Effect of Storage Conditions on the Sensory Quality, Colour and Texture of Fresh-Cut Minimally Processed Cabbage with the Addition of Ascorbic Acid, Citric Acid and Calcium Chloride

Manolopoulou, Ε.; Varzakas, Theodoros

doi:10.4236/fns.2011.29130

Cited by 48 publications

(38 citation statements)

References 30 publications

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“…CaCl 2 solution had been used as a firming agent for vegetables including whole and fresh-cut fruits (Izumi & Watada, 1994;Luna-Guzman et al, 1999;Garcia et al, 1996). CaCl 2 had a firming effect due to a cross-linking of both cell wall and middle-lamella pectin by calcium ions (Manolopoulou & Varzakas, 2011). …”

Section: Resultsmentioning

confidence: 99%

Calcium chloride produced from eggshell for vegetable washing

Domrongpokkaphan¹,

Khemkhao²

2017

j.appsci

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The extraction of calcium chloride (CaCl 2 ) from an eggshell waste and its application were investigated. CaCl 2 was extracted using 4, 6 and 10% (w/v) hydrochloric acid (HCl) solutions and a drying time was optimized. The optimum condition for CaCl 2 extraction was a 10% (w/v) HCl solution and 3 hours of a drying, which gave the highest yield of 16.07 g CaCl 2 / 20 g eggshell waste containing with 86.52% (w/w) calcium chloride anhydrous. For the inhibition of pathogens by calcium chloride, both Escherichia coli and Staphylococcus aureus were inhibited by 80 g/l of CaCl 2 extracting with 10% (w/v) HCl solution greater than that with 6% and 4% (w/v) HCl solutions. In addition, CaCl 2 was effective to inhibit E. coli (67.48%) more than S. aureus (40.95%). After 10 minute-immersion in a CaCl 2 extracting with 10% (w/v) HCl solution, washing with 1% CaCl 2 solution for cucumber (Cucumis sativus Linn.) and 2% CaCl 2 solution for cabbage (Brassica oleracea L. var. capitata) were enough to remove cadmium. Besides, the highest cadmium removal efficiency in a sweet basil leaf (Ocimum basillicum Linn.) was found in a 3% (w/v) CaCl 2 solution with 20 minutes of immersion. In a firmness test, immersion of cabbage and cucumber for 10 minutes in a 2% CaCl 2 solution was enough to increase a firmness value. The firmness values of cabbage and cucumber were 346.17 and 1,049.63 g, respectively. For a firmness test of sweet basil leaf, mostly there was no significant difference between immersion in the CaCl 2 solutions and in distilled water. The results, overall, suggested that CaCl 2 extracting from the eggshell could be effectively used for inhibition of E. coli and S. aureus, cadmium removal, and enhancing firmness and also used as vegetable cleaning

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Section: Resultsmentioning

confidence: 99%

Calcium chloride produced from eggshell for vegetable washing

Domrongpokkaphan¹,

Khemkhao²

2017

j.appsci

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“…For reduction of the enzymatic browning, loss of nutritional quality, and maturation of plant tissues several additives may be applied, such as citric acid, ascorbic acid, calcium chloride and L-cysteine chloride (MANOLOPOuLOu;VARZAKAS, 2011, GHIDELLI et al, 2013.…”

Section: Introductionmentioning

confidence: 99%

Quality of Minimally Processed ‘Fuji’ Apple Under Refrigerated Storage and Treatment With Additives

et al. 2016

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-The aim of this study was to evaluate the ability to prolong the useful life of the minimally processed 'Fuji' apple by applying the individual or combined additives (L-cysteine chloride, L-ascorbic acid and calcium chloride) and to determine the appropriate period of storage of the whole fruit to perform the minimum processing. The experimental design was completely randomized in three-factor design with three replications. Factor A was composed of storage periods of whole apples, pre-processing, in cold chambers (20, 78, 138 and 188 days); the factor B was represented by storage periods minimum post-processing, simulating shelf life (3, 6, 9 and 12 days), and factor C was represented by chemical additives (distilled water, as control, 0.5% L-cysteine chloride, 1% L-ascorbic acid, 0.5% L-cysteine chloride along with 1% calcium chloride and 1% L-ascorbic acid together with 1% calcium chloride). The evaluated dependent variables were pulp color (L* and hº), soluble solids, titratable acidity, content of phenolic compounds, antioxidant capacity and quantification of polyphenol oxidase. In addition, was analyzed the presence or absence of Salmonella sp. and Escherichia coli. The prolongation of the storage time of 'Fuji' apples in a refrigerated atmosphere promotes increased susceptibility to browning and softening after processing from 78 days of storage. The use of additives in the process, helps prevent these problems, especially when combined 0.5% L-cysteine chloride with 1% calcium chloride, achieving an excellent conservation in refrigerated shelf up to 6 days. From a microbiological aspect, minimally processed apples are toxicologically safe. Index terms: antioxidants, Malus domestica, storage, minimally processing. QUALIDADE DE MAÇÃ 'FUJI' MINIMAMENTE PROCESSADA SOB ARMAZENAMENTO REFRIGERADO E TRATAMENTO COM ADITIVOSRESUMO -O objetivo do trabalho foi avaliar a capacidade de prolongamento da vida útil da maçã 'Fuji' minimamente processada aplicando os aditivos (cloreto de L-cisteína, ácido L-ascórbico e cloreto de cálcio) individuais ou combinados, e determinar o período adequado de armazenamento refrigerado do fruto inteiro para a realização do processamento mínimo. O delineamento experimental utilizado foi inteiramente casualizado, em esquema trifatorial com três repetições. O fator A foi composto por períodos de armazenamento das maçãs inteiras, pré-processamento, em câmara fria (20, 78, 138 e 188 dias); o fator B foi representado por períodos de armazenamento pós-processamento mínimo, simulando vida de prateleira (3, 6, 9 e 12 dias) e, o fator C foi representado por aditivos químicos (água destilada, como controle; L-cisteína a 0,5%, ácido ascórbico a 1%, L-cisteína a 0,5% com cloreto de cálcio a 1%, ácido ascórbico a 1% com cloreto de cálcio a 1%). As variáveis dependentes avaliadas foram coloração da polpa (L* e hº), teor de sólidos solúveis, acidez titulável, teor de compostos fenólicos totais, capacidade antioxidante e a quantificação da polifenoloxidase. Além disso, foi analisada a presenç...

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“…Ele pode atuar como composto inibitório da formação de tecidos esbranquiçados na superfície dos cortes, possuindo também ação protetora sobre os pigmentos, como já observado em beterraba MP (LANA, 2000;VITTI et al, 2003). A aplicação de AC preservou a cor e a qualidade sensorial em repolho MP e prolongou a vida útil em alface (MAISTRO, 2001;VARZAKAS, 2011 …”

Section: Tratamentos Antioxidantesunclassified

“…Para manter os aspectos de qualidade dos produtos MP, como boa aparência, cor, sabor, odor e textura característicos, por um período vida útil adequado, deve-se fazer o uso refrigeração e embalagens adequadas VARZAKAS, 2011;ROCCULI et al, 2007). Porém, como cada vegetal possui características fisiológicas próprias, as quais são alteradas pelo processamento mínimo, torna-se necessário a realização de estudos referentes a conservação de cada vegetal em seu estado MP (MORETTI, 2007).…”

Section: Introductionunclassified

“…Os atributos de qualidade dos produtos minimamente processados estão relacionados aos aspectos visuais, como a cor e aparência; textura, odor, sabor e o valor nutricional, os quais são afetados durante o armazenamento. Para manter esses parâmetros durante a vida útil, faz-se necessário o uso refrigeração e embalagens adequadas (MANOLOPOULOU; VARZAKAS, 2011;ROCCULI et al, 2007). A temperatura influencia diretamente as reações metabólicas e taxa respiratória, sendo considerada fator decisivo na senescência do produto (JACXSENS et al, 2000).…”

Section: Introductionunclassified

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Qualidade de escarola minimamente processada em função de métodos de conservação

Soares¹

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Effect of Storage Conditions on the Sensory Quality, Colour and Texture of Fresh-Cut Minimally Processed Cabbage with the Addition of Ascorbic Acid, Citric Acid and Calcium Chloride

Cited by 48 publications

References 30 publications

Calcium chloride produced from eggshell for vegetable washing

Calcium chloride produced from eggshell for vegetable washing

Quality of Minimally Processed ‘Fuji’ Apple Under Refrigerated Storage and Treatment With Additives

Qualidade de escarola minimamente processada em função de métodos de conservação

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