Jonathan Mosqueda | Universidad Central de Venezuela (original) (raw)

Papers by Jonathan Mosqueda

Stewart Postharvest Review, 2009

... fresh-cut produce Rosa M Raybaudi-Massilia* and Jonathan Mosqueda-Melgar Institute of Food Sc... more ... fresh-cut produce Rosa M Raybaudi-Massilia* and Jonathan Mosqueda-Melgar Institute of Food Science and Technology, Faculty of Science, Central University of Venezuela, Calle Suapure, Colinas de Bello Monte, Caracas, Venezuela ...

International journal of …, 2007

The effect of high-intensity pulsed electric field (HIPEF) combined with citric acid (0.5-2.0%, w... more The effect of high-intensity pulsed electric field (HIPEF) combined with citric acid (0.5-2.0%, w/v) or cinnamon bark oil (0.05-0.30%, w/v) against populations of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes in melon and watermelon juices were evaluated. Microbiological shelf-life and sensory attributes were also determined. Populations of E. coli O157:H7, S. Enteritidis and L. monocytogenes were reduced by more than 5.0 log 10 CFU/ml in HIPEF-processed melon (35 kV/cm for 1709 ms at 193 Hz and 4 ms pulse duration) and watermelon (35 kV/cm for 1682 ms at 193 Hz and 4 ms pulse duration) juices containing 2.0% and 1.5% of citric acid, respectively, or 0.2% of cinnamon bark oil. In addition, these treatments were also able to inactivate mesophilic, psychrophilic and, molds and yeasts populations, leading to a shelf-life of more than 91 days in both juices stored at 5 1C. Hence, the microbiological quality and safety of these fruit juices by combining HIPEF and citric acid or cinnamon bark oil were ensured. However, the taste and odor in those HIPEF-treated melon and watermelon juices containing antimicrobials were significantly affected. Therefore, further studies are needed to decrease the impact on the sensory attributes by using antimicrobials. r

Journal of Food Quality, 2009

Food and Bioproducts Processing

The effect of high-intensity pulsed electric fields (HIPEF) on the Salmonella Enteritidis and Esc... more The effect of high-intensity pulsed electric fields (HIPEF) on the Salmonella Enteritidis and Escherichia coli O157:H7 populations inoculated in apple, pear, orange and strawberry juices as influenced by treatment time and pulse frequency was investigated. Combinations of HIPEF (35 kV/cm, 4 μs pulse length in bipolar mode without exceeding 40°C) with citric acid or cinnamon bark oil against these pathogenic microorganisms in fruit juices were also evaluated. Treatment time was the more influential factor on the microbial reduction in all the fruit juices analyzed. S. Enteritidis and E. coli O157:H7 were reduced by more than 5.0 log 10 units in orange juice treated by only HIPEF; whereas strawberry, apple and pear juices were pasteurized when HIPEF was combined with citric acid at 0.5, 1.5, 1.5%, respectively, or cinnamon bark oil at 0.05, 0.1 and 0.1%, respectively. Synergistic and additive killing effects against S. Enteritidis and E. coli O157:H7 in fruit juices by combining treatments were observed.

Journal of Food Science, 2008

ABSTRACT: The effect of high-intensity pulsed electric field (HIPEF) treatment (35kV/cm, 4 μs pu... more ABSTRACT: The effect of high-intensity pulsed electric field (HIPEF) treatment (35kV/cm, 4 μs pulse length in bipolar mode without exceeding 38 °C) as influenced by treatment time (200, 600, and 1000 μs) and pulse frequency (100, 150, and 200 Hz) for inactivating Salmonella enterica ser. Enteritidis inoculated in tomato juice was evaluated. Similarly, the effect of combining HIPEF treatment with citric acid (0.5%, 1.0%, 1.5%, and 2.0%[wt/vol]) or cinnamon bark oil (0.05%, 0.10%, 0.2%, and 0.3%[vol/vol]) as natural antimicrobials against S. Enteritidis in tomato juice was also studied. Higher treatment time and lower pulse frequency produced the greater microbial inactivation. Maximum inactivation of S. Enteritidis (4.184 log10 units) in tomato juice by HIPEF was achieved when 1000 μs and 100 Hz of treatment time and pulse frequency, respectively, were applied. However, a greater microbial inactivation was found when S. Enteritidis was previously exposed to citric acid or cinnamon bark oil for 1 h in tomato juice. Synergistic effects were observed in HIPEF and natural antimicrobials. Nevertheless, combinations of HIPEF treatment with 2.0% of citric acid or 0.1% of cinnamon bark oil were needed for inactivating S. Enteritidis by more than 5.0 log10 units (5.08 and 6.04 log10 reductions, respectively). Therefore, combinations of HIPEF with organic acids or essential oils seem to be a promising method to achieve the pasteurization in these kinds of products.

Food Microbiology, 2008

Postharvest Biology and Technology, 2007

Shelf-life extension of fresh-cut "Fuji" apple at two stages of ripeness (partially ripe and ripe... more Shelf-life extension of fresh-cut "Fuji" apple at two stages of ripeness (partially ripe and ripe) using natural substances was evaluated. Cylinders of fresh-cut "Fuji" apples were immersed for 1 min in: (a) an aqueous solution of N-acetyl-l-cysteine at 1% (w/v), glutathione at 1% (w/v) and calcium lactate at 1% (w/v) (CGLW), (b) CGLW and d-l-malic acid at 2.5% (w/v) (CGLW + MA) or (c) sterile distilled water (W). Gas production, firmness, color and behavior of native flora (mesophilic bacteria, psychrophilic bacteria, yeasts and mould) were studied weekly over 30 days. Sensory evaluation of fresh-cut apples was carried out at 0 and 15 days during storage. Statistically significant differences (p < 0.05) were found in ethylene and ethanol production between fresh-cut partially ripe and ripe apples, respectively, reaching values of ethylene of 8.92 and 134.11 L L −1 and ethanol of 28.73 and 59.39 L L −1 at 30 days of storage. The firmness of fresh-cut apples was significantly different (p < 0.05) between partially ripe (initial values of 12.4 ± 0.8 N) and ripe apples (initial values of 8.3 ± 1.0 N), but did not differ throughout the storage time, nor among dipping conditions. An important reduction in lightness (p < 0.05) was observed throughout storage in the freshcut apples with all dipping conditions. However, an influence of the ripeness stage on microbiological stability was not detected. A reduction in growth rate and an increase in the lag phase of mesophilic and psychrophilic bacteria, yeasts and moulds were found in fresh-cut apples dipped in CGLW + MA, which gave as a result an extension of 13 days over the microbiological stability of fresh-cut apples immersed in W (10.1 days). Thus, the use of a combination of CGLW + MA might be a good low cost alternative for the fresh-cut industry since it can offer better maintenance of the physicochemical characteristics and microbiological stability of fresh-cut apples, ensuring a shelf-life of, at least, 14 days. (O. Martín-Belloso). biologically safe products with sensory and nutritional fresh-like characteristics is still a challenge, in spite of the research efforts already made.

Critical Reviews in Food Science and Nutrition, 2008

Pathogenic microorganisms such as Escherichia coli O157:H7, Salmonella spp., Listeria monocytogen... more Pathogenic microorganisms such as Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Yersinia enterocolitica, and Campylobacter jejuni have been implicated in foodborne diseases and outbreaks worldwide. These bacteria have been associated with the consumption of fresh fruit juices, milk, and dairy products, which are foodstuff, highly demanded by consumers in retails and supermarkets. Nowadays, consumers require high quality, fresh-like, and safe foods. Pulsed electric field (PEF) is a non-thermal preservation method, able to inactivate pathogenic microorganisms without significant loss of the organoleptic and nutritional properties of food. The PEF treatment effectiveness to destroy bacteria such as Listeria innocua, E. coli, Salmonella Typhimurium, E. coli O157:H7 and E. coli 8739 at pasteurization levels (≥ 5.0 log10 cycles) in some fluid foods was reported. However, data on the inactivation of some microorganisms such as Bacillus cereus, Staphylococcus aureus, Yersinia enterocolitica, and Campylobacter jejuni in fluid foods by PEF processing is very limited. Therefore, future works should be focused toward the inactivation of these pathogenic bacteria in real foods.

Journal of Food Safety, 2009

ABSTRACTThe effectiveness of malic acid in combination with physicochemical quality stabilizing c... more ABSTRACTThe effectiveness of malic acid in combination with physicochemical quality stabilizing compounds to inactivate Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 inoculated in fresh-cut “Fuji” apples packaged in air and stored at 5C was evaluated. Apple pieces were immersed for 1 min in solutions containing 1% w/v N-acetyl-L-cysteine, 1% w/v glutathione and 1% w/v calcium lactate with and without 2.5% w/v D-L malic acid to control apple browning, softening and reduce the populations of pathogenic microorganisms. Fresh-cut apples dipped in each solution were then inoculated with L. monocytogenes, S. Enteritidis or E. coli O157:H7. The use of malic acid in combination with physicochemical quality stabilizing compounds caused more than 5 log10 cfu/g of L. monocytogenes, S. Enteritidis and E. coli O157:H7 counts. The results obtained in this work pointed out the potential use of malic acid in combination with physicochemical quality stabilizing compounds as a good alternative for safety assurance of fresh-cut apples.The effectiveness of malic acid in combination with physicochemical quality stabilizing compounds to inactivate Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 inoculated in fresh-cut “Fuji” apples packaged in air and stored at 5C was evaluated. Apple pieces were immersed for 1 min in solutions containing 1% w/v N-acetyl-L-cysteine, 1% w/v glutathione and 1% w/v calcium lactate with and without 2.5% w/v D-L malic acid to control apple browning, softening and reduce the populations of pathogenic microorganisms. Fresh-cut apples dipped in each solution were then inoculated with L. monocytogenes, S. Enteritidis or E. coli O157:H7. The use of malic acid in combination with physicochemical quality stabilizing compounds caused more than 5 log10 cfu/g of L. monocytogenes, S. Enteritidis and E. coli O157:H7 counts. The results obtained in this work pointed out the potential use of malic acid in combination with physicochemical quality stabilizing compounds as a good alternative for safety assurance of fresh-cut apples.PRACTICAL APPLICATIONSThe use of organic acids such as malic acid, as well as physicochemical quality stabilizing compounds such as N-acetyl-L-cysteine, glutathione and calcium lactate on fresh-cut fruits can benefit the fresh-cut products industry, since they can assure the safety and quality of these products. The main reason for their suitability is their natural origin, thus resulting in fruits that are both attractive and healthy for the consumers who demand fresh-like products.The use of organic acids such as malic acid, as well as physicochemical quality stabilizing compounds such as N-acetyl-L-cysteine, glutathione and calcium lactate on fresh-cut fruits can benefit the fresh-cut products industry, since they can assure the safety and quality of these products. The main reason for their suitability is their natural origin, thus resulting in fruits that are both attractive and healthy for the consumers who demand fresh-like products.

Stewart Postharvest Review, 2009

This review focuses on the main factors influencing the incidence of pathogenic micro-organisms i... more This review focuses on the main factors influencing the incidence of pathogenic micro-organisms in fresh-cut produce. Findings: The increase in the per capita consumption of fresh-cut produce is expected to continue during the forthcoming years, therefore it is necessary to strengthen microbial safety issues related to fresh-cut produce. Different factors affecting the presence of pathogenic micro-organisms in fresh-cut produce during processing have been identified: the raw produce coming from field and process water quality; the hygiene and health of food handlers; the sanitation and cleanliness of facilities; processing equipment and utensils; and the presence of pests in processing plants. Raw produce quality is one of the most important factors that can affect the arrival of pathogenic micro-organisms on fresh-cut fruits and vegetables. Limitations/implications: The high cost associated with implementing Good Agricultural Practices (GAPs), Good Manufacturing Practices (GMPs) and Hazard Analysis and Critical Control Points (HACCP) as food safety programs. Directions for future research: Efforts should be made to develop feasible procedures for small-and medium-sized industries that ensure high microbiological safety and quality standards, through HACCP plans, for each fresh-cut produce. It is also necessary to explore new treatments that improve the safety and quality of fresh-cut produce in order to prevent the incidence, survival and growth of pathogenic micro-organisms, as well as to prolong the microbiological shelf-life.

International Journal of Food Microbiology, 2007

Journal of Food Quality, 2009

ABSTRACTInactivation of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:... more ABSTRACTInactivation of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 and shelf life extension of fresh-cut pears using malic acid (MA) and quality stabilizing compounds (N-acetyl-L-cysteine, glutathione and calcium lactate; CGLW) were investigated. Trays of treated fresh-cut pears were wrap sealed with a thick polypropylene film (64 µm) semipermeable to water vapor, O2 and CO2, and stored at 5C for 30 days. Changes in headspace gas, firmness and color of the fresh-cut pears were also determined. Large reductions of L. monocytogenes (6.57 log10 cfu/g), S. enteritidis (6.60 log10 cfu/g) and E. coli O157:H7 (2.62 log10 cfu/g) just after processing were achieved in those fresh-cut pears dipped in CGLW + MA. Microbiological shelf life of pear pieces dipped in CGLW + MA was extended by more than 21 days in comparison with those cut pears immersed in water used as control sample. Lower consumption of O2 and production of CO2, ethylene and ethanol of fresh-cut pears dipped in CGLW + MA were also observed. In addition, the color and firmness of pear pieces in CGLW + MA were maintained by more than 21 days in comparison with control samples. In conclusion, the combination of MA with quality stabilizing compounds can be a good alternative for assuring the safety and quality of fresh-cut pears.Inactivation of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 and shelf life extension of fresh-cut pears using malic acid (MA) and quality stabilizing compounds (N-acetyl-L-cysteine, glutathione and calcium lactate; CGLW) were investigated. Trays of treated fresh-cut pears were wrap sealed with a thick polypropylene film (64 µm) semipermeable to water vapor, O2 and CO2, and stored at 5C for 30 days. Changes in headspace gas, firmness and color of the fresh-cut pears were also determined. Large reductions of L. monocytogenes (6.57 log10 cfu/g), S. enteritidis (6.60 log10 cfu/g) and E. coli O157:H7 (2.62 log10 cfu/g) just after processing were achieved in those fresh-cut pears dipped in CGLW + MA. Microbiological shelf life of pear pieces dipped in CGLW + MA was extended by more than 21 days in comparison with those cut pears immersed in water used as control sample. Lower consumption of O2 and production of CO2, ethylene and ethanol of fresh-cut pears dipped in CGLW + MA were also observed. In addition, the color and firmness of pear pieces in CGLW + MA were maintained by more than 21 days in comparison with control samples. In conclusion, the combination of MA with quality stabilizing compounds can be a good alternative for assuring the safety and quality of fresh-cut pears.PRACTICAL APPLICATIONSThe use of natural substances generally recognized as safe (GRAS) such as malic acid and N-acetyl-L-cysteine, glutathione and calcium lactate as antimicrobials and quality stabilizing compounds, respectively, can result suitable to fresh-cut products industry, since they can assure the safety and quality of those products, while improving their sensory attributes and maintaining the fresh-like and healthy properties of these products greatly demanded by the consumers.The use of natural substances generally recognized as safe (GRAS) such as malic acid and N-acetyl-L-cysteine, glutathione and calcium lactate as antimicrobials and quality stabilizing compounds, respectively, can result suitable to fresh-cut products industry, since they can assure the safety and quality of those products, while improving their sensory attributes and maintaining the fresh-like and healthy properties of these products greatly demanded by the consumers.

Food Control, 2009

Minimal inhibitory (MIC) and minimal bactericidal (MBC) concentrations of malic acid against List... more Minimal inhibitory (MIC) and minimal bactericidal (MBC) concentrations of malic acid against Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 inoculated in apple, pear and melon juices stored at 5, 20 and 35°C were evaluated. MICs and MBCs against L. monocytogenes, S. Enteritidis and E. coli O157:H7 were significantly affected by storage temperature, juice characteristics and type of microorganism. Malic acid was more effective at 35 and 20°C than at 5°C in all studied fruit juices. E. coli O157:H7 was more resistant to malic acid than S. Enteritidis and L. monocytogenes. Apple, pear and melon juices without malic acid were inhibitory to E. coli O157:H7, S. Enteritidis and L. monocytogenes at 5°C, whereas, MBCs of 1.5% (v/v) of malic acid in apple and pear juices, and 2% (v/v) in melon juice at 5°C were needed to reduce E. coli O157:H7, those concentrations being higher than those required to reduce S. Enteritidis and L. monocytogenes in those fruit juices. In addition, concentrations of 2%, 2.5% and 2.5% (v/v) of malic acid added to apple, pear and melon juices, respectively, were required to inactivate the three pathogens by more than 5 log cycles after 24 h of storage at 5°C. Transmission electron microscopy showed that malic acid produced damage in the cell cytoplasm of pathogens without apparent changes in the cell membrane.

International Journal of Food Microbiology, 2008

The effect of malic acid and essential oils (EOs) of cinnamon, palmarosa and lemongrass and their... more The effect of malic acid and essential oils (EOs) of cinnamon, palmarosa and lemongrass and their main active compounds as natural antimicrobial substances incorporated into an alginate-based edible coating on the shelf-life and safety of fresh-cut "Piel de Sapo" melon (Cucumis melo L.) was investigated. Melon pieces (50 g) were coated with alginate-based edible coating containing malic acid (EC) and EOs or their active compounds before to be packed in air filled polypropylene trays and stored at 5°C for shelf-life and sensory studies. On the other hand, melon pieces were inoculated with a Salmonella Enteritidis (10 8 CFU/ml) culture before applying the coatings containing malic acid and EOs or their active compounds to safety study. Controls of fresh-cut melon non-coated or coated with EC without EOs were also prepared. EC was effective to improve shelf-life of fresh-cut melon from microbiological (up to 9.6 days) and physicochemical (N 14 days) points of view in comparison with noncoated fresh-cut melon, where microbiological and physicochemical shelf-life was up to 3.6 days and lower than 14 days, respectively. In addition, the incorporation of EOs or their active compounds into the edible coating prolonged the microbiological shelf-life by more than 21 days in some cases due probably to an enhanced antimicrobial effect of malic acid + EOs; however, some fresh-cut melon characteristics were affected such as firmness and color causing a reduction of physicochemical shelf-life. Significant reductions (p b 0.05) of S. Enteritidis population in inoculated coated fresh-cut melon were achieved, varying the effectiveness of the coatings depending on the EOs or the active compound and their concentrations. According to the results, palmarosa oil incorporated at 0.3% into the coating appear to be a promising preservation alternative for fresh-cut melon, since it had a good acceptation by panellists, maintained the fruit quality parameters, inhibited the native flora growth and reduced S. Enteritidis population.

Innovative Food Science & Emerging Technologies, 2008

Comprehensive Reviews in Food Science and Food Safety, 2009

ABSTRACT: Traditional antimicrobials have been extensively used for many years. However, consume... more ABSTRACT: Traditional antimicrobials have been extensively used for many years. However, consumers are currently demanding wholesome, fresh-like, and safe foods without addition of chemically synthesized preservatives. The application of novel natural antimicrobials to assure safety of fresh-cut fruits and unpasteurized juices while preventing quality loss is a promising alternative. The effectiveness of these natural substances added to fruit derivatives has been studied by different researchers. Antimicrobials of animal (lactoperoxidase, lysozyme, and chitosan), plant (essential oils, aldehydes, esters, herbs, and spices), and microbial origin (nisin) can be used to effectively reduce pathogenic and spoilage microorganisms in fresh-cut fruits and fruit juices. Nevertheless, the use of these compounds at a commercial level is still limited due to several factors such as impact on sensory attributes or, in some cases, regulatory issues concerning their use. Therefore, extensive research on the effects of each antimicrobial on food sensory characteristics is still needed so that antimicrobial substances of natural origin can be regarded as feasible alternatives to synthetic ones.

The effect of high-intensity pulsed electric field (HIPEF) treatment (35kV/cm, 4 μs pulse length ... more The effect of high-intensity pulsed electric field (HIPEF) treatment (35kV/cm, 4 μs pulse length in bipolar mode without exceeding 38 • C) as influenced by treatment time (200, 600, and 1000 μs) and pulse frequency (100, 150, and 200 Hz) for inactivating Salmonella enterica ser. Enteritidis inoculated in tomato juice was evaluated. Similarly, the effect of combining HIPEF treatment with citric acid (0.5%, 1.0%, 1.5%, and 2.0% [wt/vol]) or cinnamon bark oil (0.05%, 0.10%, 0.2%, and 0.3% [vol/vol]) as natural antimicrobials against S. Enteritidis in tomato juice was also studied. Higher treatment time and lower pulse frequency produced the greater microbial inactivation. Maximum inactivation of S. Enteritidis (4.184 log 10 units) in tomato juice by HIPEF was achieved when 1000 μs and 100 Hz of treatment time and pulse frequency, respectively, were applied. However, a greater microbial inactivation was found when S. Enteritidis was previously exposed to citric acid or cinnamon bark oil for 1 h in tomato juice. Synergistic effects were observed in HIPEF and natural antimicrobials. Nevertheless, combinations of HIPEF treatment with 2.0% of citric acid or 0.1% of cinnamon bark oil were needed for inactivating S. Enteritidis by more than 5.0 log 10 units (5.08 and 6.04 log 10 reductions, respectively). Therefore, combinations of HIPEF with organic acids or essential oils seem to be a promising method to achieve the pasteurization in these kinds of products.

Consumption of unpasteurized melon and watermelon juices has caused several disease outbreaks by ... more Consumption of unpasteurized melon and watermelon juices has caused several disease outbreaks by pathogenic microorganisms worldwide. Pulsed electric field (PEF) has been recognized as a technology that may inactivate those bacteria present in fluid food products at low temperatures. Hence, PEF treatment at 35 kV/cm, 4 μs pulse duration in bipolar mode and square shape were applied on Salmonella Enteritidis, E. coli and L. monocytogenes populations inoculated in melon and watermelon juices without exceeding 40°C outlet temperatures. Different levels of treatment time and pulse frequency were applied to evaluate their effects on these microorganisms. Treatment time was more influential than pulse frequency (P ≤ 0.05) on the PEF microbial reduction levels for both melon and watermelon juices. Populations of S. Enteritidis, E. coli and L. monocytogenes were experimentally reduced and validated in a single process up to 3.71 ± 0.17, 3.7 ± 0.3 and 3.56 ± 0.26 log 10 units, respectively, in melon juice when 1440 μs and 217 Hz were used; whereas reductions up to 3.56 ± 0.12, 3.6 ± 0.4 and 3.41 ± 0.13 log 10 units of those microorganisms, respectively, were reached in watermelon juice treated for 1727 μs at 188 Hz. Although PEF treatment reduced the populations of the three microorganisms, L. monocytogenes was more resistant to PEF than S. Enteritidis and E. coli in both juices when treated at the same processing conditions.

Stewart Postharvest Review, 2009

International journal of …, 2007

Journal of Food Quality, 2009

Food and Bioproducts Processing

Journal of Food Science, 2008

Food Microbiology, 2008

Postharvest Biology and Technology, 2007

Critical Reviews in Food Science and Nutrition, 2008

Journal of Food Safety, 2009

Stewart Postharvest Review, 2009

International Journal of Food Microbiology, 2007

Journal of Food Quality, 2009

Food Control, 2009

International Journal of Food Microbiology, 2008

Innovative Food Science & Emerging Technologies, 2008

Comprehensive Reviews in Food Science and Food Safety, 2009