The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Maria Jose Fabra - One of the best experts on this subject based on the ideXlab platform.
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antifungal edible coatings containing argentinian propolis extract and their application in Raspberries
Food Hydrocolloids, 2020Co-Authors: Maria Alejandra Moreno, Amparo Lopezrubio, Ana Maria Vallejo, Anarosa Ballester, Catiana Zampini, Maria Ines Isla, Maria Jose FabraAbstract:Abstract Edible coatings based on gelatin containing an ethanolic extract of Propolis (PEE) collected of hives from Monte region in Argentina were developed and applied to Raspberries (Rubus idaeus L.) with the aim of prolonging their shelf life. Initially, the antifungal activity of PEE was evaluated against the major fungal pathogens of fruit and vegetables. Then, two different strategies were followed to incorporate the PEE into gelatin-based films: i) by directly incorporating the PEE into the protein matrix and ii) by previously encapsulating the PEE within zein nanocapsules with the aim of controlling the release of the PPE and extending their efficiency with time. Dry films were evaluated in terms of their optical, morphological, mechanical and water barrier properties. Likewise, the antifungal activity of the films against P. digitatum, P. expansum, P. italicum, A. alternata, A. carbonarius and B. cinerea was also assessed. Finally, film-forming dispersions (FFD) were applied to cold-stored Raspberries and the fungal decay was determined throughout cold storage at 5 °C. The incorporation of PEE affected the mechanical response of the films, giving rise to more flexible and deformable edible films, but also more colored films with lower transparency. The active films revealed a notable antifungal activity against the tested fungus, showing a greater inhibitory effect on P. digitatum and B. cinerea. Adding PEE enhanced the antifungal activity during cold storage in Raspberries. Furthermore, this proof-of-concept study proved the efficiency of the encapsulation process to reduce the infection incidence in Raspberries stored at refrigeration temperatures for a longer period of time.
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on the use of carrageenan matrices for the development of antiviral edible coatings of interest in berries
Food Hydrocolloids, 2019Co-Authors: Irene Falco, Walter Randazzo, Gloria Sanchez, Amparo Lopezrubio, Maria Jose FabraAbstract:Abstract Different film-forming dispersions (FFD) based on κ−, ι− and λ− carrageenans and green tea extract (GTE) have been developed as an innovative strategy to guarantee the food safety of blueberries and Raspberries. First, the FFD were characterized (surface tension and viscosity) and the physicochemical properties (water vapour permeability-WVP-, water sorption, contact angle, mechanical properties) of the stand-alone films were evaluated. Then, the FFD were applied to refrigerated-stored Raspberries and blueberries, and the antiviral activity against murine norovirus (MNV), a cultivable norovirus surrogate, and hepatitis A virus (HAV) of coated fruits was determined at refrigerated (10 °C) and ambient conditions (25 °C). The type of carrageenan used significantly affected the WVP and the mechanical properties of the stand-alone films, being k-carrageenan films more rigid and less permeable. The incorporation of GTE resulted in less ductile and deformable films and slightly more permeable than their counterparts prepared without the extract. All the coatings were effective in extending the shelf life of Raspberries and blueberries under refrigeration, preserving their firmness to a greater extent and promoting better appearance. In general, FFD with similar viscosity (κ− and λ− carrageenans) showed higher antiviral activity as the gelling capacity of the carrageenan increased (κ− carrageenan) because of the formation of a more cohesive polymer matrix and the higher solid surface density (SSD) deposited onto the berry surfaces. Adding GTE enhanced the carrageenan antiviral activity at both refrigerated and ambient temperatures in blueberries and Raspberries, being slightly more effective in the case of MNV.
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antiviral activity of alginate oleic acid based coatings incorporating green tea extract on strawberries and Raspberries
Food Hydrocolloids, 2019Co-Authors: Irene Falco, Walter Randazzo, Gloria Sanchez, Amparo Lopezrubio, Patricia L Floresmeraz, Maria Jose FabraAbstract:Abstract Foodborne illnesses caused by the consumption of berries contaminated with human enteric viruses, namely human noroviruses (NoVs) and the hepatitis A virus (HAV), remain a significant food safety concern. The objective of this research was to investigate a food-grade edible coating composed of alginate/oleic and containing green tea extract (GTE) as an antiviral agent for the preservation of fresh strawberries and Raspberries. Berries were stored at ambient (25 °C) temperature and refrigerated (10 °C) conditions. Initially, the effect of the pH of the film-forming dispersions (FFD) on their antioxidant and antiviral activity was analysed. Then, the physicochemical properties of edible alginate-oleic acid coatings containing GTE were studied, and finally, their antiviral efficacy when applied onto strawberries and Raspberries at 10 and 25 °C was evaluated. The results showed that the antioxidant properties of the films were not pH-dependent, but the antiviral activity was higher at a pH 5.5. The infectivity of the murine norovirus (MNV), a human norovirus surrogate, and HAV in fresh strawberries after the coating treatments was reduced by approximately 1.5–2 log during the 4-days storage period at 10 °C as compared to the controls and a complete inactivation of both viruses was observed after overnight storage at 25 °C. However, the efficacy of the GTE-coatings was slightly reduced on the Raspberries, probably due to the difference in the amount of coating that adhered to their surface (4.64 ± 0.23 g and 1.54 ± 0.15 g⋅cm−2 for strawberries or Raspberries, respectively). Therefore, this paper reports, for the first time, the potential of antiviral edible coatings to improve the safety of berries against foodborne pathogens.
Irene Falco - One of the best experts on this subject based on the ideXlab platform.
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on the use of carrageenan matrices for the development of antiviral edible coatings of interest in berries
Food Hydrocolloids, 2019Co-Authors: Irene Falco, Walter Randazzo, Gloria Sanchez, Amparo Lopezrubio, Maria Jose FabraAbstract:Abstract Different film-forming dispersions (FFD) based on κ−, ι− and λ− carrageenans and green tea extract (GTE) have been developed as an innovative strategy to guarantee the food safety of blueberries and Raspberries. First, the FFD were characterized (surface tension and viscosity) and the physicochemical properties (water vapour permeability-WVP-, water sorption, contact angle, mechanical properties) of the stand-alone films were evaluated. Then, the FFD were applied to refrigerated-stored Raspberries and blueberries, and the antiviral activity against murine norovirus (MNV), a cultivable norovirus surrogate, and hepatitis A virus (HAV) of coated fruits was determined at refrigerated (10 °C) and ambient conditions (25 °C). The type of carrageenan used significantly affected the WVP and the mechanical properties of the stand-alone films, being k-carrageenan films more rigid and less permeable. The incorporation of GTE resulted in less ductile and deformable films and slightly more permeable than their counterparts prepared without the extract. All the coatings were effective in extending the shelf life of Raspberries and blueberries under refrigeration, preserving their firmness to a greater extent and promoting better appearance. In general, FFD with similar viscosity (κ− and λ− carrageenans) showed higher antiviral activity as the gelling capacity of the carrageenan increased (κ− carrageenan) because of the formation of a more cohesive polymer matrix and the higher solid surface density (SSD) deposited onto the berry surfaces. Adding GTE enhanced the carrageenan antiviral activity at both refrigerated and ambient temperatures in blueberries and Raspberries, being slightly more effective in the case of MNV.
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antiviral activity of alginate oleic acid based coatings incorporating green tea extract on strawberries and Raspberries
Food Hydrocolloids, 2019Co-Authors: Irene Falco, Walter Randazzo, Gloria Sanchez, Amparo Lopezrubio, Patricia L Floresmeraz, Maria Jose FabraAbstract:Abstract Foodborne illnesses caused by the consumption of berries contaminated with human enteric viruses, namely human noroviruses (NoVs) and the hepatitis A virus (HAV), remain a significant food safety concern. The objective of this research was to investigate a food-grade edible coating composed of alginate/oleic and containing green tea extract (GTE) as an antiviral agent for the preservation of fresh strawberries and Raspberries. Berries were stored at ambient (25 °C) temperature and refrigerated (10 °C) conditions. Initially, the effect of the pH of the film-forming dispersions (FFD) on their antioxidant and antiviral activity was analysed. Then, the physicochemical properties of edible alginate-oleic acid coatings containing GTE were studied, and finally, their antiviral efficacy when applied onto strawberries and Raspberries at 10 and 25 °C was evaluated. The results showed that the antioxidant properties of the films were not pH-dependent, but the antiviral activity was higher at a pH 5.5. The infectivity of the murine norovirus (MNV), a human norovirus surrogate, and HAV in fresh strawberries after the coating treatments was reduced by approximately 1.5–2 log during the 4-days storage period at 10 °C as compared to the controls and a complete inactivation of both viruses was observed after overnight storage at 25 °C. However, the efficacy of the GTE-coatings was slightly reduced on the Raspberries, probably due to the difference in the amount of coating that adhered to their surface (4.64 ± 0.23 g and 1.54 ± 0.15 g⋅cm−2 for strawberries or Raspberries, respectively). Therefore, this paper reports, for the first time, the potential of antiviral edible coatings to improve the safety of berries against foodborne pathogens.
Walter Randazzo - One of the best experts on this subject based on the ideXlab platform.
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on the use of carrageenan matrices for the development of antiviral edible coatings of interest in berries
Food Hydrocolloids, 2019Co-Authors: Irene Falco, Walter Randazzo, Gloria Sanchez, Amparo Lopezrubio, Maria Jose FabraAbstract:Abstract Different film-forming dispersions (FFD) based on κ−, ι− and λ− carrageenans and green tea extract (GTE) have been developed as an innovative strategy to guarantee the food safety of blueberries and Raspberries. First, the FFD were characterized (surface tension and viscosity) and the physicochemical properties (water vapour permeability-WVP-, water sorption, contact angle, mechanical properties) of the stand-alone films were evaluated. Then, the FFD were applied to refrigerated-stored Raspberries and blueberries, and the antiviral activity against murine norovirus (MNV), a cultivable norovirus surrogate, and hepatitis A virus (HAV) of coated fruits was determined at refrigerated (10 °C) and ambient conditions (25 °C). The type of carrageenan used significantly affected the WVP and the mechanical properties of the stand-alone films, being k-carrageenan films more rigid and less permeable. The incorporation of GTE resulted in less ductile and deformable films and slightly more permeable than their counterparts prepared without the extract. All the coatings were effective in extending the shelf life of Raspberries and blueberries under refrigeration, preserving their firmness to a greater extent and promoting better appearance. In general, FFD with similar viscosity (κ− and λ− carrageenans) showed higher antiviral activity as the gelling capacity of the carrageenan increased (κ− carrageenan) because of the formation of a more cohesive polymer matrix and the higher solid surface density (SSD) deposited onto the berry surfaces. Adding GTE enhanced the carrageenan antiviral activity at both refrigerated and ambient temperatures in blueberries and Raspberries, being slightly more effective in the case of MNV.
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antiviral activity of alginate oleic acid based coatings incorporating green tea extract on strawberries and Raspberries
Food Hydrocolloids, 2019Co-Authors: Irene Falco, Walter Randazzo, Gloria Sanchez, Amparo Lopezrubio, Patricia L Floresmeraz, Maria Jose FabraAbstract:Abstract Foodborne illnesses caused by the consumption of berries contaminated with human enteric viruses, namely human noroviruses (NoVs) and the hepatitis A virus (HAV), remain a significant food safety concern. The objective of this research was to investigate a food-grade edible coating composed of alginate/oleic and containing green tea extract (GTE) as an antiviral agent for the preservation of fresh strawberries and Raspberries. Berries were stored at ambient (25 °C) temperature and refrigerated (10 °C) conditions. Initially, the effect of the pH of the film-forming dispersions (FFD) on their antioxidant and antiviral activity was analysed. Then, the physicochemical properties of edible alginate-oleic acid coatings containing GTE were studied, and finally, their antiviral efficacy when applied onto strawberries and Raspberries at 10 and 25 °C was evaluated. The results showed that the antioxidant properties of the films were not pH-dependent, but the antiviral activity was higher at a pH 5.5. The infectivity of the murine norovirus (MNV), a human norovirus surrogate, and HAV in fresh strawberries after the coating treatments was reduced by approximately 1.5–2 log during the 4-days storage period at 10 °C as compared to the controls and a complete inactivation of both viruses was observed after overnight storage at 25 °C. However, the efficacy of the GTE-coatings was slightly reduced on the Raspberries, probably due to the difference in the amount of coating that adhered to their surface (4.64 ± 0.23 g and 1.54 ± 0.15 g⋅cm−2 for strawberries or Raspberries, respectively). Therefore, this paper reports, for the first time, the potential of antiviral edible coatings to improve the safety of berries against foodborne pathogens.
Amparo Lopezrubio - One of the best experts on this subject based on the ideXlab platform.
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antifungal edible coatings containing argentinian propolis extract and their application in Raspberries
Food Hydrocolloids, 2020Co-Authors: Maria Alejandra Moreno, Amparo Lopezrubio, Ana Maria Vallejo, Anarosa Ballester, Catiana Zampini, Maria Ines Isla, Maria Jose FabraAbstract:Abstract Edible coatings based on gelatin containing an ethanolic extract of Propolis (PEE) collected of hives from Monte region in Argentina were developed and applied to Raspberries (Rubus idaeus L.) with the aim of prolonging their shelf life. Initially, the antifungal activity of PEE was evaluated against the major fungal pathogens of fruit and vegetables. Then, two different strategies were followed to incorporate the PEE into gelatin-based films: i) by directly incorporating the PEE into the protein matrix and ii) by previously encapsulating the PEE within zein nanocapsules with the aim of controlling the release of the PPE and extending their efficiency with time. Dry films were evaluated in terms of their optical, morphological, mechanical and water barrier properties. Likewise, the antifungal activity of the films against P. digitatum, P. expansum, P. italicum, A. alternata, A. carbonarius and B. cinerea was also assessed. Finally, film-forming dispersions (FFD) were applied to cold-stored Raspberries and the fungal decay was determined throughout cold storage at 5 °C. The incorporation of PEE affected the mechanical response of the films, giving rise to more flexible and deformable edible films, but also more colored films with lower transparency. The active films revealed a notable antifungal activity against the tested fungus, showing a greater inhibitory effect on P. digitatum and B. cinerea. Adding PEE enhanced the antifungal activity during cold storage in Raspberries. Furthermore, this proof-of-concept study proved the efficiency of the encapsulation process to reduce the infection incidence in Raspberries stored at refrigeration temperatures for a longer period of time.
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on the use of carrageenan matrices for the development of antiviral edible coatings of interest in berries
Food Hydrocolloids, 2019Co-Authors: Irene Falco, Walter Randazzo, Gloria Sanchez, Amparo Lopezrubio, Maria Jose FabraAbstract:Abstract Different film-forming dispersions (FFD) based on κ−, ι− and λ− carrageenans and green tea extract (GTE) have been developed as an innovative strategy to guarantee the food safety of blueberries and Raspberries. First, the FFD were characterized (surface tension and viscosity) and the physicochemical properties (water vapour permeability-WVP-, water sorption, contact angle, mechanical properties) of the stand-alone films were evaluated. Then, the FFD were applied to refrigerated-stored Raspberries and blueberries, and the antiviral activity against murine norovirus (MNV), a cultivable norovirus surrogate, and hepatitis A virus (HAV) of coated fruits was determined at refrigerated (10 °C) and ambient conditions (25 °C). The type of carrageenan used significantly affected the WVP and the mechanical properties of the stand-alone films, being k-carrageenan films more rigid and less permeable. The incorporation of GTE resulted in less ductile and deformable films and slightly more permeable than their counterparts prepared without the extract. All the coatings were effective in extending the shelf life of Raspberries and blueberries under refrigeration, preserving their firmness to a greater extent and promoting better appearance. In general, FFD with similar viscosity (κ− and λ− carrageenans) showed higher antiviral activity as the gelling capacity of the carrageenan increased (κ− carrageenan) because of the formation of a more cohesive polymer matrix and the higher solid surface density (SSD) deposited onto the berry surfaces. Adding GTE enhanced the carrageenan antiviral activity at both refrigerated and ambient temperatures in blueberries and Raspberries, being slightly more effective in the case of MNV.
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antiviral activity of alginate oleic acid based coatings incorporating green tea extract on strawberries and Raspberries
Food Hydrocolloids, 2019Co-Authors: Irene Falco, Walter Randazzo, Gloria Sanchez, Amparo Lopezrubio, Patricia L Floresmeraz, Maria Jose FabraAbstract:Abstract Foodborne illnesses caused by the consumption of berries contaminated with human enteric viruses, namely human noroviruses (NoVs) and the hepatitis A virus (HAV), remain a significant food safety concern. The objective of this research was to investigate a food-grade edible coating composed of alginate/oleic and containing green tea extract (GTE) as an antiviral agent for the preservation of fresh strawberries and Raspberries. Berries were stored at ambient (25 °C) temperature and refrigerated (10 °C) conditions. Initially, the effect of the pH of the film-forming dispersions (FFD) on their antioxidant and antiviral activity was analysed. Then, the physicochemical properties of edible alginate-oleic acid coatings containing GTE were studied, and finally, their antiviral efficacy when applied onto strawberries and Raspberries at 10 and 25 °C was evaluated. The results showed that the antioxidant properties of the films were not pH-dependent, but the antiviral activity was higher at a pH 5.5. The infectivity of the murine norovirus (MNV), a human norovirus surrogate, and HAV in fresh strawberries after the coating treatments was reduced by approximately 1.5–2 log during the 4-days storage period at 10 °C as compared to the controls and a complete inactivation of both viruses was observed after overnight storage at 25 °C. However, the efficacy of the GTE-coatings was slightly reduced on the Raspberries, probably due to the difference in the amount of coating that adhered to their surface (4.64 ± 0.23 g and 1.54 ± 0.15 g⋅cm−2 for strawberries or Raspberries, respectively). Therefore, this paper reports, for the first time, the potential of antiviral edible coatings to improve the safety of berries against foodborne pathogens.
Markku Kuusi - One of the best experts on this subject based on the ideXlab platform.
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multiple norovirus outbreaks linked to imported frozen Raspberries
Epidemiology and Infection, 2012Co-Authors: Emmi Sarvikivi, Leena Maunula, Merja Roivainen, Maija Lappalainen, Tellervo Korhonen, Taina Niskanen, Markku KuusiAbstract:In 2009, the number of foodborne norovirus outbreaks in Finland seemed markedly high, and many outbreaks seemed to be linked to imported frozen Raspberries. We reviewed the data regarding all notified foodborne outbreaks in 2009 in Finland in order to assess the magnitude of the problem and to summarize the information on raspberry-linked outbreaks. Between March and August, 13 norovirus outbreaks affecting about 900 people could be linked to imported frozen Raspberries. Two raspberry samples corresponding to two batches of Raspberries were positive for norovirus. These two batches proved to have been the likely source in six of the 13 outbreaks. Analytical studies had not been conducted for six outbreaks, and virological test results were inconclusive in two. However, combining epidemiological and microbiological methods often enabled finding the source, as exemplified in investigation of a large school outbreak. To ensure prompt control measures in similar situations in the future, both aspects of outbreak investigations should be strengthened.
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detection of human norovirus from frozen Raspberries in a cluster of gastroenteritis outbreaks
Eurosurveillance, 2009Co-Authors: Leena Maunula, Maija Summa, Merja Roivainen, M Keranen, S Makela, Kirsi Soderberg, C H Von Bonsdorff, Maija Lappalainen, Tellervo Korhonen, Markku KuusiAbstract:We describe a cluster of norovirus outbreaks affecting about 200 people in Southern Finland in September and October 2009. All outbreaks occurred after consumption of imported Raspberries from the same batch intended for the catering sector. Human norovirus genotype GI.4 was found in frozen Raspberries. The berries were served in toppings of cakes in separate catering settings or mixed in curd cheese as a snack for children in a daycare center. The relative risk for consumption of the berry dish was 3.0 (p ≤ 0.05) at the daycare centre. Human norovirus GI.4 was also detected in samples from two patients, and in berries. Both shared identical partial capsid sequences. Based on the results of epidemiological, trace-back and laboratory investigations it was concluded that one particular batch of frozen Raspberries was the source of all outbreaks.
