Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms
| Autor: | Sonia Cecilia Sgroppo, Noemi Elisabet Zaritzky, Gonzalo Adrian Ojeda |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Fogging genetic structures Otras Ingenierías y Tecnologías POLYPHENOL OXIDASE ENZYMATIC BROWNING INGENIERÍAS Y TECNOLOGÍAS Shelf life 01 natural sciences Polyphenol oxidase Industrial and Manufacturing Engineering FOGGING Alimentos y Bebidas 0404 agricultural biotechnology ANTIOXIDANTS 010608 biotechnology Browning Immersion (virtual reality) Food science purl.org/becyt/ford/2.11 [https] Mushroom Chemistry MUSHROOMS 04 agricultural and veterinary sciences Ascorbic acid 040401 food science purl.org/becyt/ford/2 [https] MICROSTRUCTURE Agaricus bisporus Food Science |
| Zdroj: | CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET |
| Popis: | Mushroom (Agaricus bisporus) is a highly perishable product and can be easily damaged when immersion in antibrowning solutions is performed; therefore, fogging application represents a less aggressive technique.The objective of this work was to evaluate the effect of different antibrowning agents (ascorbicacid, sodium metabisulphite and L-cysteine) applied by two methodologies (immersion and fogging) on the quality of mushrooms during storage at 5 °C. Weight losses, microstructural organisation, colour and texture changes were evaluated as quality indicators. Polyphenol oxidase activity, phenolic content and antioxidant activity were also evaluated. Fogging achieved browning inhibition without major changes in firmness, while immersion treatments inhibited browning but significant changes in firmness were found.Browning inhibition achieved by fogging showed similar results when compared to the conventional immersion treatments. Fogging has the advantage of being less aggressive than immersion while requiring a significantly smaller amount of antibrowning solution than traditional immersion. Fil: Ojeda, Gonzalo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina Fil: Sgroppo, Sonia Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina |
| Databáze: | OpenAIRE |
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