Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh-cut ‘Conference’ pears

BACKGROUND Biological preservation with probiotic bacteria has arisen as an alternative to control the growth of foodborne pathogens on food. The objective of this work was to evaluate the effect of postharvest calcium application and biopreservation with Lactobacillus rhamnosus GG on the quality an...

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Authors: Zudaire, Lorena, Viñas, Inmaculada, Plaza, Lucía, Iglesias, María Belén, Abadias, Maribel, Aguiló‐Aguayo, Ingrid
Format: article
Publication Date:2018
Country:España
Institution:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repository:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:20.500.12327/235
Online Access:http://hdl.handle.net/20.500.12327/235
https://doi.org/10.1002/jsfa.9031
Access Level:Open access
Keyword:633
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spelling Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh-cut ‘Conference’ pearsZudaire, LorenaViñas, InmaculadaPlaza, LucíaIglesias, María BelénAbadias, MaribelAguiló‐Aguayo, Ingrid633BACKGROUND Biological preservation with probiotic bacteria has arisen as an alternative to control the growth of foodborne pathogens on food. The objective of this work was to evaluate the effect of postharvest calcium application and biopreservation with Lactobacillus rhamnosus GG on the quality and bioaccessibility of total phenolic content and antioxidant activity in fresh‐cut pears. RESULTS The immersion of whole pears in a calcium chloride solution did not provide added value. Despite the increase in observed activity of PME and PPO enzymes in fresh‐cut pears during storage, the browning index and firmness values were constant for all samples. The antioxidant properties, including antioxidant activity, total phenolic content and vitamin C content, were maintained during storage, but a significant decrease was observed after in vitro simulated digestion. Ca/LGG samples showed the lowest calcium content (1.75 ± 0.00 g kg−1) after 9 d of storage at 4 °C. In general, the overall visual quality scores were higher in fresh‐cut pears treated with L. rhamnosus GG than in non‐treated pears, with the highest values in the NoCa/LGG (7.7 ± 0.2) samples after 9 d at 4 °C. CONCLUSION Fresh‐cut pears with a postharvest treatment of calcium and immersed in a solution containing antioxidant agents and probiotic bacteria could be a suitable alternative to dairy products for maintaining the overall quality of fruit for up to 9 d of storage. © 2018 Society of Chemical Industryinfo:eu-repo/semantics/acceptedVersionWileyProducció VegetalPostcollita2018info:eu-repo/semantics/article38http://hdl.handle.net/20.500.12327/235https://doi.org/10.1002/jsfa.9031reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésJournal of the Science of Food and AgricultureMICINN/Programa Nacional de Proyectos de Investigación Fundamental/AGL2012-38671/ES/EFECTO DEL MANEJO POSCOSECHA EN LA CALIDAD MICROBIOLOGICA, NUTRICIONAL Y SENSORIAL DE PERA 'CONFERENCE' ENTERA Y MINIMAMENTE PROCESADA/MICINN/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ /Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:recercat.cat:20.500.12327/2352026-05-29T05:05:01Z
dc.title.none.fl_str_mv Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh-cut ‘Conference’ pears
title Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh-cut ‘Conference’ pears
spellingShingle Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh-cut ‘Conference’ pears
Zudaire, Lorena
633
title_short Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh-cut ‘Conference’ pears
title_full Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh-cut ‘Conference’ pears
title_fullStr Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh-cut ‘Conference’ pears
title_full_unstemmed Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh-cut ‘Conference’ pears
title_sort Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh-cut ‘Conference’ pears
dc.creator.none.fl_str_mv Zudaire, Lorena
Viñas, Inmaculada
Plaza, Lucía
Iglesias, María Belén
Abadias, Maribel
Aguiló‐Aguayo, Ingrid
author Zudaire, Lorena
author_facet Zudaire, Lorena
Viñas, Inmaculada
Plaza, Lucía
Iglesias, María Belén
Abadias, Maribel
Aguiló‐Aguayo, Ingrid
author_role author
author2 Viñas, Inmaculada
Plaza, Lucía
Iglesias, María Belén
Abadias, Maribel
Aguiló‐Aguayo, Ingrid
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Producció Vegetal
Postcollita
dc.subject.none.fl_str_mv 633
topic 633
description BACKGROUND Biological preservation with probiotic bacteria has arisen as an alternative to control the growth of foodborne pathogens on food. The objective of this work was to evaluate the effect of postharvest calcium application and biopreservation with Lactobacillus rhamnosus GG on the quality and bioaccessibility of total phenolic content and antioxidant activity in fresh‐cut pears. RESULTS The immersion of whole pears in a calcium chloride solution did not provide added value. Despite the increase in observed activity of PME and PPO enzymes in fresh‐cut pears during storage, the browning index and firmness values were constant for all samples. The antioxidant properties, including antioxidant activity, total phenolic content and vitamin C content, were maintained during storage, but a significant decrease was observed after in vitro simulated digestion. Ca/LGG samples showed the lowest calcium content (1.75 ± 0.00 g kg−1) after 9 d of storage at 4 °C. In general, the overall visual quality scores were higher in fresh‐cut pears treated with L. rhamnosus GG than in non‐treated pears, with the highest values in the NoCa/LGG (7.7 ± 0.2) samples after 9 d at 4 °C. CONCLUSION Fresh‐cut pears with a postharvest treatment of calcium and immersed in a solution containing antioxidant agents and probiotic bacteria could be a suitable alternative to dairy products for maintaining the overall quality of fruit for up to 9 d of storage. © 2018 Society of Chemical Industry
publishDate 2018
dc.date.none.fl_str_mv 2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/235
https://doi.org/10.1002/jsfa.9031
url http://hdl.handle.net/20.500.12327/235
https://doi.org/10.1002/jsfa.9031
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Journal of the Science of Food and Agriculture
MICINN/Programa Nacional de Proyectos de Investigación Fundamental/AGL2012-38671/ES/EFECTO DEL MANEJO POSCOSECHA EN LA CALIDAD MICROBIOLOGICA, NUTRICIONAL Y SENSORIAL DE PERA 'CONFERENCE' ENTERA Y MINIMAMENTE PROCESADA/
MICINN/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ /
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 38
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
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
_version_ 1869411841671692288
score 15,812455

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