Impact of pulsed light treatments on quality characteristics and oxidative stability of fresh-cut avocado

Fresh-cut avocado pieces were subjected to pulse light (PL) treatments on both sides (3.6, 6.0 and 14 J/cm2 per side) with the purpose of evaluating their effect on the microbial burden, color, chlorophyll stability and lipid oxidation for 15 days of storage at 4 °C. Exposure of fresh-cut avocado to...

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Autores: Aguiló-Aguayo, Ingrid, Oms Oliu, Gemma, Martín Belloso, Olga, Soliva-Fortuny, Robert
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2014
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10459.1/469120
Acceso en línea:https://doi.org/10.1016/j.lwt.2014.04.049
https://hdl.handle.net/10459.1/469120
http://hdl.handle.net/10459.1/469120
Access Level:acceso abierto
Palabra clave:Pulsed light
Fresh-cut avocados
Microbiological stability
Chlorophylls
Lipid oxidation
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spelling Impact of pulsed light treatments on quality characteristics and oxidative stability of fresh-cut avocadoAguiló-Aguayo, IngridOms Oliu, GemmaMartín Belloso, OlgaSoliva-Fortuny, RobertPulsed lightFresh-cut avocadosMicrobiological stabilityChlorophyllsLipid oxidationFresh-cut avocado pieces were subjected to pulse light (PL) treatments on both sides (3.6, 6.0 and 14 J/cm2 per side) with the purpose of evaluating their effect on the microbial burden, color, chlorophyll stability and lipid oxidation for 15 days of storage at 4 °C. Exposure of fresh-cut avocado to the highest dose led to the highest reductions in aerobic mesophylic microorganisms (1.20 log CFU/g) and inhibited the proliferation of yeasts and molds for 3 days, prolonging their microbiological shelf life up to 15 days. Hue values of fresh-cut avocados were better maintained after applying PL treatments. This behavior was partially related with the high chlorophyll retention observed in the same PL-treated samples. In fact, an increment up to around 1.3-fold of chlorophyll a and b was observed after applying 6.0 J/cm2 to fresh-cut avocados. The lipidic fraction of fresh-cut avocados subjected to PL treatments exhibited minimal peroxide formation and stable specific extinction coefficients at 232 and 272 nm for 15 days. These results indicate that the treatments did not result in an increase of rancidity processes, which remained at the induction stage.This work was supported by the Ministerio de Economía y Competitividad through the Projects AGL2006-04775 and AGL2010-21572. I. Aguiló-Aguayo thanks the Ministerio de Educación y Ciencia (Spain) for awarded PhD grant. ICREA Academia Award is also acknowledged by O. Martín-Belloso.Elsevier2014info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttps://doi.org/10.1016/j.lwt.2014.04.049https://hdl.handle.net/10459.1/469120http://hdl.handle.net/10459.1/469120reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)Inglésinfo:eu-repo/grantAgreement/MEC//AGL2006-04775info:eu-repo/grantAgreement/MICINN//AGL2010-21572Versió postprint del document publicat a: https://doi.org/10.1016/j.lwt.2014.04.049LWT - Food Science and Technology, 2014, vol. 59, núm. 1, p. 320-326cc-by-nc-nd (c) Elsevier, 2014info:eu-repo/semantics/openAccessoai:recercat.cat:10459.1/4691202026-05-29T05:05:01Z
dc.title.none.fl_str_mv Impact of pulsed light treatments on quality characteristics and oxidative stability of fresh-cut avocado
title Impact of pulsed light treatments on quality characteristics and oxidative stability of fresh-cut avocado
spellingShingle Impact of pulsed light treatments on quality characteristics and oxidative stability of fresh-cut avocado
Aguiló-Aguayo, Ingrid
Pulsed light
Fresh-cut avocados
Microbiological stability
Chlorophylls
Lipid oxidation
title_short Impact of pulsed light treatments on quality characteristics and oxidative stability of fresh-cut avocado
title_full Impact of pulsed light treatments on quality characteristics and oxidative stability of fresh-cut avocado
title_fullStr Impact of pulsed light treatments on quality characteristics and oxidative stability of fresh-cut avocado
title_full_unstemmed Impact of pulsed light treatments on quality characteristics and oxidative stability of fresh-cut avocado
title_sort Impact of pulsed light treatments on quality characteristics and oxidative stability of fresh-cut avocado
dc.creator.none.fl_str_mv Aguiló-Aguayo, Ingrid
Oms Oliu, Gemma
Martín Belloso, Olga
Soliva-Fortuny, Robert
author Aguiló-Aguayo, Ingrid
author_facet Aguiló-Aguayo, Ingrid
Oms Oliu, Gemma
Martín Belloso, Olga
Soliva-Fortuny, Robert
author_role author
author2 Oms Oliu, Gemma
Martín Belloso, Olga
Soliva-Fortuny, Robert
author2_role author
author
author
dc.subject.none.fl_str_mv Pulsed light
Fresh-cut avocados
Microbiological stability
Chlorophylls
Lipid oxidation
topic Pulsed light
Fresh-cut avocados
Microbiological stability
Chlorophylls
Lipid oxidation
description Fresh-cut avocado pieces were subjected to pulse light (PL) treatments on both sides (3.6, 6.0 and 14 J/cm2 per side) with the purpose of evaluating their effect on the microbial burden, color, chlorophyll stability and lipid oxidation for 15 days of storage at 4 °C. Exposure of fresh-cut avocado to the highest dose led to the highest reductions in aerobic mesophylic microorganisms (1.20 log CFU/g) and inhibited the proliferation of yeasts and molds for 3 days, prolonging their microbiological shelf life up to 15 days. Hue values of fresh-cut avocados were better maintained after applying PL treatments. This behavior was partially related with the high chlorophyll retention observed in the same PL-treated samples. In fact, an increment up to around 1.3-fold of chlorophyll a and b was observed after applying 6.0 J/cm2 to fresh-cut avocados. The lipidic fraction of fresh-cut avocados subjected to PL treatments exhibited minimal peroxide formation and stable specific extinction coefficients at 232 and 272 nm for 15 days. These results indicate that the treatments did not result in an increase of rancidity processes, which remained at the induction stage.
publishDate 2014
dc.date.none.fl_str_mv 2014
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.lwt.2014.04.049
https://hdl.handle.net/10459.1/469120
http://hdl.handle.net/10459.1/469120
url https://doi.org/10.1016/j.lwt.2014.04.049
https://hdl.handle.net/10459.1/469120
http://hdl.handle.net/10459.1/469120
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MEC//AGL2006-04775
info:eu-repo/grantAgreement/MICINN//AGL2010-21572
Versió postprint del document publicat a: https://doi.org/10.1016/j.lwt.2014.04.049
LWT - Food Science and Technology, 2014, vol. 59, núm. 1, p. 320-326
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Elsevier, 2014
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by-nc-nd (c) Elsevier, 2014
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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