Quality and antioxidant properties of whole and fresh cut 'Cherry' peppers during storage at 10 °C

Changes on quality and antioxidant properties of whole and fresh cut (without the core) peppers (Capsicum annuum, L. cv. ‘Cherry’), stored for 10 days at 10ºC in PET trays covered with PVC film were studied. During the storage their general appearance, fungal decay, color, respiration rate, sugar content and firmness were evaluated. Changes on carotenoids, total phenols, ascorbic acid and antioxidant capacity were also studied. Immediately after cutting and throughout the storage, an increase in respiration rate was found. No differences in color evolution were observed during storage between whole and fresh cut fruits. There were no differences in firmness, total sugars and carotenoids between whole and cut fruits either. Total phenols, ascorbic acid and antioxidant capacity did not change largely in both intact and without core peppers during the experiences. However at the end of the storage period (10 days), whole pepper fruit displayed good general appearance and overall higher quality than de-cored fruit. Results suggest that Cherry peppers could be marketed as fresh-cut peppers in the type of without core fruits, although they would be only stored for 6-7 days at 10ºC.Changes on quality and antioxidant properties of whole and fresh cut (without the core) pep- pers (Capsicum annuum, L. cv. ‘Cherry’), stored for 10 days at 10ºC in PET trays covered with PVC film were studied. During the storage their general appearance, fungal decay, color, respiration rate, sugar content and firmness were evaluated. Changes on carotenoids, total phenols, ascorbic acid and antioxidant capacity were also studied. Immediately after cutting and throughout the storage, an in- crease in respiration rate was found. No differences in color evolution were observed during storage between whole and fresh cut fruits. There were no differences in firmness, total sugars and carotenoids between whole and cut fruits either. Total phenols, ascorbic acid and antioxidant capacity did not change largely in both intact and without core peppers during the experiences. However at the end of the storage period (10 days), whole pepper fruit displayed good general appearance and overall higher quality than de-cored fruit. Results suggest that Cherry peppers could be marketed as fresh-cut peppers in the type of without core fruits, although they would be only stored for 6-7 days at 10ºC

Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries

Fresh-cut strawberries were subjected to pulsed light treatments (4, 8, 12 and 16 J·cm−2) combined with a stabilizing dip. Quality changes and antioxidant properties were evaluated for 14 days at 5 °C. The treatments delayed fungal for the studied period. Surface color of treated fresh-cut strawberries was preserved in both internal and external surfaces. Doses of 4 and 8 J·cm−2 reduced softening incidence over storage. No significant differences between the total phenolic contents of untreated and treated fresh-cut strawberries were observed during storage. Vitamin C and total anthocyanin contents of the samples treated at low energy doses were maintained, whereas those of slices treated at the highest energy dose decreased between 20 and 30%, respectively. On the other hand, initial antioxidant capacity was better kept in all samples during storage regardless the applied dose. Hence, 4 and 8 J·cm−2 were the most effective treatments for maintaining quality and antioxidant properties of fresh-cut strawberries. Industrial relevance: Fresh-cut strawberries may be sold as a highly convenient, healthy and fully edible product. However, processing and packaging conditions need to ensure the maintenance of their quality characteristics and content of bioactive compounds. This study provides scientific evidence regarding the beneficial effects of pulsed light treatments combined with a quality-stabilizing dip for extending the shelf-life of fresh-cut fruit. These combined treatments may be economically viable at industrial level because of their low energy requirements and reduced treatment time.This work was supported by the Generalitat de Catalunya (2014 SGR 1000) and the Ministerio de Economía y Competitividad of the Spanish Government (AGL 2010-21572 and AGL2013-44851-R). O. Martín-Belloso thanks 2015 IFT Fellow. K. R. Avalos-Llano thanks CONICET and the Universidad Nacional del Nordeste for the postdoctoral grant and financial support

Actividad antioxidante y contenido en fenoles totales en vinos de origen nacional

Se analizaron 12 muestras de vinos tintos, 5 vinos rosados y 7 vinos blancos de producción nacional, consumidos habitualmente en la región de Nordeste argentino. Se determinó la actividad antioxidante total utilizando el test del radical cromógeno DPPH (2,2- difenil-1-picrilhidracilo) y el contenido en fenoles por dos métodos: con el reactivo de Folin-Ciocalteau utilizando un patrón de ácido gálico y lecturas de Absorbancia a 280 nm. Además, se cuantificó el nivel de antocianinas totales por espectrofotometría a pH diferencial. Se encontró una correlación lineal entre la actividad antioxidante y el contenido en fenoles totales determinado por ambos métodos (r2 = 0,981), no así con el nivel de antocianinas

Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh-cut apples

The effects of pulsed light (PL) treatments combined with a quality-stabilizing dip on the quality and antioxidant attributes of fresh-cut 'Golden delicious' apples was studied. Apple wedges were dipped into a solution of 1% w/v N-acetylcysteine and 0.5% w/v CaCl2 and flashed with broad-spectrum light with an overall radiant exposure of 4, 8,12 and 16 J.cm(-2). General microbial counts, colour, firmness, phenolic compounds and vitamin C contents were evaluated over 15 days at 5 degrees C. More pronounced reductions of the naturally-occurring microbiota were observed as the applied PL-dose increased. The quality-stabilizing pre-treatment effectively prevented browning phenomena on the cut-tissue surface. In addition, browning and oxidation were not promoted in PL flashed samples. Indeed, the initial contents in phenolic compounds and vitamin C were even better maintained than in untreated samples. Treatments of 8 and 16 J cm(-2) were most effective for maintaining the quality and antioxidant characteristics. Industrial relevance: Pulsed light technology is an emerging technique with good prospects for the decontamination of foods and food contact surfaces. Application of pulse light treatments for increasing safety and extending microbial shelf life of fresh-cut produce seems feasible. However, their effects on the quality and antioxidant characteristics of fruit need to be evaluated for successfully applying the technology at an industrial level. (C) 2015 Elsevier Ltd. All rights reserved.This work was supported by the Generalitat de Catalunya (2014 SGR 1000) and the Ministerio de Economía y Competitividad of the Spanish Government (AGL 2010-21572 and AGL2013-44851-R). O. Martín-Belloso thanks ICREA Academia Award. K. Avalos Llano thanks CONICET and Universidad Nacional del Nordeste (Argentina) for the postdoctoral grant and financial support

Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh-cut apples

The effects of pulsed light (PL) treatments combined with a quality-stabilizing dip on the quality and antioxidant attributes of fresh-cut 'Golden delicious' apples was studied. Apple wedges were dipped into a solution of 1% w/v N-acetylcysteine and 0.5% w/v CaCl2 and flashed with broad-spectrum light with an overall radiant exposure of 4, 8,12 and 16 J.cm(-2). General microbial counts, colour, firmness, phenolic compounds and vitamin C contents were evaluated over 15 days at 5 degrees C. More pronounced reductions of the naturally-occurring microbiota were observed as the applied PL-dose increased. The quality-stabilizing pre-treatment effectively prevented browning phenomena on the cut-tissue surface. In addition, browning and oxidation were not promoted in PL flashed samples. Indeed, the initial contents in phenolic compounds and vitamin C were even better maintained than in untreated samples. Treatments of 8 and 16 J cm(-2) were most effective for maintaining the quality and antioxidant characteristics. Industrial relevance: Pulsed light technology is an emerging technique with good prospects for the decontamination of foods and food contact surfaces. Application of pulse light treatments for increasing safety and extending microbial shelf life of fresh-cut produce seems feasible. However, their effects on the quality and antioxidant characteristics of fruit need to be evaluated for successfully applying the technology at an industrial level. (C) 2015 Elsevier Ltd. All rights reserved