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Surface decontamination with essential oil nanoemulsion and ultraclean map packaging increases the shelf-life of refrigerated fresh cut pineapple.

Author(s) : LÓPEZ GÓMEZ A., ROS-CHUMILLAS M., MATÉ J., et al.

Summary

Consumers demand healthy food like ready-to eat fruits. Fresh cut pineapple is an attractive fruit to consumers but it has a short shelf-life in refrigeration when using simple MAP packaging. The effectiveness of ultraclean MAP packaging combined with surface decontamination with oregano oil nanoemulsion (OON) on microbial load and shelf life of fresh-cut pineapple was studied as an alternative to conventional packaging procedures, like the MAP packaging with previous surface decontamination using chlorine solution as sanitizer. Pineapple slices washed in oregano oil nanoemulsion at 0.1% (at 4ºC for 2 min), ultraclean MAP packaged, and stored at 4ºC, showed a good control in microbial growth up to 21 days of storage. The moulds, yeasts, and total aerobic mesophilic counts were lower than 3 log CFU/g at the day 21 using OON surface decontamination, while commercial fresh cut pineapples achieves total aerobic mesophilic, moulds, and yeasts counts greater than 4, 5 and 6 log CFU/g, respectively at day 6. The shelf life of 21 days for fresh cut pineapple washed in OON, or in chlorinated water (200 ppm solution, at 4ºC for 2 min), and ultraclean MAP packaged is greater than the obtained by the commercial packaged fresh cut pineapple or this one simply ultraclean MAP packaged, achieving just a week. Therefore, surface decontamination using oregano oil nanoemulsion at 0.1% could be a good alternative to chemical sanitizer like chlorine.

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Details

  • Original title: Surface decontamination with essential oil nanoemulsion and ultraclean map packaging increases the shelf-life of refrigerated fresh cut pineapple.
  • Record ID : 30017853
  • Languages: English
  • Source: CYTEF 2016. VIII Congreso Ibérico y VI Congreso Iberoamericano de las Ciencias y Técnicas del Frío, Coimbra-Portugal, 3-6 mayo, 2016.
  • Publication date: 2016/05/03

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