Physicochemical, antioxidant and microbial properties of crystallized pansies (Viola × wittrockiana) during storage
Autor(a) principal: | |
---|---|
Data de Publicação: | 2018 |
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/10198/20260 |
Resumo: | Edible flowers, such as pansies, have a short shelf-life. Crystallization is a treatment used to prolong the shelflife of fruits and vegetables. So, the aim of the present work was to investigate the effect of crystallization in the physicochemical, microbial and antioxidant properties of pansies (Viola wittrockiana) during room temperature storage (7, 15, 30, 60 and 90 days). Comparing fresh and crystallized pansies, significant differences were detected. After 90 days of storage, crystallized pansies kept similar appearance to those immediately after treatment. A significant decrease in water activity, moisture, ash and protein contents was observed between 0 and 90 days of storage for crystallized pansies. Some bioactive compounds, such as flavonoids and monomeric anthocyanins, showed a significant decrease after 90 days of storage, while hydrolysable tannins increased. Concerning phenolic compounds, these maintained constant along storage. The microbial load of crystallized pansies during all storage time was lower than fresh ones. So, crystallization can be an effective method for pansies preservation, being some nutritional and bioactive compounds, little affected during storage. However, crystallization contributed to a high increase in sugar content and energy values compared to fresh pansies. |
id |
RCAP_858564f5cbd2d25969ea048608892687 |
---|---|
oai_identifier_str |
oai:bibliotecadigital.ipb.pt:10198/20260 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Physicochemical, antioxidant and microbial properties of crystallized pansies (Viola × wittrockiana) during storageEdible flowersCrystallizationBioactive compoundsAntioxidant activityNutritional compositionMicrobial qualityStorageEdible flowers, such as pansies, have a short shelf-life. Crystallization is a treatment used to prolong the shelflife of fruits and vegetables. So, the aim of the present work was to investigate the effect of crystallization in the physicochemical, microbial and antioxidant properties of pansies (Viola wittrockiana) during room temperature storage (7, 15, 30, 60 and 90 days). Comparing fresh and crystallized pansies, significant differences were detected. After 90 days of storage, crystallized pansies kept similar appearance to those immediately after treatment. A significant decrease in water activity, moisture, ash and protein contents was observed between 0 and 90 days of storage for crystallized pansies. Some bioactive compounds, such as flavonoids and monomeric anthocyanins, showed a significant decrease after 90 days of storage, while hydrolysable tannins increased. Concerning phenolic compounds, these maintained constant along storage. The microbial load of crystallized pansies during all storage time was lower than fresh ones. So, crystallization can be an effective method for pansies preservation, being some nutritional and bioactive compounds, little affected during storage. However, crystallization contributed to a high increase in sugar content and energy values compared to fresh pansies.The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: The authors acknowledge the Portuguese Foundation for Science and Technology (FCT, Portugal) for the financial support provided by the research grant (SFRH/BD/95853/2013), QOPNA research Unit (FCT UID/QUI/00062/2013), REQUIMTE (PEst/UID/QUI/50006/2013) and ‘Project [NORTE-07-0124-FEDER-000069]’ and CIMO (UID/AGR/00690/2013), through national funds and when applicable co-financed by the FEDER, within the PT2020 Partnership Agreement.Biblioteca Digital do IPBFernandes, LuanaCasal, SusanaPereira, J.A.Pereira, ErmelindaSaraiva, Jorge A.Ramalhosa, Elsa2018-01-19T10:00:00Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/20260engFernandes, Luana; Casal, Susana; Pereira, José A.; Pereira, Ermelinda L.; Saraiva, Jorge A.; Ramalhosa, Elsa (2019). Physicochemical, antioxidant and microbial properties of crystallized pansies (Viola × wittrockiana) during storage. Food Science and Technology International. ISSN 1082-0132. 25, p. 472-4791082-013210.1177/1082013219833234info: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:RCAAP2023-11-21T10:46:10Zoai:bibliotecadigital.ipb.pt:10198/20260Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:11:03.179794Repositório 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 |
Physicochemical, antioxidant and microbial properties of crystallized pansies (Viola × wittrockiana) during storage |
title |
Physicochemical, antioxidant and microbial properties of crystallized pansies (Viola × wittrockiana) during storage |
spellingShingle |
Physicochemical, antioxidant and microbial properties of crystallized pansies (Viola × wittrockiana) during storage Fernandes, Luana Edible flowers Crystallization Bioactive compounds Antioxidant activity Nutritional composition Microbial quality Storage |
title_short |
Physicochemical, antioxidant and microbial properties of crystallized pansies (Viola × wittrockiana) during storage |
title_full |
Physicochemical, antioxidant and microbial properties of crystallized pansies (Viola × wittrockiana) during storage |
title_fullStr |
Physicochemical, antioxidant and microbial properties of crystallized pansies (Viola × wittrockiana) during storage |
title_full_unstemmed |
Physicochemical, antioxidant and microbial properties of crystallized pansies (Viola × wittrockiana) during storage |
title_sort |
Physicochemical, antioxidant and microbial properties of crystallized pansies (Viola × wittrockiana) during storage |
author |
Fernandes, Luana |
author_facet |
Fernandes, Luana Casal, Susana Pereira, J.A. Pereira, Ermelinda Saraiva, Jorge A. Ramalhosa, Elsa |
author_role |
author |
author2 |
Casal, Susana Pereira, J.A. Pereira, Ermelinda Saraiva, Jorge A. Ramalhosa, Elsa |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Fernandes, Luana Casal, Susana Pereira, J.A. Pereira, Ermelinda Saraiva, Jorge A. Ramalhosa, Elsa |
dc.subject.por.fl_str_mv |
Edible flowers Crystallization Bioactive compounds Antioxidant activity Nutritional composition Microbial quality Storage |
topic |
Edible flowers Crystallization Bioactive compounds Antioxidant activity Nutritional composition Microbial quality Storage |
description |
Edible flowers, such as pansies, have a short shelf-life. Crystallization is a treatment used to prolong the shelflife of fruits and vegetables. So, the aim of the present work was to investigate the effect of crystallization in the physicochemical, microbial and antioxidant properties of pansies (Viola wittrockiana) during room temperature storage (7, 15, 30, 60 and 90 days). Comparing fresh and crystallized pansies, significant differences were detected. After 90 days of storage, crystallized pansies kept similar appearance to those immediately after treatment. A significant decrease in water activity, moisture, ash and protein contents was observed between 0 and 90 days of storage for crystallized pansies. Some bioactive compounds, such as flavonoids and monomeric anthocyanins, showed a significant decrease after 90 days of storage, while hydrolysable tannins increased. Concerning phenolic compounds, these maintained constant along storage. The microbial load of crystallized pansies during all storage time was lower than fresh ones. So, crystallization can be an effective method for pansies preservation, being some nutritional and bioactive compounds, little affected during storage. However, crystallization contributed to a high increase in sugar content and energy values compared to fresh pansies. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2019 2019-01-01T00:00:00Z |
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/10198/20260 |
url |
http://hdl.handle.net/10198/20260 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Fernandes, Luana; Casal, Susana; Pereira, José A.; Pereira, Ermelinda L.; Saraiva, Jorge A.; Ramalhosa, Elsa (2019). Physicochemical, antioxidant and microbial properties of crystallized pansies (Viola × wittrockiana) during storage. Food Science and Technology International. ISSN 1082-0132. 25, p. 472-479 1082-0132 10.1177/1082013219833234 |
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.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 |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
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 |
|
_version_ |
1799135377468948480 |