Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots’ Bioactive and Fresh-like Quality
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/25637 |
Resumo: | Fresh-cut fruits and vegetables, as near-fresh foods, are a quick and easy solution to a healthy and balanced diet. The rapid degradation of nutritional and sensory quality during the processing and storage of a product is critical and plant-type-dependent. The introduction of disruptive technological solutions in fresh-cut processing, which could maintain fresh-like quality with less environmental impact, is an emerging research concept. The application of abiotic stress treatments (heat shock and UV-C) induces metabolic responses and microbial effects in plant tissues, potentially slowing down several quality senescence pathways. The previously selected combined and single effects of heat shock (100 C/45 s; in the whole root) and UV-C (2.5 kJ/m2) treatments and two packaging conditions (oriented polypropylene (OPP) vs. micro-perforated OPP films) on controlling critical degradation pathways of fresh-cut carrots and on promoting bioactive and sensory quality during storage (5 C, 14 days) were studied. Among the tested combinations, synergistic effects on the quality retention of fresh-cut carrots were only attained for applying heat shock associated with micro-perforated OPP film packaging. Its effects on reducing (3.3 Log10 CFU/g) the initial contamination and controlling microbiological spoilage (counts below the threshold limit of 7.5 Log10 CFU/g), increasing the bioactive content (38% and 72% in total phenolic content and chlorogenic acid, respectively), and preserving fresh quality attributes prove to be a viable alternative technology for shredded carrot processing |
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Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots’ Bioactive and Fresh-like Qualityabiotic stress treatmentsheat shockUV-Cmicro-perforated packaging filmmicrobiological developmentbioactive compoundssensorial qualityFresh-cut fruits and vegetables, as near-fresh foods, are a quick and easy solution to a healthy and balanced diet. The rapid degradation of nutritional and sensory quality during the processing and storage of a product is critical and plant-type-dependent. The introduction of disruptive technological solutions in fresh-cut processing, which could maintain fresh-like quality with less environmental impact, is an emerging research concept. The application of abiotic stress treatments (heat shock and UV-C) induces metabolic responses and microbial effects in plant tissues, potentially slowing down several quality senescence pathways. The previously selected combined and single effects of heat shock (100 C/45 s; in the whole root) and UV-C (2.5 kJ/m2) treatments and two packaging conditions (oriented polypropylene (OPP) vs. micro-perforated OPP films) on controlling critical degradation pathways of fresh-cut carrots and on promoting bioactive and sensory quality during storage (5 C, 14 days) were studied. Among the tested combinations, synergistic effects on the quality retention of fresh-cut carrots were only attained for applying heat shock associated with micro-perforated OPP film packaging. Its effects on reducing (3.3 Log10 CFU/g) the initial contamination and controlling microbiological spoilage (counts below the threshold limit of 7.5 Log10 CFU/g), increasing the bioactive content (38% and 72% in total phenolic content and chlorogenic acid, respectively), and preserving fresh quality attributes prove to be a viable alternative technology for shredded carrot processingMDPIRepositório da Universidade de LisboaAlegria, CarlaGonçalves, ElsaMoldao-Martins, MargaridaAbreu, Marta2022-09-30T11:18:05Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/25637engAlegria, C.; Gonçalves, E.M.; Moldão-Martins, M.; Abreu, M. Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots’ Bioactive and Fresh-like Quality. Foods 2022, 11, 2422https:// doi.org/10.3390/foods11162422info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-17T01:33:25Zoai:www.repository.utl.pt:10400.5/25637Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:09:27.233515Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots’ Bioactive and Fresh-like Quality |
title |
Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots’ Bioactive and Fresh-like Quality |
spellingShingle |
Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots’ Bioactive and Fresh-like Quality Alegria, Carla abiotic stress treatments heat shock UV-C micro-perforated packaging film microbiological development bioactive compounds sensorial quality |
title_short |
Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots’ Bioactive and Fresh-like Quality |
title_full |
Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots’ Bioactive and Fresh-like Quality |
title_fullStr |
Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots’ Bioactive and Fresh-like Quality |
title_full_unstemmed |
Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots’ Bioactive and Fresh-like Quality |
title_sort |
Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots’ Bioactive and Fresh-like Quality |
author |
Alegria, Carla |
author_facet |
Alegria, Carla Gonçalves, Elsa Moldao-Martins, Margarida Abreu, Marta |
author_role |
author |
author2 |
Gonçalves, Elsa Moldao-Martins, Margarida Abreu, Marta |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Alegria, Carla Gonçalves, Elsa Moldao-Martins, Margarida Abreu, Marta |
dc.subject.por.fl_str_mv |
abiotic stress treatments heat shock UV-C micro-perforated packaging film microbiological development bioactive compounds sensorial quality |
topic |
abiotic stress treatments heat shock UV-C micro-perforated packaging film microbiological development bioactive compounds sensorial quality |
description |
Fresh-cut fruits and vegetables, as near-fresh foods, are a quick and easy solution to a healthy and balanced diet. The rapid degradation of nutritional and sensory quality during the processing and storage of a product is critical and plant-type-dependent. The introduction of disruptive technological solutions in fresh-cut processing, which could maintain fresh-like quality with less environmental impact, is an emerging research concept. The application of abiotic stress treatments (heat shock and UV-C) induces metabolic responses and microbial effects in plant tissues, potentially slowing down several quality senescence pathways. The previously selected combined and single effects of heat shock (100 C/45 s; in the whole root) and UV-C (2.5 kJ/m2) treatments and two packaging conditions (oriented polypropylene (OPP) vs. micro-perforated OPP films) on controlling critical degradation pathways of fresh-cut carrots and on promoting bioactive and sensory quality during storage (5 C, 14 days) were studied. Among the tested combinations, synergistic effects on the quality retention of fresh-cut carrots were only attained for applying heat shock associated with micro-perforated OPP film packaging. Its effects on reducing (3.3 Log10 CFU/g) the initial contamination and controlling microbiological spoilage (counts below the threshold limit of 7.5 Log10 CFU/g), increasing the bioactive content (38% and 72% in total phenolic content and chlorogenic acid, respectively), and preserving fresh quality attributes prove to be a viable alternative technology for shredded carrot processing |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-09-30T11:18:05Z 2022 2022-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/25637 |
url |
http://hdl.handle.net/10400.5/25637 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Alegria, C.; Gonçalves, E.M.; Moldão-Martins, M.; Abreu, M. Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots’ Bioactive and Fresh-like Quality. Foods 2022, 11, 2422 https:// doi.org/10.3390/foods11162422 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
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MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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