Influence of Modified Atmosphere Packaging on Volatile Compounds and Physicochemical and Antioxidant Attributes of Fresh-Cut Pineapple (<i>Ananas comosus</i>)

Montero‐Calderón, Marta; Rojas‐Graü, María Alejandra; Aguiló‐Aguayo, Ingrid; Soliva‐Fortuny, Robert; Martı́n-Belloso, Olga

doi:10.1021/jf904585h

Cited by 34 publications

(27 citation statements)

References 24 publications

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“…Additional thioether esters in melons include methyl 2-(methylthio)acetate, ethyl (methylthio)acetate, and the corresponding thioether alcohols. In pineapple, methyl 3-(methylthio)propionate and ethyl 3-(methylthio)propionate provide background green notes, however their contribution to the fruit aroma was considerably lower relative to the most odor-active volatiles (74,75). Methyl (methylthio)acetate and ethyl (methylthio)acetate have been identified in kiwifruit (76) and Indonesian durian in which sulfur volatiles dominate the overall aroma perception (77).…”

Section: Figure 2 Representative Character-impact Sulfur Flavor Compmentioning

confidence: 99%

The Significance of Volatile Sulfur Compounds in Food Flavors

McGorrin

2011

ACS Symposium Series

110

106

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Volatile sulfur compounds are important contributors to the characteristic flavors and off-flavors of many foods. As a class, sulfur-containing flavor volatiles have low sensory detection thresholds, are present in low concentration and are often chemically labile, which can present measurement challenges. Advances in analytical separation techniques and instrumentation have enabled understandings of their occurrence and contributions to their relative sensory significance.Relating the chemistry and sensory contributions of volatile sulfur compounds to food flavor is an ongoing endeavor. The preminent quest in flavor research is to identify and categorize chemical constituents which provide unique sensory characteristics to the aroma and flavor of foods. Sulfur compounds contribute enzymatically-derived flavors in the Allium species (garlic, onion, chive) or Cruciform families (Brussels sprouts, broccoli, cabbage, cauliflower), and thermally-generated flavors such as roasted meat, chicken, seafood, and coffee. Volatile sulfur compounds play an important role in the aromas of bread, popcorn, nuts, potato products and wine, and contribute subtle flavor characteristics to cheddar cheese, chocolate and tropical fruit flavors, to name a few examples. Additional understandings of biosynthetic pathways, fermentation mechanisms, or thermal processes continue to evolve by which sulfur flavor constituents can be

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Section: Figure 2 Representative Character-impact Sulfur Flavor Compmentioning

confidence: 99%

The Significance of Volatile Sulfur Compounds in Food Flavors

McGorrin

2011

ACS Symposium Series

110

106

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“…Their concentrations in pineapple could vary during the storage at different conditions (Montero‐Calderon et al . ). The concentration range of the volatile compounds was 30 to 1,091 μg/kg for ethyl hexanoate, 494 to 1,163 g/kg for methyl hexanoate, 268 to 644 μg/kg for methyl 3‐(methylthio)‐propionate and 7 to 97 μg/kg for ethyl 3‐(methylthio)‐propionate (Montero‐Calderon et al .…”

Section: Resultsmentioning

confidence: 97%

“…; Montero‐Calderon et al . ). Most of the studies have been focused on aromas of raw pineapple flesh and juice.…”

Section: Introductionmentioning

confidence: 97%

“…Methyl and ethyl 2‐methylbutyrate, 2,5‐dimethyl‐4‐methoxy‐3(2H)‐furanone and ethyl hexanoate were confirmed as the most odor‐active volatiles in pineapple using an SPME method (Montero‐Calderon et al . ). As pineapple contains a higher level of reducing sugars, in addition its original fruity flavor, they could also generate very rich baking aroma through the Maillard reaction and other thermal degradations.…”

Section: Introductionmentioning

confidence: 97%

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Volatile Compounds in Fresh-Cut Pineapple Heated at Different Temperatures

Zhang

Shen

Prinyawiwatkul

et al. 2012

Journal of Food Processing and Preservation

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The volatile compounds of raw and fresh‐cut pineapple (Ananas comosus [L.] Merr.) heated at 150, 175, 200 and 225C were determined and compared. The major volatiles in raw pineapple were ethyl acetate, ethyl hexanoate, ethyl 3‐(methylthio)‐propionate, methyl hexanoate, methyl 3‐(methylthio)‐propionate, 2‐methyl methylbutyrate and 2‐methyl ethylbutyrate. They decreased dramatically in heated pineapples. Furfural and dihydro‐4‐methyl‐2(3H)‐furanone were the two thermo‐generating volatiles after the fresh‐cut pineapple was heated at 150C. Furfural replaced ethyl acetate as the dominant volatile in the pineapple after heated at 200C. 2‐methyl butanal, 3‐methyl butanal and 3‐(methylthio)‐propanal were found in the pineapple heated at 175C, while 5‐methyl furfural, 2‐furanmethanol and 2‐methyl‐2‐butenedioic acid were induced at 200C. Also, 5‐methyl furfural increased to the second major volatile following furfural in the pineapple heated at 225C. The reducing sugars and ascorbic acid in pineapple may contribute to the generation of the furan derivatives at high temperature. Practical Applications The results of this study provide valuable information for understanding the aroma change and its associated volatile compounds of pineapple at different baking temperatures. It would be helpful in developing and processing various baked foods with varying pineapple aromas.

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“…• C, limited largely by the development of off-flavors and off-odors from physiological processes and microbial spoilage [2,3]. At the same time, mechanical damage that occurs during fresh-cut processing also stimulates the generation of reactive oxygen species (ROS) including superoxide radicals (O − 2 ), hydrogen peroxide (H 2 O 2 ), and hydroxyl radicals (OH·) [4].…”

Section: Introductionmentioning

confidence: 99%

Effects of pure oxygen and reduced oxygen modified atmosphere packaging on the quality and microbial characteristics of fresh-cut pineapple

Yingjie

Zhu

ShouYing

2015

Fruits

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-Introduction. Modified atmosphere packaging (MAP) is a preservation technique currently used by the fresh-cut fruit industry. Fruit quality may vary according to the concentration of oxygen (O 2 ) in the packaging. However, there is no published research on the effects of a pure O 2 modified atmosphere in the packaging of fresh-cut pineapple. There are also no comparative studies of the differences between pure O 2 and conventional low O 2 MAP on the quality of fresh-cut pineapple. Materials and methods. Pineapple slices were sealed with a tray sealer using a polyethylene (PE) / polypropylene (PP) composite film and one of the following atmosphere treatments: (4% O 2 + 5% CO 2 ), (100% O 2 ), and ambient air (control). We evaluated the effects on quality and microbial spoilage of fresh-cut pineapple. Results and discussion. Both modified atmosphere treatments delayed decreases in firmness, soluble solid contents (SSC), reducing sugar, and ascorbic acid. Pineapple slices packaged in pure O 2 contained lower amounts of sugar and ascorbic acid and displayed more browning than the slices in the low O 2 concentration. Additionally, both modified atmosphere treatments strongly delayed the growth of microorganisms. Aerobic bacteria, yeast and mold levels in pineapple slices packaged in pure O 2 were higher than those packaged with the low O 2 atmosphere during long-term storage. Conclusion. Modified atmosphere packaging using low O 2 concentration (4% O 2 + 5% CO 2 ) was better able to maintain the quality of fresh-cut pineapple than packaging with pure O 2 atmosphere.Keywords: pineapple / Ananas comosus / fresh-cut produce / controlled atmosphere packaging / food safety Résumé -Effets du conditionnement sous atmosphère contrôlée, appauvrie ou enrichie en oxygène, sur la qualité et l'évolution microbienne de l'ananas fraîchement découpé. Introduction. Le conditionnement sous atmosphère modifiée (MAP) est une technique de conservation actuellement utilisée par l'industrie des fruits frais dé-coupés. La qualité des fruits peut varier en fonction de la concentration en oxygène (O 2 ) dans l'emballage. Pourtant, rares sont les recherches publiées sur l'effet d'une atmosphère en O 2 pur dans l'emballage d'ananas fraîchement dé-coupé. De même, il n'existe aucune étude comparative des différences entre l'atmosphère en O 2 pur et l'atmosphère classique basse en O 2 sur la qualité de l'ananas fraîchement découpé. Mots clés : ananas / Ananas comosus / produit frais découpé / conditionnement sous atmosphère contrôlée / qualité des aliments.

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Influence of Modified Atmosphere Packaging on Volatile Compounds and Physicochemical and Antioxidant Attributes of Fresh-Cut Pineapple (Ananas comosus)

Cited by 34 publications

References 24 publications

The Significance of Volatile Sulfur Compounds in Food Flavors

The Significance of Volatile Sulfur Compounds in Food Flavors

Volatile Compounds in Fresh-Cut Pineapple Heated at Different Temperatures

Effects of pure oxygen and reduced oxygen modified atmosphere packaging on the quality and microbial characteristics of fresh-cut pineapple

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