In Vivo Evaluation of the Potential of Thyme and Lemon Hydrolates as Processing Aids to Reduce Norovirus Concentration during Oyster Depuration

peer reviewed 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 postharvest method aimed at reducing the norovirus (NoV) viral load. Live oysters were kept in...

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Bibliographic Details
Published in:Foods
Main Authors: Battistini, Roberta, Masotti, Chiara, Bianchi, Daniela, Decastelli, Lucia, Garcia-Vozmediano, Aitor, Maurella, Cristiana, Fauconnier, Marie-Laure, Paparella, Antonello, Serracca, Laura, Vivo, López- Malo, Aurelio, Adam, Carlos, Júnior, Conte
Format: Article in Journal/Newspaper
Language:English
Published: MDPI AG 2023
Subjects:
Crassostrea gigas
post-harvest processing
depuration
natural compounds
Life sciences
Agriculture & agronomy
Physical
chemical
mathematical & earth Sciences
Chemistry
Sciences du vivant
Agriculture & agronomie
Physique
chimie
mathématiques & sciences de la terre
Online Access:https://orbi.uliege.be/handle/2268/308315
https://orbi.uliege.be/bitstream/2268/308315/1/_foods-12-03976%20%281%29.pdf
https://doi.org/10.3390/foods12213976
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Summary:peer reviewed 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 postharvest 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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