The effects of three different packaging materials (macroperforated, microperforated andnon-perforated films) in combination with an antibrowning solution (containing 1.0% ascorbic acidand 0.2% citric acid) on the qualitative traits of minimally processed globe artichoke heads werestudied during refrigerated storage for 16 days. Two cultivars („Violet de Provence‟ and „Tema2000‟) were subjected to minimal processing on a laboratory scale. Results highlighted that theheads treated with the antibrowning solution and packaged in the microperforated and nonperforatedfilms maintained better qualitative attributes (i.e. lower microbial growth, moderaterespiration rate and browning degree, higher total polyphenols content and antioxidant activity) thanthose not treated with the antibrowning solution and packaged in the macroperforated film. „Tema2000‟ displayed better performances in terms of browning degree and antioxidant activity, as wellas lower bacterial count values, than „Violet de Provence‟. However, the choice of a properpackaging film is crucial for extending the shelf life of minimally processed globe artichoke heads.

Effect of packaging film and antibrowning solution on quality maintenance of minimally processed globe artichoke heads

MURATORE, Giuseppe;RESTUCCIA, Cristina;LOMBARDO S;PANDINO G;MAUROMICALE, Giovanni
2015-01-01

Abstract

The effects of three different packaging materials (macroperforated, microperforated andnon-perforated films) in combination with an antibrowning solution (containing 1.0% ascorbic acidand 0.2% citric acid) on the qualitative traits of minimally processed globe artichoke heads werestudied during refrigerated storage for 16 days. Two cultivars („Violet de Provence‟ and „Tema2000‟) were subjected to minimal processing on a laboratory scale. Results highlighted that theheads treated with the antibrowning solution and packaged in the microperforated and nonperforatedfilms maintained better qualitative attributes (i.e. lower microbial growth, moderaterespiration rate and browning degree, higher total polyphenols content and antioxidant activity) thanthose not treated with the antibrowning solution and packaged in the macroperforated film. „Tema2000‟ displayed better performances in terms of browning degree and antioxidant activity, as wellas lower bacterial count values, than „Violet de Provence‟. However, the choice of a properpackaging film is crucial for extending the shelf life of minimally processed globe artichoke heads.
2015
globe artichoke; minimal processing; browning; microbial growth; polyphenols; respiration rate
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.11769/17536
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