Artículos de revistas
Quality Of Minimally Processed Yellow Bell Pepper Treated With Antioxidants [qualidade De Pimentões Amarelos Minimamente Processados Tratados Com Antioxidantes]
Registro en:
Semina:ciencias Agrarias. Universidade Estadual De Londrina, v. 35, n. 2, p. 801 - 811, 2014.
1676546X
10.5433/1679-0359.2014v35n2p801
2-s2.0-84901395262
Autor
Kluge R.A.
Geerdink G.M.
Tezotto-Uliana J.V.
Guassi S.A.D.
Zorzeto T.Q.
Sasaki F.F.C.
Da Costa Mello S.
Institución
Resumen
Antioxidants have been used in vegetable in order to reduce the loss of nutritional value and extend the shelf life. The present study was carried out to evaluate the effect of different antioxidant compounds on the preservation of quality, microbiological and nutritional characteristics of fresh-cut yellow bell peppers. The bell peppers were submitted to treatments with solutions of 1% ascorbic acid; 1% citric acid; 0.5% salicylic acid and 2% EDTA and stored at 5°C and 90%RH for fourteen days. The ascorbic acid addition allowed the replacement of the ascorbic acid losses in the product and its maintenance during storage, whereas in the other treatments there was decrease in the content of this acid. The content of carotenoids was reduced by approximately 30% after processing in all treatments. The increase in respiratory rate and ethylene production was attenuated with the application of the three acids, without effect of EDTA. The treatments did not affect the microbiology of the product, and has not been verified presence of Salmonella. The count of total and fecal coliforms, and psychrotrophic bacteria were below the maximum allowed by legislation. 35 2 801 811 Aguila, J.S., Sasaki, F.F., Heiffig, L.S., Ortega, E.M.M., Trevisan, M.J., Kluge, R.A., Antioxidants in fresh cut radishes cold stored (2008) Brazilian Archives Of Biology And Technology Curitiba, 51 (6), pp. 1217-1223 Aguila, J.S., Sasaki, F.F., Heiffig L, .S., Ortega, E.M.M., Jacomino, A.P., Kluge, R.A., Fresh-cut radish using different cut types and storage temperatures (2006) Postharvest Biology And Technology Wageningen, 40 (2), pp. 149-154 Aprova o regulamento técnico sobre padrões microbiológicos para alimentos. Diário Oficial [da] República Federativa do Brasil, Brasília, DF, n. 7-E, 10 jan. 2001 (2001) Seção, 1 (17), pp. 45-53. , BRASIL Ministério Da Saúde. Agência Nacional De Vigilância Sanitária. Resolução RDC 12 De 2 De Janeiro De Ministério da Saúde. Agência Nacional de Vigilância Sanitária. Compêndio da legislação brasileira de aditivos alimentares. Aprova uso de produtos como aditivos para alimentos. Diário Oficial [da] (2013) União, Brasília, DF, 24 set. 2013., , http://portal.anvisa.gov.br/wps/wcm/connect/ a6809d8047457a1c86c0d63fbc4c6735/Compendio-marco-2011.pdf?MOD=AJPERES, Seção 1, 45. Disponível em: Acesso em: 24 jun Brecht, J.K., Physiology of lightly processed fruits and vegetables (1995) HortScience Alexandria, 30 (1), pp. 18-22 Carvalho, A.V., Lima, L.C.O., Qualidade de kiwis minimamente processados e submetidos a tratamento com ácido ascórbico, ácido cítrico e cloreto de cálcio (2002) Pesquisa Agropecuária Brasileira, Brasília, 37 (5), pp. 679-685 Chitarra, M.I.F., Chitarra, A.B., Processamento mínimo de alface. (2007) Brasília: Embrapa/SEBRAE, pp. 301-341. , In: MORETTI, C. L Manual de processamento mínimo de frutas e hortaliças Conesa, A., Verlinden, B.E., Artés-Hernández, F., Nicola, B., Artés, F., Respiration rates of fresh-cut bell peppers under supertamospheric and low oxygen with or without high carbon dioxide (2007) Postharvest Biology And Technology Wageningen, 4 (1), pp. 81-88 Dorantes-Alvarez, L., Chiralt, A., Color of minimally processed fruits and vegetable as affected by some chemical and biochemical changes (2000) Minimally Processed Fruits And Vegetables: Fundamental Aspects And Applications., pp. 111-126. , In: ALZAMORA, S. M. TAPIA, M. S. LÓPEZ-MALO, A. Gaithersburg: Ed. Aspen Publication Evangelista, R.M., Godoy, A.R., Cardoso, A.I.I., Vieites, R.L., Qualidade De Pimentão 'Rubia' minimamente processado e armazenado sob refrigeração (2008) Ceres, Viçosa, 55 (4), pp. 338-343 Evangelista, R.M., Vieites, R.L., Castro, P.S., Rall, V.L., Qualidade de couve-chinesa minimamente processada e tratada com diferentes produtos (2009) Ciência e Tecnologia de Alimentos, Campinas, 29 (2), pp. 324-332 Gonzalez-Aguilar, G.A., Ayala-Zavala, J.F., Ruiz-Cruz, A.S., Acedo-Felix, E., Díaz-Cinco, M.E., Effect of temperature and modified atmosphere packaging on overall quality of fresh-cut bell peppers (2004) LWT - Food Science And Technology Zürich, 37 (7), pp. 817-826 Izumi, H., Watada, A.E., Douglas, W., Low o2 atmospheres affect storage quality of zucchini squash slices treated with calcium (1996) Journal of Food Science, London, 61 (2), pp. 317-321 De Jesus, M.M.S., Carnelossi, M.A.G., Santos, S.F., Narain, N., Castro, A.A., Inibição Do Escurecimento Enzimático De Quiabo Minimamente Processado (2008) Revista Ciência Agronômica Fortaleza, 39 (4), pp. 524-530 Kluge, R.A., Picoli, A.A., Aguila, J.S., Respiração E Produção De Etileno Em Beterrabas Inteiras E Minimamente Processadas Submetidas A Tratamentos Com Etileno E Biorreguladores (2010) Horticultura Brasileira Brasília, 28 (1), pp. 54-57 Kluge, R.A., Vitti, M.C.D., Sasaki, F.F., Jacomino, A.P., Moretti, C.L., Respiratory activity and pigment metabolism in fresh-cut beet roots treated with citric acid (2008) Horticultura Brasileira Brasília, 26 (4), pp. 520-523 Lichtenthaler, H.K., Chlorophylls and carotenoids: Pigments of photosynthetic biomembranes (1987) Methods In Enzymology San Diego, 148 (22), pp. 350-382 Maia, G.E.G., Pasqui, S.C., Lima A. Da, S., Campos, F.M., Determinação dos teores de vitamina c em hortaliças minimamente processadas (2008) Alimentos E Nutrição Araraquara, 19 (3), pp. 329-335 Manolopoulou, H., Lambrinos, G., Xanthopoulos, G., Active modified atmosphere packaging of fresh-cut bell peppers: Effect on quality indices (2012) Journal of Food Research, 1 (3), pp. 148-158 Marín, A., Ferreres, F., Tomás-Barberán, F.A., Gil, M.I., Characterization and quantitation of antioxidant constituents of sweet pepper (Capsicum annuum L.) (2004) Journal of Agriculture and Food Chemistry, Davis, 52 (12), pp. 3861-3869 Melo, A.A.M., Vilas Boas, E.V.B., Inibição do escurecimento enzimático de banana maçã minimamente processada (2006) Ciência e Tecnologia de Alimentos, Campinas, 26 (1), pp. 110-115 Navarro, J., Flores, P., Garrido, C., Martinez, V., Changes in the contents of antioxidant compounds in pepper fruits at different ripening stages, as affected by salinity (2006) Food Chemistry, London, 96 (1), pp. 66-73 Pineli, L.L.O., Processamento mínimo de batata. (2004) Palestras. Viçosa: UFV, pp. 71-81. , In: ENCONTRO NACIONAL SOBRE PROCESSAMENTO MÍnIMO DE FRUTAS E HORTALIÇAS,3.,2004, Viçosa Purvis, A.C., The role of adaptive enzymes in carbohydrates oxidation by stressed and senescing plant tissues (1997) HortScience Alexandria, 32 (7), pp. 1165-1168 Rao, T.V.R., Gol, N.B., Shah, K.K., Effect of postharvest treatments and storage temperatures on the quality and shelf life of sweet pepper (capsicum annum l.). Scientia horticulturae (2011) Amsterdam, 132 (1), pp. 18-26 Senaratna, T., Touchell, D., Bunn, E., Dixon, K., Acetyl salicylic acid (aspirin) and salicylic acid induce multiple stress tolerance in bean and tomato plants (2004) Plant Growth Regulation Pietermaritzburg, 30 (2), pp. 157-161 Senesi, E., Prinzivalli, C., Sala, M., Genneri, M., Physicochemical and microbiological changes in fresh-cut green bell peppers as affected by packaging and storage (2000) Italian Journal of Food Science, Pinerolo, 12 (1), pp. 55-64 Uenojo, M., Maróstica Jr., M.R., Pastore, G.M., Carotenóides: propriedades, aplicações e biotransformação para formação de compostos de aroma (2007) Quimica Nova, São Paulo, 30 (3), pp. 616-622 Vitti, M.C.D., Kluge, R.A., Gallo, C.R., Schiavinato, M.A., Moretti, C.L., Jacomino, A.P., Aspectos fisiológicos e microbiológicos de beterrabas minimamente processadas (2004) Pesquisa Agropecuária Brasileira Brasília, 39 (10), pp. 1027-1032 Vitti, M.C.D., Kluge, R.A., Yamamoto, L.K., Jacomino, A.P., Comportamento Da Beterraba Minimamente Processada Em Diferentes Espessuras De Corte (2003) Horticultura Brasileira Brasília, 21 (4), pp. 623-626 Vitti, M.C.D., Sasaki, F.F., Miguel, P., Jacomino, A.P., Moretti, C.L., Kluge, R.A., Atividade respiratória e aspectos microbiológicos de cultivares de batatas minimamente processadas e armazenadas em diferentes temperaturas (2010) Ciência Rural Santa Maria, 40 (1), pp. 208-212 Vitti, M.C.D., Yamamoto, L.K., Sasaki, F.F., Aguila, J.S., Kluge, R.A., Jacomino, A.P., Quality of minimally processed beet roots stored in different temperatures (2005) Brazilian Archives Of Biology And Technology Curitiba, 48 (4), pp. 503-510 Wiley, R.C., (1994) Minimally Processed Refrigerated Fruits And Vegetables., p. 368. , Nova York: Ed. Chapman & Hall