UV-C pretreatment of fresh-cut faba beans (Vicia faba) for shelf life extension: Effects of domestic microwaving for consumption

2019 ◽  
Vol 26 (2) ◽  
pp. 140-150
Author(s):  
Elena Collado ◽  
Tâmmila Venzke Klug ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández ◽  
Ascensión Martínez-Sánchez ◽  
...  
Keyword(s):  
Shelf Life ◽  
Phytic Acid ◽  
Condensed Tannins ◽  
Life Extension ◽  
Total Antioxidant ◽  
Faba Beans ◽  
Fresh Cut ◽  
Nutritional Compounds ◽  
Uv C ◽  
Sensory Parameter

Faba beans have a short shelf life which is even reduced after fresh-cut processing mainly due to browning and dehydration. In that sense, the effects of a UV-C treatment (3 kJ m−2), compared with non-exposed beans (CTRL), were studied on the sensory and microbial quality, and bioactive and anti-nutritional content of fresh-cut faba beans (cv. Muchamiel) during storage at 5 ℃. The effect of a domestic microwaving (3 min, 900 W) on bioactive and anti-nutritional compounds of fresh seeds prior to consumption at each sampling time was also studied. UV-C treatment extended the fresh-cut faba bean shelf life from 7 to 10 days with browning score (the main sensory parameter adversely affected) of 8 and 1 log unit lower than CTRL at day 10. UV-C did not negatively affect the total antioxidant capacity of samples during storage. The phytic acid and raffinose contents decreased by 30/40%, respectively, after 10 days, without influence of the UV-C treatment. Microwaving reduced the phytic acid and condensed tannins contents by 30% in those samples stored for up to six days, with low microwaving effect in the last storage days. Nevertheless, UV-C improved the condensed tannins reductions through storage (≈30%) compared with non-irradiated samples.

scholarly journals Control Measures of Pathogenic Microorganisms and Shelf-Life Extension of Fresh-Cut Vegetables

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 655
Author(s):  
Jeong Yeon Lee ◽  
So Young Yang ◽  
Ki Sun Yoon
Keyword(s):  
Shelf Life ◽  
Combined Treatment ◽  
Microbial Reduction ◽  
Control Measures ◽  
Life Extension ◽  
Quality Properties ◽  
E Coli ◽  
Fresh Cut ◽  
Reduction Effect ◽  
Uv C

We investigated the combined effect of using slightly acidic electrolyzed water (SAEW), ultrasounds (US), and ultraviolet-C light-emitting diodes (UV-C LED; 275 nm) for decreasing pathogenic Escherichia coli and Staphylococcus aureus (SEA) in fresh-cut vegetables, including carrots, celery, paprika, and cabbage. Survival of pathogenic E. coli and SEA and quality properties of fresh-cut vegetables at 5 and 15 °C for 7 days were also investigated. When combined treatment (SAEW + US + UV-C LED) was applied to fresh-cut vegetables for 3 min, its microbial reduction effect was significantly higher (0.97~2.17 log CFU/g) than a single treatment (p < 0.05). Overall, the reduction effect was more significant for SEA than for pathogenic E. coli. At 5 °C, SAEW + US and SAEW + US + UV-C LED treatments reduced populations of pathogenic E. coli and SEA in all vegetables. At 15 °C, SAEW + US + UV-C LED treatment inhibited the growth of both pathogens in carrot and celery and extended the shelf life of fresh-cut vegetables by preventing color changes in all vegetables. Although the effects of treatments varied depending on the characteristics of the vegetables and pathogens, UV-C LED can be suggested as a new hurdle technology in fresh-cut vegetable industry.

Development of a multilayered antimicrobial edible coating for shelf-life extension of fresh-cut cantaloupe (Cucumis melo L.) stored at 4 °C

LWT ◽  
2014 ◽  
Vol 56 (2) ◽  
pp. 341-350 ◽  
Author(s):  
Mauricio E. Martiñon ◽  
Rosana G. Moreira ◽  
M. Elena Castell-Perez ◽  
Carmen Gomes
Keyword(s):  
Shelf Life ◽  
Cucumis Melo ◽  
Edible Coating ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Fresh Cut ◽  
Cucumis Melo L

Effect of superatmospheric and low oxygen modified atmospheres on shelf-life extension of fresh-cut melon

Food Control ◽  
2008 ◽  
Vol 19 (2) ◽  
pp. 191-199 ◽  
Author(s):  
G. Oms-Oliu ◽  
R.M. Raybaudi-Massilia Martínez ◽  
R. Soliva-Fortuny ◽  
O. Martín-Belloso
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Low Oxygen ◽  
Modified Atmospheres ◽  
Shelf Life Extension ◽  
Fresh Cut

Application of edible coatings and repetitive pulsed light for shelf life extension of fresh-cut cantaloupe ( Cucumis melo L. reticulatus cv. Glamour)

2017 ◽  
Vol 129 ◽  
pp. 64-78 ◽  
Author(s):  
Pei Chen Koh ◽  
Mohd Adzahan Noranizan ◽  
Zainal Abedin Nur Hanani ◽  
Roselina Karim ◽  
Siti Zaharah Rosli
Keyword(s):  
Shelf Life ◽  
Cucumis Melo ◽  
Life Extension ◽  
Edible Coatings ◽  
Pulsed Light ◽  
Shelf Life Extension ◽  
Fresh Cut ◽  
Cucumis Melo L

Shelf-life extension of fresh-cut “Fuji” apples at different ripeness stages using natural substances

2007 ◽  
Vol 45 (2) ◽  
pp. 265-275 ◽  
Author(s):  
Rosa M. Raybaudi-Massilia ◽  
Jonathan Mosqueda-Melgar ◽  
Angel Sobrino-López ◽  
Robert Soliva-Fortuny ◽  
Olga Martín-Belloso
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Natural Substances ◽  
Fresh Cut

scholarly journals Application of Low Dose UV-C Irradiation for Shelf-Life Extension of Peach (Prunus persica L. Batsch)

2013 ◽  
Vol 26 (1) ◽  
pp. 85-91 ◽  
Author(s):  
Kyung-Haeng Lee ◽  
Jae-Hee Park ◽  
Yu-Jin Lee ◽  
Ki-Eun Ban ◽  
Joo-Hee Jang
Keyword(s):  
Shelf Life ◽  
Low Dose ◽  
Prunus Persica ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Uv C

scholarly journals Influence of Oxygen and Temperature on the Respiration Rate of Fresh-cut Cantaloupe and Implications for Modified Atmosphere Packaging

HortScience ◽  
2012 ◽  
Vol 47 (8) ◽  
pp. 1113-1116 ◽  
Author(s):  
M. Helena Gomes ◽  
Randolph M. Beaudry ◽  
Domingos P.F. Almeida
Keyword(s):  
Steady State ◽  
Shelf Life ◽  
Respiration Rate ◽  
Modified Atmosphere Packaging ◽  
Life Extension ◽  
Modified Atmosphere ◽  
Low Oxygen ◽  
Fundamental Information ◽  
Respiratory Behavior ◽  
Fresh Cut

The respiratory behavior of fresh-cut melon under modified atmosphere packaging at various temperatures was characterized to assess the potential for shelf life extension through low-oxygen and to generate information for the development of appropriate packaging conditions. Cantaloupe melon (Cucumis melo var. cantalupensis ‘Olympic Gold’) cubes were packaged and stored at 0, 5, 10, and 15 °C. Packages attained gas equilibrium after 5 days at 10 °C, 6 days at 5 °C, and 10 days at 0 °C. In cubes stored at 15 °C, decay started before steady-state gas levels were reached. Respiration rates were measured and respiratory quotient calculated once steady-state O2 and CO2 partial pressures were achieved inside the packages. O2 uptake increased with temperature and O2 partial pressure (pO2 pkg), according to a Michaelis-Menten kinetics described by = [( × pO2 pkg)/( + pO2 pkg)]. Respiratory parameters were modeled as an exponential function of temperature: = {[1.34 × 10−17 × e(0.131 × T) × pO2 pkg]/[1.15 × 10−24 × e(0.193 × T) + pO2 pkg]} (R2 = 0.95), Q10 = 3.7, and Ea = 84 kJ·mol−1. A good fit to the experimental data was also obtained considering as constant: RO2 = {[4.36 × 10−14 × e(0.102 × T) × pO2 pkg]/[0.358 + pO2 pkg]} (R2 = 0.93), Q10 = 2.8, and Ea = 66 kJ·mol−1. These results provide fundamental information to predict package permeability and steady-state pO2 pkg required to prevent anaerobic conditions and maximize shelf life of fresh-cut cantaloupe. The kinetics of respiration as a function of pO2 suggests that no significant reductions in respiration rate of fresh-cut cantaloupe can be achieved by lowering O2 levels.

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