Fresh-cut melon quality during storage: an NMR study of water transverse relaxation time
Autor(a) principal: | |
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Data de Publicação: | 2015 |
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/1822/37798 |
Resumo: | Molecular mobility is a fundamental parameter which reflects the dynamic properties of food components and contributes to food degradation reactions comprehension. Fresh-cut fruits have become an important food market segment. However, processing of fruits promotes faster its physiological deterioration, biochemical changes and microbial degradation. The purpose of this work was to use NMR methodology as a tool to evaluate fresh-cut fruit quality, during storage at refrigerated conditions. The fresh-cut melon transverse relaxation time (T2) was measured for a period of 7 days of storage at 5 °C. The relationship between the obtained values, microstructure and quality parameters was investigated. In general, results show the existence of one class of water fluidity in the system, the one present in cells after processing. T2, a measure of this fluidity, is affected by the processing and storage time. Also, it is possible to find a close relationships between T2 and quality parameters of total colour difference (TCD), firmness and aw. As T2 increases TCD also increases, while firmness and aw decrease. These results highlight the usefulness of NMR methodology application in food science. |
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Fresh-cut melon quality during storage: an NMR study of water transverse relaxation timeFresh-cut melon storageQuality parametersMolecular mobilityNMRScience & TechnologyMolecular mobility is a fundamental parameter which reflects the dynamic properties of food components and contributes to food degradation reactions comprehension. Fresh-cut fruits have become an important food market segment. However, processing of fruits promotes faster its physiological deterioration, biochemical changes and microbial degradation. The purpose of this work was to use NMR methodology as a tool to evaluate fresh-cut fruit quality, during storage at refrigerated conditions. The fresh-cut melon transverse relaxation time (T2) was measured for a period of 7 days of storage at 5 °C. The relationship between the obtained values, microstructure and quality parameters was investigated. In general, results show the existence of one class of water fluidity in the system, the one present in cells after processing. T2, a measure of this fluidity, is affected by the processing and storage time. Also, it is possible to find a close relationships between T2 and quality parameters of total colour difference (TCD), firmness and aw. As T2 increases TCD also increases, while firmness and aw decrease. These results highlight the usefulness of NMR methodology application in food science.Author Joana F. Fundo acknowledges Fundacao para a Ciencia e a Tecnologia (grant SFRH/BD/62176/2009). The authors acknowledge the Portuguese NMR Network and Strategic Project PEst-C/CTM/LA0025/2013-14. This work was supported by National Funds from FCT through project PEst-OE/EQB/LA0016/2013Elsevier B.V.Universidade do MinhoFundo, Joana F.Amaro, Ana L.Madureira, Ana RaquelCarvalho, AlexandraFeio, GabrielSilva, Cristina L. M.Quintas, Mafalda A. C.2015-122015-12-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/37798engFundo, Joana F.; Amaro, Ana L.; Madureira, Ana Raquel; Carvalho, Alexandra; Feio, Gabriel; Silva, Cristina L. M.; Quintas, Mafalda A. C., Fresh-cut melon quality during storage: An NMR study of water transverse relaxation time. Journal of Food Engineering, 167(Part A), 71-76, 20150260-87740260-877410.1016/j.jfoodeng.2015.03.028http://www.journals.elsevier.com/journal-of-food-engineering/info: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:RCAAP2023-07-21T12:12:14Zoai:repositorium.sdum.uminho.pt:1822/37798Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:04:09.261315Repositório 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 |
Fresh-cut melon quality during storage: an NMR study of water transverse relaxation time |
title |
Fresh-cut melon quality during storage: an NMR study of water transverse relaxation time |
spellingShingle |
Fresh-cut melon quality during storage: an NMR study of water transverse relaxation time Fundo, Joana F. Fresh-cut melon storage Quality parameters Molecular mobility NMR Science & Technology |
title_short |
Fresh-cut melon quality during storage: an NMR study of water transverse relaxation time |
title_full |
Fresh-cut melon quality during storage: an NMR study of water transverse relaxation time |
title_fullStr |
Fresh-cut melon quality during storage: an NMR study of water transverse relaxation time |
title_full_unstemmed |
Fresh-cut melon quality during storage: an NMR study of water transverse relaxation time |
title_sort |
Fresh-cut melon quality during storage: an NMR study of water transverse relaxation time |
author |
Fundo, Joana F. |
author_facet |
Fundo, Joana F. Amaro, Ana L. Madureira, Ana Raquel Carvalho, Alexandra Feio, Gabriel Silva, Cristina L. M. Quintas, Mafalda A. C. |
author_role |
author |
author2 |
Amaro, Ana L. Madureira, Ana Raquel Carvalho, Alexandra Feio, Gabriel Silva, Cristina L. M. Quintas, Mafalda A. C. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Fundo, Joana F. Amaro, Ana L. Madureira, Ana Raquel Carvalho, Alexandra Feio, Gabriel Silva, Cristina L. M. Quintas, Mafalda A. C. |
dc.subject.por.fl_str_mv |
Fresh-cut melon storage Quality parameters Molecular mobility NMR Science & Technology |
topic |
Fresh-cut melon storage Quality parameters Molecular mobility NMR Science & Technology |
description |
Molecular mobility is a fundamental parameter which reflects the dynamic properties of food components and contributes to food degradation reactions comprehension. Fresh-cut fruits have become an important food market segment. However, processing of fruits promotes faster its physiological deterioration, biochemical changes and microbial degradation. The purpose of this work was to use NMR methodology as a tool to evaluate fresh-cut fruit quality, during storage at refrigerated conditions. The fresh-cut melon transverse relaxation time (T2) was measured for a period of 7 days of storage at 5 °C. The relationship between the obtained values, microstructure and quality parameters was investigated. In general, results show the existence of one class of water fluidity in the system, the one present in cells after processing. T2, a measure of this fluidity, is affected by the processing and storage time. Also, it is possible to find a close relationships between T2 and quality parameters of total colour difference (TCD), firmness and aw. As T2 increases TCD also increases, while firmness and aw decrease. These results highlight the usefulness of NMR methodology application in food science. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-12 2015-12-01T00:00:00Z |
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/1822/37798 |
url |
http://hdl.handle.net/1822/37798 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Fundo, Joana F.; Amaro, Ana L.; Madureira, Ana Raquel; Carvalho, Alexandra; Feio, Gabriel; Silva, Cristina L. M.; Quintas, Mafalda A. C., Fresh-cut melon quality during storage: An NMR study of water transverse relaxation time. Journal of Food Engineering, 167(Part A), 71-76, 2015 0260-8774 0260-8774 10.1016/j.jfoodeng.2015.03.028 http://www.journals.elsevier.com/journal-of-food-engineering/ |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier B.V. |
publisher.none.fl_str_mv |
Elsevier B.V. |
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 |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799132450114240512 |