Quality characteristics of fresh-cut Dioscorea bulbifera treated under various blanching conditions prior to vacuum-packaging during storage

The effects of different washing techniques, including the combined use of heated water and microbubbles water, on fresh-cut lettuce leaves (Lactuca sative var, capitata) were examined. The outer leaves were removed from the lettuce and cut into squares with dimensions of approximately 1–2 cm. The lettuce leaf samples were then washed with either tap water (Tap), microbubbles water (MB, Contains 70% or more of microbubbles with a diameter of 10μm or less), heated water (HWT, 40°C, 45°C or 50°C), or heated microbubbles water (HWT+MB, 40°C, 45°C or 50°C) for 1 min. After washing, the microbiological properties (i.e., total viable bacteria, coliform and fungi) and quality of the samples were measured. The total viable bacteria level of the HWT-50°C sample was <1 log CFU/g, representing the most effective washing technique, although the freshness decreased rapidly during storage. In addition, HWT+MB-40°C treatment was less effective in reducing the microbiological levels, although the decay rate was maintained at 0% for the initial 2 d of storage, and showed the lowest value of 11% after 6 d. Furthermore, the decay rate for the sample treated with MB was <30% after 10 d, and a similar result was obtained for the HWT+MB-40°C sample. It was apparent that a combined heat and microbubbles treatment, and in particular at a temperature of 40°C, was effective for maintaining the freshness and quality of fresh-cut lettuce during storage.

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Physicochemical Characteristics and Sensory Attributes of Yanggaeng Treated with Corni fructus Powder: A Pilot Study

Jang

Lee

Kim

et al. 2023

Applied Sciences

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This study investigated the physicochemical properties and sensory attributes of Yanggaeng, a traditional dessert in Far East Asia, treated with a functional additive Corni fructus powder (CF) in various concentrations (0% [control; CON], 2%, 4%, and 6%). The proximate compositions, physicochemical properties, antioxidant capacities, texture properties, and consumers’ preferences of the CF-treated Yanggaeng were assessed. CF-treated Yanggaeng had decreased L* (lightness) and b* (yellowness) values and increased a* (redness) values and browning index (BI) due to the CF. Moreover, CF-treated Yanggaeng had significantly decreased pH and increased °Brix levels. Similarly, CF addition significantly increased the 1,1-diphenyl-1-picrylhydrazyl (DPPH) and 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (ABTS) radical scavenging activities and ferric reducing antioxidant power (FRAP). The elevation of the radical scavenging capacities may be due to the abundance of phenolic contents in CF. Furthermore, CF addition significantly changed the textural properties of Yanggaeng, such as increased hardness, gumminess, and chewiness. Notably, 6% CF-treated Yanggaeng significantly attenuated resilience and cohesion compared to the CON. In the consumers’ preferences, 2% CF-treated Yanggaeng had similar attributes (i.e., color, scent, flavor, sweetness, taste, overall acceptance, and purchase intention) as the CON, a typical Yanggaeng. Therefore, adding CF, a natural and edible antioxidative ingredient, in Yanggaeng may be acceptable to consumers with a significant alteration of physicochemical properties.

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Quality characteristics of fresh-cut Dioscorea bulbifera treated under various blanching conditions prior to vacuum-packaging during storage

Cited by 4 publications

References 26 publications

The kinetic study on key quality and microbial content of fresh-cutting Chinese yams (Dioscorea opposita Thunb.) at different storage temperatures

The kinetic study on key quality and microbial content of fresh-cutting Chinese yams (Dioscorea opposita Thunb.) at different storage temperatures

Effect of combined washing with heat and microbubbles water on the quality of fresh-cut lettuce

Physicochemical Characteristics and Sensory Attributes of Yanggaeng Treated with Corni fructus Powder: A Pilot Study

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