Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries
MetadataShow full item record
Fresh-cut strawberries were subjected to pulsed light treatments (4, 8, 12 and 16 J·cm−2) combined with a stabilizing dip. Quality changes and antioxidant properties were evaluated for 14 days at 5 °C. The treatments delayed fungal for the studied period. Surface color of treated fresh-cut strawberries was preserved in both internal and external surfaces. Doses of 4 and 8 J·cm−2 reduced softening incidence over storage. No significant differences between the total phenolic contents of untreated and treated fresh-cut strawberries were observed during storage. Vitamin C and total anthocyanin contents of the samples treated at low energy doses were maintained, whereas those of slices treated at the highest energy dose decreased between 20 and 30%, respectively. On the other hand, initial antioxidant capacity was better kept in all samples during storage regardless the applied dose. Hence, 4 and 8 J·cm−2 were the most effective treatments for maintaining quality and antioxidant properties of fresh-cut strawberries. Industrial relevance: Fresh-cut strawberries may be sold as a highly convenient, healthy and fully edible product. However, processing and packaging conditions need to ensure the maintenance of their quality characteristics and content of bioactive compounds. This study provides scientific evidence regarding the beneficial effects of pulsed light treatments combined with a quality-stabilizing dip for extending the shelf-life of fresh-cut fruit. These combined treatments may be economically viable at industrial level because of their low energy requirements and reduced treatment time.
Is part ofFood Chemistry, 2018, vol. 264, p. 393-400
European research projects
The following license files are associated with this item:
Showing items related by title, author, creator and subject.
Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh-cut apples Avalos Llano, Karina R.; Marsellés Fontanet, A. Robert; Martín Belloso, Olga; Soliva-Fortuny, Robert (Elsevier, 2016-02)The effects of pulsed light (PL) treatments combined with a quality-stabilizing dip on the quality and antioxidant attributes of fresh-cut 'Golden delicious' apples was studied. Apple wedges were dipped into a solution of ...
Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach Moreira, María R.; Álvarez, M. V.; Martín Belloso, Olga; Soliva-Fortuny, Robert (Wiley, 2017)BACKGROUND: 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 ...
Valdivia Nájar, Carlos Guillermo; Martín Belloso, Olga; Soliva-Fortuny, Robert (Elsevier, 2018)The effect of pulsed light (PL) treatments at fluences of 4, 6 or 8 J·cm-2 on microbial growth, weight loss, pectinmethyl esterase (PME) and polygalacturonase (PG) activities of fresh-cut tomatoes was evaluated through 20 ...