Study on thermosonication and ultraviolet radiation processes as an alternative to blanching for some fruits and vegetables
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/10400.14/7478 |
Resumo: | The impacts of ultraviolet-C radiation, blanching by heat, and combination of heat/ultrasounds (thermosonication) were studied for Listeria innocua (inoculated) in red bell peppers, total mesophiles in strawberries and total coliforms in watercress, in the temperature range 50–65 °C. Quality attributes such as colour and firmness were studied for all products, and total anthocyanins content was additionally determined for strawberries. Results showed that ultraviolet- C radiation was the least effective treatment in terms of microbial load reduction and was equivalent to a simple water washing. Log reductions were 1.05±0.52 for L. innocua, 0.53±0.25 for total coliforms and 0.26±0.18 for total mesophiles. This treatment had the lowest impact on the quality parameters analysed. Thermosonication treatment was similar to heat blanching for all microorganism/product tested, excepted for total coliforms in watercress at 65 °C, in which thermosonication had a higher effect (p<0.05). Heat blanching at 65 °C allowed 7.43±0.12 log-cycles reduction, while loads were diminished by 8.24±0.13 log-cycles if thermosonication at the same temperature was applied. Thermosonication also allowed better quality retention, when compared to heat blanching at the same temperatures. The impact of thermosonication on microbial load reductions was statistically significant and thermosonicated samples retained quality attributes better than heat blanched ones at the same temperatures (p<0.05). Hence, it can be concluded that thermosonication is a promising process and may be a favourable alternative to the conventional thermal treatments. |
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Study on thermosonication and ultraviolet radiation processes as an alternative to blanching for some fruits and vegetablesUltraviolet-C radiationThermosonicationBlanchingMicrobial load reductionQualityFruits and vegetablesThe impacts of ultraviolet-C radiation, blanching by heat, and combination of heat/ultrasounds (thermosonication) were studied for Listeria innocua (inoculated) in red bell peppers, total mesophiles in strawberries and total coliforms in watercress, in the temperature range 50–65 °C. Quality attributes such as colour and firmness were studied for all products, and total anthocyanins content was additionally determined for strawberries. Results showed that ultraviolet- C radiation was the least effective treatment in terms of microbial load reduction and was equivalent to a simple water washing. Log reductions were 1.05±0.52 for L. innocua, 0.53±0.25 for total coliforms and 0.26±0.18 for total mesophiles. This treatment had the lowest impact on the quality parameters analysed. Thermosonication treatment was similar to heat blanching for all microorganism/product tested, excepted for total coliforms in watercress at 65 °C, in which thermosonication had a higher effect (p<0.05). Heat blanching at 65 °C allowed 7.43±0.12 log-cycles reduction, while loads were diminished by 8.24±0.13 log-cycles if thermosonication at the same temperature was applied. Thermosonication also allowed better quality retention, when compared to heat blanching at the same temperatures. The impact of thermosonication on microbial load reductions was statistically significant and thermosonicated samples retained quality attributes better than heat blanched ones at the same temperatures (p<0.05). Hence, it can be concluded that thermosonication is a promising process and may be a favourable alternative to the conventional thermal treatments.Veritati - Repositório Institucional da Universidade Católica PortuguesaAlexandre, Elisabete M. C.Santos-Pedro, Dora M.Brandão, Teresa R. S.Silva, Cristina L. M.2012-01-16T16:48:24Z20112011-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/7478engALEXANDRE, Elisabete M. C....[et al] - Study on thermosonication and ultraviolet radiation processes as an alternative to blanching for some fruits and vegetables. Food and Bioprocess Technology. ISSN 1935-5130. Vol. 4 n.º 6 (2011), p. 1012-1019info: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:RCAAP2023-07-12T17:13:09Zoai:repositorio.ucp.pt:10400.14/7478Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:07:33.115867Repositório 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 |
Study on thermosonication and ultraviolet radiation processes as an alternative to blanching for some fruits and vegetables |
title |
Study on thermosonication and ultraviolet radiation processes as an alternative to blanching for some fruits and vegetables |
spellingShingle |
Study on thermosonication and ultraviolet radiation processes as an alternative to blanching for some fruits and vegetables Alexandre, Elisabete M. C. Ultraviolet-C radiation Thermosonication Blanching Microbial load reduction Quality Fruits and vegetables |
title_short |
Study on thermosonication and ultraviolet radiation processes as an alternative to blanching for some fruits and vegetables |
title_full |
Study on thermosonication and ultraviolet radiation processes as an alternative to blanching for some fruits and vegetables |
title_fullStr |
Study on thermosonication and ultraviolet radiation processes as an alternative to blanching for some fruits and vegetables |
title_full_unstemmed |
Study on thermosonication and ultraviolet radiation processes as an alternative to blanching for some fruits and vegetables |
title_sort |
Study on thermosonication and ultraviolet radiation processes as an alternative to blanching for some fruits and vegetables |
author |
Alexandre, Elisabete M. C. |
author_facet |
Alexandre, Elisabete M. C. Santos-Pedro, Dora M. Brandão, Teresa R. S. Silva, Cristina L. M. |
author_role |
author |
author2 |
Santos-Pedro, Dora M. Brandão, Teresa R. S. 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 |
Alexandre, Elisabete M. C. Santos-Pedro, Dora M. Brandão, Teresa R. S. Silva, Cristina L. M. |
dc.subject.por.fl_str_mv |
Ultraviolet-C radiation Thermosonication Blanching Microbial load reduction Quality Fruits and vegetables |
topic |
Ultraviolet-C radiation Thermosonication Blanching Microbial load reduction Quality Fruits and vegetables |
description |
The impacts of ultraviolet-C radiation, blanching by heat, and combination of heat/ultrasounds (thermosonication) were studied for Listeria innocua (inoculated) in red bell peppers, total mesophiles in strawberries and total coliforms in watercress, in the temperature range 50–65 °C. Quality attributes such as colour and firmness were studied for all products, and total anthocyanins content was additionally determined for strawberries. Results showed that ultraviolet- C radiation was the least effective treatment in terms of microbial load reduction and was equivalent to a simple water washing. Log reductions were 1.05±0.52 for L. innocua, 0.53±0.25 for total coliforms and 0.26±0.18 for total mesophiles. This treatment had the lowest impact on the quality parameters analysed. Thermosonication treatment was similar to heat blanching for all microorganism/product tested, excepted for total coliforms in watercress at 65 °C, in which thermosonication had a higher effect (p<0.05). Heat blanching at 65 °C allowed 7.43±0.12 log-cycles reduction, while loads were diminished by 8.24±0.13 log-cycles if thermosonication at the same temperature was applied. Thermosonication also allowed better quality retention, when compared to heat blanching at the same temperatures. The impact of thermosonication on microbial load reductions was statistically significant and thermosonicated samples retained quality attributes better than heat blanched ones at the same temperatures (p<0.05). Hence, it can be concluded that thermosonication is a promising process and may be a favourable alternative to the conventional thermal treatments. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011 2011-01-01T00:00:00Z 2012-01-16T16:48:24Z |
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/10400.14/7478 |
url |
http://hdl.handle.net/10400.14/7478 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
ALEXANDRE, Elisabete M. C....[et al] - Study on thermosonication and ultraviolet radiation processes as an alternative to blanching for some fruits and vegetables. Food and Bioprocess Technology. ISSN 1935-5130. Vol. 4 n.º 6 (2011), p. 1012-1019 |
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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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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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