Relationship between carbohydrate composition and fungal deterioration of functional strawberry juices preserved using non-thermal treatments

Autores
Cassani, Lucía Victoria; Quintana, Gabriel Sebastian; Moreira, Maria del Rosario; Gomez Zavaglia, Andrea
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
BACKGROUND: The quantification of the main carbohydrates present in strawberry juices enriched with inulin and fructo-oligosaccharides (FOS) and preserved by non-thermal techniques (vanillin and ultrasound) were studied, as well as the evolution of these compounds and their relationship with fungal deterioration during 14 days of refrigerated storage. RESULTS: A simple and environmentally friendly analytical approach based on high performance liquid chromatography with reflection index detector was developed for simultaneous determination of inulin, FOS and mono and disaccharides present in the juices. When analyzing the evolution of carbohydrates during storage, a direct relationship between the consumption of sucrose and the growth of yeasts and molds (main spoilage flora in strawberry) was observed, especially in untreated samples (control). On the contrary, no sucrose consumption was observed during storage of treated sample, thus demonstrating the efficiency of the non-thermal treatments to control yeasts and molds growth. In turn, inulin and FOS added to juices were not degraded during storage. CONCLUSION: The results demonstrated that non-thermal treatments are adequate to prevent the growth of deteriorative flora in strawberry juices and adding inulin and FOS can be a good strategy to functionalize them, improving their nutritional properties.
Fil: Cassani, Lucía Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Quintana, Gabriel Sebastian. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
CARBOHYDRATES
NON-THERMAL TECHNIQUES
YEASTS AND MOLDS
FRUIT-BASED PRODUCT
FUNCTIONAL INGREDIENTS
Nivel de accesibilidad
acceso embargado
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/42700
Acceder
id CONICETDig_00f34d3c123030cc8815574410651d6c
oai_identifier_str oai:ri.conicet.gov.ar:11336/42700
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Relationship between carbohydrate composition and fungal deterioration of functional strawberry juices preserved using non-thermal treatmentsCassani, Lucía VictoriaQuintana, Gabriel SebastianMoreira, Maria del RosarioGomez Zavaglia, AndreaCARBOHYDRATESNON-THERMAL TECHNIQUESYEASTS AND MOLDSFRUIT-BASED PRODUCTFUNCTIONAL INGREDIENTShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2BACKGROUND: The quantification of the main carbohydrates present in strawberry juices enriched with inulin and fructo-oligosaccharides (FOS) and preserved by non-thermal techniques (vanillin and ultrasound) were studied, as well as the evolution of these compounds and their relationship with fungal deterioration during 14 days of refrigerated storage. RESULTS: A simple and environmentally friendly analytical approach based on high performance liquid chromatography with reflection index detector was developed for simultaneous determination of inulin, FOS and mono and disaccharides present in the juices. When analyzing the evolution of carbohydrates during storage, a direct relationship between the consumption of sucrose and the growth of yeasts and molds (main spoilage flora in strawberry) was observed, especially in untreated samples (control). On the contrary, no sucrose consumption was observed during storage of treated sample, thus demonstrating the efficiency of the non-thermal treatments to control yeasts and molds growth. In turn, inulin and FOS added to juices were not degraded during storage. CONCLUSION: The results demonstrated that non-thermal treatments are adequate to prevent the growth of deteriorative flora in strawberry juices and adding inulin and FOS can be a good strategy to functionalize them, improving their nutritional properties.Fil: Cassani, Lucía Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Quintana, Gabriel Sebastian. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaJohn Wiley & Sons Ltd2017-12info:eu-repo/date/embargoEnd/2018-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/42700Cassani, Lucía Victoria; Quintana, Gabriel Sebastian; Moreira, Maria del Rosario; Gomez Zavaglia, Andrea; Relationship between carbohydrate composition and fungal deterioration of functional strawberry juices preserved using non-thermal treatments; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 12-2017; 1-320022-5142CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.8830info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.8830info:eu-repo/semantics/embargoedAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-02-26T10:21:20Zoai:ri.conicet.gov.ar:11336/42700instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-02-26 10:21:20.864CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Relationship between carbohydrate composition and fungal deterioration of functional strawberry juices preserved using non-thermal treatments
title Relationship between carbohydrate composition and fungal deterioration of functional strawberry juices preserved using non-thermal treatments
spellingShingle Relationship between carbohydrate composition and fungal deterioration of functional strawberry juices preserved using non-thermal treatments
Cassani, Lucía Victoria
CARBOHYDRATES
NON-THERMAL TECHNIQUES
YEASTS AND MOLDS
FRUIT-BASED PRODUCT
FUNCTIONAL INGREDIENTS
title_short Relationship between carbohydrate composition and fungal deterioration of functional strawberry juices preserved using non-thermal treatments
title_full Relationship between carbohydrate composition and fungal deterioration of functional strawberry juices preserved using non-thermal treatments
title_fullStr Relationship between carbohydrate composition and fungal deterioration of functional strawberry juices preserved using non-thermal treatments
title_full_unstemmed Relationship between carbohydrate composition and fungal deterioration of functional strawberry juices preserved using non-thermal treatments
title_sort Relationship between carbohydrate composition and fungal deterioration of functional strawberry juices preserved using non-thermal treatments
dc.creator.none.fl_str_mv Cassani, Lucía Victoria
Quintana, Gabriel Sebastian
Moreira, Maria del Rosario
Gomez Zavaglia, Andrea
author Cassani, Lucía Victoria
author_facet Cassani, Lucía Victoria
Quintana, Gabriel Sebastian
Moreira, Maria del Rosario
Gomez Zavaglia, Andrea
author_role author
author2 Quintana, Gabriel Sebastian
Moreira, Maria del Rosario
Gomez Zavaglia, Andrea
author2_role author
author
author
dc.subject.none.fl_str_mv CARBOHYDRATES
NON-THERMAL TECHNIQUES
YEASTS AND MOLDS
FRUIT-BASED PRODUCT
FUNCTIONAL INGREDIENTS
topic CARBOHYDRATES
NON-THERMAL TECHNIQUES
YEASTS AND MOLDS
FRUIT-BASED PRODUCT
FUNCTIONAL INGREDIENTS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv BACKGROUND: The quantification of the main carbohydrates present in strawberry juices enriched with inulin and fructo-oligosaccharides (FOS) and preserved by non-thermal techniques (vanillin and ultrasound) were studied, as well as the evolution of these compounds and their relationship with fungal deterioration during 14 days of refrigerated storage. RESULTS: A simple and environmentally friendly analytical approach based on high performance liquid chromatography with reflection index detector was developed for simultaneous determination of inulin, FOS and mono and disaccharides present in the juices. When analyzing the evolution of carbohydrates during storage, a direct relationship between the consumption of sucrose and the growth of yeasts and molds (main spoilage flora in strawberry) was observed, especially in untreated samples (control). On the contrary, no sucrose consumption was observed during storage of treated sample, thus demonstrating the efficiency of the non-thermal treatments to control yeasts and molds growth. In turn, inulin and FOS added to juices were not degraded during storage. CONCLUSION: The results demonstrated that non-thermal treatments are adequate to prevent the growth of deteriorative flora in strawberry juices and adding inulin and FOS can be a good strategy to functionalize them, improving their nutritional properties.
Fil: Cassani, Lucía Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Quintana, Gabriel Sebastian. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description BACKGROUND: The quantification of the main carbohydrates present in strawberry juices enriched with inulin and fructo-oligosaccharides (FOS) and preserved by non-thermal techniques (vanillin and ultrasound) were studied, as well as the evolution of these compounds and their relationship with fungal deterioration during 14 days of refrigerated storage. RESULTS: A simple and environmentally friendly analytical approach based on high performance liquid chromatography with reflection index detector was developed for simultaneous determination of inulin, FOS and mono and disaccharides present in the juices. When analyzing the evolution of carbohydrates during storage, a direct relationship between the consumption of sucrose and the growth of yeasts and molds (main spoilage flora in strawberry) was observed, especially in untreated samples (control). On the contrary, no sucrose consumption was observed during storage of treated sample, thus demonstrating the efficiency of the non-thermal treatments to control yeasts and molds growth. In turn, inulin and FOS added to juices were not degraded during storage. CONCLUSION: The results demonstrated that non-thermal treatments are adequate to prevent the growth of deteriorative flora in strawberry juices and adding inulin and FOS can be a good strategy to functionalize them, improving their nutritional properties.
publishDate 2017
dc.date.none.fl_str_mv 2017-12
info:eu-repo/date/embargoEnd/2018-09-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/42700
Cassani, Lucía Victoria; Quintana, Gabriel Sebastian; Moreira, Maria del Rosario; Gomez Zavaglia, Andrea; Relationship between carbohydrate composition and fungal deterioration of functional strawberry juices preserved using non-thermal treatments; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 12-2017; 1-32
0022-5142
CONICET Digital
CONICET
url http://hdl.handle.net/11336/42700
identifier_str_mv Cassani, Lucía Victoria; Quintana, Gabriel Sebastian; Moreira, Maria del Rosario; Gomez Zavaglia, Andrea; Relationship between carbohydrate composition and fungal deterioration of functional strawberry juices preserved using non-thermal treatments; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 12-2017; 1-32
0022-5142
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.8830
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.8830
dc.rights.none.fl_str_mv info:eu-repo/semantics/embargoedAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv embargoedAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons Ltd
publisher.none.fl_str_mv John Wiley & Sons Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.665996

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