Enzymatic time-temperature integrator device for chromatic quality check of Cova da Beira’s cherry (Portugal)

• Autor(a) principal: Quelhas, Adriana Sebastião
• Data de Publicação: 2018
• Outros Autores: Gaspar, Pedro Dinis, Castelo-Branco, Miguel
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.6/7410
• topic: Cherry; TTI (Time-Temperature Integrators); Enzymatic reaction; Temperature; Quality

Cherry is a fruit widely appreciated by consumers in general. In Portugal, within the Beira Interior region, and particularly, Cova da Beira, is the most representative area with a production of more than 50% of the national production. The peculiar characteristics of cherries, such as color, firmness, palate, among others, increase the demand for this fruit, which can only be commercialized during a short period. Its high perishability interferes with the shelf life and consequently generates undesirable changes in the cherry flow chain. In order to ensure food quality and safety and prevent food waste, a time-temperature integrator (TTI) device to monitor the quality of the cherry in real time is proposed. This device suffers a chromatic change with the temperature variation over time. For the specific case of the cherry, the kinetic parameters for thermal inactivation are determined which leads to the proposal of an enzymatic-type TTI, where the degradation of the phenolic compounds occurs, which are substrates of the polyphenol oxidase enzyme, whose hydroxylation reaction of a monophenol in o-diphenol leads to the oxidation in o-Quinone. This device aims to help retailers to decide when and where to sell the food items taking into account the remaining shelf life, as well as support the decision of purchase by the consumer predicting through a chromatic and expedite stamp the food quality and safety