Application of citric acid and mild heat shock to minimally processed sliced radish: Color evaluation

Autores
Goyeneche, Rosario; Agüero, Maria Victoria; Roura, Sara Ines; Di Scala, Karina Cecilia
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this research was to study the effects of two hurdle technologies, citric acid application (CA) at 0.3%, 0.6% and 0.9% and thermal treatments (IT) for 1, 2 and 3 min at 50 °C, on the color of radish slices over 10 d of refrigerated storage. Contribution of the hurdles and their interactions were evaluated by examining the treatment effects on the following parameters: chromatic coordinates (L*, a* and b*) and the indices: chroma (ΔC*), total color difference (ΔE) and Color Index (CI*). The chromatic parameters for fresh radish (control samples) were L0 = 69.43 ± 0.62, a0 = −0.46 ± 0.05 and b0 = 5.37 ± 0.37, while the calculated color indices were chroma = 5.39 ± 0.36, ΔE = 0 and CI* = −1.19 ± 0.17. Regarding control samples, the b* values showed an increasing trend during storage, which was associated with browning of the slices. Both ΔE and ΔC* values presented similar trends as reported for b*. Based on statistical analysis of the parameters and indices tested, the single hurdle application of low citric acid concentration (0.3%) or intermediate immersion time (2 min) at 50 °C minimized the radish slices color changes during storage. However, better results were obtained when two hurdles in series were applied. According to analysis, the treatment T7 (1 min IT, 0.3% CA) was selected as the best treatment to improve the retention of typical natural color of the minimally processed sliced radishes.
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 Inv En Ingeniería En Alimentos; Argentina. Agencia Nacional de Promoción Científica y Tecnológica; Argentina
Fil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Inv En Ingeniería En Alimentos; Argentina
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 Inv 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 Inv En Ingeniería En Alimentos; Argentina
Materia
Minimally Processed Radish
Citric Acid
Mild Heat Shocks
Hurdle Technologies
Color
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:11336/34588
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/34588
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Application of citric acid and mild heat shock to minimally processed sliced radish: Color evaluationGoyeneche, RosarioAgüero, Maria VictoriaRoura, Sara InesDi Scala, Karina CeciliaMinimally Processed RadishCitric AcidMild Heat ShocksHurdle TechnologiesColorhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this research was to study the effects of two hurdle technologies, citric acid application (CA) at 0.3%, 0.6% and 0.9% and thermal treatments (IT) for 1, 2 and 3 min at 50 °C, on the color of radish slices over 10 d of refrigerated storage. Contribution of the hurdles and their interactions were evaluated by examining the treatment effects on the following parameters: chromatic coordinates (L*, a* and b*) and the indices: chroma (ΔC*), total color difference (ΔE) and Color Index (CI*). The chromatic parameters for fresh radish (control samples) were L0 = 69.43 ± 0.62, a0 = −0.46 ± 0.05 and b0 = 5.37 ± 0.37, while the calculated color indices were chroma = 5.39 ± 0.36, ΔE = 0 and CI* = −1.19 ± 0.17. Regarding control samples, the b* values showed an increasing trend during storage, which was associated with browning of the slices. Both ΔE and ΔC* values presented similar trends as reported for b*. Based on statistical analysis of the parameters and indices tested, the single hurdle application of low citric acid concentration (0.3%) or intermediate immersion time (2 min) at 50 °C minimized the radish slices color changes during storage. However, better results were obtained when two hurdles in series were applied. According to analysis, the treatment T7 (1 min IT, 0.3% CA) was selected as the best treatment to improve the retention of typical natural color of the minimally processed sliced radishes.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 Inv En Ingeniería En Alimentos; Argentina. Agencia Nacional de Promoción Científica y Tecnológica; ArgentinaFil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Inv En Ingeniería En Alimentos; ArgentinaFil: 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 Inv 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 Inv En Ingeniería En Alimentos; ArgentinaElsevier Science2014-03info: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/pdfhttp://hdl.handle.net/11336/34588Goyeneche, Rosario; Agüero, Maria Victoria; Roura, Sara Ines; Di Scala, Karina Cecilia; Application of citric acid and mild heat shock to minimally processed sliced radish: Color evaluation; Elsevier Science; Postharvest Biology and Technology; 93; 3-2014; 106-1130925-5214CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.postharvbio.2014.02.011info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0925521414000751info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:50:49Zoai:ri.conicet.gov.ar:11336/34588instacron: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:34982025-09-03 09:50:49.965CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Application of citric acid and mild heat shock to minimally processed sliced radish: Color evaluation
title Application of citric acid and mild heat shock to minimally processed sliced radish: Color evaluation
spellingShingle Application of citric acid and mild heat shock to minimally processed sliced radish: Color evaluation
Goyeneche, Rosario
Minimally Processed Radish
Citric Acid
Mild Heat Shocks
Hurdle Technologies
Color
title_short Application of citric acid and mild heat shock to minimally processed sliced radish: Color evaluation
title_full Application of citric acid and mild heat shock to minimally processed sliced radish: Color evaluation
title_fullStr Application of citric acid and mild heat shock to minimally processed sliced radish: Color evaluation
title_full_unstemmed Application of citric acid and mild heat shock to minimally processed sliced radish: Color evaluation
title_sort Application of citric acid and mild heat shock to minimally processed sliced radish: Color evaluation
dc.creator.none.fl_str_mv Goyeneche, Rosario
Agüero, Maria Victoria
Roura, Sara Ines
Di Scala, Karina Cecilia
author Goyeneche, Rosario
author_facet Goyeneche, Rosario
Agüero, Maria Victoria
Roura, Sara Ines
Di Scala, Karina Cecilia
author_role author
author2 Agüero, Maria Victoria
Roura, Sara Ines
Di Scala, Karina Cecilia
author2_role author
author
author
dc.subject.none.fl_str_mv Minimally Processed Radish
Citric Acid
Mild Heat Shocks
Hurdle Technologies
Color
topic Minimally Processed Radish
Citric Acid
Mild Heat Shocks
Hurdle Technologies
Color
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 research was to study the effects of two hurdle technologies, citric acid application (CA) at 0.3%, 0.6% and 0.9% and thermal treatments (IT) for 1, 2 and 3 min at 50 °C, on the color of radish slices over 10 d of refrigerated storage. Contribution of the hurdles and their interactions were evaluated by examining the treatment effects on the following parameters: chromatic coordinates (L*, a* and b*) and the indices: chroma (ΔC*), total color difference (ΔE) and Color Index (CI*). The chromatic parameters for fresh radish (control samples) were L0 = 69.43 ± 0.62, a0 = −0.46 ± 0.05 and b0 = 5.37 ± 0.37, while the calculated color indices were chroma = 5.39 ± 0.36, ΔE = 0 and CI* = −1.19 ± 0.17. Regarding control samples, the b* values showed an increasing trend during storage, which was associated with browning of the slices. Both ΔE and ΔC* values presented similar trends as reported for b*. Based on statistical analysis of the parameters and indices tested, the single hurdle application of low citric acid concentration (0.3%) or intermediate immersion time (2 min) at 50 °C minimized the radish slices color changes during storage. However, better results were obtained when two hurdles in series were applied. According to analysis, the treatment T7 (1 min IT, 0.3% CA) was selected as the best treatment to improve the retention of typical natural color of the minimally processed sliced radishes.
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 Inv En Ingeniería En Alimentos; Argentina. Agencia Nacional de Promoción Científica y Tecnológica; Argentina
Fil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Inv En Ingeniería En Alimentos; Argentina
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 Inv 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 Inv En Ingeniería En Alimentos; Argentina
description The aim of this research was to study the effects of two hurdle technologies, citric acid application (CA) at 0.3%, 0.6% and 0.9% and thermal treatments (IT) for 1, 2 and 3 min at 50 °C, on the color of radish slices over 10 d of refrigerated storage. Contribution of the hurdles and their interactions were evaluated by examining the treatment effects on the following parameters: chromatic coordinates (L*, a* and b*) and the indices: chroma (ΔC*), total color difference (ΔE) and Color Index (CI*). The chromatic parameters for fresh radish (control samples) were L0 = 69.43 ± 0.62, a0 = −0.46 ± 0.05 and b0 = 5.37 ± 0.37, while the calculated color indices were chroma = 5.39 ± 0.36, ΔE = 0 and CI* = −1.19 ± 0.17. Regarding control samples, the b* values showed an increasing trend during storage, which was associated with browning of the slices. Both ΔE and ΔC* values presented similar trends as reported for b*. Based on statistical analysis of the parameters and indices tested, the single hurdle application of low citric acid concentration (0.3%) or intermediate immersion time (2 min) at 50 °C minimized the radish slices color changes during storage. However, better results were obtained when two hurdles in series were applied. According to analysis, the treatment T7 (1 min IT, 0.3% CA) was selected as the best treatment to improve the retention of typical natural color of the minimally processed sliced radishes.
publishDate 2014
dc.date.none.fl_str_mv 2014-03
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/11336/34588
Goyeneche, Rosario; Agüero, Maria Victoria; Roura, Sara Ines; Di Scala, Karina Cecilia; Application of citric acid and mild heat shock to minimally processed sliced radish: Color evaluation; Elsevier Science; Postharvest Biology and Technology; 93; 3-2014; 106-113
0925-5214
CONICET Digital
CONICET
url http://hdl.handle.net/11336/34588
identifier_str_mv Goyeneche, Rosario; Agüero, Maria Victoria; Roura, Sara Ines; Di Scala, Karina Cecilia; Application of citric acid and mild heat shock to minimally processed sliced radish: Color evaluation; Elsevier Science; Postharvest Biology and Technology; 93; 3-2014; 106-113
0925-5214
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.postharvbio.2014.02.011
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0925521414000751
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
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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 13.13397

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