Potential use of microwave treatment on fresh-cut carrots: physical, chemical and microbiological aspects
BACKGROUND The effect of microwave treatments (900 and 750 W for 45 and 60 s) on the microbial, physicochemical and sensory properties of fresh‐cut carrot slices and the contents of several bioactive compounds was studied. Carrot samples were stored for 7 days at 5 °C. RESULTS The microwaving of fre...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2016-04, Vol.96 (6), p.2063-2072 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Martínez-Hernández, Ginés Benito Amodio, Maria Luisa Colelli, Giancarlo |
| description | BACKGROUND
The effect of microwave treatments (900 and 750 W for 45 and 60 s) on the microbial, physicochemical and sensory properties of fresh‐cut carrot slices and the contents of several bioactive compounds was studied. Carrot samples were stored for 7 days at 5 °C.
RESULTS
The microwaving of fresh‐cut carrots reduced the initial respiration rate (8.6 CO2 mL kg−1 h−1) by 55–74% compared with untreated samples, although the rates then increased during storage. The initial pH (6.7), titratable acidity (0.036%), soluble solid content (8.2 °Brix) and shelf‐life of the samples did not differ greatly from those of the untreated samples. Microwaving prevented the incipient whitening and surface dryness during storage. In general, no significant changes in phenylalanine ammonia lyase activity (5.5 µmol t‐cinnamic acid kg−1 h−1), total phenolics (TP, 81.3 mg chlorogenic acid equivalent kg−1 fresh weight (FW)) or total antioxidant capacity (TAC, 74.2 µmol Trolox equivalent kg−1 FW) were observed on the processing day or over storage. However, the mildest treatment (750 W for 45 s) caused TP and TAC enhancements of 118 and 394% respectively after 7 days of shelf‐life. Microwave treatments reduced the initial microbial loads of the samples by up to 1.8 log units, although their microbial growth was greater than that of the untreated samples throughout storage.
CONCLUSION
Mild microwave treatments such as 750 W/45 s and 750 W/60 s are a good sustainable alternative to the use of NaOCl; however, combining them with other sanitizing techniques is needed to control microbial growth throughout the shelf‐life of fresh‐cut carrot slices. © 2015 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.7319 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1800494667</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3975346281</sourcerecordid><originalsourceid>FETCH-LOGICAL-c5939-c8e7b2b98ec9a73a249fdf956477106654d5903008da1a36b32330222f4d27863</originalsourceid><addsrcrecordid>eNqNkUtv1DAURi0EotOWBX8AWWIDEmn9SPzorlRt6VABEqBKbCzHcRgPSTzYDmX-PY4y7QIJlZUt33OPfO8HwHOMjjBC5HgdW33EKZaPwAIjyQuEMHoMFrlGigqXZA_sx7hGCEnJ2FOwRxjGhBC2AO6TT3ZITndwjBb6FvbOBH-rf1mYgtWpz1XoB9gGG1eFGRM0OgSf4gncrLbRGd29gWZl--kG9dDMgtr5zn-f3-LGmhQPwZNWd9E-250H4OvF-Zezd8X1x8urs9PrwlSSysIIy2tSS2GN1JxqUsq2aWXFSs4xYqwqm0oiipBoNNaU1ZRQmuckbdkQLhg9AK9m7yb4n6ONSfUuGtt1erB-jAoLhEpZMsYfRrnIqKjQ_6CcCMoxxRl9-Re69mMY8swThSsp828z9Xqm8rJiDLZVm-B6HbYKIzWlqqZU1ZRqZl_sjGPd2-aevIsxA8czcOs6u_23SS0_X5zulMXc4WKyv-87dPih8mJ4pW4-XKr3b8XNki-J-kb_AGqTuW8</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1771599222</pqid></control><display><type>article</type><title>Potential use of microwave treatment on fresh-cut carrots: physical, chemical and microbiological aspects</title><source>MEDLINE</source><source>Wiley Online Library All Journals</source><creator>Martínez-Hernández, Ginés Benito ; Amodio, Maria Luisa ; Colelli, Giancarlo</creator><creatorcontrib>Martínez-Hernández, Ginés Benito ; Amodio, Maria Luisa ; Colelli, Giancarlo</creatorcontrib><description>BACKGROUND
The effect of microwave treatments (900 and 750 W for 45 and 60 s) on the microbial, physicochemical and sensory properties of fresh‐cut carrot slices and the contents of several bioactive compounds was studied. Carrot samples were stored for 7 days at 5 °C.
RESULTS
The microwaving of fresh‐cut carrots reduced the initial respiration rate (8.6 CO2 mL kg−1 h−1) by 55–74% compared with untreated samples, although the rates then increased during storage. The initial pH (6.7), titratable acidity (0.036%), soluble solid content (8.2 °Brix) and shelf‐life of the samples did not differ greatly from those of the untreated samples. Microwaving prevented the incipient whitening and surface dryness during storage. In general, no significant changes in phenylalanine ammonia lyase activity (5.5 µmol t‐cinnamic acid kg−1 h−1), total phenolics (TP, 81.3 mg chlorogenic acid equivalent kg−1 fresh weight (FW)) or total antioxidant capacity (TAC, 74.2 µmol Trolox equivalent kg−1 FW) were observed on the processing day or over storage. However, the mildest treatment (750 W for 45 s) caused TP and TAC enhancements of 118 and 394% respectively after 7 days of shelf‐life. Microwave treatments reduced the initial microbial loads of the samples by up to 1.8 log units, although their microbial growth was greater than that of the untreated samples throughout storage.
CONCLUSION
Mild microwave treatments such as 750 W/45 s and 750 W/60 s are a good sustainable alternative to the use of NaOCl; however, combining them with other sanitizing techniques is needed to control microbial growth throughout the shelf‐life of fresh‐cut carrot slices. © 2015 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.7319</identifier><identifier>PMID: 26112226</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>antioxidant ; Carbon dioxide ; Carrots ; Daucus ; Daucus carota - chemistry ; Daucus carota - microbiology ; dielectric heating ; Equivalence ; Food Handling ; Food science ; Hydrogen-Ion Concentration ; Microbiology ; Microorganisms ; Microwaves ; minimally fresh processed ; Oxygen Consumption ; phenolics ; Phenylalanine ; phenylalanine ammonia lyase ; Physical properties ; Surface chemistry ; Sustainability ; Temperature ; Time Factors ; whiteness</subject><ispartof>Journal of the science of food and agriculture, 2016-04, Vol.96 (6), p.2063-2072</ispartof><rights>2015 Society of Chemical Industry</rights><rights>2015 Society of Chemical Industry.</rights><rights>2016 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5939-c8e7b2b98ec9a73a249fdf956477106654d5903008da1a36b32330222f4d27863</citedby><cites>FETCH-LOGICAL-c5939-c8e7b2b98ec9a73a249fdf956477106654d5903008da1a36b32330222f4d27863</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.7319$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.7319$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26112226$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Martínez-Hernández, Ginés Benito</creatorcontrib><creatorcontrib>Amodio, Maria Luisa</creatorcontrib><creatorcontrib>Colelli, Giancarlo</creatorcontrib><title>Potential use of microwave treatment on fresh-cut carrots: physical, chemical and microbiological aspects</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>BACKGROUND
The effect of microwave treatments (900 and 750 W for 45 and 60 s) on the microbial, physicochemical and sensory properties of fresh‐cut carrot slices and the contents of several bioactive compounds was studied. Carrot samples were stored for 7 days at 5 °C.
RESULTS
The microwaving of fresh‐cut carrots reduced the initial respiration rate (8.6 CO2 mL kg−1 h−1) by 55–74% compared with untreated samples, although the rates then increased during storage. The initial pH (6.7), titratable acidity (0.036%), soluble solid content (8.2 °Brix) and shelf‐life of the samples did not differ greatly from those of the untreated samples. Microwaving prevented the incipient whitening and surface dryness during storage. In general, no significant changes in phenylalanine ammonia lyase activity (5.5 µmol t‐cinnamic acid kg−1 h−1), total phenolics (TP, 81.3 mg chlorogenic acid equivalent kg−1 fresh weight (FW)) or total antioxidant capacity (TAC, 74.2 µmol Trolox equivalent kg−1 FW) were observed on the processing day or over storage. However, the mildest treatment (750 W for 45 s) caused TP and TAC enhancements of 118 and 394% respectively after 7 days of shelf‐life. Microwave treatments reduced the initial microbial loads of the samples by up to 1.8 log units, although their microbial growth was greater than that of the untreated samples throughout storage.
CONCLUSION
Mild microwave treatments such as 750 W/45 s and 750 W/60 s are a good sustainable alternative to the use of NaOCl; however, combining them with other sanitizing techniques is needed to control microbial growth throughout the shelf‐life of fresh‐cut carrot slices. © 2015 Society of Chemical Industry</description><subject>antioxidant</subject><subject>Carbon dioxide</subject><subject>Carrots</subject><subject>Daucus</subject><subject>Daucus carota - chemistry</subject><subject>Daucus carota - microbiology</subject><subject>dielectric heating</subject><subject>Equivalence</subject><subject>Food Handling</subject><subject>Food science</subject><subject>Hydrogen-Ion Concentration</subject><subject>Microbiology</subject><subject>Microorganisms</subject><subject>Microwaves</subject><subject>minimally fresh processed</subject><subject>Oxygen Consumption</subject><subject>phenolics</subject><subject>Phenylalanine</subject><subject>phenylalanine ammonia lyase</subject><subject>Physical properties</subject><subject>Surface chemistry</subject><subject>Sustainability</subject><subject>Temperature</subject><subject>Time Factors</subject><subject>whiteness</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkUtv1DAURi0EotOWBX8AWWIDEmn9SPzorlRt6VABEqBKbCzHcRgPSTzYDmX-PY4y7QIJlZUt33OPfO8HwHOMjjBC5HgdW33EKZaPwAIjyQuEMHoMFrlGigqXZA_sx7hGCEnJ2FOwRxjGhBC2AO6TT3ZITndwjBb6FvbOBH-rf1mYgtWpz1XoB9gGG1eFGRM0OgSf4gncrLbRGd29gWZl--kG9dDMgtr5zn-f3-LGmhQPwZNWd9E-250H4OvF-Zezd8X1x8urs9PrwlSSysIIy2tSS2GN1JxqUsq2aWXFSs4xYqwqm0oiipBoNNaU1ZRQmuckbdkQLhg9AK9m7yb4n6ONSfUuGtt1erB-jAoLhEpZMsYfRrnIqKjQ_6CcCMoxxRl9-Re69mMY8swThSsp828z9Xqm8rJiDLZVm-B6HbYKIzWlqqZU1ZRqZl_sjGPd2-aevIsxA8czcOs6u_23SS0_X5zulMXc4WKyv-87dPih8mJ4pW4-XKr3b8XNki-J-kb_AGqTuW8</recordid><startdate>201604</startdate><enddate>201604</enddate><creator>Martínez-Hernández, Ginés Benito</creator><creator>Amodio, Maria Luisa</creator><creator>Colelli, Giancarlo</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201604</creationdate><title>Potential use of microwave treatment on fresh-cut carrots: physical, chemical and microbiological aspects</title><author>Martínez-Hernández, Ginés Benito ; Amodio, Maria Luisa ; Colelli, Giancarlo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5939-c8e7b2b98ec9a73a249fdf956477106654d5903008da1a36b32330222f4d27863</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>antioxidant</topic><topic>Carbon dioxide</topic><topic>Carrots</topic><topic>Daucus</topic><topic>Daucus carota - chemistry</topic><topic>Daucus carota - microbiology</topic><topic>dielectric heating</topic><topic>Equivalence</topic><topic>Food Handling</topic><topic>Food science</topic><topic>Hydrogen-Ion Concentration</topic><topic>Microbiology</topic><topic>Microorganisms</topic><topic>Microwaves</topic><topic>minimally fresh processed</topic><topic>Oxygen Consumption</topic><topic>phenolics</topic><topic>Phenylalanine</topic><topic>phenylalanine ammonia lyase</topic><topic>Physical properties</topic><topic>Surface chemistry</topic><topic>Sustainability</topic><topic>Temperature</topic><topic>Time Factors</topic><topic>whiteness</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Martínez-Hernández, Ginés Benito</creatorcontrib><creatorcontrib>Amodio, Maria Luisa</creatorcontrib><creatorcontrib>Colelli, Giancarlo</creatorcontrib><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Martínez-Hernández, Ginés Benito</au><au>Amodio, Maria Luisa</au><au>Colelli, Giancarlo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Potential use of microwave treatment on fresh-cut carrots: physical, chemical and microbiological aspects</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2016-04</date><risdate>2016</risdate><volume>96</volume><issue>6</issue><spage>2063</spage><epage>2072</epage><pages>2063-2072</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>BACKGROUND
The effect of microwave treatments (900 and 750 W for 45 and 60 s) on the microbial, physicochemical and sensory properties of fresh‐cut carrot slices and the contents of several bioactive compounds was studied. Carrot samples were stored for 7 days at 5 °C.
RESULTS
The microwaving of fresh‐cut carrots reduced the initial respiration rate (8.6 CO2 mL kg−1 h−1) by 55–74% compared with untreated samples, although the rates then increased during storage. The initial pH (6.7), titratable acidity (0.036%), soluble solid content (8.2 °Brix) and shelf‐life of the samples did not differ greatly from those of the untreated samples. Microwaving prevented the incipient whitening and surface dryness during storage. In general, no significant changes in phenylalanine ammonia lyase activity (5.5 µmol t‐cinnamic acid kg−1 h−1), total phenolics (TP, 81.3 mg chlorogenic acid equivalent kg−1 fresh weight (FW)) or total antioxidant capacity (TAC, 74.2 µmol Trolox equivalent kg−1 FW) were observed on the processing day or over storage. However, the mildest treatment (750 W for 45 s) caused TP and TAC enhancements of 118 and 394% respectively after 7 days of shelf‐life. Microwave treatments reduced the initial microbial loads of the samples by up to 1.8 log units, although their microbial growth was greater than that of the untreated samples throughout storage.
CONCLUSION
Mild microwave treatments such as 750 W/45 s and 750 W/60 s are a good sustainable alternative to the use of NaOCl; however, combining them with other sanitizing techniques is needed to control microbial growth throughout the shelf‐life of fresh‐cut carrot slices. © 2015 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>26112226</pmid><doi>10.1002/jsfa.7319</doi><tpages>10</tpages></addata></record> |
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| subjects | antioxidant Carbon dioxide Carrots Daucus Daucus carota - chemistry Daucus carota - microbiology dielectric heating Equivalence Food Handling Food science Hydrogen-Ion Concentration Microbiology Microorganisms Microwaves minimally fresh processed Oxygen Consumption phenolics Phenylalanine phenylalanine ammonia lyase Physical properties Surface chemistry Sustainability Temperature Time Factors whiteness |
| title | Potential use of microwave treatment on fresh-cut carrots: physical, chemical and microbiological aspects |
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