蜂胶在生菜消毒中的应用。
Use of propolis in the sanitization of lettuce.
作者信息
Feás Xesús, Pacheco Lazaro, Iglesias Antonio, Estevinho Leticia M
机构信息
Department of Organic Chemistry, Faculty of Sciences, University of Santiago de Compostela, E-27080 Lugo, Spain.
CIMO-Mountain Research Center, Agricultural College of Bragança, Polytechnic Institute of Bragança, Campus Santa Apolónia, E 5301-855 Bragança, Portugal.
出版信息
Int J Mol Sci. 2014 Jul 9;15(7):12243-57. doi: 10.3390/ijms150712243.
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 (Lactuca sativa 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.
本研究旨在确定蜂胶对降低即食（RTE）和新鲜整颗（FWH）荷兰生菜（Lactuca sativa L.）品种巴达维亚生菜微生物负荷的有效性。采用了两种消毒溶液：次氯酸钠（SH）和蜂胶（PS），处理时间为15分钟和30分钟。以自来水（TW）作为对照。关于需氧嗜温菌、嗜冷菌和粪大肠菌群的平均减少量，SH和PS处理呈现相同的变化模式。在所有情况下，与市售SH相比，PS在微生物减少方面略更有效。使用PS对需氧嗜温菌和嗜冷菌计数可实现两到三个对数循环的减少。本研究获得的信息可用于评估蜂胶作为其他蔬菜消毒产品以及开发其他食品保鲜技术的潜在用途，对人类健康具有重要意义。
Zotero 插件