Abstract:
The present study was aimed to: (1) examine the effect of UV-C irradiation at different doses on the surface color of fresh-cut-apple discs stored in refrigeration for 7 days; (2) explore the use of some pretreatments (hot water blanching, dipping into a solution containing ascorbic acid and calcium chloride) to minimize browning of UV-C irradiated apple slices, (3) investigate the effect of UV-C light at different doses (with or without anti-browning pretreatment) on survival of some inoculated microorganisms and native flora, and (4) examine the compression behavior of apple discs subjected to UV-C irradiation with or without pretreatments. The color and compression parameters were found to be dependent on UV-C dose, storage time and type of pretreatment. At the end of storage, samples exposed to only UV-C light turned darker (lower L* values) and less green (higher a* value) when compared to fresh-cut-apple slices or to samples on day 0 and this effect was more pronounced at the greatest UV-C dose. Light microscopic images showed breakage of cellular membranes in UV-C treated samples which may explain the increase in browning of irradiated apples. Both pretreatments helped in maintaining the original color of apple slices after UV-C light exposure. Natural microflora counts were higher in untreated UV-C than in UV-C treated samples along the whole storage. Survival patterns of inoculated microorganisms (Listeria innocua ATCC 33090; Escherichia coli ATCC 11229 and Saccharomyces cerevisiae KE 162) depended on the UV-C dose, the type of microorganism and the apple pretreatment. © 2009 Elsevier Ltd. All rights reserved.
Registro:
Documento: |
Artículo
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Título: | Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior |
Autor: | Gómez, P.L.; Alzamora, S.M.; Castro, M.A.; Salvatori, D.M. |
Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Ciudad Autonoma de Buenos Aires, Argentina Departamento de Biología, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Ciudad Autonoma de Buenos Aires, Argentina Departamento de Química, Facultad de Ingeniería, Universidad Nacional del Comahue, Buenos Aires 1400, 8300 Neuquen, Argentina
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Palabras clave: | Browning pretreatments; Color; Compression; Fresh-cut-apple; Microbial response; UV-C dose; Apple slices; Ascorbic acids; Browning pretreatments; Cellular membranes; Compression behavior; Fresh-cut; Hot water; Light exposure; Listeria innocua; Microbial response; Microflora; Microscopic image; Pre-Treatment; Pre-treatments; Saccharomyces cerevisiae; Storage time; Surface colors; Calcium; Calcium chloride; Color; Escherichia coli; Irradiation; Ketones; Microorganisms; Organic acids; Water; Fruits; Escherichia coli; Listeria innocua; Malus x domestica; Saccharomyces cerevisiae |
Año: | 2010
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Volumen: | 98
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Número: | 1
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Página de inicio: | 60
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Página de fin: | 70
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DOI: |
http://dx.doi.org/10.1016/j.jfoodeng.2009.12.008 |
Título revista: | Journal of Food Engineering
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Título revista abreviado: | J Food Eng
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ISSN: | 02608774
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CODEN: | JFOED
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Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v98_n1_p60_Gomez |
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Citas:
---------- APA ----------
Gómez, P.L., Alzamora, S.M., Castro, M.A. & Salvatori, D.M.
(2010)
. Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior. Journal of Food Engineering, 98(1), 60-70.
http://dx.doi.org/10.1016/j.jfoodeng.2009.12.008---------- CHICAGO ----------
Gómez, P.L., Alzamora, S.M., Castro, M.A., Salvatori, D.M.
"Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior"
. Journal of Food Engineering 98, no. 1
(2010) : 60-70.
http://dx.doi.org/10.1016/j.jfoodeng.2009.12.008---------- MLA ----------
Gómez, P.L., Alzamora, S.M., Castro, M.A., Salvatori, D.M.
"Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior"
. Journal of Food Engineering, vol. 98, no. 1, 2010, pp. 60-70.
http://dx.doi.org/10.1016/j.jfoodeng.2009.12.008---------- VANCOUVER ----------
Gómez, P.L., Alzamora, S.M., Castro, M.A., Salvatori, D.M. Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior. J Food Eng. 2010;98(1):60-70.
http://dx.doi.org/10.1016/j.jfoodeng.2009.12.008