia M.</given-names>
</name>
<xref ref-type="aff" rid="af2-ijms-15-12243">2</xref>
<xref rid="c1-ijms-15-12243" ref-type="corresp">*</xref>
</contrib>
</contrib-group>
<aff id="af1-ijms-15-12243"><label>1</label>
Department of Organic Chemistry, Faculty of Sciences, University of Santiago de Compostela, E-27080 Lugo, Spain; E-Mail:<email>xesus.feas@usc.es</email>
</aff>
<aff id="af2-ijms-15-12243"><label>2</label>
CIMO-Mountain Research Center, Agricultural College of Bragança, Polytechnic Institute of Bragança, Campus Santa Apolónia, E 5301-855 Bragança, Portugal; E-Mail:<email>pacheco@hotmail.com</email>
</aff>
<aff id="af3-ijms-15-12243"><label>3</label>
Department of Anatomy and Animal Production, Faculty of Veterinary Science, University of Santiago de Compostela, E-27002 Lugo, Spain; E-Mail:<email>antonio.iglesias@usc.es</email>
</aff>
<author-notes><corresp id="c1-ijms-15-12243"><label>*</label>
Author to whom correspondence should be addressed; E-Mail: <email>leticia@ipb.pt</email>
; Tel.: +351-273-303-342; Fax: +351-273-325-405.</corresp>
</author-notes>
<pub-date pub-type="epub"><day>09</day>
<month>7</month>
<year>2014</year>
</pub-date>
<pub-date pub-type="collection"><month>7</month>
<year>2014</year>
</pub-date>
<volume>15</volume>
<issue>7</issue>
<fpage>12243</fpage>
<lpage>12257</lpage>
<history><date date-type="received"><day>17</day>
<month>5</month>
<year>2014</year>
</date>
<date date-type="rev-recd"><day>28</day>
<month>6</month>
<year>2014</year>
</date>
<date date-type="accepted"><day>01</day>
<month>7</month>
<year>2014</year>
</date>
</history>
<permissions><copyright-statement>© 2014 by the authors; licensee MDPI, Basel, Switzerland.</copyright-statement>
<copyright-year>2014</copyright-year>
<license><license-p><pmc-comment>CREATIVE COMMONS</pmc-comment>
This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (<ext-link ext-link-type="uri" xlink:href="http://creativecommons.org/licenses/by/3.0/">http://creativecommons.org/licenses/by/3.0/</ext-link>
).</license-p>
</license>
</permissions>
<abstract><p>The present study aimed to determine the effectiveness of propolis in reducing the microbial load in ready-to-eat (RTE) and fresh whole head (FWH) lettuces (<italic>Lactuca sativa</italic>
L.) type Batavia. Two sanitizing solutions were employed: sodium hypochlorite (SH) and propolis (PS), during 15 and 30 min. Tap water (TW) was used as a control. Regarding the mean reduction on aerobic mesophiles, psychrotrophic and fecal coliforms, the SH and PS treatments showed the same pattern of variation. In all cases, PS was slightly more effective in the microbiological reduction in comparison with commercial SH. Reductions between two and three log cycles were obtained with PS on aerobic mesophiles and psychrotrophic counts. The information obtained in the present study can be used to evaluate the potential use of propolis as product for sanitizing other vegetables and for developing other food preservation technologies, with impact on human health.</p>
</abstract>
<kwd-group><kwd>lettuce</kwd>
<kwd>propolis</kwd>
<kwd>sanitization</kwd>
<kwd>microbiological safety</kwd>
<kwd>sodium hypochlorite</kwd>
</kwd-group>
</article-meta>
</front>
</pmc>
<affiliations><list></list>
<tree><noCountry><name sortKey="Estevinho, Leticia M" sort="Estevinho, Leticia M" uniqKey="Estevinho L" first="Leticia M." last="Estevinho">Leticia M. Estevinho</name>
<name sortKey="Feas, Xesus" sort="Feas, Xesus" uniqKey="Feas X" first="Xesús" last="Feás">Xesús Feás</name>
<name sortKey="Iglesias, Antonio" sort="Iglesias, Antonio" uniqKey="Iglesias A" first="Antonio" last="Iglesias">Antonio Iglesias</name>
<name sortKey="Pacheco, Lazaro" sort="Pacheco, Lazaro" uniqKey="Pacheco L" first="Lazaro" last="Pacheco">Lazaro Pacheco</name>
</noCountry>
</tree>
</affiliations>
</record>
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