Antioxidant properties and shelf-life extension of fresh-cut tomatoes stored at different temperatures
dc.contributor.author | Martín Belloso, Olga | |
dc.contributor.author | Soliva-Fortuny, Robert | |
dc.contributor.author | Odriozola Serrano, Isabel | |
dc.date.accessioned | 2016-09-21T08:07:34Z | |
dc.date.embargoEndDate | 2025-01-01 | |
dc.date.issued | 2008 | |
dc.description.abstract | 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 (5, 10, 15 and 20 ◦C). Health-related compounds, antioxidant capacity, microbiological counts, physicochemical parameters and in-package atmosphere of tomato slices were determined. RESULTS: Initial lycopene, vitamin C and phenolic contents and physicochemical parameters of tomato slices were well maintained for 14 days at 5 ◦C. Lycopene and total phenolic contents were enhanced over time in tomato slices stored at 15 and 20 ◦C. However, this increase in antioxidant compounds of fresh-cut tomatoes during storage may be associated with excessive amounts of CO2 (R2 = 0.5679–0.7328) in the packages due to microbial growth. Although keeping tomato slices at temperatures above 10 ◦C increased their antioxidant content, the shelf-life of the product was reduced by up 4 days. CONCLUSIONS: A storage temperature of 5 ◦C is appropriate for maintaining the microbiological shelf-life of fresh-cut tomatoes for up to 14 days and also allows the antioxidant properties of tomato slices to be retained over this period, thus reducing wounding stress and deteriorative changes. | ca_ES |
dc.description.sponsorship | This work was supported by the Interministerial Commission for Science and Technology (CICYT) of the Ministerio de Educacion y Ciencia (Spain) through the project ALI 2005–05768. Isabel Odriozola Serrano thanks the Agencia de Gestió d’Ajuts Universitaris i de Recerca of the Generalitat de Catalunya (Spain) and the European Social Fund for a predoctoral grant. | ca_ES |
dc.identifier.doi | https://doi.org/10.1002/jsfa.3368 | |
dc.identifier.idgrec | 012767 | |
dc.identifier.issn | 0022-5142 | |
dc.identifier.uri | http://hdl.handle.net/10459.1/57825 | |
dc.language.iso | eng | ca_ES |
dc.publisher | Wiley | ca_ES |
dc.relation | MIECI/PN2004-2007/AGL2005-05768/ALI | ca_ES |
dc.relation.isformatof | Reproducció del document publicat a https://doi.org/10.1002/jsfa.3368 | ca_ES |
dc.relation.ispartof | Journal of the Science of Food and Agriculture, vol. 88, núm. 15,p. 2606-2614 | ca_ES |
dc.rights | (c) Society of Chemical Industry, 2008 | ca_ES |
dc.rights.accessRights | info:eu-repo/semantics/restrictedAccess | ca_ES |
dc.subject | fresh-cut tomato | ca_ES |
dc.subject | minimal processing | ca_ES |
dc.subject | antioxidant properties | ca_ES |
dc.subject | health-related compounds | ca_ES |
dc.subject | Antioxidant capacity | ca_ES |
dc.subject.other | Tomàquets | ca_ES |
dc.subject.other | Antioxidants | ca_ES |
dc.title | Antioxidant properties and shelf-life extension of fresh-cut tomatoes stored at different temperatures | ca_ES |
dc.type | article | ca_ES |
dc.type.version | publishedVersion | ca_ES |
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