Search

An experiment where fresh-cut apple and papaya cylinders were coated with alginate- or gellan-based edible films containing glycerol, N-acetylcysteine, and/or ascorbic acid and citric acid to study the water vapor permeability (WVP) and their feasibility as carriers of organisms like bifidobacteria is presented. It was concluded that the films were successfully formulated with the incorporation of glycerol, SO, and antioxidants and if viable bifidus are included.

The effect of continuous pulsed electric fields (PEF) treatments on the activity of polygalacturonase (PG) enzyme in an aqueous solution of a commercial enzyme preparation are studied, while a kinetic mechanism (KM) is developed to describe and explain the experimental data. The kinetic approach is found to be highly consistent with the experimental data, with the error percentage lower than 4.4%.

Byline: N. Grigelmo-Miguel (1), O. Martin-Belloso (1) Keywords: Key words Dietary fiber; Jam; Thickener; Peach Abstract: Author Affiliation: (1) Food Technology Department, UTPV-CeRTA, University of Lleida, Rovira Roure 177, 25198 Lleida, Spain e-mail: Omartin@tecal.udl.es Tel.: +34-73-702593-702521 Fax: +34-73-702596-238264, ES Article note: Received: 11 October 1999 / Revised version: 21 January 2000

Byline: N. Grigelmo-Miguel (1), E. Carreras-Boladeras (1), O. Martin-Belloso (1) Keywords: Key wordsaFruit dietary fibre; Muffin; Flour Abstract: aFollowing medical recommendations, consumers now demand fibre-fortified food products. The aim of this study was to develop muffins in which peach dietary fibre (DF) was added at 2, 3, 4, 5 or 10% levels, substituting up to 32% flour. The products were compared to a control muffin (100% flour). It was observed that the moisture of the muffins increased with the DF content because of the high water-holding capacity of peach DF. Weight (30+-2g), height (4.5+-0.4cm), springiness (0.88+-0.07cm) and cohesiveness (0.46+-0.04) were not affected by DF content, but the rest of the textural parameters (hardness, chewiness and gumminess) increased with DF content. The incorporation of this ingredient produced slightly darker products. Muffins with 2, 3, 4 and 5% peach DF levels were considered to be as acceptable as the control, based on hedonic-scale ratings given by consumer panellists. Author Affiliation: (1) Food Technology Department, University of Lleida, Rovira Roure 177, E-25198 Lleida, Spain e-mail: Omartin@tecal.udl.es, ES Article note: Received: 10 February 1999 / Revised version: 6 April 1999

A study evaluates the effect of antibrowning agents on polyphenoloxidase and peroxidase activity to avoid browning in fresh cut Fuji apples and then compares it with the commercially used ascorbic acid. Results show positive effect of N-acetylcysteine as an alternative in controlling the enzymatic browning as compared with the traditional ascorbic acid.

The study was conducted to ascertain the effectiveness of high-intensity pulsed electric fields (HIPEF) on ser. enteritidis in tomato juice as well as a combination treatment with cinnamon bark oil and citric acid. Results showed that the combination of HIPEF along with citric acid or cinnamon bark oil proved effective in nonthermal pasteurization of tomato juice.

The relationship between respiratory activity and quality parameters of fresh-cut pears dipped into N-acetylcysteine and glutathione solution throughout storage is examined. The studies have shown that superatomospheric [O.sub.2] concentrations have promoted oxidative processes, resulting in the modification of some quality attributes of fresh-cut pears.

The effect of ripening stage, changed atmosphere and antibrowning agents was investigated to determine optimum ripeness and processing conditions to extend the shelf-life of Fuji apple and compare the use of antibrowning agents. Partially ripe apples were the most suitable to prepare the fresh-cut commodities.

A study is conducted to determine the influence of ripeness state of Conference pears on the respiration and quality changes of the minimally processed fruit. The results reveal that the state of ripeness has a determinant influence on the commercial shelf life of fresh-cut Conference pears.

Study of softening of apples along with their microstructure upon minimal processing and packaging in modified atmospheres is presented.

The impact of packaging composition and fruit ripening on quality of sliced apples is examined.