This research aimed to extend the shelf-life of fresh truffles (Tuber aestivum) by applying innovative treatments. In detail, different combinations of decontamination/storage treatments such as antimicrobial substances, ultrasound and modified atmosphere packaging (MAP) were used. Microbiological, chemical-physical and sensorial analyses were carried out to evaluate the efficacy of the treatments used. The best co-treatment resulted the combination of ultrasound (30 kHz for 5 min), MAP (60% CO2 and 40% N2) and chitosan (1% chitosan solution, 50 kDa) that allowed to control the growth of spoilage microorganisms and to guarantee the best sensorial characteristics of the fresh truffles.

Modified atmosphere packaging, ultrasound and chitosan: Effect of co-treatments on the shelf-life of black truffle (Tuber aestivum)

CATALANO, Pasquale;TREMONTE, Patrizio;REALE, Anna;TIPALDI, LUCA;PANNELLA, GIANFRANCO;DI RENZO, Tiziana;SUCCI, Mariantonietta;LA FIANZA, Giovanna;GIAMETTA, Ferruccio;SORRENTINO, Elena
2015-01-01

Abstract

This research aimed to extend the shelf-life of fresh truffles (Tuber aestivum) by applying innovative treatments. In detail, different combinations of decontamination/storage treatments such as antimicrobial substances, ultrasound and modified atmosphere packaging (MAP) were used. Microbiological, chemical-physical and sensorial analyses were carried out to evaluate the efficacy of the treatments used. The best co-treatment resulted the combination of ultrasound (30 kHz for 5 min), MAP (60% CO2 and 40% N2) and chitosan (1% chitosan solution, 50 kDa) that allowed to control the growth of spoilage microorganisms and to guarantee the best sensorial characteristics of the fresh truffles.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11695/1222
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