Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh-cut ‘Conference’ pears
| Autor: | Lucía Plaza, Maribel Abadias, Ingrid Aguiló-Aguayo, M.B. Iglesias, Lorena Zudaire, Inmaculada Viñas |
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| Rok vydání: | 2018 |
| Předmět: |
Antioxidant
medicine.medical_treatment chemistry.chemical_element Calcium 040501 horticulture law.invention Probiotic 0404 agricultural biotechnology Lactobacillus rhamnosus law Lactobacillus medicine Browning Food science Nutrition and Dietetics biology Chemistry 04 agricultural and veterinary sciences biology.organism_classification Biopreservation 040401 food science body regions Postharvest 0405 other agricultural sciences Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 98:4978-4987 |
| ISSN: | 0022-5142 |
| DOI: | 10.1002/jsfa.9031 |
| Popis: | Biological preservation with probiotic bacteria has arisen as an alternative to control the growth of foodborne pathogens on food. The objective of this work was to evaluate the effect of postharvest calcium application and biopreservation with Lactobacillus rhamnosus GG on the quality and bioaccessibility of total phenolic content and antioxidant activity in fresh-cut pears.; Results: The immersion of whole pears in a calcium chloride solution did not provide added value. Despite the increase in observed activity of PME and PPO enzymes in fresh-cut pears during storage, the browning index and firmness values were constant for all samples. The antioxidant properties, including antioxidant activity, total phenolic content and vitamin C content, were maintained during storage, but a significant decrease was observed after in vitro simulated digestion. Ca/LGG samples showed the lowest calcium content (1.75 ± 0.00 g kg-1 ) after 9 d of storage at 4 °C. In general, the overall visual quality scores were higher in fresh-cut pears treated with L. rhamnosus GG than in non-treated pears, with the highest values in the NoCa/LGG (7.7 ± 0.2) samples after 9 d at 4 °C.; Conclusion: Fresh-cut pears with a postharvest treatment of calcium and immersed in a solution containing antioxidant agents and probiotic bacteria could be a suitable alternative to dairy products for maintaining the overall quality of fruit for up to 9 d of storage. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
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