Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple

Mostrar todas las versiones(2)

The aim of this study was to evaluate the effect of pulsed light (PL) combined with an anti-browning dipping (AD) (ascorbic acid plus CaCl2 solution) and refrigerated storage on native microflora survival, color, rheological properties (oscillatory shear, creep/recovery and double-compression tests)...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Gómez, P.L., García-Loredo, A., Nieto, A., Salvatori, D.M., Guerrero, S., Alzamora, S.M.
Formato: JOUR
Materias:
Antibrowning treatment
Color
Cut apple
Native flora
Pulsed light
Rheology
Texture
Alternative process
Ascorbic acids
Consumer demands
Fresh-cut apples
Native microflora
Nonthermal
Oscillatory shear
Pre-Treatment
Refrigerated storages
Rheological property
Shelf life
Structure features
Calcium chloride
Compression testing
Food preservation
Industrial research
Organic acids
Textures
Fruits
Malus x domestica
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_14668564_v16_n_p102_Gomez
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_14668564_v16_n_p102_Gomez
record_format dspace
spelling todo:paper_14668564_v16_n_p102_Gomez2023-10-03T16:17:22Z Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple Gómez, P.L. García-Loredo, A. Nieto, A. Salvatori, D.M. Guerrero, S. Alzamora, S.M. Antibrowning treatment Color Cut apple Native flora Pulsed light Rheology Texture Alternative process Antibrowning treatment Ascorbic acids Consumer demands Cut apple Fresh-cut apples Native flora Native microflora Nonthermal Oscillatory shear Pre-Treatment Pulsed light Refrigerated storages Rheological property Shelf life Structure features Calcium chloride Color Compression testing Food preservation Industrial research Organic acids Rheology Textures Fruits Malus x domestica The aim of this study was to evaluate the effect of pulsed light (PL) combined with an anti-browning dipping (AD) (ascorbic acid plus CaCl2 solution) and refrigerated storage on native microflora survival, color, rheological properties (oscillatory shear, creep/recovery and double-compression tests), texture, micro and ultrastructure of cut apple. The anti-browning dipping was effective in inhibiting browning on apple surface exposed up to a PL dose of 71.6 J/cm2. Native microflora counts in stored samples treated with AD + PL were lower than in non-treated apples. Changes in rheological properties due to treatments and/or storage were detected. They were mainly associated with a decrease in G′ and G″ and an increase in compliances J0, J1 and J2 and modifications of TPA parameters. The assessors only evidenced a slight decrease in juiciness and crispness in stored and/or AD + PL treated apples. Changes in rheological properties and texture were partially correlated with structure features. Industrial relevance: During the last few decades, research on food preservation has focused on meeting consumer demands for more natural and healthier food, with the interest moving from conventional thermal treatments toward non-thermal preservation techniques. Pulsed light is an emerging preservation factor that is being studied as an alternative process to decontaminate foods. This study contributes to evaluate the feasibility of pulsed light treatment to extend the shelf life of cut apple. © 2012 Elsevier Ltd. Fil:Gómez, P.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:García-Loredo, A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Nieto, A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Guerrero, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_14668564_v16_n_p102_Gomez
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Antibrowning treatment
Color
Cut apple
Native flora
Pulsed light
Rheology
Texture
Alternative process
Antibrowning treatment
Ascorbic acids
Consumer demands
Cut apple
Fresh-cut apples
Native flora
Native microflora
Nonthermal
Oscillatory shear
Pre-Treatment
Pulsed light
Refrigerated storages
Rheological property
Shelf life
Structure features
Calcium chloride
Color
Compression testing
Food preservation
Industrial research
Organic acids
Rheology
Textures
Fruits
Malus x domestica
spellingShingle Antibrowning treatment
Color
Cut apple
Native flora
Pulsed light
Rheology
Texture
Alternative process
Antibrowning treatment
Ascorbic acids
Consumer demands
Cut apple
Fresh-cut apples
Native flora
Native microflora
Nonthermal
Oscillatory shear
Pre-Treatment
Pulsed light
Refrigerated storages
Rheological property
Shelf life
Structure features
Calcium chloride
Color
Compression testing
Food preservation
Industrial research
Organic acids
Rheology
Textures
Fruits
Malus x domestica
Gómez, P.L.
García-Loredo, A.
Nieto, A.
Salvatori, D.M.
Guerrero, S.
Alzamora, S.M.
Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple
topic_facet Antibrowning treatment
Color
Cut apple
Native flora
Pulsed light
Rheology
Texture
Alternative process
Antibrowning treatment
Ascorbic acids
Consumer demands
Cut apple
Fresh-cut apples
Native flora
Native microflora
Nonthermal
Oscillatory shear
Pre-Treatment
Pulsed light
Refrigerated storages
Rheological property
Shelf life
Structure features
Calcium chloride
Color
Compression testing
Food preservation
Industrial research
Organic acids
Rheology
Textures
Fruits
Malus x domestica
description The aim of this study was to evaluate the effect of pulsed light (PL) combined with an anti-browning dipping (AD) (ascorbic acid plus CaCl2 solution) and refrigerated storage on native microflora survival, color, rheological properties (oscillatory shear, creep/recovery and double-compression tests), texture, micro and ultrastructure of cut apple. The anti-browning dipping was effective in inhibiting browning on apple surface exposed up to a PL dose of 71.6 J/cm2. Native microflora counts in stored samples treated with AD + PL were lower than in non-treated apples. Changes in rheological properties due to treatments and/or storage were detected. They were mainly associated with a decrease in G′ and G″ and an increase in compliances J0, J1 and J2 and modifications of TPA parameters. The assessors only evidenced a slight decrease in juiciness and crispness in stored and/or AD + PL treated apples. Changes in rheological properties and texture were partially correlated with structure features. Industrial relevance: During the last few decades, research on food preservation has focused on meeting consumer demands for more natural and healthier food, with the interest moving from conventional thermal treatments toward non-thermal preservation techniques. Pulsed light is an emerging preservation factor that is being studied as an alternative process to decontaminate foods. This study contributes to evaluate the feasibility of pulsed light treatment to extend the shelf life of cut apple. © 2012 Elsevier Ltd.
format JOUR
author Gómez, P.L.
García-Loredo, A.
Nieto, A.
Salvatori, D.M.
Guerrero, S.
Alzamora, S.M.
author_facet Gómez, P.L.
García-Loredo, A.
Nieto, A.
Salvatori, D.M.
Guerrero, S.
Alzamora, S.M.
author_sort Gómez, P.L.
title Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple
title_short Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple
title_full Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple
title_fullStr Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple
title_full_unstemmed Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple
title_sort effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple
url http://hdl.handle.net/20.500.12110/paper_14668564_v16_n_p102_Gomez
work_keys_str_mv AT gomezpl effectofpulsedlightcombinedwithanantibrowningpretreatmentonqualityoffreshcutapple
AT garcialoredoa effectofpulsedlightcombinedwithanantibrowningpretreatmentonqualityoffreshcutapple
AT nietoa effectofpulsedlightcombinedwithanantibrowningpretreatmentonqualityoffreshcutapple
AT salvatoridm effectofpulsedlightcombinedwithanantibrowningpretreatmentonqualityoffreshcutapple
AT guerreros effectofpulsedlightcombinedwithanantibrowningpretreatmentonqualityoffreshcutapple
AT alzamorasm effectofpulsedlightcombinedwithanantibrowningpretreatmentonqualityoffreshcutapple
_version_ 1807320477745545216

Ejemplares similares