Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water

Detalhes bibliográficos
Autor(a) principal: PLESOIANU,Alina M.
Data de Publicação: 2022
Outros Autores: NOUR,Violeta, TUTULESCU,Felicia, IONICA,Mira E.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100482
Resumo: Abstract The objective of this study was to investigate the effects of dipping in solutions of citric (2%), benzoic (0.2%), sorbic (0.2%) and ascorbic (0.5%) acids and in acidic electrolyzed water on the quality attributes and surface microbiota of fresh-cut apples, cvs ‘Florina’ and ‘Ionathan’, packaged in disposable plastic containers under normal atmospheric conditions during 14 days storage at 8 °C. The colour, firmness, total phenolic content, antioxidant activity and surface microbial load were determined weekly throughout storage. The colour results indicated that acidic electrolyzed water reduced browning while the ascorbic and citric acids were less effective in controlling the enzymatic browning of fresh-cut apples. After 14 days of refrigerated storage, the samples treated with 2% citric acid and acidic electrolyzed water maintained significantly higher firmness, total phenolic content and antioxidant activity than the other treated and control samples. The microbiological analysis revealed that organic acids successfully suppressed bacterial growth throughout the storage period as compared to the control samples. The sorbic and benzoic acids at 0.2% were also effective on yeasts but these dip treatments determined a higher darkening, yellowing and loss of firmness and of antioxidant activity during storage.
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spelling Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed wateracidic electrolyzed watercitric acidbenzoic acidsorbic acidascorbic acidfresh-cut applesAbstract The objective of this study was to investigate the effects of dipping in solutions of citric (2%), benzoic (0.2%), sorbic (0.2%) and ascorbic (0.5%) acids and in acidic electrolyzed water on the quality attributes and surface microbiota of fresh-cut apples, cvs ‘Florina’ and ‘Ionathan’, packaged in disposable plastic containers under normal atmospheric conditions during 14 days storage at 8 °C. The colour, firmness, total phenolic content, antioxidant activity and surface microbial load were determined weekly throughout storage. The colour results indicated that acidic electrolyzed water reduced browning while the ascorbic and citric acids were less effective in controlling the enzymatic browning of fresh-cut apples. After 14 days of refrigerated storage, the samples treated with 2% citric acid and acidic electrolyzed water maintained significantly higher firmness, total phenolic content and antioxidant activity than the other treated and control samples. The microbiological analysis revealed that organic acids successfully suppressed bacterial growth throughout the storage period as compared to the control samples. The sorbic and benzoic acids at 0.2% were also effective on yeasts but these dip treatments determined a higher darkening, yellowing and loss of firmness and of antioxidant activity during storage.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100482Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.62620info:eu-repo/semantics/openAccessPLESOIANU,Alina M.NOUR,VioletaTUTULESCU,FeliciaIONICA,Mira E.eng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100482Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water
title Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water
spellingShingle Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water
PLESOIANU,Alina M.
acidic electrolyzed water
citric acid
benzoic acid
sorbic acid
ascorbic acid
fresh-cut apples
title_short Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water
title_full Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water
title_fullStr Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water
title_full_unstemmed Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water
title_sort Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water
author PLESOIANU,Alina M.
author_facet PLESOIANU,Alina M.
NOUR,Violeta
TUTULESCU,Felicia
IONICA,Mira E.
author_role author
author2 NOUR,Violeta
TUTULESCU,Felicia
IONICA,Mira E.
author2_role author
author
author
dc.contributor.author.fl_str_mv PLESOIANU,Alina M.
NOUR,Violeta
TUTULESCU,Felicia
IONICA,Mira E.
dc.subject.por.fl_str_mv acidic electrolyzed water
citric acid
benzoic acid
sorbic acid
ascorbic acid
fresh-cut apples
topic acidic electrolyzed water
citric acid
benzoic acid
sorbic acid
ascorbic acid
fresh-cut apples
description Abstract The objective of this study was to investigate the effects of dipping in solutions of citric (2%), benzoic (0.2%), sorbic (0.2%) and ascorbic (0.5%) acids and in acidic electrolyzed water on the quality attributes and surface microbiota of fresh-cut apples, cvs ‘Florina’ and ‘Ionathan’, packaged in disposable plastic containers under normal atmospheric conditions during 14 days storage at 8 °C. The colour, firmness, total phenolic content, antioxidant activity and surface microbial load were determined weekly throughout storage. The colour results indicated that acidic electrolyzed water reduced browning while the ascorbic and citric acids were less effective in controlling the enzymatic browning of fresh-cut apples. After 14 days of refrigerated storage, the samples treated with 2% citric acid and acidic electrolyzed water maintained significantly higher firmness, total phenolic content and antioxidant activity than the other treated and control samples. The microbiological analysis revealed that organic acids successfully suppressed bacterial growth throughout the storage period as compared to the control samples. The sorbic and benzoic acids at 0.2% were also effective on yeasts but these dip treatments determined a higher darkening, yellowing and loss of firmness and of antioxidant activity during storage.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100482
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100482
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.62620
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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