Effect of packaging film and antibrowning solution on quality maintenance of minimally processed globe artichoke heads

Muratore, Giuseppe; Restuccia, Cristina; Licciardello, Fabio; Lombardo, Sara; Pandino, Gaetano; Mauromicale, Giovanni

doi:10.1016/j.ifset.2015.06.010

Cited by 24 publications

(28 citation statements)

References 35 publications

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“…In contrast, TPC in N 0 samples significantly decreased throughout the storage time. In the literature, both the increase and decrease in TPC are documented during cold storage of globe artichoke heads.…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, information on the effects of different N fertiliser rates on the overall quality of globe artichoke is lacking, particularly as regards novel products. Among them, fresh‐cut globe artichoke heads represent an interesting marketing opportunity for the food industry combining ‘health’ and ‘convenience’ . Indeed, globe artichoke is a very perishable commodity with limited storability due to microbial spoilage and rapid enzymatic browning occurring after cutting .…”

Section: Introductionmentioning

confidence: 99%

“…The water loss and gradual increase of browning depend on many factors, such as storage temperature and humidity, minimal processing operations and packaging material . Different studies have proposed antioxidant treatments including acidulant and reducing compounds, such as citric and ascorbic acid, as tools to reduce the browning extent . On the other hand, only a few works have studied the effects of pre‐harvest factors on the overall quality of fresh‐cut globe artichoke heads .…”

Section: Introductionmentioning

confidence: 99%

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Effect of nitrogen fertilisation on the overall quality of minimally processed globe artichoke heads

Lombardo

Restuccia

Muratore

et al. 2016

J. Sci. Food Agric.

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A fertiliser level of 200 kg N ha is suitable for obtaining minimally processed globe artichoke heads with good nutritional, sensory and microbiological quality, characterised by low endogenous oxidase activities. Proper packaging systems and procedures are, however, crucial for extending the product shelf-life and, thus, promoting its exportation on a wider scale. © 2016 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of nitrogen fertilisation on the overall quality of minimally processed globe artichoke heads

Lombardo

Restuccia

Muratore

et al. 2016

J. Sci. Food Agric.

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“…Selections of suitable packaging materials ensure a high quality of products with regard to their sensory and nutritional characteristics [Van Ooijen et al, 2016]. Muratore et al [2015] have included the type and effectiveness of the packaging in a group of parameters characterizing the quality of food. The packaging is an integral part of the product.…”

Section: Introductionmentioning

confidence: 99%

“…The main task of such packaging type is to protect the product against quantitative as well as, to a slight extent, qualitative losses. Packaging may preserve the shelf life of minimally-processed products [Muratore et al, 2015].…”

Section: Introductionmentioning

confidence: 99%

Effect of Package Type on Selected Parameters of Nutritional Quality of Chill-Stored White Sauerkraut

Kapusta‐Duch¹,

Kusznierewicz²,

Leszczyńska³

et al. 2017

Pol. J. Food Nutr. Sci.

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Brassica vegetables, including white cabbage, both fresh and sour (Brassica oleracea L. var. capitata L.), contain a lot of valuable metabolites which are effective in chemoprevention of cancer as documented by numerous studies. This work investigates the effect of different packaging types; low density polyethylene (PE-LD) and metalized polyethylene terephthalate (PET met/PE) with polyethylene bags on selected quality parameters in chill-stored white sauerkraut. Sauerkraut was subjected to refrigerated storage for 4 months. Every month, stored sauerkraut was analyzed in terms of vitamin C, total phenolic compounds content and antioxidant activity. Statistical analysis demonstrated that the type of packaging had a signifi cant infl uence on the antioxidant activity of chilled stored sauerkraut. Unauthenticated Download Date | 5/12/18 8:11 AM

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Shelf‐life study of ready‐to‐cook slices of globe artichoke ‘Spinoso sardo’: effects of anti‐browning solutions and edible coating enriched withFoeniculum vulgareessential oil

et al. 2019

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Background The globe artichoke [Cynara cardunculus var. scolymus (L.) Fiori] is a natural source of minerals, fiber, inulin, and polyphenols. A ready‐to‐cook (RTC) version of this product could improve its commercialization and consumption. In this study, the effects of (i) anti‐browning treatments (citric acid 0.5% + ascorbic acid 2%, or cysteine 0.5%, w/v) and (ii) dipping in locust bean gum (LBG) edible coating with or without Foeniculum vulgare essential oil (EO) were evaluated on RTC globe artichoke slices cv. ‘Spinoso sardo’ during storage (11 days at 4 °C). Fresh weight loss, color, texture, polyphenol oxidase (PPO), microbiological and chemical parameters, antioxidant capacity, and sensory descriptors were determined. Results The results showed that, despite the antioxidant treatment used, when EO was added to LBG, all microbiological groups underwent an average reduction of 0.50 log CFU g−1. Cysteine preserved the antioxidant capacity, color, and texture of samples better than citric acid and ascorbic acid, and inhibited PPO; the addition of EO to LBG enhanced these effects. At the end of the storage period, the overall highest sensory attribute score was attained by the coated globe artichoke samples with EO. Conclusion The marked efficacy of the LBG edible coating with added F. vulgare EO in maintaining microbiological, physical, chemical, and sensory qualities makes it a promising processing tool for the preservation of ready‐to‐cook Spinoso sardo globe artichoke slices during storage for 11 days at 4 °C. © 2019 Society of Chemical Industry

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Effect of packaging film and antibrowning solution on quality maintenance of minimally processed globe artichoke heads

Cited by 24 publications

References 35 publications

Effect of nitrogen fertilisation on the overall quality of minimally processed globe artichoke heads

Effect of nitrogen fertilisation on the overall quality of minimally processed globe artichoke heads

Effect of Package Type on Selected Parameters of Nutritional Quality of Chill-Stored White Sauerkraut

Shelf‐life study of ready‐to‐cook slices of globe artichoke ‘Spinoso sardo’: effects of anti‐browning solutions and edible coating enriched withFoeniculum vulgareessential oil

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