Application of Ascorbic Acid and Mild Heat Shock to Improve Shelf Life and Ensure Microbial Safety of Sliced Radish (Raphanus sativus L.)

Autores
Goyeneche, Rosario; Di Scala, Karina Cecilia; Goñi, María Gabriela; Vega Gálvez, A.; Quispe Fuentes, I.; Roura, Sara Ines
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Effects of hurdle technologies (ascorbic acid 2%, 5min+mild thermal shock 50C, 1.5min) on physicochemical, nutritional and antioxidant parameters of sliced radishes during 7 days of storage were investigated. At day 7, enzyme activities for treated samples were much lower than for control; whereas the browning parameters increased. For treated samples, b*; value remained constant until day 4, and a significant increase was observed at day 7. The hurdles reduced the initial microbial populations on radish slices, and maintained that for 4 days under refrigerated storage. Treated samples had higher content of flavonoids compared to control samples during all storage. Oxygen radical absorbance capacity assay results were positively correlated to total phenolic content (TPC) and total flavonoids content (r2=0.712 and r2=0.750, respectively). In addition, a high correlation was observed for TPC and 1,1-diphenyl-2-picrylhydrazyl (r2=0.996). More investigations are needed to characterize bioactive compounds of radish to include them in nutraceutical formulations. Practical Applications: Although radish composition presents highly medicinal and nutritional values, reports about its quality parameters (physicochemical, nutritional and antioxidant) during minimal processing and refrigerated storage are still scarce. Therefore, and in response to consumer preference, low cost and safer preservation hurdles, application of ascorbic acid and mild heat shocks were evaluated in this investigation. Polyphenol oxidase activities, color, vitamin C, total phenolic compounds, antioxidant capacity, browning potential as well as microbiological aspects were assessed during 7 days of storage. Based on results, the application of this combination of treatments improved relevant sample parameters compared to control samples, which are related to functional properties of these roots in an attempt to maintain consumer's health and prevent different diseases.
Fil: Goyeneche, Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Goñi, María Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Vega Gálvez, A.. Universidad de La Serena; Chile. Centro de Estudios Avanzados en Zonas Áridas; Chile
Fil: Quispe Fuentes, I.. Universidad de La Serena; Chile
Fil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Materia
Ascorbic Acid
Mild Heat Shock
Shelf Life
Radish
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:11336/51203
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/51203
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Application of Ascorbic Acid and Mild Heat Shock to Improve Shelf Life and Ensure Microbial Safety of Sliced Radish (Raphanus sativus L.)Goyeneche, RosarioDi Scala, Karina CeciliaGoñi, María GabrielaVega Gálvez, A.Quispe Fuentes, I.Roura, Sara InesAscorbic AcidMild Heat ShockShelf LifeRadishhttps://purl.org/becyt/ford/4.1https://purl.org/becyt/ford/4Effects of hurdle technologies (ascorbic acid 2%, 5min+mild thermal shock 50C, 1.5min) on physicochemical, nutritional and antioxidant parameters of sliced radishes during 7 days of storage were investigated. At day 7, enzyme activities for treated samples were much lower than for control; whereas the browning parameters increased. For treated samples, b*; value remained constant until day 4, and a significant increase was observed at day 7. The hurdles reduced the initial microbial populations on radish slices, and maintained that for 4 days under refrigerated storage. Treated samples had higher content of flavonoids compared to control samples during all storage. Oxygen radical absorbance capacity assay results were positively correlated to total phenolic content (TPC) and total flavonoids content (r2=0.712 and r2=0.750, respectively). In addition, a high correlation was observed for TPC and 1,1-diphenyl-2-picrylhydrazyl (r2=0.996). More investigations are needed to characterize bioactive compounds of radish to include them in nutraceutical formulations. Practical Applications: Although radish composition presents highly medicinal and nutritional values, reports about its quality parameters (physicochemical, nutritional and antioxidant) during minimal processing and refrigerated storage are still scarce. Therefore, and in response to consumer preference, low cost and safer preservation hurdles, application of ascorbic acid and mild heat shocks were evaluated in this investigation. Polyphenol oxidase activities, color, vitamin C, total phenolic compounds, antioxidant capacity, browning potential as well as microbiological aspects were assessed during 7 days of storage. Based on results, the application of this combination of treatments improved relevant sample parameters compared to control samples, which are related to functional properties of these roots in an attempt to maintain consumer's health and prevent different diseases.Fil: Goyeneche, Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; ArgentinaFil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; ArgentinaFil: Goñi, María Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; ArgentinaFil: Vega Gálvez, A.. Universidad de La Serena; Chile. Centro de Estudios Avanzados en Zonas Áridas; ChileFil: Quispe Fuentes, I.. Universidad de La Serena; ChileFil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; ArgentinaWiley Blackwell Publishing, Inc2015-12info: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/11336/51203Goyeneche, Rosario; Di Scala, Karina Cecilia; Goñi, María Gabriela; Vega Gálvez, A.; Quispe Fuentes, I.; et al.; Application of Ascorbic Acid and Mild Heat Shock to Improve Shelf Life and Ensure Microbial Safety of Sliced Radish (Raphanus sativus L.); Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 39; 6; 12-2015; 3022-30310145-8892CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/jfpp.12567info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.12567info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:19:23Zoai:ri.conicet.gov.ar:11336/51203instacron: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 10:19:24.119CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Application of Ascorbic Acid and Mild Heat Shock to Improve Shelf Life and Ensure Microbial Safety of Sliced Radish (Raphanus sativus L.)
title Application of Ascorbic Acid and Mild Heat Shock to Improve Shelf Life and Ensure Microbial Safety of Sliced Radish (Raphanus sativus L.)
spellingShingle Application of Ascorbic Acid and Mild Heat Shock to Improve Shelf Life and Ensure Microbial Safety of Sliced Radish (Raphanus sativus L.)
Goyeneche, Rosario
Ascorbic Acid
Mild Heat Shock
Shelf Life
Radish
title_short Application of Ascorbic Acid and Mild Heat Shock to Improve Shelf Life and Ensure Microbial Safety of Sliced Radish (Raphanus sativus L.)
title_full Application of Ascorbic Acid and Mild Heat Shock to Improve Shelf Life and Ensure Microbial Safety of Sliced Radish (Raphanus sativus L.)
title_fullStr Application of Ascorbic Acid and Mild Heat Shock to Improve Shelf Life and Ensure Microbial Safety of Sliced Radish (Raphanus sativus L.)
title_full_unstemmed Application of Ascorbic Acid and Mild Heat Shock to Improve Shelf Life and Ensure Microbial Safety of Sliced Radish (Raphanus sativus L.)
title_sort Application of Ascorbic Acid and Mild Heat Shock to Improve Shelf Life and Ensure Microbial Safety of Sliced Radish (Raphanus sativus L.)
dc.creator.none.fl_str_mv Goyeneche, Rosario
Di Scala, Karina Cecilia
Goñi, María Gabriela
Vega Gálvez, A.
Quispe Fuentes, I.
Roura, Sara Ines
author Goyeneche, Rosario
author_facet Goyeneche, Rosario
Di Scala, Karina Cecilia
Goñi, María Gabriela
Vega Gálvez, A.
Quispe Fuentes, I.
Roura, Sara Ines
author_role author
author2 Di Scala, Karina Cecilia
Goñi, María Gabriela
Vega Gálvez, A.
Quispe Fuentes, I.
Roura, Sara Ines
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Ascorbic Acid
Mild Heat Shock
Shelf Life
Radish
topic Ascorbic Acid
Mild Heat Shock
Shelf Life
Radish
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.1
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Effects of hurdle technologies (ascorbic acid 2%, 5min+mild thermal shock 50C, 1.5min) on physicochemical, nutritional and antioxidant parameters of sliced radishes during 7 days of storage were investigated. At day 7, enzyme activities for treated samples were much lower than for control; whereas the browning parameters increased. For treated samples, b*; value remained constant until day 4, and a significant increase was observed at day 7. The hurdles reduced the initial microbial populations on radish slices, and maintained that for 4 days under refrigerated storage. Treated samples had higher content of flavonoids compared to control samples during all storage. Oxygen radical absorbance capacity assay results were positively correlated to total phenolic content (TPC) and total flavonoids content (r2=0.712 and r2=0.750, respectively). In addition, a high correlation was observed for TPC and 1,1-diphenyl-2-picrylhydrazyl (r2=0.996). More investigations are needed to characterize bioactive compounds of radish to include them in nutraceutical formulations. Practical Applications: Although radish composition presents highly medicinal and nutritional values, reports about its quality parameters (physicochemical, nutritional and antioxidant) during minimal processing and refrigerated storage are still scarce. Therefore, and in response to consumer preference, low cost and safer preservation hurdles, application of ascorbic acid and mild heat shocks were evaluated in this investigation. Polyphenol oxidase activities, color, vitamin C, total phenolic compounds, antioxidant capacity, browning potential as well as microbiological aspects were assessed during 7 days of storage. Based on results, the application of this combination of treatments improved relevant sample parameters compared to control samples, which are related to functional properties of these roots in an attempt to maintain consumer's health and prevent different diseases.
Fil: Goyeneche, Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Goñi, María Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Vega Gálvez, A.. Universidad de La Serena; Chile. Centro de Estudios Avanzados en Zonas Áridas; Chile
Fil: Quispe Fuentes, I.. Universidad de La Serena; Chile
Fil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
description Effects of hurdle technologies (ascorbic acid 2%, 5min+mild thermal shock 50C, 1.5min) on physicochemical, nutritional and antioxidant parameters of sliced radishes during 7 days of storage were investigated. At day 7, enzyme activities for treated samples were much lower than for control; whereas the browning parameters increased. For treated samples, b*; value remained constant until day 4, and a significant increase was observed at day 7. The hurdles reduced the initial microbial populations on radish slices, and maintained that for 4 days under refrigerated storage. Treated samples had higher content of flavonoids compared to control samples during all storage. Oxygen radical absorbance capacity assay results were positively correlated to total phenolic content (TPC) and total flavonoids content (r2=0.712 and r2=0.750, respectively). In addition, a high correlation was observed for TPC and 1,1-diphenyl-2-picrylhydrazyl (r2=0.996). More investigations are needed to characterize bioactive compounds of radish to include them in nutraceutical formulations. Practical Applications: Although radish composition presents highly medicinal and nutritional values, reports about its quality parameters (physicochemical, nutritional and antioxidant) during minimal processing and refrigerated storage are still scarce. Therefore, and in response to consumer preference, low cost and safer preservation hurdles, application of ascorbic acid and mild heat shocks were evaluated in this investigation. Polyphenol oxidase activities, color, vitamin C, total phenolic compounds, antioxidant capacity, browning potential as well as microbiological aspects were assessed during 7 days of storage. Based on results, the application of this combination of treatments improved relevant sample parameters compared to control samples, which are related to functional properties of these roots in an attempt to maintain consumer's health and prevent different diseases.
publishDate 2015
dc.date.none.fl_str_mv 2015-12
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/11336/51203
Goyeneche, Rosario; Di Scala, Karina Cecilia; Goñi, María Gabriela; Vega Gálvez, A.; Quispe Fuentes, I.; et al.; Application of Ascorbic Acid and Mild Heat Shock to Improve Shelf Life and Ensure Microbial Safety of Sliced Radish (Raphanus sativus L.); Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 39; 6; 12-2015; 3022-3031
0145-8892
CONICET Digital
CONICET
url http://hdl.handle.net/11336/51203
identifier_str_mv Goyeneche, Rosario; Di Scala, Karina Cecilia; Goñi, María Gabriela; Vega Gálvez, A.; Quispe Fuentes, I.; et al.; Application of Ascorbic Acid and Mild Heat Shock to Improve Shelf Life and Ensure Microbial Safety of Sliced Radish (Raphanus sativus L.); Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 39; 6; 12-2015; 3022-3031
0145-8892
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/jfpp.12567
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.12567
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
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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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