The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits
(2012) In LWT - Food Science and Technology 49(2). p.320-323- Abstract
- Attention is drawn to the feasibility of using high sensitivity isothermal heat conduction calorimetry to study metabolic responses of differently processed and stored fresh-cut fruit. The heat production of endogenous (tissue metabolism during 12 h of analysis at 10 degrees C for kiwifruit and strawberry) and exogenous (microbial growth during 18 d of analysis at 10 degrees C for cantaloupe) biological processes was investigated. Osmotic dehydration of fresh kiwifruit in sucrose solution (61.5 g/L) at different treatment times (30, 60 and 180 min), resulted in metabolic heat production decrease, confirming the progressive cell death induced by osmotic dehydration. Analysis on strawberry slices under two atmospheric conditions (air and... (More)
- Attention is drawn to the feasibility of using high sensitivity isothermal heat conduction calorimetry to study metabolic responses of differently processed and stored fresh-cut fruit. The heat production of endogenous (tissue metabolism during 12 h of analysis at 10 degrees C for kiwifruit and strawberry) and exogenous (microbial growth during 18 d of analysis at 10 degrees C for cantaloupe) biological processes was investigated. Osmotic dehydration of fresh kiwifruit in sucrose solution (61.5 g/L) at different treatment times (30, 60 and 180 min), resulted in metabolic heat production decrease, confirming the progressive cell death induced by osmotic dehydration. Analysis on strawberry slices under two atmospheric conditions (air and innovative modified atmosphere) seemed to confirm the inhibitory effect of N2O on metabolic activity. Cantaloupe samples immersed in three different syrups (SS: sucrose syrup (20 degrees Brix); SS1: SS + 0.5 g/L ascorbic acid + 0.5 g/L citric acid; SS2: SS1 + 0.1 g/L potassium sorbate) showed a stability increase when additives with antimicrobial properties were included. Our findings confirm that isothermal calorimetry provides a versatile and high sensitive tool for conducting fundamental metabolic studies on the effect of different processing operations on the quality and shelf life of fresh-cut fruit and vegetables. (C) 2012 Elsevier Ltd. All rights reserved. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/3184420
- author
- Rocculi, P. ; Panarese, V. ; Tylewicz, U. ; Santagapita, P. ; Cocci, E. ; Gomez, Federico LU ; Romani, S. and Rosa, M. Dalla
- organization
- publishing date
- 2012
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Minimally processed fruit, Metabolic heat, Thermal power, Osmotic, dehydration, Modified atmosphere packaging, Syrup
- in
- LWT - Food Science and Technology
- volume
- 49
- issue
- 2
- pages
- 320 - 323
- publisher
- Elsevier
- external identifiers
-
- wos:000309311200026
- scopus:84865648102
- ISSN
- 0023-6438
- DOI
- 10.1016/j.lwt.2012.07.020
- language
- English
- LU publication?
- yes
- id
- f3a40928-717c-4f99-b41a-30b158174e5d (old id 3184420)
- date added to LUP
- 2016-04-01 13:54:35
- date last changed
- 2023-11-12 23:53:06
@article{f3a40928-717c-4f99-b41a-30b158174e5d,
abstract = {{Attention is drawn to the feasibility of using high sensitivity isothermal heat conduction calorimetry to study metabolic responses of differently processed and stored fresh-cut fruit. The heat production of endogenous (tissue metabolism during 12 h of analysis at 10 degrees C for kiwifruit and strawberry) and exogenous (microbial growth during 18 d of analysis at 10 degrees C for cantaloupe) biological processes was investigated. Osmotic dehydration of fresh kiwifruit in sucrose solution (61.5 g/L) at different treatment times (30, 60 and 180 min), resulted in metabolic heat production decrease, confirming the progressive cell death induced by osmotic dehydration. Analysis on strawberry slices under two atmospheric conditions (air and innovative modified atmosphere) seemed to confirm the inhibitory effect of N2O on metabolic activity. Cantaloupe samples immersed in three different syrups (SS: sucrose syrup (20 degrees Brix); SS1: SS + 0.5 g/L ascorbic acid + 0.5 g/L citric acid; SS2: SS1 + 0.1 g/L potassium sorbate) showed a stability increase when additives with antimicrobial properties were included. Our findings confirm that isothermal calorimetry provides a versatile and high sensitive tool for conducting fundamental metabolic studies on the effect of different processing operations on the quality and shelf life of fresh-cut fruit and vegetables. (C) 2012 Elsevier Ltd. All rights reserved.}},
author = {{Rocculi, P. and Panarese, V. and Tylewicz, U. and Santagapita, P. and Cocci, E. and Gomez, Federico and Romani, S. and Rosa, M. Dalla}},
issn = {{0023-6438}},
keywords = {{Minimally processed fruit; Metabolic heat; Thermal power; Osmotic; dehydration; Modified atmosphere packaging; Syrup}},
language = {{eng}},
number = {{2}},
pages = {{320--323}},
publisher = {{Elsevier}},
series = {{LWT - Food Science and Technology}},
title = {{The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits}},
url = {{http://dx.doi.org/10.1016/j.lwt.2012.07.020}},
doi = {{10.1016/j.lwt.2012.07.020}},
volume = {{49}},
year = {{2012}},
}