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dc.contributor.authorLukseviciute, Viktorija
dc.contributor.authorLuksiene, Zivile
dc.contributor.authorRodríguez López, María Isabel
dc.contributor.authorGómez López, Vicente Manuel
dc.date.accessioned2020-06-25T11:22:06Z
dc.date.available2020-06-25T11:22:06Z
dc.date.issued2020
dc.identifier.issn1330-9862
dc.identifier.urihttp://hdl.handle.net/10952/4387
dc.description.abstractThe study focuses on predictive modelling of inactivation of Salmonella enterica after treatment with chlorophyllin-chitosan complex and visible light. Salmonella cells were incubated with chlorophyllin-chitosan complex (0.001 % chlorophyllin and 0.1 % chitosan) for different times (5-60 min) and then illuminated with visible light (λ=405 nm, He=38 J/ cm2). Inactivation curves and post-treatment regrowth curves were built based on microbiological viability tests and data were fitted to ten inactivation and two regrowth models. The photoactivated complex reduced Salmonella population, which were unable to regrow. Weibull and Baranyi models were the best to describe the inactivation and regrowth kinetics respectively. In conclusion, data from the kinetic analysis and predictive modelling confirmed that photoactivated chlorophyllin-chitosan complex is a promising non-thermal approach for inactivation of Gram-negative pathogens, since no bacterial regrowth after treatment has been predicted.es
dc.language.isoenes
dc.publisherCroatian Society of Biotechnology and Slovenian Microbiological Societyes
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectSalmonella entericaes
dc.subjectPhotosensitizationes
dc.subjectMicrobial modellinges
dc.subjectMicrobial inactivationes
dc.subjectTreatment with chlorophyllin and chitosan complexes
dc.titleModelling the Inactivation and Possible Regrowth of Salmonella enterica Treated with Chlorophyllin-Chitosan Complex and Visible Lightes
dc.typearticlees
dc.rights.accessRightsopenAccesses
dc.journal.titleFood Technology and Biotechnologyes
dc.volume.number58es
dc.issue.number1es
dc.description.disciplineCiencias de la Alimentaciónes
dc.identifier.doihttps://doi.org/10.17113/ftb.58.01.20.6374es


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internacional