Tipo
Artigos em Revista
Tipo de Documento
Artigo Completo
Título
Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots’ Bioactive and Fresh-like Quality
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
Fresh-cut fruits and vegetables, as near-fresh foods, are a quick and easy solution to\\na healthy and balanced diet. The rapid degradation of nutritional and sensory quality during\\nthe processing and storage of a product is critical and plant-type-dependent. The introduction of\\ndisruptive technological solutions in fresh-cut processing, which could maintain fresh-like quality\\nwith less environmental impact, is an emerging research concept. The application of abiotic stress\\ntreatments (heat shock and UV-C) induces metabolic responses and microbial effects in plant tissues,\\npotentially slowing down several quality senescence pathways. The previously selected combined\\nand single effects of heat shock (100 C/45 s; in the whole root) and UV-C (2.5 kJ/m2) treatments\\nand two packaging conditions (oriented polypropylene (OPP) vs. micro-perforated OPP films) on\\ncontrolling critical degradation pathways of fresh-cut carrots and on promoting bioactive and sensory\\nquality during storage (5 C, 14 days) were studied. Among the tested combinations, synergistic\\neffects on the quality retention of fresh-cut carrots were only attained for applying heat shock\\nassociated with micro-perforated OPP film packaging. Its effects on reducing (3.3 Log10 CFU/g)\\nthe initial contamination and controlling microbiological spoilage (counts below the threshold limit\\nof 7.5 Log10 CFU/g), increasing the bioactive content (38% and 72% in total phenolic content and\\nchlorogenic acid, respectively), and preserving fresh quality attributes prove to be a viable alternative\\ntechnology for shredded carrot processing.
Data de Publicação
2022-08-12
Suporte
Foods
Identificadores da Publicação
ISSN - 2304-8158
Editora
MDPI AG
Identificadores do Documento
DOI -
https://doi.org/10.3390/foods11162422
URL -
http://dx.doi.org/10.3390/foods11162422
Identificadores de Qualidade
SCIMAGO Q1 (2021) - 726 - Food Science
Web Of Science Q1 (2021) - 5.561 - FOOD SCIENCE & TECHNOLOGY - SCIE
SCOPUS Q1 (2021) - 4.1 - Food Science
Keywords
abiotic stress treatments
heat shock
UV-C
micro-perforated packaging film
microbiological development
bioactive compounds
sensorial quality
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