Combined effect of ultrasound,mild heat shock and citric acid to retain greenness,nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization study |
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| Institution: | 1. Grupo de Investigación en Ingeniería de Alimentos – Fac. de Ingeniería, UNMdP, Juan B. Justo 4302, 7600 Mar del Plata, Argentina;2. Comisión Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina;1. Queen''s University Belfast, Institute for Global Food Security, Belfast, Northern Ireland, UK;2. Agri-Food & Biosciences Institute, Belfast, Northern Ireland, UK;3. National Veterinary Institute, Oslo, Norway;1. Department of Biosystems and Agricultural Engineering, Michigan State University, 524 S. Shaw Lane, East Lansing, MI 48824, USA;2. Department of Plant, Soil and Microbial Sciences, Michigan State University, 612 Wilson Road, Room 158, East Lansing, MI 48824, USA;3. Department of Small Animal Clinical Sciences, D211 Veterinary Medical Center, Michigan State University, East Lansing, MI 48824, USA;1. The United Graduate School of Agricultural Science, Tottori University, Koyama-Minami, Tottori 680-8553, Japan;2. Faculty of Agriculture, Yamaguchi University, Yoshida, Yamaguchi 753-8515, Japan;1. Leibniz Institute for Agricultural Engineering Potsdam Bornim, Dept. Horticultural Engineering, Max-Eyth-Allee 100, D-14469 Potsdam, Germany;2. FONDSNET Vermögensberatung & -verwaltungs GmbH, An den Treptowers 1, D-12435 Berlin, Germany;3. Humboldt-Universität zu Berlin, Faculty of Life Sciences, Albrecht Daniel Thaer-Institute of Agricultural and Horticultural Sciences, Division Biosystem Engineering, Albrecht-Thaer-Weg 3, D-14195, Germany |
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| Abstract: | Response surface methodology (RSM) and Box–Behnken design were used to study the combined hurdle effect of mild heat time (1–5 min) at 50 °C, ultrasonic processing time (0–10 min) and citric acid concentration (0–2%) on the quality of refrigerated broccoli after 10 d of storage at 5 °C. Treatment effects were evaluated on weight loss, superficial colour (hue angle (H°) and total colour difference (ΔE)), headspace gas composition (O2 and CO2), overall browning potential, chlorophyll content, ascorbic acid content, mesophilic counts and overall visual quality (OVQ) and optimize the process by means of the desirability function. Predicted models were found to be significant with high regression coefficients (91–97%). High regression coefficients indicated that second-order polynomial models could be used to predict and optimize the quality retention in minimally processed broccoli during storage. The mesophilic counts, ascorbic acid content and the overall visual quality were significantly influenced by the three independent variables either independently or interactively. Both thermal and ultrasonic treatments were found to be critical factors influencing changes in chlorophyll content, O2 concentration inside the package, hue angle and ΔE. On the other hand, thermal treatment and citric acid concentration were found to be significant on overall browning potential. By using the desirability function approach and considering superficial colour parameters, O2 concentration, mesophilic counts, browning potential, ascorbic acid and chlorophyll content, the optimum processing conditions were 7.5 min of ultrasonic treatment, 3 min of a heat shock treatment and a citric acid concentration of 1.5%. These results were in good agreement with the maximum found from the canonical analysis performed from the response surface when only considering sensorial analysis. Under these optimal processing conditions it is possible to employ citric acid treatment in combination with ultrasonic and thermal treatments as hurdles for retention of green colour, nutritional quality, microbial control and for extending shelf life of refrigerated minimally processed broccoli. |
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| Keywords: | Hurdle technology Response surface methodology Optimization Desirability function Postharvest |
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