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| In vivo evaluation of the potential of thyme and lemon hydrolates as processing aids to reduce norovirus concentration during oyster depuration Battistini, R.; Masotti, C.; Bianchi, D.M.; Decastelli, L.; Garcia-Vozmediano, A.; Maurella, C.; Fauconnier, M.L.; Paparella, A.; Serracca, L. (2023). In vivo evaluation of the potential of thyme and lemon hydrolates as processing aids to reduce norovirus concentration during oyster depuration. Foods 12(21): 3976. https://dx.doi.org/10.3390/foods12213976
In: Foods. MDPI: Basel. ISSN 2304-8158; e-ISSN 2304-8158
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| Abstract |
In this study, we evaluated the use of hydrolates, co-products of essential oil distillation, as processing aids to improve the depuration process of Pacific oysters (Crassostrea gigas) as a post-harvest method aimed at reducing the norovirus (NoV) viral load. Live oysters were kept in water to which hydrolates of Thymus serpyllum and Citrus limon at 1% were added for 24 h. The concentration of NoV was quantified using the ISO 15216-1 quantitative real-time RT-PCR method in the oyster digestive tissue both before and after the treatment. The results showed a significant reduction of 0.2 log in the NoV GII concentration after 24 h of treatment with 1% C. limon hydrolate. Conversely, treatment with T. serpyllum did not appear to reduce the concentration of NoV compared to the control. Additionally, a sensory analysis was conducted through a blind survey comparing untreated and treated oysters. No changes in the sensory and physical characteristics of the oysters were observed, except for a decrease in the marine flavour intensity, which was positively perceived by consumers. These results indicate that the addition of hydrolates of C. limon at 1% during depuration might represent a promising processing aid for enhancing both the safety and acceptability of live oysters. |
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