Optimum controlled atmospheres minimise respiration rate and quality losses while increase phenolic compounds of baby carrots

Simões, Adriano do Nascimento; Allende, Ana; Tudela, Juan A.; Puschmann, Rolf; Gil, María I.

doi:10.1016/j.lwt.2010.06.002

Cited by 27 publications

(13 citation statements)

References 52 publications

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“…Phenolic acids accumulated in all processed and the untreated carrots during cold storing at 8 °C. This was in accordance with several studies dealing with the induction of phenolic acids in wounded carrot products [ 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 ]. However, according to Alarcόn-Flores et al [ 7 ] commercial fresh-cut carrots contained lower levels of phenolic acids than the fresh counterpart.…”

Section: Resultssupporting

confidence: 92%

“…Several research groups have stated that the content of phenolics and the antioxidative capacity of carrots subjected to minimal processing could increase during storage [ 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 ]. Most of these studies have followed the concentration of only a few or one phenolic acid or even the total phenolic content [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

“…Becerra-Moreno et al [ 9 ] studied the effect of glyphosate on the accumulation on the individual phenolic acids in wounded (shredded) carrots, while Klaiber et al [ 13 ] studied influence of washing treatment on individual phenolic acid contents of carrot sticks. Simões et al [ 16 ] studied the effect of storage of carrots under O 2 and CO 2 levels on the individual phenolic acid contents and Viacava et al [ 18 ] studied the effect of wounding stress and extrusion on the free and bound phenolic profiles. However, it seems that there is still no consensus on the profile of phenolic acids in carrot, and more data on the effect of various commercial and catering processes on the content of individual phenolic acids are also needed.…”

Section: Introductionmentioning

confidence: 99%

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Accumulation of Phenolic Acids during Storage over Differently Handled Fresh Carrots

Hellström

Granato

Mattila

2020

Foods

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Carrots contain a significant content of phenolic compounds, mainly phenolic acids. Technological processing of carrots inflicts wounding stress and induces accumulation of these compounds, especially caffeic acid derivatives, in the periderm tissue. In this study, the effect of minimal processing (polishing, washing, peeling, and grating) on the retention of soluble phenolic acids in carrots was monitored during cold storage. Storage for up to 4 weeks and 24 h was used for whole and grated carrot samples, respectively. Total phenolic acid levels found in differently processed carrots varied greatly at the beginning of the storage period and on dry weight basis they ranged from 228 ± 67.9 mg/kg (grated carrot) to 996 ± 177 mg/kg (machine washed). In each case, processing followed by storage induced phenolic acid accumulation in the carrots. At the end of the experiment (4 weeks at +8 °C), untreated and machine-washed carrots contained ca. 4-fold more phenolic acids than at day 0. Similarly, polished carrots contained 9-fold and peeled carrots 31-fold more phenolic acids than at day 0. The phenolic acid content in grated carrot doubled after 24 h storage at +4 °C. Individual phenolic acids were characterized by high resolution mass spectrometry. MS data strongly suggest the presence of daucic acid conjugates of phenolic acids in carrot. Storage time did not have statistically similar effect on all compounds and generally in a way that dicaffeoyldaucic acid had the highest increase. This research provides important information for primary production, packaging, catering, the fresh-cut industry and consumers regarding the selection of healthier minimally processed carrots.

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Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Accumulation of Phenolic Acids during Storage over Differently Handled Fresh Carrots

Hellström

Granato

Mattila

2020

Foods

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“…Zhang and Hamauzu [8] found that carrots contained mainly hydroxycinnamic acid derivatives, among them chlorogenic acid represented 42.2–61.8 % of total phenolics. Chlorogenic acid is also accumulated in baby carrot roots [9], this compound accompanied by ferulic and dicaffeoylquinic acid reached 82 % of total phenolics in wounded root tissue [10]. Chlorogenic acid, caffeic acid, p -hydroxybenzoic acid, ferulic acid and other cinnamic acid isomers predominated in carrots of different colors [3].…”

Section: Introductionmentioning

confidence: 99%

The Content of Phenolic Compounds and Radical Scavenging Activity Varies with Carrot Origin and Root Color

Leja

Kamińska

Kramer

et al. 2013

Plant Foods Hum Nutr

177

104

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The contents of phenolic compounds and radical scavenging activities were assessed in a carrot collection comprising 35 cultivars, landraces and breeding populations. The accessions originated from various world regions and they represented Eastern and Western carrot gene pools. In two-year field trial carrot roots of orange, red, yellow, white and purple color were cultivated, freeze-dried and analyzed for phenolic content by Folin-Ciocalteu assay and UV/Vis assay. Radical scavenging activity in the extracts was determined with a stable DPPH radical. Carrots developing purple roots possessed on average 9 times more phenolics than roots of other colors. Furthermore, they were rich in anthocyanins that caused very high antiradical activity. Red carrots showed higher antioxidant activity than orange, yellow and white carrots and in the season of lower rainfall they accumulated higher amounts of phenolic compounds. Carrots of Asian origin belonging to Eastern gene pool were more often purple or red and richer in phenolics and had higher antiradical activity than those from the Western gene pool with mainly orange roots.Electronic supplementary materialThe online version of this article (doi:10.1007/s11130-013-0351-3) contains supplementary material, which is available to authorized users.

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“…The influence of controlled and modified atmosphere storage on the shelf life of whole and cut products is well known. The optimal atmosphere for storage of whole and fresh‐cut products is well documented because there are many studies available on sliced zucchini, shredded iceberg lettuce and onions, carrots, kiwifruits, pineapples, and many others. On the other hand, few studies are available on the effect of atmospheric conditions before processing on the quality of minimally processed products.…”

Section: Impact Of Postharvest Handling Of Raw Materials On Cut Producmentioning

confidence: 99%

Quality of fresh‐cut products as affected by harvest and postharvest operations

2018

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There is a rising demand for fresh-cut convenience products with high quality and nutritional standards that needs to be met by the fresh-cut industry. It is well known that harvest and postharvest handling of fresh produce has a paramount impact on its quality and storage, although most of the existing literature has focused on these impacts related only to fresh produce that is destined for the final consumers. Indeed, current harvest methods and postharvest technologies have improved fruit and vegetable handling and distribution processes by slowing down physiological processes and senescence. Nonetheless, these technologies and methods may influence the quality of fresh produce as raw material for fresh-cut processing as a result of the dynamic responses of fresh produce to handling procedures and treatments. Here, we review the existing literature on the challenges facing the fresh-cut industry, focusing on the impact of harvest, maturity, and handling of fruit and vegetables on the quality of raw materials, as well as the implications for fresh-cut products. The review also highlights areas for further research with the aim of enhancing the sensorial, nutritional and biochemical quality of such products. © 2018 Society of Chemical Industry.

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Optimum controlled atmospheres minimise respiration rate and quality losses while increase phenolic compounds of baby carrots

Cited by 27 publications

References 52 publications

Accumulation of Phenolic Acids during Storage over Differently Handled Fresh Carrots

Accumulation of Phenolic Acids during Storage over Differently Handled Fresh Carrots

The Content of Phenolic Compounds and Radical Scavenging Activity Varies with Carrot Origin and Root Color

Quality of fresh‐cut products as affected by harvest and postharvest operations

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