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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage

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Autor(es):
Amaral, R. D. A. [1, 2] ; Benedetti, B. C. [1] ; Pujola, M. [2] ; Achaerandio, I. [2] ; Bachelli, M. L. B. [1]
Número total de Autores: 5
Afiliação do(s) autor(es):
[1] Univ Campinas UNICAMP, Fac Agr Engn, BR-13083875 Campinas, SP - Brazil
[2] Univ Politecn Catalunya BarcelonaTech UPC, Dept Engn Agroalimentaria & Biotecnol, Escola Super Agr Barcelona, Castelldefels 08860 - Spain
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: FOOD ENGINEERING REVIEWS; v. 7, n. 2, SI, p. 176-184, JUN 2015.
Citações Web of Science: 9
Resumo

In the industry of fresh-cut potatoes, controlling browning and delaying the loss of texture are important factors to obtain a high-quality product. The use of ultrasound can avoid these undesirable phenomena due to its power to inactivate enzymes by breaking the cell membranes because the cavitation activities and formation of free radicals. For this purpose, this study aimed to evaluate the effect of different times of contact of ultrasound (40 kHz, 200 W for 1, 5 and 10 min) on quality parameters (browning, firmness and total starch content) of fresh-cut potatoes during the product shelf life (12 days; 3 +/- A 1 A degrees C) and cell microstructure. Ultrasound was applied to asterix strips (rectangular, 10 x 10 mm). Results showed that the time of sonication and storage affected significantly to the pH of the samples. Treated samples for 5 and 10 min presented the lower values of pH. No color degradation was noticed immediately after the application of treatments (Hue and Chroma). However, a slight decrease in Hue angle of fresh-cut potatoes during storage has been observed. The use of 5 min of sonication inhibited 50 % of polyphenol oxidase (PPO) activity for the first 4 days of storage. Samples submitted to 5 and 10 min of ultrasound also had maintained more uniform firmness after frying during storage time. However, the longest time of immersion (10 min) caused damage in the potato cells. (AU)

Processo FAPESP: 11/20093-8 - Efeito de inibidores de escurecimento na qualidade de batatas minimamente processadas
Beneficiário:Rívia Darla Álvares Amaral
Linha de fomento: Bolsas no Brasil - Doutorado
Processo FAPESP: 12/11520-2 - Efeito do banho de ultrassom na qualidade de batatas minimamente processadas
Beneficiário:Rívia Darla Álvares Amaral
Linha de fomento: Bolsas no Exterior - Estágio de Pesquisa - Doutorado