Navegar

Colección

Datos Estadísticas

Artículo

Estamos trabajando para incorporar este artículo al repositorio
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

A combined factors preservation technology involving blanching and vacuum solutes (sucrose, potassium sorbate, ascorbic and citric acids, zinc chloride) impregnation was proposed to minimize color changes in minimally processed kiwifruit slices during one month storage. Atmospheric impregnation was also studied in order to compare both impregnation techniques. A Box-Behnken design was adopted and second order polynomial models were computed for different storage times to relate some process variables (blanching time, zinc content, storage temperature) to a color function (Brown Index). As the storage time increased, the response surfaces for vacuum treated fruits were vertically displaced to greater Brown Index values while the response surface behavior for atmospheric impregnated fruits were less dependent on storage time. For vacuum treated fruits, combinations of blanching and addition of zinc chloride improved the color of the finished product at all storage temperatures assayed, but these treatments were detrimental for atmospheric impregnated fruits, increasing significantly the Brown Index values. After storage, total chlorophyll had been degraded between 70 and 90% depending on the pretreatments. There did not appear to be any consistent relation between the changes which occurred in the total chlorophyll content and color.

Registro:

Documento: Artículo
Título:Color and chlorophyll content changes of minimally processed kiwifruit
Autor:Leunda, M.A.; Guerrero, S.N.; Alzamora, S.M.
Filiación:Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, (1428) Buenos Aires, Argentina
Palabras clave:Actinidia deliciosa
Año:2000
Volumen:24
Número:1
Página de inicio:17
Página de fin:38
DOI: http://dx.doi.org/10.1111/j.1745-4549.2000.tb00403.x
Título revista:Journal of Food Processing and Preservation
Título revista abreviado:J. Food Process. Preserv.
ISSN:01458892
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01458892_v24_n1_p17_Leunda

Referencias:

  • Alzamora, S.M., Gerschenson, L.N., Cerrutti, P., Rojas, A.M., Shelf-stable pineapple for long-term non-refrigerated storage (1989) Lebensm.-Wiss.u.-Technol., 22, pp. 233-236
  • Alzamora, S.M., Tapia, M.S., Argaiz, A., Welti, J., Application of combined methods technology in minimally processed fruits (1993) Food Res. Int., 26, pp. 125-130
  • Beutel, J.A., Winter, F.H., Manners, S.C., Miller, M.W., A new crop for California: Kiwifruit (Actinidia chinensis) (1976) Calif. Agric., 30, pp. 5-7
  • Box, G.E.P., Behnken, D.W., Some new three level designs for the study of quantitative variables (1960) Technom., 2, pp. 455-475
  • Buera, M.P., Lozano, R.D., Petriella, C., Definition of colour in the non enzymatic browning process (1986) Die Farbe, 32-33, pp. 318-322
  • Buera, M.P., Resnik, S., Colorimetric measurements in a turbid medium: Hydrolysed concentrated cheese whey (1988) Die Farbe, 35-36, pp. 201-214
  • Cano, M.P., Marin, M.A., Pigment composition and color of frozen and canned kiwifruit slices (1992) J. Agric. Food Chem., 40, pp. 2141-2146
  • Cano, M.P., Marin, M.A., De Ancos, B., Pigment and colour stability of frozen kiwifruit slices during prolonged storage (1993) Z. Lebensm. Unters Forsh., 197, pp. 346-352
  • Dalla Rosa, M., Pinnavaia, G., Lerici, C.R., La desidratazione della frutta mediante osmosi diretta (1982) Ind. Cons., 57, pp. 3-7
  • Fito, P., Modelling of vacuum osmotic dehydration of food (1994) Water in Foods. Fundamentals Aspects and Their Significance in Relation to Processing of Foods, pp. 313-328. , P. Fito, A. Mulet and B. McKenna, eds. Elsevier Applied Science Ltd., Oxford, UK
  • Garrote, R.L., Bertone, R.A., Osmotic concentration at low temperature frozen strawberry halves. Effect of glycerol, glucose and sucrose solutions on exudate loss during thawing (1989) Lebensm. Wiss-u-Technol., 22, pp. 264-268
  • Guerrero, S.N., Alzamora, S.M., Gerschenson, L.N., Development of a shelf-stable banana purée by combined factors: Microbial stability (1994) J. Food Protect., 57, pp. 902-908
  • Guerrero, S.N., Alzamora, S.M., Gerschenson, L.N., Optimization of a combined factors technology for preserving banana purée to minimize colour changes using the response surface methodology (1996) J. Food Eng., 28, pp. 307-322
  • Hawkes, J., Flink, J.M., Osmotic concentration of fruit slices prior to freeze dehydration (1978) J. Food Processing Preservation, 2, pp. 265-284
  • Heaton, J.W., Marangoni, A.G., Chlorophyll degradation in processed foods and senescent plant tissues (1996) Trends Food Sci. Technol., 7, pp. 9-15
  • Khuri, A.Y., Cornell, J.A., (1987) Response Surface. Designs and Analysis. 1st Ed., , Interscience, London
  • Lerici, C.R., Pinnavaia, G., Dalla Rosa, M., Bartolucci, L., Osmotic dehydration of fruit: Influence of osmotic agents on drying behaviour and product quality (1985) J. Food Sci., 50, pp. 1217-1220
  • Lin, Z., Schyvens, E., Influence of blanching on the texture and color of some processed vegetables and fruits (1995) J. Food Processing Preservation, 19, pp. 451-465
  • Robertson, G.L., Swinburne, D., Changes in chlorophyll and pectin after storage and canning of kiwifruit (1981) J. Food Sci., 46, pp. 1557-1562
  • Sajur, S., (1985) Preconservación de Duraznos por Métodos Combinados, , M. Sc. Thesis. Universidad Nacional de Mar del Plata, Argentina
  • Shi, X.Q., Fito, P.M., Vacuum osmotic dehydration of fruits (1993) Drying Technol., 11, pp. 1429-1442
  • Shi, X.Q., Fito, P., Chiralt, A., Influence of vacuum treatment on mass transfer during osmotic dehydration of fruits (1995) Food Res. Int., 28, pp. 445-454
  • Simmons, I.D., Drying and candying of chinese gooseberries (1978) Food Technol. Aust., 30, pp. 236-239
  • Venning, J.A., Burns, D., Hoskin, T., Nguyen, T., Stec, M., Factors influencing the stability of frozen kiwifruit pulp (1989) J. Food Sci., 54, pp. 396-404
  • Vernon, L.P., Spectrophotometric determination of chlorophylls and pheophytins in plant extracts (1960) Anal. Chem., 32, pp. 1144-1150
  • Vial, C., Guilbert, S., Cuq, J.L., Osmotic dehydration of kiwifruits: Influence of process variables on the color and ascorbic acid content (1991) Sci. Aliments, 11, pp. 63-84
  • Wong, M., Stanton, D.W., Nonenzymic browning in kiwifruit juice concentrate systems during storage (1989) J. Food Sci., 54, pp. 669-673

Citas:

---------- APA ----------
Leunda, M.A., Guerrero, S.N. & Alzamora, S.M. (2000) . Color and chlorophyll content changes of minimally processed kiwifruit. Journal of Food Processing and Preservation, 24(1), 17-38.
http://dx.doi.org/10.1111/j.1745-4549.2000.tb00403.x
---------- CHICAGO ----------
Leunda, M.A., Guerrero, S.N., Alzamora, S.M. "Color and chlorophyll content changes of minimally processed kiwifruit" . Journal of Food Processing and Preservation 24, no. 1 (2000) : 17-38.
http://dx.doi.org/10.1111/j.1745-4549.2000.tb00403.x
---------- MLA ----------
Leunda, M.A., Guerrero, S.N., Alzamora, S.M. "Color and chlorophyll content changes of minimally processed kiwifruit" . Journal of Food Processing and Preservation, vol. 24, no. 1, 2000, pp. 17-38.
http://dx.doi.org/10.1111/j.1745-4549.2000.tb00403.x
---------- VANCOUVER ----------
Leunda, M.A., Guerrero, S.N., Alzamora, S.M. Color and chlorophyll content changes of minimally processed kiwifruit. J. Food Process. Preserv. 2000;24(1):17-38.
http://dx.doi.org/10.1111/j.1745-4549.2000.tb00403.x