For globe artichoke [Cynara cardunculus var. scolymus (L.) Fiori], a natural source of minerals, fibre, inulin and polyphenols, the possibility to achieve a ready-to-cook (RTC) product would be very convenient for improving its commercialization and consumption. In this study, the effects of (1) anti-browning treatments (citric acid 0.5% + ascorbic acid 2% or cysteine 0.5%, w/v) and (2) dipping in locust bean gum (LBG) edible coating with or without Foeniculum vulgare essential oil (EO) were evaluated on RTC globe artichoke slices cv. Spinoso sardo during storage (11 days at 4 °C). Fresh weight loss, color, texture, polyphenol oxidase (PPO), microbiological and chemical parameters, antioxidant capacity and sensory descriptors were determined.
|Titolo:||Shelf life study of ready to cook slices of globe artichoke 'Spinoso sardo': effects of anti-browning solutions and edible coating enriched with Foeniculum vulgare essential oil|
RESTUCCIA, Cristina (Corresponding)
|Data di pubblicazione:||2019|
|Appare nelle tipologie:||1.1 Articolo in rivista|