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Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment
- Publication Year :
- 2019
-
Abstract
- The present work aims to study the effects of cold gas plasma on some quality parameters of apple slices belonging to four different cultivars (Pink Lady®, Fuji, Red Delicious and Modi®), with particular attention to polyphenoloxidase (PPO) inhibition and related changes in colour and visual quality. Upon plasma exposure a noticeable reduction of superficial browning was observed in all cultivars but not always proportionally to treatment time; the effect on PPO activity was very variable and not correlated to the effect on enzymatic browning. Textural parameters were affected by plasma treatments only in Red Delicious apples. Generally, the response of the tissue to the treatments was variable according to the cultivar considered. The results obtained in this study indicate the necessity of further investigation about consequences of plasma treatment on specific tissue physiology in order to choose the better treatment parameters, optimizing its effect for the specific final product. Industrial relevance The application on cold plasma to minimally processed fruit and vegetable has shown a good potential for enzymatic browning inhibition making it an interesting alternative to traditional dipping methods. Nevertheless, the effect on the tissue to the exposure to plasma active particles is not fully known yet. For the industrial application of the treatment, the response for example of different cultivars to the treatment is of high importance, in the first place for the selection of the more appropriate raw material but also to eventually adapt the process parameters to the specificity of the matrix.
- Subjects :
- Chemistry
Fuji
Active particles
Chemistry (all)
Tissue physiology
Fresh-cut apple
04 agricultural and veterinary sciences
General Chemistry
Treatment parameters
Raw material
040401 food science
Industrial and Manufacturing Engineering
0404 agricultural biotechnology
Cold plasma
Modì®
Browning
Gas plasma
Pink lady
Food science
Cultivar
Pink lady®
Red deliciou
Enzymatic browning
Food Science
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Accession number :
- edsair.doi.dedup.....7449c7c7ccf2b33b772c3068aa8b64a3