Application of UV-C Radiation in the Conservation of Minimally Processed Rocket (<i>Eruca sativa</i>
 Mill.)

Gutiérrez, Diego; Char, Cielo; Escalona, V.H.; Chaves, Alicia Raquel; Rodríguez, Silvia

doi:10.1111/jfpp.12577

Cited by 28 publications

(22 citation statements)

References 43 publications

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“…The antioxidant activity (TAA) was evaluated through a colorimetric method based on the free radical scavenging capacity of the sample evaluated with the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) stable radical (Sigma‐Aldrich, Saint Louis, MO) according to the methodology proposed by Gutiérrez et al . (). The calibration curve was obtained using Trolox (Sigma‐Aldrich, Saint Louis, MO) as a standard, and the results were expressed as Trolox equivalents (μg TEq mL −1 ).…”

Section: Methodsmentioning

confidence: 97%

Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology

Ferrario

Guerrero

Char

2017

Int J of Food Sci Tech

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Summary Combined processes based on acidification (pH: 4.5, 5.0, 5.5) and mild thermal treatments (T: 56, 58, 60°C) at different exposure times (t: 2, 4, 6 min) were optimised using the response surface methodology to improve the functional quality of carrot juice. The effects on α‐ and β‐carotenes, total antioxidant activity (TAA) and colour parameters were assessed. All combinations exhibited higher α‐ and β‐carotenes than untreated juice due to an increase on the extractability during processing. T was the most influential factor increasing carotenes as T increased. Conversely, TAA was more affected by pH. The maximum TAA was observed at pH 4.5 at 56°C. Moreover, samples with the lowest pH were the most luminous with highest a* and b*. The combination of pH 4.5 at 60°C, 4 min simultaneously showed high carotenes and TAA, resulting a good alternative to improve the functional quality and colour of carrot juice.

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Section: Methodsmentioning

confidence: 97%

Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology

Ferrario

Guerrero

Char

2017

Int J of Food Sci Tech

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“…Both chlorophyll and carotenoids were extracted in accordance with Gutiérrez et al [29]. To perform the chemical determinations, samples (10 g) of each treatment per replicate were frozen at-80°C and stored until the measurements were taken on the different days of evaluation.…”

Section: Chlorophyll and Carotenoid Contentmentioning

confidence: 99%

“…The phenolic compounds were extracted according to the procedure described by Gutiérrez et al [29]. The 4g frozen rocket samples were homogenized with 20mL of methanol and centrifuged at 6,000 x g at 4°C for 15 min being the supernatant used as an extract of each sample.…”

Section: Total Phenolic Compoundsmentioning

confidence: 99%

Combined Effect of UV-C and Ozone on Bioactive Compounds and Microbiological Quality of Fresh-Cut Rocket Leaves

Gutiérrez¹,

Rodríguez²

2019

AJFST

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The separate application of UV-C (25 kJ/m 2 , 380 s) and O 3 gaseous (2.5 mg/L for 10 min) treatments and of their combination (25 kJ/m 2 UV-C with 2.5 mg/L O 3 ) were studied to evaluate the effect of combined treatments of UV-C and O 3 on microbial counts, bioactive profile and sensory changes of fresh-cut rocket leaves throughout shelf life to determine whether these treatment have additive or synergistic. The separate application of UV-C and O 3 and of their combination UV-C + O 3 did not affect the sensorial quality, total chlorophyll contents, phenolic compound nor antioxidant capacity of fresh-cut rocket leaves. However, these treatments controlled better the growth of epiphytic microbes than untreated samples. The UV-C treatment had better effect at reducing microorganisms present and not significant differences were found as to the combined treatment. Therefore, applying the combined treatment UV-C + O 3 had neither synergistic nor additive effect in the extension of the fresh-cut rocket leaves shelf life.

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“…En términos generales los equipos utilizados para el tratamiento de hortalizas con radiación UV-C consisten en una cámara de acero inoxidable con paredes reflectantes que varían sus dimensiones según la cantidad de producto que se desee tratar (Artés-Hernández et al, 2010;Martínez-Hernández et al, 2013;Gutiérrez et al, 2015).…”

Section: Aplicación De Radiación Uv-cunclassified

Uso de la radiación UV-C en el proceso de elaboración de hortalizas de IV gama*

et al. 2016

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Uno de los principales factores que limita la vida útil de las hortalizas frescas es el crecimiento de microorganismos durante el almacenamiento refrigerado. Es por ello que durante la etapa de procesamiento de hortalizas de IV gama siempre se incluye una etapa de lavado y sanitización para reducir la contaminación microbiana inicial. El uso de radiación ultravioleta artificial (UV) a una longitud de onda de 190 a 280 nm (UV-C) tiene poder germicida y puede ser eficaz para la descontaminación de la superficie de frutas y hortalizas. Sin embargo, su eficacia antimicrobiana puede estar influenciada por las características y composición del producto. El tratamiento con UV-C ofrece varias ventajas a los procesadores de alimentos, ya que no deja residuos, no tiene restricciones legales, es fácil de usar, es letal para la mayoría de los tipos de microorganismos, y no requiere un equipo de seguridad complejo para ser implementado. Este trabajo evalúa la aplicación de la radiación UV-C en el proceso de elaboración de hortalizas de IV gama y concluye que podría ser una alternativa adecuada como agente sanitizante.

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Application of UV-C Radiation in the Conservation of Minimally Processed Rocket (Eruca sativa Mill.)

Cited by 28 publications

References 43 publications

Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology

Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology

Combined Effect of UV-C and Ozone on Bioactive Compounds and Microbiological Quality of Fresh-Cut Rocket Leaves

Uso de la radiación UV-C en el proceso de elaboración de hortalizas de IV gama*

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