UV-C pretreatment of fresh-cut faba beans (Vicia faba) for shelf life extension: Effects of domestic microwaving for consumption
| Autor: | Francisco Artés-Hernández, Ascensión Martínez-Sánchez, Francisco Artés, Ginés Benito Martínez-Hernández, Perla A. Gómez, Encarna Aguayo, Tâmmila Venzke Klug, Elena Collado, Juan A. Fernández |
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| Rok vydání: | 2019 |
| Předmět: |
0303 health sciences
Phytic acid 030309 nutrition & dietetics General Chemical Engineering food and beverages 04 agricultural and veterinary sciences Shelf life medicine.disease 040401 food science Industrial and Manufacturing Engineering Vicia faba 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry Browning medicine Dehydration Food science Raffinose Food Science |
| Zdroj: | Food Science and Technology International. 26:140-150 |
| ISSN: | 1532-1738 1082-0132 |
| DOI: | 10.1177/1082013219873227 |
| Popis: | Faba beans have a short shelf life which is even reduced after fresh-cut processing mainly due to browning and dehydration. In that sense, the effects of a UV-C treatment (3 kJ m−2), compared with non-exposed beans (CTRL), were studied on the sensory and microbial quality, and bioactive and anti-nutritional content of fresh-cut faba beans (cv. Muchamiel) during storage at 5 ℃. The effect of a domestic microwaving (3 min, 900 W) on bioactive and anti-nutritional compounds of fresh seeds prior to consumption at each sampling time was also studied. UV-C treatment extended the fresh-cut faba bean shelf life from 7 to 10 days with browning score (the main sensory parameter adversely affected) of 8 and 1 log unit lower than CTRL at day 10. UV-C did not negatively affect the total antioxidant capacity of samples during storage. The phytic acid and raffinose contents decreased by 30/40%, respectively, after 10 days, without influence of the UV-C treatment. Microwaving reduced the phytic acid and condensed tannins contents by 30% in those samples stored for up to six days, with low microwaving effect in the last storage days. Nevertheless, UV-C improved the condensed tannins reductions through storage (≈30%) compared with non-irradiated samples. |
| Databáze: | OpenAIRE |
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