Frutos de melão submetidos a pré-tratamentos com hidrocolóides: efeitos do processo de congelamento sobre a microestrutura celular

Resende, Jaime Vilela de; Cal‐Vidal, José

doi:10.1590/s0101-20612002000300017

Cited by 9 publications

(8 citation statements)

References 6 publications

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“…Those molecules are characterized by a rather high molecular weight, hydrophilicity and are able to affect rheological and textural properties of food systems [161]. The use of hydrocolloids in freezing pre-treatments of fruits and vegetables leads to a reduction of turgor loss in plant tissue and higher retention of bioactives and nutritional compounds [162][163][164][165]. Hydrocolloids have also been successfully tested in frozen formulated vegetable products (e.g., mashed potatoes) with significant improvement of the product texture, creaminess, flavor and color retention and inhibition of starch retrogradation [166][167][168][169][170].…”

Section: Non-colligative Typementioning

confidence: 99%

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

Neri

Faieta

Mattia

et al. 2020

Foods

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The antioxidant activity (AOA) of plant foods is recognized as an index of the potential health benefits resulting from their consumption. Due to their high perishability and seasonality, plant foods are largely consumed or used as processed products and freezing is one of the technologies used for the production of high-quality foods. However, cell breakages occurring during freezing and frozen storage can lead to the release of antioxidant compounds and their degradation due to chemical and enzymatic oxidation reactions, and thus, they could present a lower antioxidant activity compared to the corresponding fresh product. In this context, process conditions, freezing pre-treatments and the use of cryoprotectants can limit the extent of freeze-induced damages and preserve the antioxidant activity of plant foods. This review collects and discusses the state-of-the-art knowledge on the single and combined effect of freezing and frozen storage conditions on the antioxidant activity of fruits and vegetables as well as the role of cryoprotectants. Classes of compounds responsible for the antioxidant activity of plant foods and the most common methods used for the evaluation of the antioxidant activity in vitro are also presented. The freezing principles and the effects of ice nucleation and crystallization on fruits, vegetables and their main derivatives (juices, pulps) have been addressed to highlight their impact on the AOA of plant foods. The effect of freezing and frozen storage on the AOA of plant foods resulted dependant on a series of intrinsic factors (e.g., composition and structure), while the role of extrinsic processing-related factors, such as freezing and storage temperatures, is ambiguous. In particular, many conflicting results are reported in the literature with a high variability depending on the method of analysis used for the AOA evaluation and data expression (fresh or dry weight). Other intrinsic raw material properties (e.g., cultivar, ripening degree), post-harvest conditions, as well as defrosting methods that in the majority of the studies are scarcely reported, contribute to the aforementioned discrepancies. Finally, due to the limited number of studies reported in the literature and the high variability in product processing, the effect of cryoprotectants on the AOA of plant foods remains unclear.

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Section: Non-colligative Typementioning

confidence: 99%

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

Neri

Faieta

Mattia

et al. 2020

Foods

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“…Essas diferenças podem ser justificadas pelo efeito da maior velocidade de congelamento, proporcionada pelo congelamento por ar forçado, que permitiu a formação de cristais de gelo mais arredondados e de menor tamanho, os quais permitem melhor preservação da microestrutura celular, conforme comprovado em outros estudos sobre danos por congelamento (Resende & Cal-Vidal, 2002;Delgado & Rubiolo, 2005).…”

Section: Resultsunclassified

Qualidade do pequi submetido ao cozimento após congelamento por diferentes métodos e tempos de armazenamento

et al. 2010

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Qualidade do pequi submetido ao cozimento após congelamento por diferentes métodos e... Rev. Ceres, Viçosa, v. 57, n.5, p. 581-588, set/out, 2010 RESUMO ABSTRACTS Quality of peki fruit subjected to cooking after freezingPeki is a fruit from the Cerrado (Brazilian Savana) of high nutritional value and economic potential. The objective of this work was to evaluate the quality of cooked peki fruit after different freezing methods and storage times. Fruits, coming from Bocaiúva, North of Minas Gerais (Brazil), were selected, washed, sanitized, peeled, blanched, cooled, packed in polyethylene bags, vacuum sealed in 300 g packages and submitted to static air and air blast freezing and stored in a freezer (-18ºC ± 2ºC) for 6 months. Every two months (0, 2, 4 and 6 months), the fruits were analyzed after cooking in water (300 g. L -1 ) in stainless steel pans for 20 minutes. The following analyses were carried out: scanning electron microscopy, firmness, humidity, color (L*, h* and C*), total carotenoids, beta-carotene and vitamin C. ThereRecebido para publicação em julho de 2009 e aprovado em outubro de 2010 1 Parte da dissertação de mestrado em Ciência dos Alimentos da primeira autora.

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“…Different treatments with calcium solutions (sometimes combined with vacuum or blanching) before freezing have been studied in different fruits with positive results in conserving the texture and reducing drip loss: strawberries (Garcia-Berbari et al 1998;Suutarinen et al 2000), melon (Resende and Cal-Vidal 2002), pineapple (Chauhan et al 2009), and mango (Siramard and Charoenrein 2014).…”

Section: Introductionmentioning

confidence: 99%

Effects of different freezing methods on calcium enriched papaya (Carica papaya L.)

2018

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The effect of calcium impregnation on drip loss, colour, mechanical properties, sensory perception and freezing time on frozen-thawed papaya was studied, evaluating different freezing methods: cryogenic, tunnel and household freezer freezing. Osmotic dehydration as pre-treatment was also evaluated. Freezing in liquid nitrogen was considered an inappropriate method for papaya preservation due to cracking. Calcium impregnation and osmotic dehydration increased tissue firmness and decreased freezing time (freezing time for fresh, calcium impregnated and osmo-dehydrated fruit was 23, 17 and 5 min in a tunnel and 118, 83 and 60 min in a household freezer, respectively). Calcium lactate was the most effective way to protect tissue's firmness before and after a freeze-thaw cycle (maximum stress values approx. 300-400% of the raw tissue for tunnel freezing and 260% for household freezer). Microstructure analysis showed better tissue integrity retention in papaya samples impregnated with calcium lactate than in those with calcium gluconate, after a freezing-thawing cycle, in agreement with the drip loss results. In spite of these results, consumers preferred frozen papaya without pre-treatment or impregnated with calcium gluconate.

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Frutos de melão submetidos a pré-tratamentos com hidrocolóides: efeitos do processo de congelamento sobre a microestrutura celular

Cited by 9 publications

References 6 publications

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

Qualidade do pequi submetido ao cozimento após congelamento por diferentes métodos e tempos de armazenamento

Effects of different freezing methods on calcium enriched papaya (Carica papaya L.)

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