Bio-preservation of fresh-cut tomatoes using natural antimicrobials
Data de publicació2008-03
Ayala-Zavala, J. Fernando
González-Aguilar, Gustavo A.
MetadadesMostra el registre d'unitat complet
Effects of several natural volatile compounds such as methyl jasmonate (MJ), ethanol (ETOH), their combination (MJ-ETOH), tea tree oil (TTO) and garlic oil (GO) were evaluated on fresh-cut tomato storage at 5 degrees C for 15 days. Microbial growth, in-packaged atmosphere, quality attributes (firmness and color) and bioactive compounds (lycopene content, ascorbic acid and phenolic compounds) of fresh-cut tomatoes were determined. The shelf-life based on microbial growth was longer on fresh-cut tomatoes treated with natural volatile compounds than in control fresh-cut tomatoes. Treatment with ETOH combined with MJ was more effective in suppressing microbial proliferation than the individual treatments with each natural volatile compound. The lowest in-packaged atmosphere modification was detected in fresh-cut tomatoes treated by ETOH. In addition, this treatment better maintained firmness and color attributes than those treated with the other antimicrobial compounds. Related to the bioactive compounds, the use of MJ let keep higher content of lycopene, ascorbic acid and phenolic compounds than the other treatments. Thus, the shelf-life of fresh-cut tomatoes could be prolonged by the use of natural antimicrobials, which do not have significant negative effects on health-related compounds
És part deEuropean Food Research and Technology, 2008, vol. 226, num. 5, p. 1047-1055
Projectes de recerca europeus
Mostrant elements relacionats per títol, autor i matèria.
Microencapsulation of cinnamon leaf (Cinnamomum zeylanicum) and garlic (Allium sativum) oils in beta-cyclodextrin Ayala-Zavala, J. Fernando; Soto-Valdez, Herlinda; González-León, Alberto; Álvarez-Parrilla, Emilio; Martín Belloso, Olga; González-Aguilar, Gustavo A. (Springer, 2008-04)Cinnamon leaf (CLO) and garlic oils (GO) are good antimicrobials, however, their volatility complicates their application as food preservatives. Hence, microencapsulation of CLO and GO with beta-cyclodextrin (beta-CD) was ...
Antioxidant properties and shelf-life extension of fresh-cut tomatoes stored at different temperatures Martín Belloso, Olga; Soliva-Fortuny, Robert; Odriozola Serrano, Isabel (Wiley, 2008)BACKGROUND: The feasibility of using modified atmosphere packaging (5 kPa O2 + 5 kPa CO2) to maintain the antioxidant properties of fresh-cut tomatoes during shelf-life was assessed through storage at different temperatures ...
Odriozola Serrano, Isabel; Soliva-Fortuny, Robert; Martín Belloso, Olga (Elsevier, 2008)The feasibility of minimal processing and modified atmosphere packaging (5%O2+5%CO2) to preserve color attributes and bioactive compounds of fresh-cut tomato from different cultivars (Rambo, Durinta, Bodar, Pitenza, Cencara ...