Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging
A soy protein isolate (SPI):beeswax (BW) edible coating was optimized based on BW and L-cysteine (Cys) content to reduce the enzymatic browning of fresh-cut artichoke. The effect of this optimized coating, combined with different modified atmospheres (MA) to extend the shelf-life of cut artichokes,...
| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | Inglés |
| Publicado: |
2017
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| Acceso en línea: | http://hdl.handle.net/20.500.11939/5264 |
| _version_ | 1855032250998980608 |
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| author | Ghidelli, Christian Mateos, Milagros Rojas-Argudo, Cristina Pérez-Gago, María B. |
| author_browse | Ghidelli, Christian Mateos, Milagros Pérez-Gago, María B. Rojas-Argudo, Cristina |
| author_facet | Ghidelli, Christian Mateos, Milagros Rojas-Argudo, Cristina Pérez-Gago, María B. |
| author_sort | Ghidelli, Christian |
| collection | ReDivia |
| description | A soy protein isolate (SPI):beeswax (BW) edible coating was optimized based on BW and L-cysteine (Cys) content to reduce the enzymatic browning of fresh-cut artichoke. The effect of this optimized coating, combined with different modified atmospheres (MA) to extend the shelf-life of cut artichokes, was studied during storage at 5 C. MAs were obtained by fluxing two gas mixtures (MA-A: 5 kPa O-2 + 15 kPa CO2; MAB: 80 kPa O-2) or by conventional passive MA (MA-P). Atmospheric conditions were used as the control. The use of 0.3 g/100 mL Cys combined with a SPI-BW edible coating (40 g/100 g BW, dry basis) helped control enzymatic browning and extended the commercial shelf-life of fresh-cut artichokes to 4 days without providing off-odors. The combination of the coating with MAs did not extend the shelf-life of artichoke slices, but helped maintain the product's antioxidant capacity as compared to the control packaging conditions. Given the high degree of perishability of untreated fresh-cut artichoke, a 4-day commercial period can be considered adequate to distribute sliced artichokes to local markets. However, more studies are required to further extend shelf-life. (C)2014 Elsevier B.V. All rights reserved. |
| format | article |
| id | ReDivia5264 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | ReDivia52642025-04-25T14:45:48Z Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging Ghidelli, Christian Mateos, Milagros Rojas-Argudo, Cristina Pérez-Gago, María B. A soy protein isolate (SPI):beeswax (BW) edible coating was optimized based on BW and L-cysteine (Cys) content to reduce the enzymatic browning of fresh-cut artichoke. The effect of this optimized coating, combined with different modified atmospheres (MA) to extend the shelf-life of cut artichokes, was studied during storage at 5 C. MAs were obtained by fluxing two gas mixtures (MA-A: 5 kPa O-2 + 15 kPa CO2; MAB: 80 kPa O-2) or by conventional passive MA (MA-P). Atmospheric conditions were used as the control. The use of 0.3 g/100 mL Cys combined with a SPI-BW edible coating (40 g/100 g BW, dry basis) helped control enzymatic browning and extended the commercial shelf-life of fresh-cut artichokes to 4 days without providing off-odors. The combination of the coating with MAs did not extend the shelf-life of artichoke slices, but helped maintain the product's antioxidant capacity as compared to the control packaging conditions. Given the high degree of perishability of untreated fresh-cut artichoke, a 4-day commercial period can be considered adequate to distribute sliced artichokes to local markets. However, more studies are required to further extend shelf-life. (C)2014 Elsevier B.V. All rights reserved. 2017-06-01T10:12:00Z 2017-06-01T10:12:00Z 2015 JAN 2015 article Ghidelli, Christian, Mateos, Milagros, Rojas-Argudo, C., Perez-Gago, M.B. (2015). Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging. Postharvest Biology and Technology, 99, 105-113. 0925-5214 http://hdl.handle.net/20.500.11939/5264 http://hdl.handle.net/20.500.11939/5264 10.1016/j.postharvbio.2014.08.008 en openAccess Impreso |
| spellingShingle | Ghidelli, Christian Mateos, Milagros Rojas-Argudo, Cristina Pérez-Gago, María B. Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging |
| title | Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging |
| title_full | Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging |
| title_fullStr | Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging |
| title_full_unstemmed | Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging |
| title_short | Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging |
| title_sort | novel approaches to control browning of fresh cut artichoke effect of a soy protein based coating and modified atmosphere packaging |
| url | http://hdl.handle.net/20.500.11939/5264 http://hdl.handle.net/20.500.11939/5264 |
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