scholarly journals Effect of Storage Conditions on the Sensory Quality, Colour and Texture of Fresh-Cut Minimally Processed Cabbage with the Addition of Ascorbic Acid, Citric Acid and Calcium Chloride

2011 ◽  
Vol 02 (09) ◽  
pp. 956-963 ◽  
Author(s):  
Eleni Manolopoulou ◽  
Theodoros Varzakas
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Calcium Chloride ◽  
Sensory Quality ◽  
Storage Conditions ◽  
Minimally Processed ◽  
Fresh Cut

scholarly journals Effect of antioxidants in fresh cut radishes during the cold storage

2008 ◽  
Vol 51 (6) ◽  
pp. 1217-1223 ◽  
Author(s):  
Juan Saavedra del Aguila ◽  
Fabiana Fumi Sasaki ◽  
Lília Sichmann Heiffig ◽  
Edwin Moisés Marcos Ortega ◽  
Marcos José Trevisan ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Respiratory Rate ◽  
Cold Storage ◽  
Soluble Solids ◽  
Minimally Processed ◽  
Total Soluble Solids ◽  
Fresh Cut ◽  
Red Coloration ◽  
Acid Treatments

The objective of this study was to evaluate the efficiency of antioxidants in the cold storage of fresh cut radishes. The shredded roots were submerged in the respective treatments during 3 min (ascorbic acid or citric acid) and stored at 5ºC and 90% RH during 10 days. The radish treated with ascorbic acid showed the higher respiratory rate in the first 4 h after the processing during the storage. The content of total soluble solids (TSS) was significantly higher in the treatment with citric acid. There was an increase in the content of ascorbic acid after two day of storage in the treatments with this antioxidant. The values of lightness (L*) were decreasing along the storage. Citric acid treatments caused strongly red coloration in the minimally processed roots. None of the treatments avoided the browning of the shredded radishes during the cold storage.

New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability

2017 ◽  
Vol 24 (3) ◽  
pp. 223-231 ◽  
Author(s):  
Mariana Rodríguez-Arzuaga ◽  
Andrea M Piagentini
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
Ilex Paraguariensis ◽  
Yerba Mate ◽  
Instrumental Color ◽  
Fresh Cut ◽  
Natural Additive

Enzymatic browning affects the sensory and nutritional quality of fresh-cut apples and limits their shelf-life. Yerba mate ( Ilex paraguariensis), a plant widely consumed in South America as an infusion, could potentially be used in minimally processed fruits and vegetables as a natural additive to prevent browning, due to its high content of phenolic compounds with antioxidant capacity. The effects of the concentrations of ascorbic acid, citric acid, and yerba mate in an aqueous dipping solution on the instrumental color parameters, antioxidant capacity, and sensory quality of “Granny Smith” fresh-cut apples were modeled and the solution was optimized to obtain treated apples with maximum antioxidant capacity and minimum browning, without affecting the natural flavor of the fruits. The optimal composition obtained (1.2% yerba mate  + 0.9% citric acid + 1.0% ascorbic acid) increased the antioxidant capacity of the apples by 36%. The sensory acceptability test carried out on the “Granny Smith” fresh-cut apples treated with the optimal dipping solution showed that more than 78% of the surveyed consumers liked the color, flavor, and texture of the apples.

scholarly journals Addition of preservatives to minimally processed ‘BRS Kampai’ peaches (Prunus persica L.)

2020 ◽  
pp. 1394-1398
Author(s):  
Caroline Farias Barreto ◽  
Renan Navroski ◽  
Roseli de Mello Farias ◽  
Marines Batalha Moreno Kirinus ◽  
Carlos Roberto Martins ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Prunus Persica ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Randomized Design ◽  
Pvc Film ◽  
Natural Characteristics

Fruits that go through processes of sanitation, peeling, cutting and packaging, to be consumed soon afterwards, are called minimally processed fruits. Since fruit consumption is important in the human diet, consumers have looked for practicality in both preparation and consumption, a situation that includes minimally processed food. However, minimal processing can damage plant tissues, mainly by pulp browning and by accelerating changes in natural characteristics of the product. This study aimed at minimizing changes in minimally processed sliced peaches by immersing them in solutions which contained preservatives. The experiment was a completely randomized design in a 5x3 factorial scheme (5 anti-browning agents x 3 storage periods), with 4 trays per replicate and six slices of peaches in every replicate. Sliced fruits were treated with T1 = control (distilled water); T2 = ascorbic acid at 1% (m/v); T3 = sodium isoascorbate at 1% (m/v); T4 = ascorbic acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v); and T5 = citric acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v). Afterwards, they were placed on trays, covered with 9µ PVC film and stored at 4±1ºC for 0 (S1), 6 (S2) and 12 (S3) days. The following variables were evaluated: mass loss, pulp color, pulp firmness, soluble solids, titratable acidity, pH, rot spots, total phenols and antioxidant activity. The treatment that consisted of citric acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v) was the most efficient one to control oxidation; its values of browning indexes were the lowest ones, i. e., 15.62 (S1), 17.74 (S2) and 17.58 (S3). Besides, it kept the creamy-white color of the pulp throughout storage time.

scholarly journals Functional potential and food safety of fresh-cut ‘Paluma’ guava under edible coatings

2021 ◽  
Vol 42 (4) ◽  
pp. 2313-2326
Author(s):  
Fernanda dos Santos Nunes de Melo ◽  
◽  
Silvanda de Melo Silva ◽  
Alex Sandro Bezerra de Sousa ◽  
Antônio Augusto Marques Rodrigues ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Calcium Chloride ◽  
Bioactive Compounds ◽  
Ascorbic Acid Content ◽  
Functional Potential ◽  
Pvc Film ◽  
Total Antioxidant ◽  
Thermotolerant Coliforms ◽  
Fresh Cut ◽  
And Control

Guava is a fruit rich in antioxidants and its value can be enhanced by fresh-cut processing, which increases convenience for consumption. The objective of this study was to evaluate the changes in bioactive compounds, total antioxidant activity (TAA) and microbial quality in slices of fresh-cut (FC) ‘Paluma’ guava coated with chitosan at 2% (Q), calcium chloride at 1% (CC), calcium chloride at 1% + sodium alginate at 1% (CC + A), calcium chloride at 1% + chitosan at 2% (CC + Q), and control (T - without coating). Coated slices were packed in trays, wrapped with PVC film and kept at 3 ± 1 °C and 75 ± 4% RH for 12 days and evaluated for ascorbic acid, lycopene, β-carotene, total extractable polyphenols (TEP), and TAA by ABTS+- and DPPH . Ascorbic acid content of slices did not differ by coatings, but TEP was higher in slices coated with Q. The TAA by DPPH was higher in slices coated with Q, however, by ABTS+- it was higher in those coated with Q, CC and CC + Q. No thermotolerant coliforms or Salmonella were detected in FC guava from any treatment. However, slices coated with Q showed the lowest counts of total coliforms and molds and yeasts. Therefore, the application of Q coating provided microbiological safety to FC guava, still maintaining the levels of bioactive compounds and TAA superior to the control slices, which can characterize this as a healthy FC product, with superior functional potential.

scholarly journals Efecto d Baño Químico Con Ácido Cítrico y Ascórbico, Temperatura y Tiempo de Almacenamiento Sobre el Pardeamiento Enzimático en Persea Americana Mínimamente Procesada

2021 ◽  
Vol 17 (37) ◽  
pp. 247
Author(s):  
Lurys Ivette Martínez Marín ◽  
Angie Macías
Keyword(s):  
Ascorbic Acid ◽  
Food Safety ◽  
Citric Acid ◽  
Organic Acids ◽  
Significant Loss ◽  
Persea Americana ◽  
Enzymatic Browning ◽  
Minimally Processed ◽  
Different Temperatures ◽  
Loss Of Mass

Se evaluó el efecto de los ácidos orgánicos sobre el pardeamiento enzimático de la Persea americana variedad Hass, mínimamente procesada, empacada al vacío y almacenada a distintas temperaturas. Las muestras de aguacate se trataron con un baño químico de ácidos orgánicos (ácido cítrico y ácido ascórbico) con tres concentraciones diferentes, luego se empacaron al vacío y fueron almacenadas a 4° y 8° C durante 12 días. Muestras sin tratamiento se emplearon como control y todas las muestras se evaluaron cada 0, 4, 8 y 12 días. Se concluye que a 8°C el color y el sabor del aguacate mejora. Durante cada observación no hubo pérdida significativa de masa. Estos resultados, aunque incipientes, son útiles porque pueden contribuir con la seguridad alimentaria, además de determinar nuevas formas de preservar Persea americana y poder comercializarla como un producto de cuarta gama. The effect of organic acids on the enzymatic browning of Persea americana variety Hass, minimally processed, vacuum packed and stored at different temperatures, was evaluated. The avocado samples were treated with a chemical bath of organic acids (citric acid and ascorbic acid) with three different concentrations, then they were vacuum packed and stored at 4 ° and 8 ° C for 12 days. Untreated samples were used as control and all samples were evaluated at 0, 4, 8 and 12 days. It is concluded that at 8 ° C the color and flavor of the avocado improves; the chemical bath that obtained the best results was chemical bath 3 with respect to color and the samples are best preserved on day 8. During each observation there was no significant loss of mass. These results, although incipient, are useful because they can contribute to food safety, in addition to determining new ways of preserving Persea americana and being able to market it as a fourth-range product.

scholarly journals QUALITY OF MINIMALLY PROCESSED ‘FUJI’ APPLE UNDER REFRIGERATED STORAGE AND TREATMENT WITH ADDITIVES

2016 ◽  
Vol 38 (4) ◽  
Author(s):  
MARINES BATALHA MORENO ◽  
RUFINO FERNANDO FLORES CANTILLANO ◽  
CESAR VALMOR ROMBALDI ◽  
ROBERTA MANICA-BERTO
Keyword(s):  
Ascorbic Acid ◽  
Calcium Chloride ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Additives ◽  
Minimally Processed ◽  
Microbiological Aspect ◽  
Fuji Apple ◽  
The Individual ◽  
Factor C

ABSTRACT The aim of this study was to evaluate the ability to prolong the useful life of the minimally processed ‘Fuji’ apple by applying the individual or combined additives (L-cysteine chloride, L-ascorbic acid and calcium chloride) and to determine the appropriate period of storage of the whole fruit to perform the minimum processing. The experimental design was completely randomized in three-factor design with three replications. Factor A was composed of storage periods of whole apples, pre-processing, in cold chambers (20, 78, 138 and 188 days); the factor B was represented by storage periods minimum post-processing, simulating shelf life (3, 6, 9 and 12 days), and factor C was represented by chemical additives (distilled water, as control, 0.5% L-cysteine chloride, 1% L-ascorbic acid, 0.5% L-cysteine chloride along with 1% calcium chloride and 1% L-ascorbic acid together with 1% calcium chloride). The evaluated dependent variables were pulp color (L* and hº), soluble solids, titratable acidity, content of phenolic compounds, antioxidant capacity and quantification of polyphenol oxidase. In addition, was analyzed the presence or absence of Salmonella sp. and Escherichia coli. The prolongation of the storage time of ‘Fuji’ apples in a refrigerated atmosphere promotes increased susceptibility to browning and softening after processing from 78 days of storage. The use of additives in the process, helps prevent these problems, especially when combined 0.5% L-cysteine chloride with 1% calcium chloride, achieving an excellent conservation in refrigerated shelf up to 6 days. From a microbiological aspect, minimally processed apples are toxicologically safe.

scholarly journals Suitability of Borago officinalis for Minimal Processing as Fresh-Cut Produce

Horticulturae ◽  
2019 ◽  
Vol 5 (4) ◽  
pp. 66 ◽  
Author(s):  
Claudia Miceli ◽  
Alessandra Moncada ◽  
Filippo Vetrano ◽  
Fabio D’Anna ◽  
Alessandro Miceli
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Leafy Vegetables ◽  
Nitrate Content ◽  
Leaf Color ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Borago Officinalis ◽  
Fresh Cut

Borage (Borago officinalis L.) is a wild vegetable appreciated as a folk medicine and for culinary preparations. The introduction of borage as a specialized cultivation would allow for the diversification of vegetable crops and would widen the offerings of raw and minimally processed leafy vegetables. Thus, the aim of the research was to evaluate the quality and shelf-life of fresh-cut borage stored at different temperatures. Borage plants were grown during the autumn–winter season and immediately minimally processed after harvest. Fresh-cut borage leaves packed in sealed bags were stored at 2 or 6 °C for 21 d. Weight loss, total soluble solids (TSS), titratable acidity (TA), ascorbic acid, nitrates, leaf color characteristics and overall quality were determined through the storage period. Borage plants were deemed suitable for minimal processing. Storage temperature significantly influenced the rate of quality loss. Borage leaves had an initial nitrate content of 329.3 mg kg−1 FW that was not affected by temperature or storage. TSS and TA were higher in leaves stored at 6 °C. TSS, TA and ascorbic acid content increased during storage. Minimally processed borage leaves stored at 2 °C had lower weight loss and leaf color modifications during storage and a longer shelf life than those stored at 6 °C, so were still marketable after 21 d of storage.

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