Industrie Alimentari

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IA 20 06 cop

INDUSTRIE ALIMENTARI Vol. 59 - JUNE 2020

 

CONTENTS

 

5 - Effect of essential oils on the survival of the hepatitis A virus during the storage of frozen berries
R. Battistini - V. Listorti - C. Ercolini - M. Goria - M.R. Callipo - L. Giannelli - L. Serracca

The aim of this project was to test the antiviral properties of natural substances such as essential oils during the cold storage of berries. To this purpose, samples of soft fruits were artificially contaminated with hepatitis A virus (HAV) and kept in contact for 1h with 4 different mixtures of essential oils (orange 0,1%, lemon 0,5%, grapefruit 0,1%, and 0,05% rosemary). The samples were stored at -20°C and after 3, 6 and 12 months the virus has been eluted and concentrated by the berries according to ISO/TS 15216-2: 2019 and tested by titration on FrP3 cell cultures. Data on the maintenance at -20°C of the contaminated berries in the presence of essential oils show that the combined effect of the two treatments reduces the viral load after one year of almost 2 logarithmic units more than just keeping it cold. In particular, the essential oil of orange was found to be the most effective in reducing viral titre, followed by essential oils of grapefruit, rosemary cineol and finally lemon.

 

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