Effects of combined treatments of irradiation and antimicrobial coatings on reduction of food pathogens in broccoli florets

Inhibitory effect of soy protein coating formulations on walnut (Juglans regia L.) kernels against lipid oxidation

“…One of the main functions of a coating is to protect food quality by preventing food components migration or oxidation (Han, Bourgeois, & Lacroix, 2009). Further, edible coatings can be used as carriers of food additives, including antioxidants, antimicrobials, pigments, and spices, leading to qualitative improvement of food (Takala, Salmieri, Vu, & Lacroix, 2011). Interestingly, edible films can be made from protein such as gelatin, corn zein, soy protein, wheat gluten, collagen, and casein (Guilbert, 1986;Kester & Fennema, 1986).…”

Microemulsion‐based biopreservatives and γ‐irradiation as combined treatments to provide healthy and safe orange juice

“…The exposition to ionizing radiation is efficient in decontaminating fruit juices (Naresh et al, ). Determination of γ‐irradiation D 10 (kGy) values for fungi and bacteria in food system is well documented (Alabastro, Pineda, Pangan, & Valle, ; Takala et al, ). Our findings are in good agreement with recent studies with same species of fungi.…”

“…An antimicrobial coating containing citrus and rosemary extracts, spice mixture and lactic acid increased the radiosensitization of E. coli , S . Typhimurium and L. monocytogenes in broccoli florets (Takala et al, ). Gamma irradiation is harmful for microorganism cells.…”

“…Typhimurium and L. monocytogenes in broccoli florets (Takala et al, 2011). Gamma irradiation is harmful for microorganism cells.…”

“…Knowing the increased consumer’s demand for high quality, high nutrients and fresh foods, exploiting the hurdle effect of combined γ‐irradiation in combination with organic active antimicrobial like EOs can lead to decrease the concentration of each treatment and holds a promise for improving the safety of beverages (Severino et al, ). Furthermore radiation led to increase the sensitivity of target fungi causing to reduce the concentration of EOs needed for lethality without compromising the organoleptic properties of beverages (Takala, Salmieri, Vu, & Lacroix, ).…”