Conservación de alimentos mediante tratamientos por alta presión hidrostática
- Toledo del Árbol, María Julia
- Antonio Gálvez del Postigo Ruiz Director
- Rubén Pérez Pulido Director
Defence university: Universidad de Jaén
Fecha de defensa: 27 January 2016
- Eva Valdivia Martinez Chair
- Rosario Lucas López Secretary
- Danilo Ercolini Committee member
Type: Thesis
Abstract
High hydrostatic pressure is a non-thermal food processing technology. In this thesis, we have studied the effect of high hydrostatic pressure treatments on bacteria known to be foodborne pathogens, carriers of antibiotic resistance, and/or food spoilers. Food model systems studied included rice pudding, Spanish omelette, salmorejo, cherimoya pulp, and brined green asparagus. High hydrostatic pressure treatments were applied singly or in combination with biopreservatives (bacteriocins nisin and enterocin AS-48, cinnamon and clove oils). Next generation sequencing technology has been applied to determine the effect of treatments on the microbiota of cherimoya pulp and green asparagus, and to follow the population dynamics of the surviving fraction during storage of the treated foods. The results obtained provide new insights on the effects of high hydrostatic pressure treatments in food systems.