Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing

Detalhes bibliográficos
Autor(a) principal: Alegria, Carla
Data de Publicação: 2021
Outros Autores: Gonçalves, Elsa M., Moldao-Martins, Margarida, Abreu, Marta
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/23369
Resumo: In fresh-cut vegetables, plant tissues are often challenged by (a)biotic stresses that act in combination, and the response to combinatorial stresses differs from that triggered by each individually. Phenolic induction by wounding is a known response contributing to increase products phenolic content. Heat application is a promising treatment in minimal processing, and its interference on the wound-induced response is produce-dependent. In carrot, two-combined stress effects were evaluated: peel removal vs. shredding, and heat application (100 C/45 s) vs. shredding, on changes in total phenolic content (TPC) during 10 days (5 C). By applying the first stress combination, a decrease in TPC was verified on day 0 ( 50%), ascribed to the high phenolic content of peels. Recovery of initial fresh carrot levels was achieved after 7 days owing to phenolic biosynthesis induced by shredding. For the second combination, changes in TPC, phenylalanine-ammonia-lyase (PAL), and peroxidase (POD) activity of untreated (Ctr) and heat-treated (HS) peeled shredded carrot samples were evaluated during 10 days. The heat-shock did not suppress phenolic biosynthesis promoted by PAL, although there was a two-day delay in TPC increments. Notwithstanding, phenolic accumulation after 10 days exceeded raw material TPC content. Also, the decrease in POD activity (30%) could influence quality degradation during storage
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spelling Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processingDaucus carota L.heat-shockshreddingphenolic synthesisPAL activityIn fresh-cut vegetables, plant tissues are often challenged by (a)biotic stresses that act in combination, and the response to combinatorial stresses differs from that triggered by each individually. Phenolic induction by wounding is a known response contributing to increase products phenolic content. Heat application is a promising treatment in minimal processing, and its interference on the wound-induced response is produce-dependent. In carrot, two-combined stress effects were evaluated: peel removal vs. shredding, and heat application (100 C/45 s) vs. shredding, on changes in total phenolic content (TPC) during 10 days (5 C). By applying the first stress combination, a decrease in TPC was verified on day 0 ( 50%), ascribed to the high phenolic content of peels. Recovery of initial fresh carrot levels was achieved after 7 days owing to phenolic biosynthesis induced by shredding. For the second combination, changes in TPC, phenylalanine-ammonia-lyase (PAL), and peroxidase (POD) activity of untreated (Ctr) and heat-treated (HS) peeled shredded carrot samples were evaluated during 10 days. The heat-shock did not suppress phenolic biosynthesis promoted by PAL, although there was a two-day delay in TPC increments. Notwithstanding, phenolic accumulation after 10 days exceeded raw material TPC content. Also, the decrease in POD activity (30%) could influence quality degradation during storageSAGERepositório da Universidade de LisboaAlegria, CarlaGonçalves, Elsa M.Moldao-Martins, MargaridaAbreu, Marta2022-02-03T10:40:50Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/23369engCarla Alegria, Elsa M. Gonçalves, Margarida Moldão-Martins & Marta Abreu (2021) Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing. Food Science and Technology International 0(0) 1–9https://doi.org/10.1177/10820132211020837info: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:RCAAP2023-03-06T14:52:55Zoai:www.repository.utl.pt:10400.5/23369Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:07:37.196002Repositório 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 Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing
title Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing
spellingShingle Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing
Alegria, Carla
Daucus carota L.
heat-shock
shredding
phenolic synthesis
PAL activity
title_short Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing
title_full Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing
title_fullStr Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing
title_full_unstemmed Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing
title_sort Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing
author Alegria, Carla
author_facet Alegria, Carla
Gonçalves, Elsa M.
Moldao-Martins, Margarida
Abreu, Marta
author_role author
author2 Gonçalves, Elsa M.
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 M.
Moldao-Martins, Margarida
Abreu, Marta
dc.subject.por.fl_str_mv Daucus carota L.
heat-shock
shredding
phenolic synthesis
PAL activity
topic Daucus carota L.
heat-shock
shredding
phenolic synthesis
PAL activity
description In fresh-cut vegetables, plant tissues are often challenged by (a)biotic stresses that act in combination, and the response to combinatorial stresses differs from that triggered by each individually. Phenolic induction by wounding is a known response contributing to increase products phenolic content. Heat application is a promising treatment in minimal processing, and its interference on the wound-induced response is produce-dependent. In carrot, two-combined stress effects were evaluated: peel removal vs. shredding, and heat application (100 C/45 s) vs. shredding, on changes in total phenolic content (TPC) during 10 days (5 C). By applying the first stress combination, a decrease in TPC was verified on day 0 ( 50%), ascribed to the high phenolic content of peels. Recovery of initial fresh carrot levels was achieved after 7 days owing to phenolic biosynthesis induced by shredding. For the second combination, changes in TPC, phenylalanine-ammonia-lyase (PAL), and peroxidase (POD) activity of untreated (Ctr) and heat-treated (HS) peeled shredded carrot samples were evaluated during 10 days. The heat-shock did not suppress phenolic biosynthesis promoted by PAL, although there was a two-day delay in TPC increments. Notwithstanding, phenolic accumulation after 10 days exceeded raw material TPC content. Also, the decrease in POD activity (30%) could influence quality degradation during storage
publishDate 2021
dc.date.none.fl_str_mv 2021
2021-01-01T00:00:00Z
2022-02-03T10:40:50Z
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/10400.5/23369
url http://hdl.handle.net/10400.5/23369
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Carla Alegria, Elsa M. Gonçalves, Margarida Moldão-Martins & Marta Abreu (2021) Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing. Food Science and Technology International 0(0) 1–9
https://doi.org/10.1177/10820132211020837
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 SAGE
publisher.none.fl_str_mv SAGE
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
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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
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