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dc.contributor.authorMoreira, María R.
dc.contributor.authorÁlvarez, M. V.
dc.contributor.authorMartín Belloso, Olga
dc.contributor.authorSoliva-Fortuny, Robert
dc.date.accessioned2018-04-05T06:42:36Z
dc.date.available2018-04-05T06:42:36Z
dc.date.issued2017
dc.identifier.issn0022-5142
dc.identifier.urihttp://hdl.handle.net/10459.1/62987
dc.description.abstractBACKGROUND: Pulsed light treatments (PL) stand as an alternative for the shelf-life extension of fresh-cut products. The antimicrobial effects of pulsed light are well known; however, influence on quality attributes needs to be assessed. This study was aimed at evaluating the application of PL treatments in combination with pectin-based edible coatings enriched with dietary fiber for the preservation of fresh-cut apples. RESULTS: Dipping of fresh-cut apples in ascorbic acid/chloride calcium solution, prior to pectin coating and PL treatments, was effective to minimize browning and softening in apple surfaces. Incorporation of fiber in the pectin coating did not cause any change in microbial loads and sensory acceptability of apple cubes. Pectin-coated PL-treated apple pieces exhibited significantly higher antioxidant activity values than fresh and PL-control samples. At the end of storage, the combination of both treatments resulted into almost a 2 log CFU g-1 reduction of microbial counts. Sensory attribute scores did not fall below the rejection limit throughout 14 days, although the presence of off-odors limited the acceptability of the pectin-coated samples. CONCLUSIONS: Results demonstrate that PL treatments applied to pectin-coated fresh-cut apples may be used to maintain quality attributes, thus conferring prebiotic potential and extending the shelf-life of the product.
dc.description.sponsorshipThis work was supported by Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT, Argentina) and by Spanish Ministry of Economy and Competitiveness, through the project AGL2010-21572. The ICREA Academia Award to Professor Olga Martín - Belloso is also acknowledged
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherWiley
dc.relationMICINN/PN2008-2011/AGL2010-21572
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1002/jsfa.7723
dc.relation.ispartofJournal of the Science of Food and Agriculture, 2017, vol. 97, núm. 1, p. 261-268
dc.rights(c) Society of Chemical Industry, 2016
dc.subjectPulsed light
dc.subjectFresh-cut fruit
dc.subjectDietary fiber
dc.subjectEdible coatings
dc.titleEffects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2018-04-05T06:42:38Z
dc.identifier.idgrec024668
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1002/jsfa.7723


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