Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage

Autores
Alvarez, María Victoria; Moreira, Maria del Rosario; Ponce, Alejandra
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Enzymatic senescence processes and browning of fresh cut vegetables negatively affect their sensory properties and nutritional value and finally result in the rejection of affected products by consumers. In order to prevent quality decay, the combined effects of natural antioxidants and storage temperature on peroxidase activity and sensory attributes (overall visual quality, browning and odor) of individual and mixed vegetables for soup (butternut squash, leek and celery) were evaluated. Fresh cut vegetables were treated with antioxidant solutions as tea tree essential oil (15 μl/mL), propolis extract (15 μl/mL) and gallic acid (2 mg/mL) and stored at optimal (5 °C) and abusive (15 °C) temperature for a maximum of 14 days. The application of natural preservatives, plus optimal storage conditions, exerted significant inhibitory effects in peroxidase activity of squash, celery and mixed vegetables throughout the storage. Furthermore, propolis treatment applied on mixed vegetables retarded browning appearance and preserved the visual quality for a longer period when compared to untreated product. Practical Application: The application of natural antioxidants such as propolis extract in combination with optimal storage conditions may be a good alternative to minimize the possibilities of fresh cut vegetables deterioration and preserve their quality.
Fil: Alvarez, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ponce, Alejandra. Universidad Nacional de Mar del Plata. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
Materia
ready to use vegetables
antioxidants
shelf life;
quality changes
bioactive compounds
preservation technologies
Nivel de accesibilidad
acceso abierto
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:11336/47049
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storageAlvarez, María VictoriaMoreira, Maria del RosarioPonce, Alejandraready to use vegetablesantioxidantsshelf life;quality changesbioactive compoundspreservation technologieshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Enzymatic senescence processes and browning of fresh cut vegetables negatively affect their sensory properties and nutritional value and finally result in the rejection of affected products by consumers. In order to prevent quality decay, the combined effects of natural antioxidants and storage temperature on peroxidase activity and sensory attributes (overall visual quality, browning and odor) of individual and mixed vegetables for soup (butternut squash, leek and celery) were evaluated. Fresh cut vegetables were treated with antioxidant solutions as tea tree essential oil (15 μl/mL), propolis extract (15 μl/mL) and gallic acid (2 mg/mL) and stored at optimal (5 °C) and abusive (15 °C) temperature for a maximum of 14 days. The application of natural preservatives, plus optimal storage conditions, exerted significant inhibitory effects in peroxidase activity of squash, celery and mixed vegetables throughout the storage. Furthermore, propolis treatment applied on mixed vegetables retarded browning appearance and preserved the visual quality for a longer period when compared to untreated product. Practical Application: The application of natural antioxidants such as propolis extract in combination with optimal storage conditions may be a good alternative to minimize the possibilities of fresh cut vegetables deterioration and preserve their quality.Fil: Alvarez, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Grupo de Investigación en Ingeniería en Alimentos; ArgentinaFil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ponce, Alejandra. Universidad Nacional de Mar del Plata. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; ArgentinaSociedade Brasileira Ciencia e Tecnologia de Alimentos2015-03info: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/11336/47049Alvarez, María Victoria; Moreira, Maria del Rosario; Ponce, Alejandra; Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage; Sociedade Brasileira Ciencia e Tecnologia de Alimentos; Ciência e Tecnologia de Alimentos; 35; 1; 3-2015; 86-940101-20611678-457XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1590/1678-457X.6472info:eu-repo/semantics/altIdentifier/url/http://ref.scielo.org/p8n5msinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:44:25Zoai:ri.conicet.gov.ar:11336/47049instacron: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 09:44:25.818CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage
title Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage
spellingShingle Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage
Alvarez, María Victoria
ready to use vegetables
antioxidants
shelf life;
quality changes
bioactive compounds
preservation technologies
title_short Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage
title_full Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage
title_fullStr Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage
title_full_unstemmed Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage
title_sort Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage
dc.creator.none.fl_str_mv Alvarez, María Victoria
Moreira, Maria del Rosario
Ponce, Alejandra
author Alvarez, María Victoria
author_facet Alvarez, María Victoria
Moreira, Maria del Rosario
Ponce, Alejandra
author_role author
author2 Moreira, Maria del Rosario
Ponce, Alejandra
author2_role author
author
dc.subject.none.fl_str_mv ready to use vegetables
antioxidants
shelf life;
quality changes
bioactive compounds
preservation technologies
topic ready to use vegetables
antioxidants
shelf life;
quality changes
bioactive compounds
preservation technologies
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Enzymatic senescence processes and browning of fresh cut vegetables negatively affect their sensory properties and nutritional value and finally result in the rejection of affected products by consumers. In order to prevent quality decay, the combined effects of natural antioxidants and storage temperature on peroxidase activity and sensory attributes (overall visual quality, browning and odor) of individual and mixed vegetables for soup (butternut squash, leek and celery) were evaluated. Fresh cut vegetables were treated with antioxidant solutions as tea tree essential oil (15 μl/mL), propolis extract (15 μl/mL) and gallic acid (2 mg/mL) and stored at optimal (5 °C) and abusive (15 °C) temperature for a maximum of 14 days. The application of natural preservatives, plus optimal storage conditions, exerted significant inhibitory effects in peroxidase activity of squash, celery and mixed vegetables throughout the storage. Furthermore, propolis treatment applied on mixed vegetables retarded browning appearance and preserved the visual quality for a longer period when compared to untreated product. Practical Application: The application of natural antioxidants such as propolis extract in combination with optimal storage conditions may be a good alternative to minimize the possibilities of fresh cut vegetables deterioration and preserve their quality.
Fil: Alvarez, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ponce, Alejandra. Universidad Nacional de Mar del Plata. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
description Enzymatic senescence processes and browning of fresh cut vegetables negatively affect their sensory properties and nutritional value and finally result in the rejection of affected products by consumers. In order to prevent quality decay, the combined effects of natural antioxidants and storage temperature on peroxidase activity and sensory attributes (overall visual quality, browning and odor) of individual and mixed vegetables for soup (butternut squash, leek and celery) were evaluated. Fresh cut vegetables were treated with antioxidant solutions as tea tree essential oil (15 μl/mL), propolis extract (15 μl/mL) and gallic acid (2 mg/mL) and stored at optimal (5 °C) and abusive (15 °C) temperature for a maximum of 14 days. The application of natural preservatives, plus optimal storage conditions, exerted significant inhibitory effects in peroxidase activity of squash, celery and mixed vegetables throughout the storage. Furthermore, propolis treatment applied on mixed vegetables retarded browning appearance and preserved the visual quality for a longer period when compared to untreated product. Practical Application: The application of natural antioxidants such as propolis extract in combination with optimal storage conditions may be a good alternative to minimize the possibilities of fresh cut vegetables deterioration and preserve their quality.
publishDate 2015
dc.date.none.fl_str_mv 2015-03
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/11336/47049
Alvarez, María Victoria; Moreira, Maria del Rosario; Ponce, Alejandra; Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage; Sociedade Brasileira Ciencia e Tecnologia de Alimentos; Ciência e Tecnologia de Alimentos; 35; 1; 3-2015; 86-94
0101-2061
1678-457X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/47049
identifier_str_mv Alvarez, María Victoria; Moreira, Maria del Rosario; Ponce, Alejandra; Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage; Sociedade Brasileira Ciencia e Tecnologia de Alimentos; Ciência e Tecnologia de Alimentos; 35; 1; 3-2015; 86-94
0101-2061
1678-457X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1590/1678-457X.6472
info:eu-repo/semantics/altIdentifier/url/http://ref.scielo.org/p8n5ms
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
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 Sociedade Brasileira Ciencia e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira Ciencia e Tecnologia de Alimentos
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
_version_ 1844613398100180992
score 13.070432

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