Comparison of nutritional and sensory quality of processed and unprocessed wild rocket leaves during cold storage

Raffo, Antonio; Aguzzi, Altero; Baiamonte, Irene; Buonocore, Pasquale; Nicoli, Stefano; Gambelli, Loretta; Moneta, Elisabetta; Nardo, N.; Peparaio, Marina; Ruggeri, Stefania; Sinesio, Fiorella; Paoletti, F.

doi:10.1007/s00217-022-04082-z

Cited by 5 publications

(8 citation statements)

References 42 publications

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“…Large-scale application of these coatings is still limited because of difficulty in creating uniform coatings with stable adhesiveness over time, undesirable sensory attributes, consumer concerns about the potential adverse health effects of additives, cost-ineffectiveness, and difficulties in scaling-up [23,24]. Most studies seem to acknowledge that nutritional properties of FC F&V are not, or marginally, impacted by processing [5••, 25,26]. In fact, a general conclusion about the content in vitamins and bioactive phytochemicals in FC F&V is quite difficult to draw up since species, cultivars, treatments, and storage conditions vary from a study to another.…”

Section: The Question Of Shelf Life Of Fresh-cut Fruit and Vegetablesmentioning

confidence: 99%

Fresh-Cut Vegetables and Fruits: Do They Really Meet Sustainability and Nutritional Benefits?

Remize,

Garcia

2024

Curr Food Sci Tech Rep

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Purpose of the Review Fresh-cut fruit and vegetables (F&V) achieved a huge market development since the 1980s due to their convenience and freshness. The balance between the benefits of processing, which may increase F&V consumption in certain contexts, and the environmental impact, due to energy, chemicals, and plastic use, but also waste production, is questioned. Recent Findings Researchers mainly investigated solutions to increase fresh-cut vegetable safety, sensory quality, and freshness, but also to reduce their environmental impact. The attribute of those foods leading to purchase or consumption is essentially freshness, whereas barriers are a lack of trust in safety or technologies, but also price and values such as sustainability. Summary This review gathers the most recent advances on nutritional benefits and environmental impact of fresh-cut F&V. Their sustainability faces many challenges. Success relies on both multiobjective tradeoff methods applied at production, supply chain, and production levels and on policy decisions.

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Section: The Question Of Shelf Life Of Fresh-cut Fruit and Vegetablesmentioning

confidence: 99%

Fresh-Cut Vegetables and Fruits: Do They Really Meet Sustainability and Nutritional Benefits?

Remize,

Garcia

2024

Curr Food Sci Tech Rep

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“…is a perennial Brassicaceae species that has been cultivated for more than 30 years as a baby-leaf vegetable in very specialized protected cropping systems dedicated to the high-convenience food chain . The wide consumption of this reference lies in its freshness, flavor, and sensory and nutritional profile with dietary fiber, vitamins, and nutraceutical and healthy compounds such as phenols, folate, glucosinolates, etc. , The agronomic practices applied to the preharvest crop are influenced by the fact that the market is very attentive to ecological crop management and the absence of chemical residues in the product . So, controlled and sustainable ecodesigned cultivation methods are strongly required also in compliance with regulatory provisions that place precise limitations on the use of synthetic inputs in the crop cycle.…”

Section: Introductionmentioning

confidence: 99%

Infrared Imaging to Assess the Wild Rocket (Diplotaxis tenuifolia) Response to Fusarium Wilt in the Early Stages of Infection

Rippa,

Pasqualini,

Manganiello

et al. 2024

ACS Agric. Sci. Technol.

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Wild rocket is a baby-leaf vegetable crop devoted to the high-convenience food chain for the preparation of ready-to-eat salads. Healthiness and ecological management of crops are the requirements increasingly demanded by the market. On the other hand, very intensive cultivations under greenhouse are prone to fungal soil-borne pathogen attacks, such as Fusarium oxysporum f. sp. raphani, the causal agent of wilting. Control strategies currently include chemical and nonchemical means, but the implementation of digital systems able to support detection of outbreaks and promote optimization of interventions may concur to increase efficacy of management strategies. Thermography, based on the recording and analysis of thermal energy emitted by plant canopy in the infrared spectral range, is a well-known imaging technique able to monitor plants at both proximal and remote scales providing information on incipient plant stresses. In this work, wild rocket plants subjected to artificial infection with pathogen conidia performed by a dipping or flooding method were monitored during the pathogenesis by both passive and active thermographic approaches. Canopy temperature changes were compared with symptom severity indices measured by visual inspection on both inoculated and control plants. As key result of this study, depending on the inoculum concentration, passive thermography allowed classifying infected plants 30–48 h post inoculation (hpi) by dipping, and in coherence with the disease symptoms detection by visual inspection. Similar results were found in the case of the flooding inoculation, where infected plants were detected by thermography at 48 h.p.i. Active thermography revealed a decrease in leaf heat capacity attributable to the fungal infection and the subsequent tissue colonization over time. These findings constitute a solid base of knowledge about the thermal imaging applied to wild rocket affected by Fusarium wilting, and they can contribute to the development of new remote sensing systems for the detection of primary outbreaks.

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“…Diplotaxis tenuifolia is the most important species economically due to its preferred agronomic and qualitative features in major producing countries [ 1 , 2 ]. In recent decades, the commercial success of rockets has been primarily linked to the marketing of the packaged and ready-to-eat product rather than to the sale of fresh, unprocessed leaves, and currently, rockets represents one of the main species used in the production of ready-to-eat salads [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

“…The peculiar sensory profile of rocket leaves forms the basis of consumer appreciation [ 4 ]. Recent investigations have highlighted that sensory attributes of rocket leaves may vary greatly depending on many factors, such as genotype [ 5 , 6 , 7 ], growing season, cultivation practice [ 2 ], processing [ 3 ], storage [ 8 ], packaging [ 9 ] and commercial supply chain [ 10 , 11 ] conditions. Moreover, two recent studies have been dedicated to identifying the sensory attributes primarily responsible for consumer liking.…”

Section: Introductionmentioning

confidence: 99%

“…The chi-square (χ 2 ) test was used for testing the independence between rows and columns of the contingency table formed by the percentage frequency values (p < 0.05) 2. The symbol * denoted that the value was significantly lower than the others in the same row according to the Fisher exact test (for α = 0.05) 3. The symbol § denoted that the value was significantly higher than the others in the same row according to the Fisher exact test (for α = 0.05).…”

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Sensory Attributes Driving Preference for Wild Rocket (Diplotaxis tenuifolia) Leaves Tasted as a Single Ingredient and as a Part of a Recipe

Raffo,

Baiamonte,

De Nicola

et al. 2024

Foods

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Two cultivars of wild rocket (Diplotaxis tenuifolia), cv. Denver and Marte, were subjected to chemical determination of flavour-related constituents, sensory descriptive analysis, and measurement of liking by consumer test. Consumers evaluated rocket leaves both as a single ingredient and in a recipe formed by a roll of bresaola with also Grana Padano cheese. Sensory analyses showed that Marte was characterized by a more intense bitterness, hotness, and pungency, which corresponded to a higher total GSL content, mainly due to a higher level of dimeric 4-mercaptobutyl GSL. Five clusters of consumers were identified based on their liking scores. When tasting rocket leaves as a single ingredient, three clusters showed a higher liking for the milder cultivar, one cluster showed an opposite preference, while flavour attributes, such as bitterness and hotness, appeared as the main drivers of liking. Differences in liking were no longer found between the two cultivars when rocket leaves were evaluated in the recipe. Therefore, as rocket leaves are generally consumed as a part of a recipe with other ingredients instead of as a single ingredient, in the assessment of consumer preferences, it should not be neglected the influence of the way in which the product is consumed.

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Comparison of nutritional and sensory quality of processed and unprocessed wild rocket leaves during cold storage

Cited by 5 publications

References 42 publications

Fresh-Cut Vegetables and Fruits: Do They Really Meet Sustainability and Nutritional Benefits?

Fresh-Cut Vegetables and Fruits: Do They Really Meet Sustainability and Nutritional Benefits?

Infrared Imaging to Assess the Wild Rocket (Diplotaxis tenuifolia) Response to Fusarium Wilt in the Early Stages of Infection

Sensory Attributes Driving Preference for Wild Rocket (Diplotaxis tenuifolia) Leaves Tasted as a Single Ingredient and as a Part of a Recipe

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