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
- Institución
- Universidad Nacional del Nordeste
- OAI Identificador
- oai:repositorio.unne.edu.ar:123456789/27816
Ver los metadatos del registro completo
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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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1844621680714973184 |
score |
12.559606 |