Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries

Fresh-cut strawberries were subjected to pulsed light treatments (4, 8, 12 and 16 J·cm−2) combined with a stabilizing dip. Quality changes and antioxidant properties were evaluated for 14 days at 5 °C. The treatments delayed fungal for the studied period. Surface color of treated fresh-cut strawbe...

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Autores principales: Ávalos Llano, Karina Roxana, Martin Belloso, Olga, Soliva Fortuny, Robert
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier Sci Ltd 2021
Materias:
Pulsed light
Fresh-cut strawberry
Antioxidant properties
Acceso en línea:http://repositorio.unne.edu.ar/handle/123456789/27816
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RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) de Universidad Nacional del Nordeste
id I48-R184-123456789-27816
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spelling I48-R184-123456789-278162025-03-06T11:00:51Z Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries Ávalos Llano, Karina Roxana Martin Belloso, Olga Soliva Fortuny, Robert Pulsed light Fresh-cut strawberry Antioxidant properties Fresh-cut strawberries were subjected to pulsed light treatments (4, 8, 12 and 16 J·cm−2) combined with a stabilizing dip. Quality changes and antioxidant properties were evaluated for 14 days at 5 °C. The treatments delayed fungal for the studied period. Surface color of treated fresh-cut strawberries was preserved in both internal and external surfaces. Doses of 4 and 8 J·cm−2 reduced softening incidence over storage. No significant differences between the total phenolic contents of untreated and treated fresh-cut strawberries were observed during storage. Vitamin C and total anthocyanin contents of the samples treated at low energy doses were maintained, whereas those of slices treated at the highest energy dose decreased between 20 and 30%, respectively. On the other hand, initial antioxidant capacity was better kept in all samples during storage regardless the applied dose. Hence, 4 and 8 J·cm−2 were the most effective treatments for maintaining quality and antioxidant properties of fresh-cut strawberries. Industrial relevance: Fresh-cut strawberries may be sold as a highly convenient, healthy and fully edible product. However, processing and packaging conditions need to ensure the maintenance of their quality characteristics and content of bioactive compounds. This study provides scientific evidence regarding the beneficial effects of pulsed light treatments combined with a quality-stabilizing dip for extending the shelf-life of fresh-cut fruit. These combined treatments may be economically viable at industrial level because of their low energy requirements and reduced treatment time. 2021-04-22T17:38:18Z 2021-04-22T17:38:18Z 2018 Artículo Ávalos Llano, Karina Roxana, Martin Belloso, Olga y Soliva Fortuny, Robert, 2018. Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries. Food Chemistry. Ámsterdam: Elsevier Sci Ltd, vol. 264 p. 393-393. ISSN 0308-8146. 0308-8146 http://repositorio.unne.edu.ar/handle/123456789/27816 eng openAccess http://creativecommons.org/licenses/by-nc-nd/2.5/ar/ application/pdf application/pdf Elsevier Sci Ltd Food Chemistry, 2018, vol. 264, p. 393-393.
institution Universidad Nacional del Nordeste
institution_str I-48
repository_str R-184
collection RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
language Inglés
topic Pulsed light
Fresh-cut strawberry
Antioxidant properties
spellingShingle Pulsed light
Fresh-cut strawberry
Antioxidant properties
Ávalos Llano, Karina Roxana
Martin Belloso, Olga
Soliva Fortuny, Robert
Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries
topic_facet Pulsed light
Fresh-cut strawberry
Antioxidant properties
description Fresh-cut strawberries were subjected to pulsed light treatments (4, 8, 12 and 16 J·cm−2) combined with a stabilizing dip. Quality changes and antioxidant properties were evaluated for 14 days at 5 °C. The treatments delayed fungal for the studied period. Surface color of treated fresh-cut strawberries was preserved in both internal and external surfaces. Doses of 4 and 8 J·cm−2 reduced softening incidence over storage. No significant differences between the total phenolic contents of untreated and treated fresh-cut strawberries were observed during storage. Vitamin C and total anthocyanin contents of the samples treated at low energy doses were maintained, whereas those of slices treated at the highest energy dose decreased between 20 and 30%, respectively. On the other hand, initial antioxidant capacity was better kept in all samples during storage regardless the applied dose. Hence, 4 and 8 J·cm−2 were the most effective treatments for maintaining quality and antioxidant properties of fresh-cut strawberries. Industrial relevance: Fresh-cut strawberries may be sold as a highly convenient, healthy and fully edible product. However, processing and packaging conditions need to ensure the maintenance of their quality characteristics and content of bioactive compounds. This study provides scientific evidence regarding the beneficial effects of pulsed light treatments combined with a quality-stabilizing dip for extending the shelf-life of fresh-cut fruit. These combined treatments may be economically viable at industrial level because of their low energy requirements and reduced treatment time.
format Artículo
author Ávalos Llano, Karina Roxana
Martin Belloso, Olga
Soliva Fortuny, Robert
author_facet Ávalos Llano, Karina Roxana
Martin Belloso, Olga
Soliva Fortuny, Robert
author_sort Ávalos Llano, Karina Roxana
title Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries
title_short Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries
title_full Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries
title_fullStr Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries
title_full_unstemmed Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries
title_sort effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries
publisher Elsevier Sci Ltd
publishDate 2021
url http://repositorio.unne.edu.ar/handle/123456789/27816
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AT solivafortunyrobert effectofpulsedlighttreatmentsonqualityandantioxidantpropertiesoffreshcutstrawberries
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