Modelling changes in anthocyanins, total vitamin C, and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh-cut processing

Autores
Van de Velde, Franco; Piagentini, Andrea; Güemes, Daniel Raul; Pirovani, Maria Elida
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of the study was to quantify and model the retention of total anthocyanins (TAR), ascorbic acid (AAR) and total vitamin C (Vit C), and the colour changes of fresh-cut strawberries after washing disinfection with peracetic acid (PAA) at different concentrations (0–100 mg L−1), times (10–120 s) and temperatures (4–40 °C). Two strawberry cultivars (Camarosa and Selva) were used. TAR (%) and AAR (%) were principally affected by PAA concentration and processing time in both cultivars. There was an approximately 90% Vit C retention at any condition in the experimental domain for Camarosa cultivar. However, in the case of Selva cultivar, total vitamin C retention and colour changes were affected by the processing variables.
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: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Güemes, Daniel Raul. 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
Anthocyanins
Ascorbic Acid
Fruits
Minimal Processing
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:11336/18987
Acceder
id CONICETDig_3906d66b70ccff918f9d3f70f5cca98b
oai_identifier_str oai:ri.conicet.gov.ar:11336/18987
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Modelling changes in anthocyanins, total vitamin C, and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh-cut processingVan de Velde, FrancoPiagentini, AndreaGüemes, Daniel RaulPirovani, Maria ElidaAnthocyaninsAscorbic AcidFruitsMinimal Processinghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of the study was to quantify and model the retention of total anthocyanins (TAR), ascorbic acid (AAR) and total vitamin C (Vit C), and the colour changes of fresh-cut strawberries after washing disinfection with peracetic acid (PAA) at different concentrations (0–100 mg L−1), times (10–120 s) and temperatures (4–40 °C). Two strawberry cultivars (Camarosa and Selva) were used. TAR (%) and AAR (%) were principally affected by PAA concentration and processing time in both cultivars. There was an approximately 90% Vit C retention at any condition in the experimental domain for Camarosa cultivar. However, in the case of Selva cultivar, total vitamin C retention and colour changes were affected by the processing variables.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: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaFil: Güemes, Daniel Raul. 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; ArgentinaWiley2013-05info: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/11336/18987Van de Velde, Franco; Piagentini, Andrea; Güemes, Daniel Raul; Pirovani, Maria Elida; Modelling changes in anthocyanins, total vitamin C, and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh-cut processing; Wiley; International Journal of Food Science and Technology; 48; 5; 5-2013; 954-9610950-5423CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12047info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12047/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:00:43Zoai:ri.conicet.gov.ar:11336/18987instacron: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 10:00:43.381CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Modelling changes in anthocyanins, total vitamin C, and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh-cut processing
title Modelling changes in anthocyanins, total vitamin C, and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh-cut processing
spellingShingle Modelling changes in anthocyanins, total vitamin C, and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh-cut processing
Van de Velde, Franco
Anthocyanins
Ascorbic Acid
Fruits
Minimal Processing
title_short Modelling changes in anthocyanins, total vitamin C, and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh-cut processing
title_full Modelling changes in anthocyanins, total vitamin C, and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh-cut processing
title_fullStr Modelling changes in anthocyanins, total vitamin C, and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh-cut processing
title_full_unstemmed Modelling changes in anthocyanins, total vitamin C, and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh-cut processing
title_sort Modelling changes in anthocyanins, total vitamin C, and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh-cut processing
dc.creator.none.fl_str_mv Van de Velde, Franco
Piagentini, Andrea
Güemes, Daniel Raul
Pirovani, Maria Elida
author Van de Velde, Franco
author_facet Van de Velde, Franco
Piagentini, Andrea
Güemes, Daniel Raul
Pirovani, Maria Elida
author_role author
author2 Piagentini, Andrea
Güemes, Daniel Raul
Pirovani, Maria Elida
author2_role author
author
author
dc.subject.none.fl_str_mv Anthocyanins
Ascorbic Acid
Fruits
Minimal Processing
topic Anthocyanins
Ascorbic Acid
Fruits
Minimal Processing
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of the study was to quantify and model the retention of total anthocyanins (TAR), ascorbic acid (AAR) and total vitamin C (Vit C), and the colour changes of fresh-cut strawberries after washing disinfection with peracetic acid (PAA) at different concentrations (0–100 mg L−1), times (10–120 s) and temperatures (4–40 °C). Two strawberry cultivars (Camarosa and Selva) were used. TAR (%) and AAR (%) were principally affected by PAA concentration and processing time in both cultivars. There was an approximately 90% Vit C retention at any condition in the experimental domain for Camarosa cultivar. However, in the case of Selva cultivar, total vitamin C retention and colour changes were affected by the processing variables.
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: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Güemes, Daniel Raul. 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 The aim of the study was to quantify and model the retention of total anthocyanins (TAR), ascorbic acid (AAR) and total vitamin C (Vit C), and the colour changes of fresh-cut strawberries after washing disinfection with peracetic acid (PAA) at different concentrations (0–100 mg L−1), times (10–120 s) and temperatures (4–40 °C). Two strawberry cultivars (Camarosa and Selva) were used. TAR (%) and AAR (%) were principally affected by PAA concentration and processing time in both cultivars. There was an approximately 90% Vit C retention at any condition in the experimental domain for Camarosa cultivar. However, in the case of Selva cultivar, total vitamin C retention and colour changes were affected by the processing variables.
publishDate 2013
dc.date.none.fl_str_mv 2013-05
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/11336/18987
Van de Velde, Franco; Piagentini, Andrea; Güemes, Daniel Raul; Pirovani, Maria Elida; Modelling changes in anthocyanins, total vitamin C, and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh-cut processing; Wiley; International Journal of Food Science and Technology; 48; 5; 5-2013; 954-961
0950-5423
CONICET Digital
CONICET
url http://hdl.handle.net/11336/18987
identifier_str_mv Van de Velde, Franco; Piagentini, Andrea; Güemes, Daniel Raul; Pirovani, Maria Elida; Modelling changes in anthocyanins, total vitamin C, and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh-cut processing; Wiley; International Journal of Food Science and Technology; 48; 5; 5-2013; 954-961
0950-5423
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12047
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12047/abstract
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 Wiley
publisher.none.fl_str_mv Wiley
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_ 1844613791856197632
score 13.070432

Publicaciones similares