novel technologies for preserving ricotta cheese: effects of ultraviolet and near-ultraviolet–visible light
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ID: 143074
2020
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Abstract
Ricotta cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet–visible light (NUV–vis) in microbial decontamination of ricotta artificially inoculated with Pseudomonas fluorescens. Cheese samples were stored at 4 °C, and microbiological and sensory analyses were performed for 9 days. From the microbiological point of view, control samples became unacceptable after less than 5 days, whereas ricotta treated by both UV-C and NUV–vis light remained acceptable for more than 6 days. Similar effects of UV-C and NUV–vis light were also recorded in terms of sensory quality. The shelf life of the samples subjected to the treatments was thus extended by 50%, suggesting the potential application of UV-C and NUV–vis light for cheese decontamination.
| Reference Key |
ricciardi2020foodsnovel
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|---|---|
| Authors | ;Emilio Francesco Ricciardi;Selene Pedros-Garrido;Kostas Papoutsis;James G. Lyng;Amalia Conte;Matteo A. Del Nobile |
| Journal | journal of biological chemistry |
| Year | 2020 |
| DOI |
10.3390/foods9050580
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| URL | |
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