Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh cut apples

Autores
Ávalos Llano, Karina Roxana; Marsellés Fontanet, Angel Robert; Martin Belloso, Olga; Soliva Fortuny, Robert
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Ávalos Llano, Karina Roxana. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura.; Argentina.
Fil: Marsellés Fontanet, Angel Robert. Universidad de Lleida. Departamento de Tecnología de los Alimentos; España.
Fil: Martin Belloso, Olga. Universidad de Lleida. Departamento de Tecnología de los Alimentos; España.
Fil: Soliva Fortuny, Robert. Universidad de Lleida. Departamento de Tecnología de los Alimentos; España.
The effects of pulsed light (PL) treatments combined with a quality-stabilizing dip on the quality and antioxidant attributes of fresh-cut ‘Golden delicious’ appleswas studied. Applewedgeswere dipped into a solution of 1% w/v N-acetylcysteine and 0.5% w/v CaCl2 and flashed with broad-spectrum light with an overall radiant exposure of 4, 8, 12 and 16 J.cm−2. General microbial counts, colour, firmness, phenolic compounds and vitamin C contents were evaluated over 15 days at 5 °C. More pronounced reductions of the naturally-occurring microbiota were observed as the applied PL-dose increased. The quality-stabilizing pre-treatment effectively prevented browning phenomena on the cut-tissue surface. In addition, browning and oxidation were not promoted in PL flashed samples. Indeed, the initial contents in phenolic compounds and vitamin C were even better maintained tan in untreated samples. Treatments of 8 and 16 J cm−2 were most effective for maintaining the quality and antioxidant characteristics. Industrial relevance: Pulsed light technology is an emerging technique with good prospects for the decontamination of foods and food contact surfaces. Application of pulse light treatments for increasing safety and extending microbial shelf life of fresh-cut produce seems feasible. However, their effects on the quality and antioxidant characteristics of fruit need to be evaluated for successfully applying the technology at an industrial level.
Fuente
Innovative Food Science and Emerging Technologies, vol. 33, p. 206-215.
Materia
Pulsed light
Fresh cut apples
Antioxidant properties
Shelf life
Quality
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
Institución
Universidad Nacional del Nordeste
OAI Identificador
oai:repositorio.unne.edu.ar:123456789/27864

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network_name_str Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
spelling Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh cut applesÁvalos Llano, Karina RoxanaMarsellés Fontanet, Angel RobertMartin Belloso, OlgaSoliva Fortuny, RobertPulsed lightFresh cut applesAntioxidant propertiesShelf lifeQualityFil: Ávalos Llano, Karina Roxana. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura.; Argentina.Fil: Marsellés Fontanet, Angel Robert. Universidad de Lleida. Departamento de Tecnología de los Alimentos; España.Fil: Martin Belloso, Olga. Universidad de Lleida. Departamento de Tecnología de los Alimentos; España.Fil: Soliva Fortuny, Robert. Universidad de Lleida. Departamento de Tecnología de los Alimentos; España.The effects of pulsed light (PL) treatments combined with a quality-stabilizing dip on the quality and antioxidant attributes of fresh-cut ‘Golden delicious’ appleswas studied. Applewedgeswere dipped into a solution of 1% w/v N-acetylcysteine and 0.5% w/v CaCl2 and flashed with broad-spectrum light with an overall radiant exposure of 4, 8, 12 and 16 J.cm−2. General microbial counts, colour, firmness, phenolic compounds and vitamin C contents were evaluated over 15 days at 5 °C. More pronounced reductions of the naturally-occurring microbiota were observed as the applied PL-dose increased. The quality-stabilizing pre-treatment effectively prevented browning phenomena on the cut-tissue surface. In addition, browning and oxidation were not promoted in PL flashed samples. Indeed, the initial contents in phenolic compounds and vitamin C were even better maintained tan in untreated samples. Treatments of 8 and 16 J cm−2 were most effective for maintaining the quality and antioxidant characteristics. Industrial relevance: Pulsed light technology is an emerging technique with good prospects for the decontamination of foods and food contact surfaces. Application of pulse light treatments for increasing safety and extending microbial shelf life of fresh-cut produce seems feasible. However, their effects on the quality and antioxidant characteristics of fruit need to be evaluated for successfully applying the technology at an industrial level.Elsevier2016info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfÁvalos Llano, Karina Roxana, et al., 2016. Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh-cut apples. Innovative Food Science and Emerging Technologies. Amsterdam: Elsevier, vol. 33, p. 206-215. ISSN 1878-5522.1466-8564http://repositorio.unne.edu.ar/handle/123456789/27864Innovative Food Science and Emerging Technologies, vol. 33, p. 206-215.reponame:Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)instname:Universidad Nacional del Nordesteenghttps://doi.org/10.1016/j.ifset.2015.10.021info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/2.5/ar/Atribución-NoComercial-SinDerivadas 2.5 Argentina2025-09-29T14:30:20Zoai:repositorio.unne.edu.ar:123456789/27864instacron:UNNEInstitucionalhttp://repositorio.unne.edu.ar/Universidad públicaNo correspondehttp://repositorio.unne.edu.ar/oaiososa@bib.unne.edu.ar;sergio.alegria@unne.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:48712025-09-29 14:30:21.176Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) - Universidad Nacional del Nordestefalse
dc.title.none.fl_str_mv Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh cut apples
title Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh cut apples
spellingShingle Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh cut apples
Ávalos Llano, Karina Roxana
Pulsed light
Fresh cut apples
Antioxidant properties
Shelf life
Quality
title_short Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh cut apples
title_full Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh cut apples
title_fullStr Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh cut apples
title_full_unstemmed Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh cut apples
title_sort Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh cut apples
dc.creator.none.fl_str_mv Ávalos Llano, Karina Roxana
Marsellés Fontanet, Angel Robert
Martin Belloso, Olga
Soliva Fortuny, Robert
author Ávalos Llano, Karina Roxana
author_facet Ávalos Llano, Karina Roxana
Marsellés Fontanet, Angel Robert
Martin Belloso, Olga
Soliva Fortuny, Robert
author_role author
author2 Marsellés Fontanet, Angel Robert
Martin Belloso, Olga
Soliva Fortuny, Robert
author2_role author
author
author
dc.subject.none.fl_str_mv Pulsed light
Fresh cut apples
Antioxidant properties
Shelf life
Quality
topic Pulsed light
Fresh cut apples
Antioxidant properties
Shelf life
Quality
dc.description.none.fl_txt_mv Fil: Ávalos Llano, Karina Roxana. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura.; Argentina.
Fil: Marsellés Fontanet, Angel Robert. Universidad de Lleida. Departamento de Tecnología de los Alimentos; España.
Fil: Martin Belloso, Olga. Universidad de Lleida. Departamento de Tecnología de los Alimentos; España.
Fil: Soliva Fortuny, Robert. Universidad de Lleida. Departamento de Tecnología de los Alimentos; España.
The effects of pulsed light (PL) treatments combined with a quality-stabilizing dip on the quality and antioxidant attributes of fresh-cut ‘Golden delicious’ appleswas studied. Applewedgeswere dipped into a solution of 1% w/v N-acetylcysteine and 0.5% w/v CaCl2 and flashed with broad-spectrum light with an overall radiant exposure of 4, 8, 12 and 16 J.cm−2. General microbial counts, colour, firmness, phenolic compounds and vitamin C contents were evaluated over 15 days at 5 °C. More pronounced reductions of the naturally-occurring microbiota were observed as the applied PL-dose increased. The quality-stabilizing pre-treatment effectively prevented browning phenomena on the cut-tissue surface. In addition, browning and oxidation were not promoted in PL flashed samples. Indeed, the initial contents in phenolic compounds and vitamin C were even better maintained tan in untreated samples. Treatments of 8 and 16 J cm−2 were most effective for maintaining the quality and antioxidant characteristics. Industrial relevance: Pulsed light technology is an emerging technique with good prospects for the decontamination of foods and food contact surfaces. Application of pulse light treatments for increasing safety and extending microbial shelf life of fresh-cut produce seems feasible. However, their effects on the quality and antioxidant characteristics of fruit need to be evaluated for successfully applying the technology at an industrial level.
description Fil: Ávalos Llano, Karina Roxana. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura.; Argentina.
publishDate 2016
dc.date.none.fl_str_mv 2016
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 Ávalos Llano, Karina Roxana, et al., 2016. Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh-cut apples. Innovative Food Science and Emerging Technologies. Amsterdam: Elsevier, vol. 33, p. 206-215. ISSN 1878-5522.
1466-8564
http://repositorio.unne.edu.ar/handle/123456789/27864
identifier_str_mv Ávalos Llano, Karina Roxana, et al., 2016. Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh-cut apples. Innovative Food Science and Emerging Technologies. Amsterdam: Elsevier, vol. 33, p. 206-215. ISSN 1878-5522.
1466-8564
url http://repositorio.unne.edu.ar/handle/123456789/27864
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://doi.org/10.1016/j.ifset.2015.10.021
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Atribución-NoComercial-SinDerivadas 2.5 Argentina
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Atribución-NoComercial-SinDerivadas 2.5 Argentina
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Innovative Food Science and Emerging Technologies, vol. 33, p. 206-215.
reponame:Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
instname:Universidad Nacional del Nordeste
reponame_str Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
collection Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
instname_str Universidad Nacional del Nordeste
repository.name.fl_str_mv Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) - Universidad Nacional del Nordeste
repository.mail.fl_str_mv ososa@bib.unne.edu.ar;sergio.alegria@unne.edu.ar
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