Fresh‐Cut Fruits

Martı́n-Belloso, Olga; Soliva‐Fortuny, Robert; Oms‐Oliu, Gemma

doi:10.1002/9781118352533.ch15

Cited by 8 publications

(7 citation statements)

References 132 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Microorganisms were inoculated on pineapples pieces by immersion in a dipping solution containing organic acid as browning inhibitor [ 4 , 6 , 34 ]. Dipping is a step which generally follows operations such as peeling and/or cutting to add antimicrobial, antibrowning agents, and texture preservatives [ 35 ]. Therefore, a dipping solution enriched with a high concentration of LAB could be a practical and inexpensive way to obtain minimally processed probiotic fruits.…”

Section: Discussionmentioning

confidence: 99%

Fresh-Cut Pineapple as a New Carrier of Probiotic Lactic Acid Bacteria

Russo

Chiara

Vernile

et al. 2014

BioMed Research International

View full text Add to dashboard Cite

Due to the increasing interest for healthy foods, the feasibility of using fresh-cut fruits to vehicle probiotic microorganisms is arising scientific interest. With this aim, the survival of probiotic lactic acid bacteria, belonging to Lactobacillus plantarum and Lactobacillus fermentum species, was monitored on artificially inoculated pineapple pieces throughout storage. The main nutritional, physicochemical, and sensorial parameters of minimally processed pineapples were monitored. Finally, probiotic Lactobacillus were further investigated for their antagonistic effect against Listeria monocytogenes and Escherichia coli O157:H7 on pineapple plugs. Our results show that at eight days of storage, the concentration of L. plantarum and L. fermentum on pineapples pieces ranged between 7.3 and 6.3 log cfu g−1, respectively, without affecting the final quality of the fresh-cut pineapple. The antagonistic assays indicated that L. plantarum was able to inhibit the growth of both pathogens, while L. fermentum was effective only against L. monocytogenes. This study suggests that both L. plantarum and L. fermentum could be successfully applied during processing of fresh-cut pineapples, contributing at the same time to inducing a protective effect against relevant foodborne pathogens.

show abstract

Section: Discussionmentioning

confidence: 99%

Fresh-Cut Pineapple as a New Carrier of Probiotic Lactic Acid Bacteria

Russo

Chiara

Vernile

et al. 2014

BioMed Research International

View full text Add to dashboard Cite

show abstract

“…The fruits' skin is a good barrier against chemical and physical damage and prevents microbial growth (Martín-Belloso et al 2006). Lysozyme was incorporated in the nanolayer structure due to its well-known antimicrobial properties (Gemili et al 2009;Mecitoğlu et al 2006) and to protect mainly the fresh-cut pears against microbial action.…”

Section: Mass Lossmentioning

confidence: 99%

Polysaccharide/Protein Nanomultilayer Coatings: Construction, Characterization and Evaluation of Their Effect on ‘Rocha’ Pear (Pyrus communis L.) Shelf-Life

Medeiros

Pinheiro

Teixeira

et al. 2011

Food Bioprocess Technol

View full text Add to dashboard Cite

Nanolayered coatings of κ-carrageenan, a polysaccharide with good gas barrier properties, and lysozyme, a protein with antimicrobial action, were in a first stage assembled on aminolysed/charged polyethylene terephthalate (PET) pieces, which acted as a support, by alternate five-layer deposition. This was performed to allow the characterization of the nanomultilayer system. PET aminolysis was confirmed by Fourier transform infrared spectroscopy and contact angle, and the subsequent layer adsorption on aminolysed PET surface was confirmed by absorbance, contact angle and SEM images. The water vapour permeability and the oxygen permeability (O 2 P) of the five layers were found to be 0.013±0.003×10 −11 and 0.1±0.01×10 −14 g m −1 s −1 Pa −1 , respectively. The nanomultilayer system was subsequently applied (without PET support) directly on 'Rocha' (Pyrus communis L.) fresh-cut pears and whole pears. Uncoated fresh-cut pears and whole pears presented higher mass loss, higher total soluble solids (TSS) and lower titratable acidity when compared with coated fresh-cut pears and whole pears. Uncoated fresh-cut pears also presented a darker colour. These results showed that the nanolayered coating assembled on the fruits' surface has a positive effect on fruit quality and contributed to extend the shelf-life.

show abstract

“…Fruits and vegetables are living organisms showing quick quality losses due to physiological aging, biochemical changes, increase in respiration rate, and the proliferation of microorganisms during processing and distribution (Martin-Belloso et al, 2007). In particular, the browning on the surface from cutting and peeling causes the quality loss for fruits and vegetables (Lunadel et al, 2011;Pristijono et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Effects of a Combined Treatment of Hot Water with Green Tea Extract and NaCl on the Postharvest Quality of Fresh-cut Burdocks

Chang¹,

Kim²

2015

HST

View full text Add to dashboard Cite

This study investigated quality changes in fresh-cut burdocks treated with hot water and anti-browning agents. The combined treatment using both heat treatment and anti-browning agents delayed the browning of burdocks, especially for those dipped in hot water and a solution of green tea extract plus NaCl. This treatment reduced the respiration rate and inhibited the growth of microorganisms more than heat treatment alone. The organoleptic quality of burdocks treated with the combined method proved to be the best according to sensory evaluation. Hence, this combined treatment using heat and anti-browning agents can enhance overall quality of processed fresh-cut root vegetables by browning inhibition and shelf-life extension.

show abstract

Fresh‐Cut Fruits

Cited by 8 publications

References 132 publications

Fresh-Cut Pineapple as a New Carrier of Probiotic Lactic Acid Bacteria

Fresh-Cut Pineapple as a New Carrier of Probiotic Lactic Acid Bacteria

Polysaccharide/Protein Nanomultilayer Coatings: Construction, Characterization and Evaluation of Their Effect on ‘Rocha’ Pear (Pyrus communis L.) Shelf-Life

Effects of a Combined Treatment of Hot Water with Green Tea Extract and NaCl on the Postharvest Quality of Fresh-cut Burdocks

Contact Info

Product

Resources

About