Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.):...

Autores
Ansorena, Maria Roberta; Moreira, Maria del Rosario; Roura, Sara Ines
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Response surface methodology (RSM) and Box–Behnken design were used to study the combined hurdle effect of mild heat time (1–5 min) at 50 °C, ultrasonic processing time (0–10 min) and citric acid concentration (0–2%) on the quality of refrigerated broccoli after 10 d of storage at 5 °C. Treatment effects were evaluated on weight loss, superficial colour (hue angle (H°) and total colour difference (ΔE)), headspace gas composition (O2 and CO2), overall browning potential, chlorophyll content, ascorbic acid content, mesophilic counts and overall visual quality (OVQ) and optimize the process by means of the desirability function. Predicted models were found to be significant with high regression coefficients (91–97%). High regression coefficients indicated that second-order polynomial models could be used to predict and optimize the quality retention in minimally processed broccoli during storage. The mesophilic counts, ascorbic acid content and the overall visual quality were significantly influenced by the three independent variables either independently or interactively. Both thermal and ultrasonic treatments were found to be critical factors influencing changes in chlorophyll content, O2 concentration inside the package, hue angle and ΔE. On the other hand, thermal treatment and citric acid concentration were found to be significant on overall browning potential. By using the desirability function approach and considering superficial colour parameters, O2 concentration, mesophilic counts, browning potential, ascorbic acid and chlorophyll content, the optimum processing conditions were 7.5 min of ultrasonic treatment, 3 min of a heat shock treatment and a citric acid concentration of 1.5%. These results were in good agreement with the maximum found from the canonical analysis performed from the response surface when only considering sensorial analysis. Under these optimal processing conditions it is possible to employ citric acid treatment in combination with ultrasonic and thermal treatments as hurdles for retention of green colour, nutritional quality, microbial control and for extending shelf life of refrigerated minimally processed broccoli.
Fil: Ansorena, Maria Roberta. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Materia
Hurdle Technology
Response Surface Methodology
Optimization
Desirability Function
Postharvest
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:11336/34666
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/34666
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization studyAnsorena, Maria RobertaMoreira, Maria del RosarioRoura, Sara InesHurdle TechnologyResponse Surface MethodologyOptimizationDesirability FunctionPostharvesthttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Response surface methodology (RSM) and Box–Behnken design were used to study the combined hurdle effect of mild heat time (1–5 min) at 50 °C, ultrasonic processing time (0–10 min) and citric acid concentration (0–2%) on the quality of refrigerated broccoli after 10 d of storage at 5 °C. Treatment effects were evaluated on weight loss, superficial colour (hue angle (H°) and total colour difference (ΔE)), headspace gas composition (O2 and CO2), overall browning potential, chlorophyll content, ascorbic acid content, mesophilic counts and overall visual quality (OVQ) and optimize the process by means of the desirability function. Predicted models were found to be significant with high regression coefficients (91–97%). High regression coefficients indicated that second-order polynomial models could be used to predict and optimize the quality retention in minimally processed broccoli during storage. The mesophilic counts, ascorbic acid content and the overall visual quality were significantly influenced by the three independent variables either independently or interactively. Both thermal and ultrasonic treatments were found to be critical factors influencing changes in chlorophyll content, O2 concentration inside the package, hue angle and ΔE. On the other hand, thermal treatment and citric acid concentration were found to be significant on overall browning potential. By using the desirability function approach and considering superficial colour parameters, O2 concentration, mesophilic counts, browning potential, ascorbic acid and chlorophyll content, the optimum processing conditions were 7.5 min of ultrasonic treatment, 3 min of a heat shock treatment and a citric acid concentration of 1.5%. These results were in good agreement with the maximum found from the canonical analysis performed from the response surface when only considering sensorial analysis. Under these optimal processing conditions it is possible to employ citric acid treatment in combination with ultrasonic and thermal treatments as hurdles for retention of green colour, nutritional quality, microbial control and for extending shelf life of refrigerated minimally processed broccoli.Fil: Ansorena, Maria Roberta. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaFil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaFil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; 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/pdfhttp://hdl.handle.net/11336/34666Ansorena, Maria Roberta; Moreira, Maria del Rosario; Roura, Sara Ines; Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization study; Elsevier Science; Postharvest Biology and Technology; 94; 3-2014; 1-130925-5214CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.postharvbio.2014.02.017info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0925521414000817info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:49:41Zoai:ri.conicet.gov.ar:11336/34666instacron: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 09:49:41.36CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization study
title Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization study
spellingShingle Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization study
Ansorena, Maria Roberta
Hurdle Technology
Response Surface Methodology
Optimization
Desirability Function
Postharvest
title_short Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization study
title_full Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization study
title_fullStr Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization study
title_full_unstemmed Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization study
title_sort Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization study
dc.creator.none.fl_str_mv Ansorena, Maria Roberta
Moreira, Maria del Rosario
Roura, Sara Ines
author Ansorena, Maria Roberta
author_facet Ansorena, Maria Roberta
Moreira, Maria del Rosario
Roura, Sara Ines
author_role author
author2 Moreira, Maria del Rosario
Roura, Sara Ines
author2_role author
author
dc.subject.none.fl_str_mv Hurdle Technology
Response Surface Methodology
Optimization
Desirability Function
Postharvest
topic Hurdle Technology
Response Surface Methodology
Optimization
Desirability Function
Postharvest
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Response surface methodology (RSM) and Box–Behnken design were used to study the combined hurdle effect of mild heat time (1–5 min) at 50 °C, ultrasonic processing time (0–10 min) and citric acid concentration (0–2%) on the quality of refrigerated broccoli after 10 d of storage at 5 °C. Treatment effects were evaluated on weight loss, superficial colour (hue angle (H°) and total colour difference (ΔE)), headspace gas composition (O2 and CO2), overall browning potential, chlorophyll content, ascorbic acid content, mesophilic counts and overall visual quality (OVQ) and optimize the process by means of the desirability function. Predicted models were found to be significant with high regression coefficients (91–97%). High regression coefficients indicated that second-order polynomial models could be used to predict and optimize the quality retention in minimally processed broccoli during storage. The mesophilic counts, ascorbic acid content and the overall visual quality were significantly influenced by the three independent variables either independently or interactively. Both thermal and ultrasonic treatments were found to be critical factors influencing changes in chlorophyll content, O2 concentration inside the package, hue angle and ΔE. On the other hand, thermal treatment and citric acid concentration were found to be significant on overall browning potential. By using the desirability function approach and considering superficial colour parameters, O2 concentration, mesophilic counts, browning potential, ascorbic acid and chlorophyll content, the optimum processing conditions were 7.5 min of ultrasonic treatment, 3 min of a heat shock treatment and a citric acid concentration of 1.5%. These results were in good agreement with the maximum found from the canonical analysis performed from the response surface when only considering sensorial analysis. Under these optimal processing conditions it is possible to employ citric acid treatment in combination with ultrasonic and thermal treatments as hurdles for retention of green colour, nutritional quality, microbial control and for extending shelf life of refrigerated minimally processed broccoli.
Fil: Ansorena, Maria Roberta. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
description Response surface methodology (RSM) and Box–Behnken design were used to study the combined hurdle effect of mild heat time (1–5 min) at 50 °C, ultrasonic processing time (0–10 min) and citric acid concentration (0–2%) on the quality of refrigerated broccoli after 10 d of storage at 5 °C. Treatment effects were evaluated on weight loss, superficial colour (hue angle (H°) and total colour difference (ΔE)), headspace gas composition (O2 and CO2), overall browning potential, chlorophyll content, ascorbic acid content, mesophilic counts and overall visual quality (OVQ) and optimize the process by means of the desirability function. Predicted models were found to be significant with high regression coefficients (91–97%). High regression coefficients indicated that second-order polynomial models could be used to predict and optimize the quality retention in minimally processed broccoli during storage. The mesophilic counts, ascorbic acid content and the overall visual quality were significantly influenced by the three independent variables either independently or interactively. Both thermal and ultrasonic treatments were found to be critical factors influencing changes in chlorophyll content, O2 concentration inside the package, hue angle and ΔE. On the other hand, thermal treatment and citric acid concentration were found to be significant on overall browning potential. By using the desirability function approach and considering superficial colour parameters, O2 concentration, mesophilic counts, browning potential, ascorbic acid and chlorophyll content, the optimum processing conditions were 7.5 min of ultrasonic treatment, 3 min of a heat shock treatment and a citric acid concentration of 1.5%. These results were in good agreement with the maximum found from the canonical analysis performed from the response surface when only considering sensorial analysis. Under these optimal processing conditions it is possible to employ citric acid treatment in combination with ultrasonic and thermal treatments as hurdles for retention of green colour, nutritional quality, microbial control and for extending shelf life of refrigerated minimally processed broccoli.
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/11336/34666
Ansorena, Maria Roberta; Moreira, Maria del Rosario; Roura, Sara Ines; Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization study; Elsevier Science; Postharvest Biology and Technology; 94; 3-2014; 1-13
0925-5214
CONICET Digital
CONICET
url http://hdl.handle.net/11336/34666
identifier_str_mv Ansorena, Maria Roberta; Moreira, Maria del Rosario; Roura, Sara Ines; Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization study; Elsevier Science; Postharvest Biology and Technology; 94; 3-2014; 1-13
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.2014.02.017
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0925521414000817
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 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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