Mostrar el registro sencillo del ítem
dc.contributor.author
Ansorena, Maria Roberta
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Moreira, Maria del Rosario
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Roura, Sara Ines
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.date.available
2018-01-26T12:48:15Z
dc.date.issued
2014-03
dc.identifier.citation
Ansorena, Maria Roberta; Moreira, Maria del Rosario; Roura, Sara Ines; Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization study; Elsevier Science; Postharvest Biology and Technology; 94; 3-2014; 1-13
dc.identifier.issn
0925-5214
dc.identifier.uri
http://hdl.handle.net/11336/34666
dc.description.abstract
Response surface methodology (RSM) and Box–Behnken design were used to study the combined hurdle effect of mild heat time (1–5 min) at 50 °C, ultrasonic processing time (0–10 min) and citric acid concentration (0–2%) on the quality of refrigerated broccoli after 10 d of storage at 5 °C. Treatment effects were evaluated on weight loss, superficial colour (hue angle (H°) and total colour difference (ΔE)), headspace gas composition (O2 and CO2), overall browning potential, chlorophyll content, ascorbic acid content, mesophilic counts and overall visual quality (OVQ) and optimize the process by means of the desirability function. Predicted models were found to be significant with high regression coefficients (91–97%). High regression coefficients indicated that second-order polynomial models could be used to predict and optimize the quality retention in minimally processed broccoli during storage. The mesophilic counts, ascorbic acid content and the overall visual quality were significantly influenced by the three independent variables either independently or interactively. Both thermal and ultrasonic treatments were found to be critical factors influencing changes in chlorophyll content, O2 concentration inside the package, hue angle and ΔE. On the other hand, thermal treatment and citric acid concentration were found to be significant on overall browning potential. By using the desirability function approach and considering superficial colour parameters, O2 concentration, mesophilic counts, browning potential, ascorbic acid and chlorophyll content, the optimum processing conditions were 7.5 min of ultrasonic treatment, 3 min of a heat shock treatment and a citric acid concentration of 1.5%. These results were in good agreement with the maximum found from the canonical analysis performed from the response surface when only considering sensorial analysis. Under these optimal processing conditions it is possible to employ citric acid treatment in combination with ultrasonic and thermal treatments as hurdles for retention of green colour, nutritional quality, microbial control and for extending shelf life of refrigerated minimally processed broccoli.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Hurdle Technology
dc.subject
Response Surface Methodology
dc.subject
Optimization
dc.subject
Desirability Function
dc.subject
Postharvest
dc.subject.classification
Alimentos y Bebidas
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
Otras Ingenierías y Tecnologías
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.title
Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization study
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-01-24T14:52:47Z
dc.journal.volume
94
dc.journal.pagination
1-13
dc.journal.pais
Estados Unidos
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.journal.ciudad
New York
dc.description.fil
Fil: Ansorena, Maria Roberta. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
dc.description.fil
Fil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
dc.description.fil
Fil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
dc.journal.title
Postharvest Biology and Technology
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.postharvbio.2014.02.017
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0925521414000817
Archivos asociados