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The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits

Rocculi, P.; Panarese, V.; Tylewicz, U.; Santagapita, P.; Cocci, E.; Gomez, Federico LU ; Romani, S. and Rosa, M. Dalla (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)
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author
organization
publishing date
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
2012-12-06 14:14:51
date last changed
2017-10-01 04:14:30
@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},
  keyword      = {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},
  volume       = {49},
  year         = {2012},
}