Potential of UV-C Light for Preservation of Cut Apples Fortified with Calcium: Assessment of Optical and Rheological Properties and Native Flora Dynamics

Autores
Gómez, Paula Luisina; Schenk, Marcela Liliana; Salvatori, Daniela Marisol; Alzamora, Stella Maris
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The use of UV-C light (fluence 11.2 kJ/m2) to preserve calcium fortified cut apples was investigated. Impregnation treatments with calcium salts at atmospheric pressure (AI) (with and without previous blanching (B)) were performed to incorporate calcium into the apple matrix. An antibrowning dipping (AD) (ascorbic acid/calcium chloride solution) was also applied to non-blanched fortified apples. The impact of treatments on surface color, viscoelastic properties, microstructure, and native flora during refrigerated storage was analyzed. UV-C light was useful not only reducing microbial load of calcium-enriched apples (between 1.3 log cycles to non-detectable levels) but decreasing microorganisms’ growth (between 0.7 to 2.6 log cycles as compared with apples without UV-C exposure) during 7-day storage at 5 °C. AI caused marked browning, and not significant additional color changes due to UV-C exposure were observed. Blanching not only facilitated calcium incorporation (four times higher than in non-blanched tissues) inside the fruit but also helped in reducing browning. AD was also effective to minimize color changes but diminished the UV-C germicidal effect. AD + AI and B + AI treatments negatively affected viscoelastic properties, being the changes more pronounced in heated tissues. Both storage and loss moduli were reduced due to processing and during storage of samples, indicating that fortified apple tissues became less elastic and less viscous. However, exposure of AD + AI and B + AI apples to UV-C did not modify creep response neither at 0 day nor at day 7 and also had a negligible effect on dynamic spectra. Modifications in rheological properties and color were partially ascribed to microstructure features (breakage of cellular membranes with loss of functional cell compartmentalization and loss of turgor; modifications in cell walls). These findings suggest that UV-C irradiation could be used for prolonging shelf life of calcium fortified cut apples with minimal or negligible impact on color and viscoelastic properties.
Fil: Gómez, Paula Luisina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Schenk, Marcela Liliana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Comahue; Argentina
Fil: Alzamora, Stella Maris. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Materia
Apple
Calcium Impregnation
Color
Native Flora
Uv-C Light
Viscoelastic Properties
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:11336/55155
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/55155
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Potential of UV-C Light for Preservation of Cut Apples Fortified with Calcium: Assessment of Optical and Rheological Properties and Native Flora DynamicsGómez, Paula LuisinaSchenk, Marcela LilianaSalvatori, Daniela MarisolAlzamora, Stella MarisAppleCalcium ImpregnationColorNative FloraUv-C LightViscoelastic Propertieshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The use of UV-C light (fluence 11.2 kJ/m2) to preserve calcium fortified cut apples was investigated. Impregnation treatments with calcium salts at atmospheric pressure (AI) (with and without previous blanching (B)) were performed to incorporate calcium into the apple matrix. An antibrowning dipping (AD) (ascorbic acid/calcium chloride solution) was also applied to non-blanched fortified apples. The impact of treatments on surface color, viscoelastic properties, microstructure, and native flora during refrigerated storage was analyzed. UV-C light was useful not only reducing microbial load of calcium-enriched apples (between 1.3 log cycles to non-detectable levels) but decreasing microorganisms’ growth (between 0.7 to 2.6 log cycles as compared with apples without UV-C exposure) during 7-day storage at 5 °C. AI caused marked browning, and not significant additional color changes due to UV-C exposure were observed. Blanching not only facilitated calcium incorporation (four times higher than in non-blanched tissues) inside the fruit but also helped in reducing browning. AD was also effective to minimize color changes but diminished the UV-C germicidal effect. AD + AI and B + AI treatments negatively affected viscoelastic properties, being the changes more pronounced in heated tissues. Both storage and loss moduli were reduced due to processing and during storage of samples, indicating that fortified apple tissues became less elastic and less viscous. However, exposure of AD + AI and B + AI apples to UV-C did not modify creep response neither at 0 day nor at day 7 and also had a negligible effect on dynamic spectra. Modifications in rheological properties and color were partially ascribed to microstructure features (breakage of cellular membranes with loss of functional cell compartmentalization and loss of turgor; modifications in cell walls). These findings suggest that UV-C irradiation could be used for prolonging shelf life of calcium fortified cut apples with minimal or negligible impact on color and viscoelastic properties.Fil: Gómez, Paula Luisina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Schenk, Marcela Liliana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Comahue; ArgentinaFil: Alzamora, Stella Maris. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaSpringer2015-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/55155Gómez, Paula Luisina; Schenk, Marcela Liliana; Salvatori, Daniela Marisol; Alzamora, Stella Maris; Potential of UV-C Light for Preservation of Cut Apples Fortified with Calcium: Assessment of Optical and Rheological Properties and Native Flora Dynamics; Springer; Food and Bioprocess Technology; 8; 9; 9-2015; 1890-19031935-5130CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-015-1545-5info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-015-1545-5info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:02:46Zoai:ri.conicet.gov.ar:11336/55155instacron: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:34982025-09-10 13:02:47.067CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Potential of UV-C Light for Preservation of Cut Apples Fortified with Calcium: Assessment of Optical and Rheological Properties and Native Flora Dynamics
title Potential of UV-C Light for Preservation of Cut Apples Fortified with Calcium: Assessment of Optical and Rheological Properties and Native Flora Dynamics
spellingShingle Potential of UV-C Light for Preservation of Cut Apples Fortified with Calcium: Assessment of Optical and Rheological Properties and Native Flora Dynamics
Gómez, Paula Luisina
Apple
Calcium Impregnation
Color
Native Flora
Uv-C Light
Viscoelastic Properties
title_short Potential of UV-C Light for Preservation of Cut Apples Fortified with Calcium: Assessment of Optical and Rheological Properties and Native Flora Dynamics
title_full Potential of UV-C Light for Preservation of Cut Apples Fortified with Calcium: Assessment of Optical and Rheological Properties and Native Flora Dynamics
title_fullStr Potential of UV-C Light for Preservation of Cut Apples Fortified with Calcium: Assessment of Optical and Rheological Properties and Native Flora Dynamics
title_full_unstemmed Potential of UV-C Light for Preservation of Cut Apples Fortified with Calcium: Assessment of Optical and Rheological Properties and Native Flora Dynamics
title_sort Potential of UV-C Light for Preservation of Cut Apples Fortified with Calcium: Assessment of Optical and Rheological Properties and Native Flora Dynamics
dc.creator.none.fl_str_mv Gómez, Paula Luisina
Schenk, Marcela Liliana
Salvatori, Daniela Marisol
Alzamora, Stella Maris
author Gómez, Paula Luisina
author_facet Gómez, Paula Luisina
Schenk, Marcela Liliana
Salvatori, Daniela Marisol
Alzamora, Stella Maris
author_role author
author2 Schenk, Marcela Liliana
Salvatori, Daniela Marisol
Alzamora, Stella Maris
author2_role author
author
author
dc.subject.none.fl_str_mv Apple
Calcium Impregnation
Color
Native Flora
Uv-C Light
Viscoelastic Properties
topic Apple
Calcium Impregnation
Color
Native Flora
Uv-C Light
Viscoelastic Properties
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 use of UV-C light (fluence 11.2 kJ/m2) to preserve calcium fortified cut apples was investigated. Impregnation treatments with calcium salts at atmospheric pressure (AI) (with and without previous blanching (B)) were performed to incorporate calcium into the apple matrix. An antibrowning dipping (AD) (ascorbic acid/calcium chloride solution) was also applied to non-blanched fortified apples. The impact of treatments on surface color, viscoelastic properties, microstructure, and native flora during refrigerated storage was analyzed. UV-C light was useful not only reducing microbial load of calcium-enriched apples (between 1.3 log cycles to non-detectable levels) but decreasing microorganisms’ growth (between 0.7 to 2.6 log cycles as compared with apples without UV-C exposure) during 7-day storage at 5 °C. AI caused marked browning, and not significant additional color changes due to UV-C exposure were observed. Blanching not only facilitated calcium incorporation (four times higher than in non-blanched tissues) inside the fruit but also helped in reducing browning. AD was also effective to minimize color changes but diminished the UV-C germicidal effect. AD + AI and B + AI treatments negatively affected viscoelastic properties, being the changes more pronounced in heated tissues. Both storage and loss moduli were reduced due to processing and during storage of samples, indicating that fortified apple tissues became less elastic and less viscous. However, exposure of AD + AI and B + AI apples to UV-C did not modify creep response neither at 0 day nor at day 7 and also had a negligible effect on dynamic spectra. Modifications in rheological properties and color were partially ascribed to microstructure features (breakage of cellular membranes with loss of functional cell compartmentalization and loss of turgor; modifications in cell walls). These findings suggest that UV-C irradiation could be used for prolonging shelf life of calcium fortified cut apples with minimal or negligible impact on color and viscoelastic properties.
Fil: Gómez, Paula Luisina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Schenk, Marcela Liliana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Comahue; Argentina
Fil: Alzamora, Stella Maris. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
description The use of UV-C light (fluence 11.2 kJ/m2) to preserve calcium fortified cut apples was investigated. Impregnation treatments with calcium salts at atmospheric pressure (AI) (with and without previous blanching (B)) were performed to incorporate calcium into the apple matrix. An antibrowning dipping (AD) (ascorbic acid/calcium chloride solution) was also applied to non-blanched fortified apples. The impact of treatments on surface color, viscoelastic properties, microstructure, and native flora during refrigerated storage was analyzed. UV-C light was useful not only reducing microbial load of calcium-enriched apples (between 1.3 log cycles to non-detectable levels) but decreasing microorganisms’ growth (between 0.7 to 2.6 log cycles as compared with apples without UV-C exposure) during 7-day storage at 5 °C. AI caused marked browning, and not significant additional color changes due to UV-C exposure were observed. Blanching not only facilitated calcium incorporation (four times higher than in non-blanched tissues) inside the fruit but also helped in reducing browning. AD was also effective to minimize color changes but diminished the UV-C germicidal effect. AD + AI and B + AI treatments negatively affected viscoelastic properties, being the changes more pronounced in heated tissues. Both storage and loss moduli were reduced due to processing and during storage of samples, indicating that fortified apple tissues became less elastic and less viscous. However, exposure of AD + AI and B + AI apples to UV-C did not modify creep response neither at 0 day nor at day 7 and also had a negligible effect on dynamic spectra. Modifications in rheological properties and color were partially ascribed to microstructure features (breakage of cellular membranes with loss of functional cell compartmentalization and loss of turgor; modifications in cell walls). These findings suggest that UV-C irradiation could be used for prolonging shelf life of calcium fortified cut apples with minimal or negligible impact on color and viscoelastic properties.
publishDate 2015
dc.date.none.fl_str_mv 2015-09
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/11336/55155
Gómez, Paula Luisina; Schenk, Marcela Liliana; Salvatori, Daniela Marisol; Alzamora, Stella Maris; Potential of UV-C Light for Preservation of Cut Apples Fortified with Calcium: Assessment of Optical and Rheological Properties and Native Flora Dynamics; Springer; Food and Bioprocess Technology; 8; 9; 9-2015; 1890-1903
1935-5130
CONICET Digital
CONICET
url http://hdl.handle.net/11336/55155
identifier_str_mv Gómez, Paula Luisina; Schenk, Marcela Liliana; Salvatori, Daniela Marisol; Alzamora, Stella Maris; Potential of UV-C Light for Preservation of Cut Apples Fortified with Calcium: Assessment of Optical and Rheological Properties and Native Flora Dynamics; Springer; Food and Bioprocess Technology; 8; 9; 9-2015; 1890-1903
1935-5130
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-015-1545-5
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-015-1545-5
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
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
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 12.993085

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