Modified-atmosphere packaging (MAP) does not affect the bioavailability of tocopherols and carotenoids from broccoli in humans: A cross-over study

Granado-Lorencio, Fernando; Olmedilla‐Alonso, Begoña; Herrero-Barbudo, Carmen; Sánchez‐Moreno, Concepción; Ancos, Begoña de; Martínez, José Antonio González; Pérez-Sacristán, Belen; Blanco–Navarro, I.

doi:10.1016/j.foodchem.2007.07.038

Cited by 13 publications

(8 citation statements)

References 19 publications

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“…Carotenoids were not analysed, as their total content in mature untreated fresh broccoli is lower than 2 mg/100 g f.w. (Granado-Lorencio et al., 2008).…”

Section: Methodsmentioning

confidence: 99%

Effect of industrial freezing on the physical and nutritional quality traits in broccoli

González-Hidalgo

Moreno

García‐Viguera

et al. 2018

Food sci. technol. int.

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Broccoli was blanched and frozen at industrial scale to ascertain the physical and nutritional changes that take place in industrial processing. Colour, texture, ascorbic and dehydroascorbic acids, glucosinolates, phenolic compounds, antioxidant capacity, mineral nutrients and microstructure were evaluated. Blanching and freezing caused a decrease in lightness and firmness. Losses of phenolic compounds and ascorbic acid + dehydroascorbic acid reached about 57% and 30%, respectively. The antioxidant capacity was similar in fresh and treated broccoli, and the glucosinolates remained constant. These results show that frozen broccoli retains antioxidants compounds, vitamin C and glucosinolates even after industrial processing, meaning that industrially frozen broccoli intended for human consumption can be considered rather similar to the fresh product.

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“…Carotenoids were not analysed, as their total content in mature untreated fresh broccoli is lower than 2 mg/100 g f.w. (Granado-Lorencio et al., 2008).…”

Section: Methodsmentioning

confidence: 99%

Effect of industrial freezing on the physical and nutritional quality traits in broccoli

González-Hidalgo

Moreno

García‐Viguera

et al. 2018

Food sci. technol. int.

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“…Both high CO 2 and low O 2 concentrations retard respiration and senescence of broccoli heads . Broccoli maintains its quality longer in both perforated and sealed polyethylene, BOPP and PVC film packages Rij and Ross 1987;Granado-Lorencio et al 2008). Christie et al (1995) successfully developed MA packages for broccoli using LDPE films impregnated with inorganic particles.…”

Section: Current Application Of Polymeric Films For Modified Atmosphementioning

confidence: 99%

“…Recent advances in the technology of manufacturing the polymeric films have permitted tailoring films for gas permeability needs for some fruits, vegetables and their products. Modified atmosphere packaging is most commonly used for highly perishable, high value commodities such as apple, cherry, strawberry, litchi, raspberry, broccoli, asparagus, mushroom, capsicum, fig, etc., and for freshly cut (minimally processed) fruits and vegetables (Church and Parsons 1995;Gorny 1997;Chen et al 1981;Chen and Wang 1989;Roy et al 1995;Granado-Lorencio et al 2008;Sivakumar et al 2008). …”

mentioning

confidence: 99%

Advances in polymeric materials for modified atmosphere packaging (MAP)

Mangaraj

2011

Multifunctional and Nanoreinforced Polymers for Food Packaging

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“…MAP approach is applied to reduce respiration of fresh produce without leading to anaerobic respiration; as a result, the oxygen content is generally recommended to be between 1 and 5%. The low oxygen content in the packages may lead to the production of ethanol, acetaldehyde, and organic acids which is accompanied by discoloration, texture change, and unpleasant taste (Granado‐Lorencio et al, 2008 ).…”

Section: Discussionmentioning

confidence: 99%

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Fruits and vegetables constitute an important part of the human diet (Yousuf et al, 2018) and are good sources of biologically active compounds, which may prevent some chronic diseases (Granado-Lorencio et al, 2008). Leek (Allium porrum L.) is one of the most commercial leafy vegetables in the world.

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mentioning

confidence: 99%

A combination of modified atmosphere packaging and two chemical disinfectants: Effects on microbial, sensory, and physicochemical properties of raw ready‐to‐eat leek

Hosseininezhad

Nader

Ramezanian

et al. 2022

Food Science & Nutrition

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In the present study, the effect of modified atmosphere packaging (MAP) on microbial (total aerobic count, yeasts and molds, Enterobacteriaceae, psychrotrophic bacteria, and lactic acid bacteria), physicochemical (pH, moisture content, and color), and sensory properties of raw ready‐to‐eat leek was investigated after disinfection using Percidin–Nanosil disinfectants. There were six different treatments, of which four samples were packaged as MAP (T1 to T4) and two samples were packaged as non‐MAP (T5 and T6). The highest and the lowest reduction in the number of microorganisms after disinfection was observed in psychrotrophic bacteria and total aerobic count, respectively. The count of microbial variables in T2 sample (87% N2, 3% CO2, and 10% O2) was lower than in other treatments. No significant difference was observed in the physcochemical properties (moisture and pH) of treated samples except for the color of T6 sample (cling film) compared to other treatments (p < .05). It is noteworthy that the panelists did not recognize differences among T1, T2, and T5 samples. However, T2 treatment was effective in maintaining microbial, physicochemical, and sensory properties of leek compared to the other treatments. Also, T6 sample showed the lowest quality in all parameters. Disinfection combined with MAP was able to maintain the physicochemical, microbial, and sensory properties of raw ready‐to‐eat leek during storage.

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Modified-atmosphere packaging (MAP) does not affect the bioavailability of tocopherols and carotenoids from broccoli in humans: A cross-over study

Cited by 13 publications

References 19 publications

Effect of industrial freezing on the physical and nutritional quality traits in broccoli

Effect of industrial freezing on the physical and nutritional quality traits in broccoli

Advances in polymeric materials for modified atmosphere packaging (MAP)

A combination of modified atmosphere packaging and two chemical disinfectants: Effects on microbial, sensory, and physicochemical properties of raw ready‐to‐eat leek

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