Artículos de revistas
Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage
Fecha
2015-03Registro en:
Alvarez, María Victoria; Moreira, Maria del Rosario; Ponce, Alejandra; Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage; Sociedade Brasileira Ciencia e Tecnologia de Alimentos; Ciência e Tecnologia de Alimentos; 35; 1; 3-2015; 86-94
0101-2061
1678-457X
CONICET Digital
CONICET
Autor
Alvarez, María Victoria
Moreira, Maria del Rosario
Ponce, Alejandra
Resumen
Enzymatic senescence processes and browning of fresh cut vegetables negatively affect their sensory properties and nutritional value and finally result in the rejection of affected products by consumers. In order to prevent quality decay, the combined effects of natural antioxidants and storage temperature on peroxidase activity and sensory attributes (overall visual quality, browning and odor) of individual and mixed vegetables for soup (butternut squash, leek and celery) were evaluated. Fresh cut vegetables were treated with antioxidant solutions as tea tree essential oil (15 μl/mL), propolis extract (15 μl/mL) and gallic acid (2 mg/mL) and stored at optimal (5 °C) and abusive (15 °C) temperature for a maximum of 14 days. The application of natural preservatives, plus optimal storage conditions, exerted significant inhibitory effects in peroxidase activity of squash, celery and mixed vegetables throughout the storage. Furthermore, propolis treatment applied on mixed vegetables retarded browning appearance and preserved the visual quality for a longer period when compared to untreated product. Practical Application: The application of natural antioxidants such as propolis extract in combination with optimal storage conditions may be a good alternative to minimize the possibilities of fresh cut vegetables deterioration and preserve their quality.