Artículo

El editor solo permite decargar el artículo en su versión post-print desde el repositorio. Por favor, si usted posee dicha versión, enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

The use of UV-C light (fluence 11.2 kJ/m2) to preserve calcium fortified cut apples was investigated. Impregnation treatments with calcium salts at atmospheric pressure (AI) (with and without previous blanching (B)) were performed to incorporate calcium into the apple matrix. An antibrowning dipping (AD) (ascorbic acid/calcium chloride solution) was also applied to non-blanched fortified apples. The impact of treatments on surface color, viscoelastic properties, microstructure, and native flora during refrigerated storage was analyzed. UV-C light was useful not only reducing microbial load of calcium-enriched apples (between 1.3 log cycles to non-detectable levels) but decreasing microorganisms’ growth (between 0.7 to 2.6 log cycles as compared with apples without UV-C exposure) during 7-day storage at 5 °C. AI caused marked browning, and not significant additional color changes due to UV-C exposure were observed. Blanching not only facilitated calcium incorporation (four times higher than in non-blanched tissues) inside the fruit but also helped in reducing browning. AD was also effective to minimize color changes but diminished the UV-C germicidal effect. AD + AI and B + AI treatments negatively affected viscoelastic properties, being the changes more pronounced in heated tissues. Both storage and loss moduli were reduced due to processing and during storage of samples, indicating that fortified apple tissues became less elastic and less viscous. However, exposure of AD + AI and B + AI apples to UV-C did not modify creep response neither at 0 day nor at day 7 and also had a negligible effect on dynamic spectra. Modifications in rheological properties and color were partially ascribed to microstructure features (breakage of cellular membranes with loss of functional cell compartmentalization and loss of turgor; modifications in cell walls). These findings suggest that UV-C irradiation could be used for prolonging shelf life of calcium fortified cut apples with minimal or negligible impact on color and viscoelastic properties. © 2015, Springer Science+Business Media New York.

Registro:

Documento: Artículo
Título:Potential of UV-C Light for Preservation of Cut Apples Fortified with Calcium: Assessment of Optical and Rheological Properties and Native Flora Dynamics
Autor:Gómez, P.L.; Schenk, M.L.; Salvatori, D.M.; Alzamora, S.M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Ciudad Autónoma de Buenos Aires, 1428, Argentina
Departamento de Química, Facultad de Ingeniería, Universidad Nacional del Comahue, Buenos Aires, Neuquén 1400, 8300, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas, Buenos Aires, Argentina
Palabras clave:Apple; Calcium impregnation; Color; Native flora; UV-C light; Viscoelastic properties; Ascorbic acid; Atmospheric pressure; Blanching; Calcium; Cell membranes; Chlorine compounds; Color; Colorimetry; Food storage; Histology; Impregnation; Microstructure; Mobile security; Rheology; Salts; Tissue; Viscoelasticity; Apple; Impregnation treatments; Native flora; Refrigerated storages; Rheological property; Storage and loss modulus; UV-C lights; Viscoelastic properties; Fruits
Año:2015
Volumen:8
Número:9
Página de inicio:1890
Página de fin:1903
DOI: http://dx.doi.org/10.1007/s11947-015-1545-5
Título revista:Food and Bioprocess Technology
Título revista abreviado:Food. Bioprocess Technol.
ISSN:19355130
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v8_n9_p1890_Gomez

Referencias:

  • Alandes, I., Hernando, I., Quiles, A., Perez-Munuera, I., Lluch, M.A., Cell wall stability of fresh-cut Fuji apples treated with calcium lactate (2006) Journal of Food Science, 71, pp. 615-620
  • Allende, A., Artes, F., UV-C radiation as a novel technique for keeping quality of fresh processed “Lollo Rosso” lettuce (2003) Food Research International, 36, pp. 739-746
  • Alzamora, S.M., Castro, M.A., Nieto, A.B., Vidales, S.L., Salvatori, D.M., The rol of tissue microstructure in the textural characteristics of minimally processed fruits (2000) Minimally processed fruits and vegetables, pp. 153-171. , Alzamora SM, Tapia MS, López-Malo A, (eds), Aspen Publishers Inc., Maryland
  • Alzamora, S.M., Salvatori, D.M., Tapia, M.S., López-Malo, A., Welti-Chanes, J., Fito, P., Novel functional foods from vegetable matrices impregnated with biologically active compounds (2005) Journal of Food Engineering, 67, pp. 205-214
  • Alzamora, S.M., Viollaz, P.E., Martínez, V.Y., Nieto, A.B., Salvatori, D.M., Exploring the linear viscoelastic properties structure relationship in processed fruit tissues (2008) Food Engineering: Integrated Approaches, pp. 133-214. , Gutiérrez-López GE, Barbosa-Cánovas GV, Welti-Chanes J, Parada-Arias E, (eds), Springer, New York
  • Anino, S.V., Salvatori, D.M., Alzamora, S.M., Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts (2006) Food Research International, 39, pp. 154-164. , COI: 1:CAS:528:DC%2BD2MXht1OntLjF
  • Bintsis, T., Litopoulou-Tzanetaki, E., Robinson, R., Existing and potential applications of ultraviolet light in the food industry. A critical review (2000) Journal of the Science of Food and Agriculture, 80, pp. 1-9
  • Bourne, M.C., Texture of fruits and vegetables (1976) Rheology and texture in food quality, pp. 275-307. , DeMan JM, Voisey PW, Rasper VF, Stanley DW, (eds), Van Nostrand Reinhold/AVI, New York
  • Buera, M.P., Lozano, R.D., Petriella, C., Definition of colour in the non enzymatic browning process (1986) Die Farbe, 32, pp. 318-322
  • Erkan, M., Wang, C.Y., Krizek, D.T., UV-C irradiation reduces microbial populations and deterioration in Cucurbita pepo fruit tissue (2001) Environmental and Experimental Botany, 45, pp. 1-9
  • Ervin, R., Wang, C.Y., Wright, J.D., Kennedy-Stephenson, J., Dietary intake of selected minerals for the United States population: 1999–2000 (2004) Advance data from Vital and Health Statistics, , National Center for Health Statistics, Hyattsville, MD
  • Fonseca, M.J., Rushing, J.W., Effect of Ultraviolet-C light on quality and microbial population of fresh-cut watermelon (2006) Postharvest Biology and Technology, 40, pp. 256-261. , COI: 1:CAS:528:DC%2BD28XkvVyjt7c%3D
  • 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 (2010) Journal of Food Engineering, 98, pp. 60-70
  • Gómez, P.L., Garcia-Loredo, A., Nieto, A.B., Salvatori, D.M., Guerrero, S., Alzamora, S.M., Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple (2012) Innovative Food Science and Emerging Technologies, 16, pp. 102-112
  • Gómez, P.L., Salvatori, D., García Loredo, A., Alzamora, S.M., Pulsed light treatment of cut apple: dose effect on color, structure and microbiological stability (2012) Food and Bioprocess Technology, 5, pp. 2311-2322
  • Gómez-López, V.M., Ragaert, P., Debevere, J., Devlieghere, F., Decontamination methods to prolong the shelf-life of minimally processed vegetables, state-of-the-art (2008) Critical Reviews in Food Science and Nutrition, 48, pp. 487-495
  • González-Fésler, M., Salvatori, D., Gómez, P.L., Alzamora, S.M., Convective air drying of apples as affected by blanching and calcium impregnation (2008) Journal of Food Engineering, 87, pp. 323-332
  • Gras, M.L., Vidal, D., Btoret, N., Chiralt, A., Fito, P., Calcium fortification of vegetables by vacuum impregnation. Interactions with cellular matrix (2003) Journal of Food Engineering, 56, pp. 279-284
  • Gueguen, L., Pointillart, A., The biovailability of dietary calcium (2000) Journal of the American Collage of Nutrition, 19, pp. 119S-136S. , COI: 1:CAS:528:DC%2BD3cXis1Cmurc%3D
  • Guerrero-Beltrán, J.A., Barbosa-Cánovas, G.V., Review: advantages and limitations on processing foods by UV light (2004) Food Science and Technology International, 10, pp. 137-147
  • (2010) Dietary reference intakes for calcium and vitamin D, , Institute of Medicine of the National Academies, Washington
  • Jackman, R.L., Stanley, D.W., Creep behaviour of tomato pericarp tissue as influenced by ambient temperature ripening and chilled storage (1995) Journal of Texture Studies, 26, pp. 537-552
  • John, M.A., Dey, P.M., Postharvest changes in fruit cell walls (1986) Advances in Food Research, 30, pp. 139-193. , COI: 1:CAS:528:DyaL28XlvV2msLw%3D
  • Joshi, A.P.K., Rupasinghe, H.P., Pitts, N.L., Sensory and nutritional quality of the apple snacks prepared by vacuum impregnation process (2010) Journal of Food Quality, 33, pp. 758-767. , COI: 1:CAS:528:DC%2BC3MXis1amuw%3D%3D
  • Knox, T.A., Kassarjian, Z., Dawson-Hughes, B., Golner, G.E., Dallal, G.E., Arora, S., Russel, R.M., Calcium absorption in elderly subjects on high and low fiber diets: effect of gastric acidity (1991) American Journal of Clinical Nutrition, 53, pp. 1480-1486. , COI: 1:STN:280:DyaK3M3ktFSmtQ%3D%3D
  • Lado, B.H., Yousef, A.E., Alternative food-preservation technologies: efficacy and mechanisms (2002) Microbes Infection, 4, pp. 433-440
  • Leitsner, L., Gould, G.W., (2002) Hurdle Technologies. Combination Treatments for Food Stability, Safety and Quality, , Kluwer Academic/ Plenum Publishers, New York
  • Luna-Guzmán, I., Barrett, D.M., Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupe (2000) Postharvest Biology and Technology, 19, pp. 61-72
  • Manzocco, L., Da Pieve, S., Bertolini, A., Bartolomeoli, I., Maifreni, M., Vianello, A., Nicoli, M.C., Surface decontamination of fresh-cut apple by UV-C light exposure: effects on structure, colour and sensory properties (2011) Postharvest Biology and Technology, 61, pp. 165-171. , COI: 1:CAS:528:DC%2BC3MXmvFGjsbc%3D
  • Martín-Diana, A.B., Rico, D., Frías, J.M., Barat, J.M., Henehan, G.T.M., Barry-Ryan, C., Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review (2007) Trends in Food Science & Technology, 18, pp. 210-218
  • Martinez, V.Y., Alteraciones microestructurales y ultraestructurales de tejidos vegetales mínimamente procesados. Impacto en las características mecánicas (2005) PhD thesis, , Universidad de Buenos Aires, Argentina
  • Martinez, V.Y., Nieto, A.B., Castro, M.A., Salvatori, D., Alzamora, S.M., Viscoelastic characteristics of Granny Smith apple during glucose osmotic dehydratation (2007) Journal of Food Engineering, 83, pp. 394-403
  • Mittal, J.P., Mohsenin, N.N., Rheological characterization of apple cortex (1987) Journal of Texture Studies, 18, pp. 65-93
  • Ortiz, C., Salvatori, D.M., Alzamora, S.M., Mushroom tissue as matrix for calcium incorporation by vacuum impregnation (2003) Latin American Applied Research, 33, pp. 281-287. , COI: 1:CAS:528:DC%2BD3sXmtVKqsbY%3D
  • Ostos, S.L.A., Díaz, A.C.M., Suarez, H.M., Evaluation process in different conditions of mango fortification (Tommy Atkins) with calcium by vacuum impregnation (2012) Revista Chilena de Nutricion, 39, pp. 181-190
  • Pacín, A., Martínez, E., Martín, P., de Portela, M.L., Neira, M.S., Consumo de alimentos e ingesta de algunos nutrientes en la población de la Universidad Nacional de Luján, Argentina (1999) Archivos Latinoamericanos de Nutrición, 49, pp. 31-39
  • Park, S., Zhao, Y., Leonard, S., Traber, M.G., Vitamin E and mineral fortification in fresh-cut apples (Fuji) using vacuum impregnation (2005) Nutrition & Food Science, 35, pp. 393-402
  • Pitt, R.E., Viscoelastic properties of fruits and vegetables (1992) Viscoelastic Properties of Foods, pp. 3-47. , Rao MA, Steffe JF, (eds), Elsevier Applied Science, London
  • Ponting, J.D., Jackson, R., Watters, G., Refrigerated apple slices: preservative effects of ascorbic acid, calcium and sulfites (1972) Journal of Food Science, 37, pp. 434-436. , COI: 1:CAS:528:DyaE38XksVKrtbc%3D
  • Rafferty, K., Walters, G., Heaney, R.P., Calcium fortificants: overview and strategies for improving calcium nitriture of the U.S. population (2007) Journal of Food Science, 72, pp. 152-158
  • Rahn, R.O., Potassium iodide as a chemical actinometer for 254 nm radiation: use of iodate as an electron scavenger (1997) Photochemistry and Photobiology, 66, pp. 450-455. , COI: 1:CAS:528:DyaK1cXivFeqsw%3D%3D
  • Rico, D., Martin-Diana, A.B., Henehan, G.T.M., Frias, J., Barat, J.M., Barry-Ryan, C., Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to eat carrots (2007) Journal of Food Engineering, 79, pp. 1196-1206. , COI: 1:CAS:528:DC%2BD2sXit1GitLw%3D
  • Rodoni, L.M., Concellón, A., Chaves, A.R., Vicente, A.R., Use of UV-C treatments to maintain quality and extend the shelf-life of green fresh-cut bell pepper (Capsicum annuum L.) (2012) Journal of Food Science, 77, pp. C632-C639. , COI: 1:CAS:528:DC%2BC38XhtVGnsr7E
  • Salvatori, D.M., González-Fesler, M., Weisstaub, A., Portela, M.L., Alzamora, S.M., Uptake kinetics and absorption of calcium in apple matrices (2007) Food Science and Technology International, 13, pp. 333-340. , COI: 1:CAS:528:DC%2BD1cXht1aqsro%3D
  • Schenk, M., Guerrero, S., Alzamora, S.M., Response of some microorganisms to ultraviolet treatment on fresh-cut pear (2008) Food and Bioprocess Technology, 1, pp. 384-392
  • Schenk, M., Raffellini, S., Guerrero, S., Blanco, G.A., Alzamora, S.M., Inactivation of Escherichia coli, Listeria innocua, and Saccharomyces cerevisiae by UV-C light: study of cell injury by flow cytometry (2011) LWT--Food Science and Technology, 44, pp. 191-198. , COI: 1:CAS:528:DC%2BC3cXht1Srur3P
  • Schenk, M., García Loredo, A., Raffellini, S., Alzamora, S.M., Guerrero, S.N., The effect of UV-C in combination with H2O2 treatments on microbial response and quality parameters of fresh cut pear discs (2012) International Journal of Food Science & Technology, 47, pp. 1842-1851. , COI: 1:CAS:528:DC%2BC38XhtFOmsb%2FL
  • Shama, G., Ultraviolet light (2006) Handbook of Food Science, Technology and Engineering, , Hui YH, (ed), 3, CRC / Taylor & Francis, Boca Raton, Florida
  • Sherman, P., (1970) Industrial rheology, , New York: Academic Press
  • Tapia, M.S., Schulz, E., Gómez, V., Lopez-Malo, A., Welti-Chanes, J., (2003). A new approach to vacuum impregnation and functional foods: melon impregnated with calcium and zinc IFT, pp. 60D-62. , Institute of Food Technologist) Annual Meeting, Chicago
  • Theobald, H.E., Dietary calcium and health (2005) British Nutrition Foundation Nutrition Bulletin, 30, pp. 237-277
  • Ultraviolet radiation for the processing and treatment of food (2002) Code of Federal Regulations, 21 Part, 179, p. 39
  • Zhai, F., Yang, X., Ge, K., (2006) Report of Chinese National Survey of Nutrition and Health in 2002, Dietary Intake, , People’s Health Press, Beijing

Citas:

---------- APA ----------
Gómez, P.L., Schenk, M.L., Salvatori, D.M. & Alzamora, S.M. (2015) . Potential of UV-C Light for Preservation of Cut Apples Fortified with Calcium: Assessment of Optical and Rheological Properties and Native Flora Dynamics. Food and Bioprocess Technology, 8(9), 1890-1903.
http://dx.doi.org/10.1007/s11947-015-1545-5
---------- CHICAGO ----------
Gómez, P.L., Schenk, M.L., Salvatori, D.M., Alzamora, S.M. "Potential of UV-C Light for Preservation of Cut Apples Fortified with Calcium: Assessment of Optical and Rheological Properties and Native Flora Dynamics" . Food and Bioprocess Technology 8, no. 9 (2015) : 1890-1903.
http://dx.doi.org/10.1007/s11947-015-1545-5
---------- MLA ----------
Gómez, P.L., Schenk, M.L., Salvatori, D.M., Alzamora, S.M. "Potential of UV-C Light for Preservation of Cut Apples Fortified with Calcium: Assessment of Optical and Rheological Properties and Native Flora Dynamics" . Food and Bioprocess Technology, vol. 8, no. 9, 2015, pp. 1890-1903.
http://dx.doi.org/10.1007/s11947-015-1545-5
---------- VANCOUVER ----------
Gómez, P.L., Schenk, M.L., Salvatori, D.M., Alzamora, S.M. Potential of UV-C Light for Preservation of Cut Apples Fortified with Calcium: Assessment of Optical and Rheological Properties and Native Flora Dynamics. Food. Bioprocess Technol. 2015;8(9):1890-1903.
http://dx.doi.org/10.1007/s11947-015-1545-5