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Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment
Innovative Food Science & Emerging Technologies ( IF 6.6 ) Pub Date : 2017-08-12 , DOI: 10.1016/j.ifset.2017.08.005
Silvia Tappi , Luigi Ragni , Urszula Tylewicz , Santina Romani , Ileana Ramazzina , Pietro Rocculi

The present work aims to study the effects of cold gas plasma on some quality parameters of apple slices belonging to four different cultivars (Pink Lady®, Fuji, Red Delicious and Modì®), with particular attention to polyphenoloxidase (PPO) inhibition and related changes in colour and visual quality.

Upon plasma exposure a noticeable reduction of superficial browning was observed in all cultivars but not always proportionally to treatment time; the effect on PPO activity was very variable and not correlated to the effect on enzymatic browning. Textural parameters were affected by plasma treatments only in Red Delicious apples. Generally, the response of the tissue to the treatments was variable according to the cultivar considered. The results obtained in this study indicate the necessity of further investigation about consequences of plasma treatment on specific tissue physiology in order to choose the better treatment parameters, optimizing its effect for the specific final product.

Industrial relevance

The application on cold plasma to minimally processed fruit and vegetable has shown a good potential for enzymatic browning inhibition making it an interesting alternative to traditional dipping methods. Nevertheless, the effect on the tissue to the exposure to plasma active particles is not fully known yet. For the industrial application of the treatment, the response for example of different cultivars to the treatment is of high importance, in the first place for the selection of the more appropriate raw material but also to eventually adapt the process parameters to the specificity of the matrix.



中文翻译:

不同品种鲜切苹果对冷气等离子体处理的褐变响应

本工作旨在研究冷气等离子体对属于四个不同品种(PinkLady®,Fuji,Red Delicious和Modì®)的苹果切片的某些品质参数的影响,尤其要注意多酚氧化酶(PPO)的抑制作用及相关变化在颜色和视觉质量上。

血浆暴露后,在所有品种中均观察到表面褐变的明显减少,但并不总是与处理时间成正比。对PPO活性的影响是非常可变的,并且与对酶促褐变的影响无关。质构参数仅受红色美味苹果等离子处理的影响。通常,根据所考虑的品种,组织对处理的反应是可变的。这项研究中获得的结果表明,有必要进一步研究血浆治疗对特定组织生理的影响,以便选择更好的治疗参数,优化其对特定最终产品的影响。

行业相关性

将冷血浆应用于最少加工的水果和蔬菜已显示出抑制酶促褐变的良好潜力,使其成为传统浸蘸方法的有趣替代品。然而,尚不完全知道暴露于血浆活性颗粒对组织的影响。对于处理的工业应用而言,例如不同品种对处理的响应非常重要,首先是选择更合适的原料,但最终还要使工艺参数适应基质的特异性。

更新日期:2017-08-12
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