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Full-Text Articles in Life Sciences
Effect Of Temperature On The Kinetic Behaviour Of Polyphenol Oxidase And Peroxidase In Fresh-Cut Lettuce, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jemina Mulcahy, Gary Henehan, Jesus Maria Frias
Effect Of Temperature On The Kinetic Behaviour Of Polyphenol Oxidase And Peroxidase In Fresh-Cut Lettuce, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jemina Mulcahy, Gary Henehan, Jesus Maria Frias
Articles
Activity levels for polyphenol oxidase (PPO) and peroxidase (POD) enzymes were exanimate in crude extracts and showed significantly higher values in photosynthetic tissue than in vascular tissue. Time courses at 50 ºC showed a rapid loss of POD activity and a similar but slower loss of PPO activity in all tissue while incubations at 4 ºC and 25 ºC showed no significant loss of activity over the same time period. The thermal treatment of the extracts (50 ºC) caused a decrease in the PPO and POD activities over time, in all the samples. PPO had less dependence on temperature than …
Novel Washing Methods To Extend The Quality And Enhance The Nutritional Value Of Minimally Processed Vegetable Products, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Jemina Mulcahy, Gary Henehan, Catherine Barry-Ryan
Novel Washing Methods To Extend The Quality And Enhance The Nutritional Value Of Minimally Processed Vegetable Products, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Jemina Mulcahy, Gary Henehan, Catherine Barry-Ryan
Articles
This paper reports on the development of alternative washing treatments to extend the quality and safety of fresh cut-vegetables and improve their nutritional value. Washing with Ca-lactate (3%) prevented the bleaching effect on salad-cut lettuce and sliced carrots and the appearance of whiteness on the second one normally associated with sodium hypochlorite washing solutions (120 ppm Chlorine). Ca-lactate maintained and enhanced nutritional values during storage, especially in carrots. Sliced carrots treated with Ca-lactate had significant (p
Effect Of Calcium Lactate On Quality, Safety And Nutritional Senescence Parameters Of Minimally Processed Vegetables, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Jemina Mulcahy, Gary Henehan, Catherine Barry-Ryan
Effect Of Calcium Lactate On Quality, Safety And Nutritional Senescence Parameters Of Minimally Processed Vegetables, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Jemina Mulcahy, Gary Henehan, Catherine Barry-Ryan
Articles
Calcium lactate maintained quality senescence indicators, as well as chlorine in Iceberg lettuce, and enhanced nutritional values during storage in sliced carrots better than chlorine. Colour and texture objective measurements did not show differences between treatments for Iceberg lettuce; however there were differences in colour in sliced carrots, showing greater change in colour values in samples treated with chlorine. Calcium lactate washing treatments prevented the bleaching effect on saladcut lettuce and sliced carrots and also diminished the appearance of white surfaces over storage. The ascorbic acid decreased during storage independently of the type of treatment used for both vegetables, however …
Optimisation Of Calcium Lactate Washing Treatment On Salad-Cut Lettuce: Quality Aspects, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jesus Maria Frias, Jemina Mulcahy, Gary Henehan
Optimisation Of Calcium Lactate Washing Treatment On Salad-Cut Lettuce: Quality Aspects, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jesus Maria Frias, Jemina Mulcahy, Gary Henehan
Articles
Markers of quality retention: colour, texture, browning, texture related enzymes and sensory properties, were analysed during storage. The use of high temperatures (50ºC) showed a positive effect on enzymes related to quality maintenance. It reduced the activity of the browning-related enzymes polyphenol oxidase and peroxidase but it increased the activity of pectin methyl esterase, an enzyme involved in the maintenance of texture. High calcium lactate concentrations (3 %) produced a reduction in the respiration rate of the salad-cut lettuce during storage, but also a loss of luminosity and greenness (a*). The use of high temperatures and intermediate calcium lactate concentrations …
Efficacy Of Innovative Anti-Microbial Decontamination Of Minimally Processed Vegetables, Christina Busquets I Tortosa
Efficacy Of Innovative Anti-Microbial Decontamination Of Minimally Processed Vegetables, Christina Busquets I Tortosa
Masters
Chlorine has widespread use commercially as a disinfectant wash for raw vegetables. However, it is an extremely corrosive gas and it may have severe health and environmental implications. The aim of this thesis was to find safe, alternative decontamination treatments for ready-to-eat Iceberg lettuce. The efficacy of 1% acetic acid, 2% citric acid; calcium lactate concentrations of 0.5%, 1.5%, 2.5% and 3% at wash temperature of 4,25 and 50°C, ozone alone (1 mg 1-1) and in combination with calcium lactate (2.5%) were compared with chlorine as decontaminating treatments. Microbiological analyses were performed following decontamination treatments using the pour plate method …