Impact of thermal blanching and thermosonication treatments on watercress (Nasturtium officinale) quality: thermosonication process optimisation and microstructure evaluation
Autor(a) principal: | |
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Data de Publicação: | 2011 |
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/10400.14/7633 |
Resumo: | The objectives of the present work were to optimise watercress heat and thermosonication blanching conditions, in order to obtain a product with better quality for further freezing, and to evaluate the effects of thermosonication on the microstructure of watercress leaves. In a chart of optimal time-temperature conditions for a 90% peroxidase inactivation (imposed constraint), vitamin C (objective function) and a-value (improvement toward green) were mathematically predicted for both heat and thermosonication blanching treatments. Two optimal thermosonication combinations were selected: 92 A degrees C and 2 s, retaining 95% of vitamin C content and 5% a-value improvement, and a better condition in terms of practical feasibility, 86 A degrees C and 30 s, allowing a 75% vitamin C retention and 8% a-value improvement. The experimental values, for each thermosonication optimal time-temperature zone, were in good agreement with the models' predicted responses. In terms of microstructure, thermosonicated watercress at 86 and 92 A degrees C showed similar loss of turgor and release of chloroplasts. The proposed optimal thermosonication blanching conditions allow the improvement of the blanched watercress quality and consequently contribute for the development of a high-quality new frozen product. However, a suitable scale-up is mandatory for industrial implementation. |
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Impact of thermal blanching and thermosonication treatments on watercress (Nasturtium officinale) quality: thermosonication process optimisation and microstructure evaluationFood and Bioprocess TechnologyWatercressThermosonicationOptimisationPeroxidaseColourVitamin CMicrostructureThe objectives of the present work were to optimise watercress heat and thermosonication blanching conditions, in order to obtain a product with better quality for further freezing, and to evaluate the effects of thermosonication on the microstructure of watercress leaves. In a chart of optimal time-temperature conditions for a 90% peroxidase inactivation (imposed constraint), vitamin C (objective function) and a-value (improvement toward green) were mathematically predicted for both heat and thermosonication blanching treatments. Two optimal thermosonication combinations were selected: 92 A degrees C and 2 s, retaining 95% of vitamin C content and 5% a-value improvement, and a better condition in terms of practical feasibility, 86 A degrees C and 30 s, allowing a 75% vitamin C retention and 8% a-value improvement. The experimental values, for each thermosonication optimal time-temperature zone, were in good agreement with the models' predicted responses. In terms of microstructure, thermosonicated watercress at 86 and 92 A degrees C showed similar loss of turgor and release of chloroplasts. The proposed optimal thermosonication blanching conditions allow the improvement of the blanched watercress quality and consequently contribute for the development of a high-quality new frozen product. However, a suitable scale-up is mandatory for industrial implementation.SpringerVeritati - Repositório Institucional da Universidade Católica PortuguesaCruz, Rui M. S.Vieira, Margarida C.Fonseca, Susana C.Silva, Cristina L. M.2012-01-26T15:49:24Z20112011-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/7633engCRUZ, Rui M. S....[et al] - Impact of thermal blanching and thermosonication treatments on watercress (Nasturtium officinale) quality: thermosonication process optimisation and microstructure evaluation. Food and Bioprocess Technology. ISSN 1935-5149. Vol. 4, n.º 7 (2011), p.1197-12041935-513010.1007/s11947-009-0220-01935-5149WOS:000293791000010info: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:RCAAP2023-07-12T17:13:17Zoai:repositorio.ucp.pt:10400.14/7633Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:07:38.799537Repositório 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 |
Impact of thermal blanching and thermosonication treatments on watercress (Nasturtium officinale) quality: thermosonication process optimisation and microstructure evaluation Food and Bioprocess Technology |
title |
Impact of thermal blanching and thermosonication treatments on watercress (Nasturtium officinale) quality: thermosonication process optimisation and microstructure evaluation |
spellingShingle |
Impact of thermal blanching and thermosonication treatments on watercress (Nasturtium officinale) quality: thermosonication process optimisation and microstructure evaluation Cruz, Rui M. S. Watercress Thermosonication Optimisation Peroxidase Colour Vitamin C Microstructure |
title_short |
Impact of thermal blanching and thermosonication treatments on watercress (Nasturtium officinale) quality: thermosonication process optimisation and microstructure evaluation |
title_full |
Impact of thermal blanching and thermosonication treatments on watercress (Nasturtium officinale) quality: thermosonication process optimisation and microstructure evaluation |
title_fullStr |
Impact of thermal blanching and thermosonication treatments on watercress (Nasturtium officinale) quality: thermosonication process optimisation and microstructure evaluation |
title_full_unstemmed |
Impact of thermal blanching and thermosonication treatments on watercress (Nasturtium officinale) quality: thermosonication process optimisation and microstructure evaluation |
title_sort |
Impact of thermal blanching and thermosonication treatments on watercress (Nasturtium officinale) quality: thermosonication process optimisation and microstructure evaluation |
author |
Cruz, Rui M. S. |
author_facet |
Cruz, Rui M. S. Vieira, Margarida C. Fonseca, Susana C. Silva, Cristina L. M. |
author_role |
author |
author2 |
Vieira, Margarida C. Fonseca, Susana C. Silva, Cristina L. M. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Cruz, Rui M. S. Vieira, Margarida C. Fonseca, Susana C. Silva, Cristina L. M. |
dc.subject.por.fl_str_mv |
Watercress Thermosonication Optimisation Peroxidase Colour Vitamin C Microstructure |
topic |
Watercress Thermosonication Optimisation Peroxidase Colour Vitamin C Microstructure |
description |
The objectives of the present work were to optimise watercress heat and thermosonication blanching conditions, in order to obtain a product with better quality for further freezing, and to evaluate the effects of thermosonication on the microstructure of watercress leaves. In a chart of optimal time-temperature conditions for a 90% peroxidase inactivation (imposed constraint), vitamin C (objective function) and a-value (improvement toward green) were mathematically predicted for both heat and thermosonication blanching treatments. Two optimal thermosonication combinations were selected: 92 A degrees C and 2 s, retaining 95% of vitamin C content and 5% a-value improvement, and a better condition in terms of practical feasibility, 86 A degrees C and 30 s, allowing a 75% vitamin C retention and 8% a-value improvement. The experimental values, for each thermosonication optimal time-temperature zone, were in good agreement with the models' predicted responses. In terms of microstructure, thermosonicated watercress at 86 and 92 A degrees C showed similar loss of turgor and release of chloroplasts. The proposed optimal thermosonication blanching conditions allow the improvement of the blanched watercress quality and consequently contribute for the development of a high-quality new frozen product. However, a suitable scale-up is mandatory for industrial implementation. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011 2011-01-01T00:00:00Z 2012-01-26T15:49:24Z |
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/10400.14/7633 |
url |
http://hdl.handle.net/10400.14/7633 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
CRUZ, Rui M. S....[et al] - Impact of thermal blanching and thermosonication treatments on watercress (Nasturtium officinale) quality: thermosonication process optimisation and microstructure evaluation. Food and Bioprocess Technology. ISSN 1935-5149. Vol. 4, n.º 7 (2011), p.1197-1204 1935-5130 10.1007/s11947-009-0220-0 1935-5149 WOS:000293791000010 |
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 |
Springer |
publisher.none.fl_str_mv |
Springer |
dc.source.none.fl_str_mv |
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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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