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Detalhes Referência

Tipo
Artigos em Revista

Tipo de Documento
Artigo Completo

Título
Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing

Participantes na publicação
Carla Alegria (Author)
cE3c/FCUL
 Elsa M Gonçalves (Author)
INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA, I.P.
 Margarida Moldão-Martins (Author)
INSTITUTO SUPERIOR DE AGRONOMIA
 Marta Abreu (Author)
INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA, I.P.
Resumo
In fresh-cut vegetables, plant tissues are often challenged by (a)biotic stresses that act in combination, and the\nresponse to combinatorial stresses differs from that triggered by each individually. Phenolic induction by\nwounding is a known response contributing to increase products phenolic content. Heat application is a\npromising treatment in minimal processing, and its interference on the wound-induced response is\nproduce-dependent. In carrot, two-combined stress effects were evaluated: peel removal vs. shredding,\nand heat application (100 C/45 s) vs. shredding, on changes in total phenolic content (TPC) during 10\ndays (5 C). By applying the first stress combination, a decrease in TPC was verified on day 0 (50%),\nascribed to the high phenolic content of peels. Recovery of initial fresh carrot levels was achieved after 7\ndays owing to phenolic biosynthesis induced by shredding. For the second combination, changes in TPC,\nphenylalanine-ammonia-lyase (PAL), and peroxidase (POD) activity of untreated (Ctr) and heat-treated (HS)\npeeled shredded carrot samples were evaluated during 10 days. The heat-shock did not suppress phenolic\nbiosynthesis promoted by PAL, although there was a two-day delay in TPC increments. Notwithstanding,\nphenolic accumulation after 10 days exceeded raw material TPC content. Also, the decrease in POD activity\n(30%) could influence quality degradation during storage.

Data de Publicação
2021-06-02

Suporte
Food Science and Technology International

Identificadores da Publicação
ISSN - 1082-0132

Editora
SAGE Publications

Volume
28
Fascículo
5

Número de Páginas
9
Página Inicial
421
Página Final
429

Identificadores do Documento
DOI - https://doi.org/10.1177/10820132211020837
URL - http://dx.doi.org/10.1177/10820132211020837

Keywords
Daucus carota L. heat-shock shredding phenolic synthesis PAL activity

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APA
Carla Alegria, Elsa M Gonçalves, Margarida Moldão-Martins, Marta Abreu, (2021). Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing. Food Science and Technology International, 28, 421-429. ISSN 1082-0132. eISSN . http://dx.doi.org/10.1177/10820132211020837

IEEE
Carla Alegria, Elsa M Gonçalves, Margarida Moldão-Martins, Marta Abreu, "Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing" in Food Science and Technology International, vol. 28, pp. 421-429, 2021. 10.1177/10820132211020837

BIBTEX
@article{59143, author = {Carla Alegria and Elsa M Gonçalves and Margarida Moldão-Martins and Marta Abreu}, title = {Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing}, journal = {Food Science and Technology International}, year = 2021, pages = {421-429}, volume = 28 }