Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple
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)...
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2012
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| LEADER | 12675caa a22012497a 4500 | ||
|---|---|---|---|
| 001 | PAPER-9267 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203910.0 | ||
| 008 | 190411s2012 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84870523438 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Gómez, P.L. | |
| 245 | 1 | 0 | |a Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple |
| 260 | |c 2012 | ||
| 270 | 1 | 0 | |m Alzamora, S.M.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Ciudad Autónoma de Buenos Aires, Argentina; email: alzamora@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a 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. |l eng | |
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: Inter-American Development Bank | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: The authors acknowledge the financial support from the University of Buenos Aires , CONICET , and ANPCyT of Argentina and from BID . | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Ciudad Autónoma de Buenos Aires, Argentina | ||
| 593 | |a Departamento de Química, Facultad de Ingeniería, Universidad Nacional Del Comahue, Buenos Aires 1400, 8300 Neuquén, Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones Científicas y Técnicas de la República, Argentina | ||
| 690 | 1 | 0 | |a ANTIBROWNING TREATMENT |
| 690 | 1 | 0 | |a CUT APPLE |
| 690 | 1 | 0 | |a NATIVE FLORA |
| 690 | 1 | 0 | |a PULSED LIGHT |
| 690 | 1 | 0 | |a RHEOLOGY |
| 690 | 1 | 0 | |a TEXTURE |
| 690 | 1 | 0 | |a ALTERNATIVE PROCESS |
| 690 | 1 | 0 | |a ANTIBROWNING TREATMENT |
| 690 | 1 | 0 | |a ASCORBIC ACIDS |
| 690 | 1 | 0 | |a CONSUMER DEMANDS |
| 690 | 1 | 0 | |a CUT APPLE |
| 690 | 1 | 0 | |a FRESH-CUT APPLES |
| 690 | 1 | 0 | |a NATIVE FLORA |
| 690 | 1 | 0 | |a NATIVE MICROFLORA |
| 690 | 1 | 0 | |a NONTHERMAL |
| 690 | 1 | 0 | |a OSCILLATORY SHEAR |
| 690 | 1 | 0 | |a PRE-TREATMENT |
| 690 | 1 | 0 | |a PULSED LIGHT |
| 690 | 1 | 0 | |a REFRIGERATED STORAGES |
| 690 | 1 | 0 | |a RHEOLOGICAL PROPERTY |
| 690 | 1 | 0 | |a SHELF LIFE |
| 690 | 1 | 0 | |a STRUCTURE FEATURES |
| 690 | 1 | 0 | |a CALCIUM CHLORIDE |
| 690 | 1 | 0 | |a COMPRESSION TESTING |
| 690 | 1 | 0 | |a FOOD PRESERVATION |
| 690 | 1 | 0 | |a INDUSTRIAL RESEARCH |
| 690 | 1 | 0 | |a ORGANIC ACIDS |
| 690 | 1 | 0 | |a RHEOLOGY |
| 690 | 1 | 0 | |a TEXTURES |
| 690 | 1 | 0 | |a FRUITS |
| 690 | 1 | 0 | |a MALUS X DOMESTICA |
| 650 | 1 | 7 | |2 spines |a COLOR |
| 650 | 1 | 7 | |2 spines |a COLOR |
| 700 | 1 | |a García-Loredo, A. | |
| 700 | 1 | |a Nieto, A. | |
| 700 | 1 | |a Salvatori, D.M. | |
| 700 | 1 | |a Guerrero, S. | |
| 700 | 1 | |a Alzamora, S.M. | |
| 773 | 0 | |d 2012 |g v. 16 |h pp. 102-112 |p Innovative Food Sci. Emerg. Technol. |x 14668564 |w (AR-BaUEN)CENRE-5161 |t Innovative Food Science and Emerging Technologies | |
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