Health Potential and Physicochemical Attributes after Minimal Processing and during Refrigerated Storage of Orange (Citrus sinensis L., Osbeck)

Autores
Van de Velde, Franco; Güemes, Daniel Raul; Piagentini, Andrea; Pirovani, Maria Elida
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Changes after minimal processing and during refrigerated storage for10 days at 3◦C of sweet oranges (cv. Valencia Late) were evaluated. Physicochemical and sensory attributes and health potential (ascorbic acid, total phenolics, and antioxidant capacity) were quantified. The minimal processing (in wedges and slices) did not cause significant changes in quality attributes. Ascorbic acid was retained by over 70% until day 10 of storage at 3◦C, total phenolics remained constant, and antioxidant capacity showed a significant decrease until day 5, and then remained constant. Sensory analysis indicated absence of surface dryness at day 10 and a moderate development of off-odors at day 7.
Fil: Van de Velde, Franco. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Güemes, Daniel Raul. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Materia
Minimal Processing
Refrigerated Storage
Antioxidant Activity
Orange
Total Phenolics
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/18883
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Health Potential and Physicochemical Attributes after Minimal Processing and during Refrigerated Storage of Orange (Citrus sinensis L., Osbeck)Van de Velde, FrancoGüemes, Daniel RaulPiagentini, AndreaPirovani, Maria ElidaMinimal ProcessingRefrigerated StorageAntioxidant ActivityOrangeTotal Phenolicshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Changes after minimal processing and during refrigerated storage for10 days at 3◦C of sweet oranges (cv. Valencia Late) were evaluated. Physicochemical and sensory attributes and health potential (ascorbic acid, total phenolics, and antioxidant capacity) were quantified. The minimal processing (in wedges and slices) did not cause significant changes in quality attributes. Ascorbic acid was retained by over 70% until day 10 of storage at 3◦C, total phenolics remained constant, and antioxidant capacity showed a significant decrease until day 5, and then remained constant. Sensory analysis indicated absence of surface dryness at day 10 and a moderate development of off-odors at day 7.Fil: Van de Velde, Franco. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Güemes, Daniel Raul. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaFil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaTaylor & Francis2013-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/18883Van de Velde, Franco; Güemes, Daniel Raul; Piagentini, Andrea; Pirovani, Maria Elida; Health Potential and Physicochemical Attributes after Minimal Processing and during Refrigerated Storage of Orange (Citrus sinensis L., Osbeck); Taylor & Francis; International Journal of Fruit Science; 13; 3; 1-2013; 285-2981553-8362CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1080/15538362.2012.679197info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:51:29Zoai:ri.conicet.gov.ar:11336/18883instacron: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:34982025-09-29 09:51:30.224CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Health Potential and Physicochemical Attributes after Minimal Processing and during Refrigerated Storage of Orange (Citrus sinensis L., Osbeck)
title Health Potential and Physicochemical Attributes after Minimal Processing and during Refrigerated Storage of Orange (Citrus sinensis L., Osbeck)
spellingShingle Health Potential and Physicochemical Attributes after Minimal Processing and during Refrigerated Storage of Orange (Citrus sinensis L., Osbeck)
Van de Velde, Franco
Minimal Processing
Refrigerated Storage
Antioxidant Activity
Orange
Total Phenolics
title_short Health Potential and Physicochemical Attributes after Minimal Processing and during Refrigerated Storage of Orange (Citrus sinensis L., Osbeck)
title_full Health Potential and Physicochemical Attributes after Minimal Processing and during Refrigerated Storage of Orange (Citrus sinensis L., Osbeck)
title_fullStr Health Potential and Physicochemical Attributes after Minimal Processing and during Refrigerated Storage of Orange (Citrus sinensis L., Osbeck)
title_full_unstemmed Health Potential and Physicochemical Attributes after Minimal Processing and during Refrigerated Storage of Orange (Citrus sinensis L., Osbeck)
title_sort Health Potential and Physicochemical Attributes after Minimal Processing and during Refrigerated Storage of Orange (Citrus sinensis L., Osbeck)
dc.creator.none.fl_str_mv Van de Velde, Franco
Güemes, Daniel Raul
Piagentini, Andrea
Pirovani, Maria Elida
author Van de Velde, Franco
author_facet Van de Velde, Franco
Güemes, Daniel Raul
Piagentini, Andrea
Pirovani, Maria Elida
author_role author
author2 Güemes, Daniel Raul
Piagentini, Andrea
Pirovani, Maria Elida
author2_role author
author
author
dc.subject.none.fl_str_mv Minimal Processing
Refrigerated Storage
Antioxidant Activity
Orange
Total Phenolics
topic Minimal Processing
Refrigerated Storage
Antioxidant Activity
Orange
Total Phenolics
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Changes after minimal processing and during refrigerated storage for10 days at 3◦C of sweet oranges (cv. Valencia Late) were evaluated. Physicochemical and sensory attributes and health potential (ascorbic acid, total phenolics, and antioxidant capacity) were quantified. The minimal processing (in wedges and slices) did not cause significant changes in quality attributes. Ascorbic acid was retained by over 70% until day 10 of storage at 3◦C, total phenolics remained constant, and antioxidant capacity showed a significant decrease until day 5, and then remained constant. Sensory analysis indicated absence of surface dryness at day 10 and a moderate development of off-odors at day 7.
Fil: Van de Velde, Franco. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Güemes, Daniel Raul. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
description Changes after minimal processing and during refrigerated storage for10 days at 3◦C of sweet oranges (cv. Valencia Late) were evaluated. Physicochemical and sensory attributes and health potential (ascorbic acid, total phenolics, and antioxidant capacity) were quantified. The minimal processing (in wedges and slices) did not cause significant changes in quality attributes. Ascorbic acid was retained by over 70% until day 10 of storage at 3◦C, total phenolics remained constant, and antioxidant capacity showed a significant decrease until day 5, and then remained constant. Sensory analysis indicated absence of surface dryness at day 10 and a moderate development of off-odors at day 7.
publishDate 2013
dc.date.none.fl_str_mv 2013-01
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/11336/18883
Van de Velde, Franco; Güemes, Daniel Raul; Piagentini, Andrea; Pirovani, Maria Elida; Health Potential and Physicochemical Attributes after Minimal Processing and during Refrigerated Storage of Orange (Citrus sinensis L., Osbeck); Taylor & Francis; International Journal of Fruit Science; 13; 3; 1-2013; 285-298
1553-8362
CONICET Digital
CONICET
url http://hdl.handle.net/11336/18883
identifier_str_mv Van de Velde, Franco; Güemes, Daniel Raul; Piagentini, Andrea; Pirovani, Maria Elida; Health Potential and Physicochemical Attributes after Minimal Processing and during Refrigerated Storage of Orange (Citrus sinensis L., Osbeck); Taylor & Francis; International Journal of Fruit Science; 13; 3; 1-2013; 285-298
1553-8362
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1080/15538362.2012.679197
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
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 13.070432

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