Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple

Autores
Gómez, Paula Luisina; Garcia Loredo, Analia Belen; Nieto, Andrea Bibiana; Salvatori, Daniela Marisol; Guerrero, Sandra N.; Alzamora, Stella Maris
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study was to evaluate the effect of pulsed light (PL) combined with an anti-browning dipping (AD) (ascorbic acid plus CaCl2 solution) and refrigerated storage on native microflora survival, color, rheological properties (oscillatory shear, creep/recovery and double-compression tests), texture, micro and ultrastructure of cut apple. The anti-browning dipping was effective in inhibiting browning on apple surface exposed up to a PL dose of 71.6 J/cm2. Native microflora counts in stored samples treated with AD + PL were lower than in non-treated apples. Changes in rheological properties due to treatments and/or storage were detected. They were mainly associated with a decrease in G′ and G″ and an increase in compliances J0, J1 and J2 and modifications of TPA parameters. The assessors only evidenced a slight decrease in juiciness and crispness in stored and/or AD + PL treated apples. Changes in rheological properties and texture were partially correlated with structure features. Industrial relevance: During the last few decades, research on food preservation has focused on meeting consumer demands for more natural and healthier food, with the interest moving from conventional thermal treatments toward “non-thermal” preservation techniques. Pulsed light is an emerging preservation factor that is being studied as an alternative process to decontaminate foods. This study contributes to evaluate the feasibility of pulsed light treatment to extend the shelf life of cut apple.
Fil: Gómez, Paula Luisina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Garcia Loredo, Analia Belen. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Nieto, Andrea Bibiana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ingenieria. Departamento de Quimica; Argentina
Fil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Pulsed Light
Antibrowning Treatment
Cut Apple
Native Flora
Color
Texture
Rheology
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/11622
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/11622
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut appleGómez, Paula LuisinaGarcia Loredo, Analia BelenNieto, Andrea BibianaSalvatori, Daniela MarisolGuerrero, Sandra N.Alzamora, Stella MarisPulsed LightAntibrowning TreatmentCut AppleNative FloraColorTextureRheologyhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this study was to evaluate the effect of pulsed light (PL) combined with an anti-browning dipping (AD) (ascorbic acid plus CaCl2 solution) and refrigerated storage on native microflora survival, color, rheological properties (oscillatory shear, creep/recovery and double-compression tests), texture, micro and ultrastructure of cut apple. The anti-browning dipping was effective in inhibiting browning on apple surface exposed up to a PL dose of 71.6 J/cm2. Native microflora counts in stored samples treated with AD + PL were lower than in non-treated apples. Changes in rheological properties due to treatments and/or storage were detected. They were mainly associated with a decrease in G′ and G″ and an increase in compliances J0, J1 and J2 and modifications of TPA parameters. The assessors only evidenced a slight decrease in juiciness and crispness in stored and/or AD + PL treated apples. Changes in rheological properties and texture were partially correlated with structure features. Industrial relevance: During the last few decades, research on food preservation has focused on meeting consumer demands for more natural and healthier food, with the interest moving from conventional thermal treatments toward “non-thermal” preservation techniques. Pulsed light is an emerging preservation factor that is being studied as an alternative process to decontaminate foods. This study contributes to evaluate the feasibility of pulsed light treatment to extend the shelf life of cut apple.Fil: Gómez, Paula Luisina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Garcia Loredo, Analia Belen. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Nieto, Andrea Bibiana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ingenieria. Departamento de Quimica; ArgentinaFil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2012-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/11622Gómez, Paula Luisina; Garcia Loredo, Analia Belen; Nieto, Andrea Bibiana; Salvatori, Daniela Marisol; Guerrero, Sandra N.; et al.; Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple; Elsevier; Innovative Food Science & Emerging Technologies; 16; 10-2012; 102-1121466-8564enginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S146685641200080Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2012.05.011info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:40:55Zoai:ri.conicet.gov.ar:11336/11622instacron: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 09:40:55.33CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple
title Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple
spellingShingle Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple
Gómez, Paula Luisina
Pulsed Light
Antibrowning Treatment
Cut Apple
Native Flora
Color
Texture
Rheology
title_short Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple
title_full Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple
title_fullStr Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple
title_full_unstemmed Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple
title_sort Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple
dc.creator.none.fl_str_mv Gómez, Paula Luisina
Garcia Loredo, Analia Belen
Nieto, Andrea Bibiana
Salvatori, Daniela Marisol
Guerrero, Sandra N.
Alzamora, Stella Maris
author Gómez, Paula Luisina
author_facet Gómez, Paula Luisina
Garcia Loredo, Analia Belen
Nieto, Andrea Bibiana
Salvatori, Daniela Marisol
Guerrero, Sandra N.
Alzamora, Stella Maris
author_role author
author2 Garcia Loredo, Analia Belen
Nieto, Andrea Bibiana
Salvatori, Daniela Marisol
Guerrero, Sandra N.
Alzamora, Stella Maris
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Pulsed Light
Antibrowning Treatment
Cut Apple
Native Flora
Color
Texture
Rheology
topic Pulsed Light
Antibrowning Treatment
Cut Apple
Native Flora
Color
Texture
Rheology
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 this study was to evaluate the effect of pulsed light (PL) combined with an anti-browning dipping (AD) (ascorbic acid plus CaCl2 solution) and refrigerated storage on native microflora survival, color, rheological properties (oscillatory shear, creep/recovery and double-compression tests), texture, micro and ultrastructure of cut apple. The anti-browning dipping was effective in inhibiting browning on apple surface exposed up to a PL dose of 71.6 J/cm2. Native microflora counts in stored samples treated with AD + PL were lower than in non-treated apples. Changes in rheological properties due to treatments and/or storage were detected. They were mainly associated with a decrease in G′ and G″ and an increase in compliances J0, J1 and J2 and modifications of TPA parameters. The assessors only evidenced a slight decrease in juiciness and crispness in stored and/or AD + PL treated apples. Changes in rheological properties and texture were partially correlated with structure features. Industrial relevance: During the last few decades, research on food preservation has focused on meeting consumer demands for more natural and healthier food, with the interest moving from conventional thermal treatments toward “non-thermal” preservation techniques. Pulsed light is an emerging preservation factor that is being studied as an alternative process to decontaminate foods. This study contributes to evaluate the feasibility of pulsed light treatment to extend the shelf life of cut apple.
Fil: Gómez, Paula Luisina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Garcia Loredo, Analia Belen. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Nieto, Andrea Bibiana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ingenieria. Departamento de Quimica; Argentina
Fil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The aim of this study was to evaluate the effect of pulsed light (PL) combined with an anti-browning dipping (AD) (ascorbic acid plus CaCl2 solution) and refrigerated storage on native microflora survival, color, rheological properties (oscillatory shear, creep/recovery and double-compression tests), texture, micro and ultrastructure of cut apple. The anti-browning dipping was effective in inhibiting browning on apple surface exposed up to a PL dose of 71.6 J/cm2. Native microflora counts in stored samples treated with AD + PL were lower than in non-treated apples. Changes in rheological properties due to treatments and/or storage were detected. They were mainly associated with a decrease in G′ and G″ and an increase in compliances J0, J1 and J2 and modifications of TPA parameters. The assessors only evidenced a slight decrease in juiciness and crispness in stored and/or AD + PL treated apples. Changes in rheological properties and texture were partially correlated with structure features. Industrial relevance: During the last few decades, research on food preservation has focused on meeting consumer demands for more natural and healthier food, with the interest moving from conventional thermal treatments toward “non-thermal” preservation techniques. Pulsed light is an emerging preservation factor that is being studied as an alternative process to decontaminate foods. This study contributes to evaluate the feasibility of pulsed light treatment to extend the shelf life of cut apple.
publishDate 2012
dc.date.none.fl_str_mv 2012-10
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/11336/11622
Gómez, Paula Luisina; Garcia Loredo, Analia Belen; Nieto, Andrea Bibiana; Salvatori, Daniela Marisol; Guerrero, Sandra N.; et al.; Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple; Elsevier; Innovative Food Science & Emerging Technologies; 16; 10-2012; 102-112
1466-8564
url http://hdl.handle.net/11336/11622
identifier_str_mv Gómez, Paula Luisina; Garcia Loredo, Analia Belen; Nieto, Andrea Bibiana; Salvatori, Daniela Marisol; Guerrero, Sandra N.; et al.; Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple; Elsevier; Innovative Food Science & Emerging Technologies; 16; 10-2012; 102-112
1466-8564
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S146685641200080X
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2012.05.011
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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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