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dc.contributor.author
Ronceros, Betty
dc.contributor.author
Díaz, Dagoberto
dc.contributor.author
Bastías-Montes, José Miguel
dc.contributor.author
Muñoz-Fariña, Ociel
dc.contributor.author
Lespinard, Alejandro Rafael
dc.contributor.author
Espinoza-Tellez, Teófilo
dc.contributor.author
Quevedo-León, Roberto
dc.date.available
2022-02-10T14:22:40Z
dc.date.issued
2021-11
dc.identifier.citation
Ronceros, Betty; Díaz, Dagoberto; Bastías-Montes, José Miguel; Muñoz-Fariña, Ociel; Lespinard, Alejandro Rafael; et al.; Shelf life of barley shoots chlorophyll under four frozen-storage conditions; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 45; 11; 11-2021; 1-7
dc.identifier.issn
0145-8892
dc.identifier.uri
http://hdl.handle.net/11336/151765
dc.description.abstract
Barley (Hordeum vulgare L.) shoots were frozen stored at four temperatures (−5, −10, −15 and −20°C) over a period of 5 months. The chlorophyll a and b content were evaluated using spectrometry and changes in content during frozen storage were adjusted applying first-order kinetics (r > 0.90). Degradation rates established for chlorophyll a were between 0.00217 mg/kg per day at −5°C and 0.00065 mg/kg per day at −20°C; and for chlorophyll b, between 0.00315 and 0.00012 mg/kg per day at −5 and −20°C, respectively. The rates were correlated with temperature following an Arrhenius-type relationship (r > 0.90). In accordance with shelf-life predictions, for first-order kinetics, and considering an arbitrary reduction in chlorophyll content of 30%, we recommend storing barley shoots at freezing temperatures equal to, or below, −12°C for no longer than 18 months. Novelty impact statement: Nowadays, there is a lot of commercial interest in the use of vegetable shoots as a source of chlorophyll in food; this is since numerous investigations have shown that they contain bioactive components beneficial to human health. Modeling the preservation of chlorophyll content in these shoots during freezing has been a little studied topic; the need to predict how much and in what time the chlorophyll is degraded during frozen storage in a wide range of temperatures (four temperature conditions: −5, −10, −15, and −20°C) is of current need for the industry and home consumers; who use these shoots as an input in the elaboration of functional foods.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
SHELF LIFE
dc.subject
BARLEY SHOOTS
dc.subject
CHLOROPHYLL
dc.subject
FROZEN-STORAGE
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Shelf life of barley shoots chlorophyll under four frozen-storage conditions
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-02-09T14:17:52Z
dc.identifier.eissn
1745-4549
dc.journal.volume
45
dc.journal.number
11
dc.journal.pagination
1-7
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Ronceros, Betty. Departamento de Acuicultura y Recursos Agroalimentarios; Chile
dc.description.fil
Fil: Díaz, Dagoberto. Departamento de Acuicultura y Recursos Agroalimentarios; Chile
dc.description.fil
Fil: Bastías-Montes, José Miguel. Escuela Ingeniería En Alimentos, Universidad del Bío-bí; Chile
dc.description.fil
Fil: Muñoz-Fariña, Ociel. Facultad de Ciencias Agrarias y Alimentarias, Instituto; Chile
dc.description.fil
Fil: Lespinard, Alejandro Rafael. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina
dc.description.fil
Fil: Espinoza-Tellez, Teófilo. 1departamento de Acuicultura y Recursos Agroalimentario; Chile
dc.description.fil
Fil: Quevedo-León, Roberto. 1departamento de Acuicultura y Recursos Agroalimentario; Chile
dc.journal.title
Journal of Food Processing and Preservation
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/jfpp.15972
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.15972
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