Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries

Autores
Ávalos Llano, Karina Roxana; Martin Belloso, Olga; Soliva Fortuny, Robert
Año de publicación
2018
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: Martin Belloso, Olga. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Soliva Fortuny, Robert. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fresh-cut strawberries were subjected to pulsed light treatments (4, 8, 12 and 16 J·cm−2) combined with a stabilizing dip. Quality changes and antioxidant properties were evaluated for 14 days at 5 °C. The treatments delayed fungal for the studied period. Surface color of treated fresh-cut strawberries was preserved in both internal and external surfaces. Doses of 4 and 8 J·cm−2 reduced softening incidence over storage. No significant differences between the total phenolic contents of untreated and treated fresh-cut strawberries were observed during storage. Vitamin C and total anthocyanin contents of the samples treated at low energy doses were maintained, whereas those of slices treated at the highest energy dose decreased between 20 and 30%, respectively. On the other hand, initial antioxidant capacity was better kept in all samples during storage regardless the applied dose. Hence, 4 and 8 J·cm−2 were the most effective treatments for maintaining quality and antioxidant properties of fresh-cut strawberries. Industrial relevance: Fresh-cut strawberries may be sold as a highly convenient, healthy and fully edible product. However, processing and packaging conditions need to ensure the maintenance of their quality characteristics and content of bioactive compounds. This study provides scientific evidence regarding the beneficial effects of pulsed light treatments combined with a quality-stabilizing dip for extending the shelf-life of fresh-cut fruit. These combined treatments may be economically viable at industrial level because of their low energy requirements and reduced treatment time.
Fuente
Food Chemistry, 2018, vol. 264, p. 393-393.
Materia
Pulsed light
Fresh-cut strawberry
Antioxidant properties
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:123456789/27816

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network_name_str Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
spelling Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberriesÁvalos Llano, Karina RoxanaMartin Belloso, OlgaSoliva Fortuny, RobertPulsed lightFresh-cut strawberryAntioxidant propertiesFil: Ávalos Llano, Karina Roxana. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.Fil: Martin Belloso, Olga. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.Fil: Soliva Fortuny, Robert. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.Fresh-cut strawberries were subjected to pulsed light treatments (4, 8, 12 and 16 J·cm−2) combined with a stabilizing dip. Quality changes and antioxidant properties were evaluated for 14 days at 5 °C. The treatments delayed fungal for the studied period. Surface color of treated fresh-cut strawberries was preserved in both internal and external surfaces. Doses of 4 and 8 J·cm−2 reduced softening incidence over storage. No significant differences between the total phenolic contents of untreated and treated fresh-cut strawberries were observed during storage. Vitamin C and total anthocyanin contents of the samples treated at low energy doses were maintained, whereas those of slices treated at the highest energy dose decreased between 20 and 30%, respectively. On the other hand, initial antioxidant capacity was better kept in all samples during storage regardless the applied dose. Hence, 4 and 8 J·cm−2 were the most effective treatments for maintaining quality and antioxidant properties of fresh-cut strawberries. Industrial relevance: Fresh-cut strawberries may be sold as a highly convenient, healthy and fully edible product. However, processing and packaging conditions need to ensure the maintenance of their quality characteristics and content of bioactive compounds. This study provides scientific evidence regarding the beneficial effects of pulsed light treatments combined with a quality-stabilizing dip for extending the shelf-life of fresh-cut fruit. These combined treatments may be economically viable at industrial level because of their low energy requirements and reduced treatment time.Elsevier Sci Ltd2018info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfÁvalos Llano, Karina Roxana, Martin Belloso, Olga y Soliva Fortuny, Robert, 2018. Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries. Food Chemistry. Ámsterdam: Elsevier Sci Ltd, vol. 264 p. 393-393. ISSN 0308-8146.0308-8146http://repositorio.unne.edu.ar/handle/123456789/27816Food Chemistry, 2018, vol. 264, p. 393-393.reponame:Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)instname:Universidad Nacional del Nordesteenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/2.5/ar/Atribución-NoComercial-SinDerivadas 2.5 Argentina2025-09-29T14:30:03Zoai:repositorio.unne.edu.ar:123456789/27816instacron: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 14:30:03.375Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) - Universidad Nacional del Nordestefalse
dc.title.none.fl_str_mv Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries
title Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries
spellingShingle Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries
Ávalos Llano, Karina Roxana
Pulsed light
Fresh-cut strawberry
Antioxidant properties
title_short Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries
title_full Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries
title_fullStr Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries
title_full_unstemmed Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries
title_sort Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries
dc.creator.none.fl_str_mv Ávalos Llano, Karina Roxana
Martin Belloso, Olga
Soliva Fortuny, Robert
author Ávalos Llano, Karina Roxana
author_facet Ávalos Llano, Karina Roxana
Martin Belloso, Olga
Soliva Fortuny, Robert
author_role author
author2 Martin Belloso, Olga
Soliva Fortuny, Robert
author2_role author
author
dc.subject.none.fl_str_mv Pulsed light
Fresh-cut strawberry
Antioxidant properties
topic Pulsed light
Fresh-cut strawberry
Antioxidant properties
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: Martin Belloso, Olga. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Soliva Fortuny, Robert. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fresh-cut strawberries were subjected to pulsed light treatments (4, 8, 12 and 16 J·cm−2) combined with a stabilizing dip. Quality changes and antioxidant properties were evaluated for 14 days at 5 °C. The treatments delayed fungal for the studied period. Surface color of treated fresh-cut strawberries was preserved in both internal and external surfaces. Doses of 4 and 8 J·cm−2 reduced softening incidence over storage. No significant differences between the total phenolic contents of untreated and treated fresh-cut strawberries were observed during storage. Vitamin C and total anthocyanin contents of the samples treated at low energy doses were maintained, whereas those of slices treated at the highest energy dose decreased between 20 and 30%, respectively. On the other hand, initial antioxidant capacity was better kept in all samples during storage regardless the applied dose. Hence, 4 and 8 J·cm−2 were the most effective treatments for maintaining quality and antioxidant properties of fresh-cut strawberries. Industrial relevance: Fresh-cut strawberries may be sold as a highly convenient, healthy and fully edible product. However, processing and packaging conditions need to ensure the maintenance of their quality characteristics and content of bioactive compounds. This study provides scientific evidence regarding the beneficial effects of pulsed light treatments combined with a quality-stabilizing dip for extending the shelf-life of fresh-cut fruit. These combined treatments may be economically viable at industrial level because of their low energy requirements and reduced treatment time.
description Fil: Ávalos Llano, Karina Roxana. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
publishDate 2018
dc.date.none.fl_str_mv 2018
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, Martin Belloso, Olga y Soliva Fortuny, Robert, 2018. Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries. Food Chemistry. Ámsterdam: Elsevier Sci Ltd, vol. 264 p. 393-393. ISSN 0308-8146.
0308-8146
http://repositorio.unne.edu.ar/handle/123456789/27816
identifier_str_mv Ávalos Llano, Karina Roxana, Martin Belloso, Olga y Soliva Fortuny, Robert, 2018. Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries. Food Chemistry. Ámsterdam: Elsevier Sci Ltd, vol. 264 p. 393-393. ISSN 0308-8146.
0308-8146
url http://repositorio.unne.edu.ar/handle/123456789/27816
dc.language.none.fl_str_mv eng
language eng
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 Sci Ltd
publisher.none.fl_str_mv Elsevier Sci Ltd
dc.source.none.fl_str_mv Food Chemistry, 2018, vol. 264, p. 393-393.
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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