Técnicas amigables con el medio ambiente para la descontaminación de frutas finas

Las frutas finas o berries como frutillas (Fragaria spp.) y zarzamoras(Rubus spp.), de atractivo color y sabor, aportan a la dieta numerosos compuestos antioxidantes con comprobados beneficios para la salud del consumidor. El mejor método para reducir la población de microorganismos en frutas y hortalizas es, sin dudas, prevenir la contaminación. Sin embargo, esto no siempre es posible y el uso de técnicas de descontaminación constituye unade las etapas de procesamiento más críticas sobre todo en el mínimo procesamiento, ya que afecta la calidad, la seguridad y la vida útil del producto. el ácido peracético (APA) presenta ventajas importantes para su elección ya que es un germicida efectivo, es soluble en agua, requiere bajas concentraciones de uso con un costo moderado (aunque mayor que el del hipoclorito de sodio), no afecta el medio ambiente, no deja residuos tóxicos, es activo en presencia de materia orgánica y aguas duras y el almacenamiento de la solución concentrada es estable durante largo tiempo. Existen diferentes técnicas para producir el contacto entre la fruta y elagente desinfectante: por inmersión, por aspersión y por nebulización. En cadauna de estas técnicas se pueden determinar las combinaciones de las variablesoperativas que permitan lograr la desinfección deseada sin pérdida de calidadni potencial saludable.Fil: Van de Velde, Franco. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Méndez Galarraga, María Paula. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentin

Changes in the bioactive properties of strawberries caused by the storage in oxygen- and carbon dioxide-enriched atmospheres

The changes in the antioxidant capacity, anti‐inflammatory, and wound healing properties of strawberry fruits as a consequence of the storage in atmospheres enriched in oxygen and carbon dioxide were investigated. Berries were exposed to two different gas compositions: 70% O2 + 20% CO2 and 90% O2 + 10% CO2, and stored for up to 20 days at 5°C. The antioxidant capacity, assessed through DPPH and FRAP methods, decreased around 17% in samples exposed to 70% O2 + 20% CO2 at day 20. However, the antioxidant activity of fruits stored in 90% O2 + 10% CO2 was maintained until day 20 and experienced an increase of around 10% on day 10. Moreover, strawberry stored in 90% O2 + 10% CO2 at days 5?10 showed an improved suppression of the pro‐inflammatory genes Cox‐2 and iNOS up to 30% higher than samples at day 0 in an in vitro LPS‐stimulated RAW 264.7 macrophage culture. In addition, berries exposed to 90% O2 + 10% CO2 at day 10 showed a human dermal fibroblast migration 30% higher than samples at day 0 in an in vitro skin‐fibroblast‐migration model. Therefore, evidence suggests that strawberry storage in 90% O2 + 10% CO2 can be a promissory alternative to offer fruits with enhanced bioactivity.Fil: Van de Velde, Franco. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Esposito, Debora. North Carolina State University; Estados UnidosFil: Overall, John. North Carolina State University; Estados UnidosFil: Méndez Galarraga, María Paula. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Grace, Mary H.. North Carolina State University; Estados UnidosFil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Lila, Mary Ann. North Carolina State University; Estados Unido

Effect of enriched O2 and CO2 atmospheres on the overall quality and the bioactive potential of fresh blackberries

This work aimed to study the effects of the refrigerated storage of blackberries in high O2 and high CO2 atmospheres(70 kPa O2 + 20 kPa CO2 and 90 kPa O2 + 10 kPa CO2) on the quality and bioactive potential. Fruitstored in 90 kPa O2 + 10 kPa CO2 controlled the microorganism growth better than in 70 kPa O2 + 20 kPa CO2until the end of storage (18 and 15 d, respectively). Both atmospheres were better than air that only controlledmicroorganisms for 8 d. Vitamin C retention of samples stored in air was close to 40 % at 8 d, being equal tothose registered for the enriched O2 and CO2 atmospheres samples, but in the double of time. The retention ofthe total phenolic compounds of blackberries treated with 70 kPa O2 + 20 kPa CO2 experienced a transientincrease (around 10 %) on 1 d and then decreased with time, being 90 % at the end of storage (15 d). Theantioxidant capacity of fruit stored under air and O2- and CO2-enriched atmospheres generally accompanied theevolution of phytochemicals during storage. The refrigerated storage of blackberries in 70 kPa O2 + 20 kPa CO2is recommended based on longer maintenance of fruit quality (compared to fruit stored in air), synthesis ofphenolic compounds and the increase in the antioxidant capacity, which offers fruit with enhanced bioactivity.The changes in the blackberry quality attributes and in the antioxidant capacity were better fitted with first orderkinetic, and the changes in the phenolic compounds were adequately fitted with a consecutive reaction mechanismkinetic model. Meanwhile, the microbiological evolution was satisfactorily evaluated by the Baranyi-Roberts model.Fil: Van de Velde, Franco. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Méndez Galarraga, María Paula. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentin

Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping Techniques

The effect of spray washing disinfection with peracetic acid (PAA) on quality attributes of fresh-cut strawberries was studied. The effectiveness on native microflora and experimentally inoculated Escherichia coli was also investigated. The responses were evaluated at 0 day and after 7 days of storage (2 °C). PAAconcentration (1?240 mg L−1) and spraying time (11?138 seconds)did not affect the retentions of quality attributes.Optimizing the process at days 0 and 7 allowed to obtain significant reductions for total mesophilic microorganism, molds, and yeasts; furthermore, E. coli reduction was 3.4 log (day 0). All these results suggest that spraying with PAA could be a good disinfection method.Fil: Méndez Galarraga, María Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Salsi, Maria Sara. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentin

Kinetic modeling of the changes in bioactive compounds and quality attributes of fresh-cut strawberries stored in controlled atmospheres with high oxygen alone or with carbon dioxide

Bioactive compounds and quality attributes of fresh-cut strawberries exposed to controlled atmospheres with high oxygen (70–90 kPa) and carbon dioxide (0–20 kPa) compared to storage in air and in low oxygen plus carbon dioxide (5 kPa O2 - 5 kPa CO2) atmosphere were studied using a kinetic approach. Microbial growth was best controlled in samples stored in high O2 (70–80 kPa) and high CO2 (20 kPa). Physicochemical parameters (pH, total soluble solids, and firmness) were affected by the different atmospheres, but changes occurred faster in samples stored in air. Retention of vitamin C was at least 65% in the studied atmospheres and its evolution was modeled using a first-order reaction. The contents of the main anthocyanins found in strawberries, pelargonidin-3-O-glucoside, cyanidin-3-O-glucoside, and pelargonidin-3-O-rutinoside, showed transient increases up to 40–50% over storage time in some atmospheres, especially in 70 kPa O2 - 20 kPa CO2, and anthocyanin evolutions were modeled using a consecutive reaction mechanistic kinetic model. The antioxidant capacity retained by samples stored in all the atmospheres remained above 80% after storage at 5 °C. The storage of fresh-cut strawberries in high O2 and high CO2 atmospheres, especially in 70 kPa O2 - 20 kPa CO2, may extend product shelf-life for at least 20 d with adequate control of microbiological decay, maintaining fruit quality and enhancing anthocyanin content.Fil: Méndez Galarraga, María Paula. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Van de Velde, Franco. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentin

Changes due to high oxygen and high carbon dioxide atmospheres on the general quality and the polyphenolic profile of strawberries

The aim of this work was to study and model the effects of refrigerated storage with high O2 and high CO2 atmospheres (70 kPa O2 + 20 kPa CO2 and 90 kPa O2 + 10 kPa CO2) on microbial growth, general quality attributes, and the polyphenolic compound profile of fresh strawberries. The storage of samples in 70 kPa O2 + 20 kPa CO2 controlled microbiological decay and slightly affected soluble solids and pH values for 20 d at 5 °C. Moreover, vitamin C and proanthocyanidin contents of these samples were kept almost constant throughout the storage period. Samples in 90 kPa O2 + 10 kPa CO2 controlled microbiological decay for 12 d at 5 °C, soluble solids and pH values were slightly affected, and vitamin C and proanthocyanidin contents experienced up to 15% decrease during this period. However, anthocyanins underwent a substantial increase during the first 3–5 d of storage in these samples. The highest anthocyanin accumulations occurred for pelargonidin-3-O-glucoside, pelargonidin-3-O-rutinoside, and pelargonidin-3-O-acetylglucoside, which increased by 68%, 132%, and 167%, respectively over their initial values at 5 d. Thereafter, anthocyanins content decreased gradually or remained even higher than their initial values at 12 d. This behavior was associated with a physiological response to stress and was not seen for strawberries stored at 70 kPa O2 + 20 CO2, probably due to its higher CO2 concentration which was deleterious for anthocyanin stability. Flavonols, phenolic acids, and ellagitannins also experienced increases up to 130% at 5–12 d of storage in samples exposed to both atmospheres. The changes in general quality attributes were fitted with zero or first-order kinetics, and changes in individual phenolic compounds were adequately fitted with a consecutive reaction mechanism kinetic model.Fil: Van de Velde, Franco. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; ArgentinaFil: Méndez Galarraga, María Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; ArgentinaFil: Grace, Mary H.. North Carolina State University; Estados UnidosFil: Fenoglio, Cecilia Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; ArgentinaFil: Lila, Mary Ann. North Carolina State University; Estados UnidosFil: Pirovani, Maria Elida. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentin

Intestinal and colonic bioaccessibility of phenolic compounds from fruit smoothies as affected by the thermal processing and the storage conditions

The effects of the thermal treatment (70 °C for 2 min) and the refrigerated storage (5 °C for 28 d) of a fruit smoothie made of strawberries (40 %), orange juice (20 %), apple (10 %) and banana (10 %) on the microbiological quality, pH and soluble solid contents, color parameters, vitamin C, phenolic compound and antioxidant capacity contents, and on the total in vitro bioaccessibility (intestinal plus colonic) of phenolic compounds were studied. The thermal treatment and the refrigerated storage controlled the microbial load; and did not induce changes in the pH and soluble solid contents of the smoothies. Smoothies were slightly whiter after pasteurization and slightly darker, less red, and less yellow at the end of the refrigerated storage. Ascorbic acid was degraded by the thermal processing and during the storage by up to 50 % at 28 d, and its evolution was modeled by first-order kinetic. Thermal treatment did not produce degradation of the phenolic compounds, nor in the antioxidant capacity of smoothies, and neither elicited change in the intestinal and colonic bioaccessibility of the phenolic compounds. Anthocyanin's retentions declined after 15 days of storage, being around 40% for perlargonidin-3-O-glucoside and pelargonidin-3-O-rutinoside, and non-detectable for cyanindin-3-O-glucoside at day 28. The rest of the phenolic compounds were maintained unchanged during storage. Despite of the degradation of the anthocyanins and other polyphenols over the storage time, their bioaccessibility was not affected during the storage, indicating a possible increase in the extractability and solubility of these compounds from the food matrix by the gastrointestinal system. Anthocyanins were the most abundant phenolic compounds in the smoothies but were those with the lowest total bioaccessibility (≈1.6%). Hence, this work remarks the importance of investigating not only the content and profile of the phenolic compounds as affected by thermal processing and through the storage but also the impact on their bioaccessibility.Fil: Van de Velde, Franco. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Vignatti, Charito Ivana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Méndez Galarraga, María Paula. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Gomila, Micaela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Fenoglio, Cecilia Lorena. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Donda Zbinden, Melisa Elisabet. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentin