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Total antioxidant capacity changes during shelf life in fresh-cut Bimi® broccoli alternatively sanitized.

Number: pap. C-12

Author(s) : FORMICA A. C., MARTÍNEZ HERNÁNDEZ G. B., ARTÉS-HERNÁNDEZ F., et al.

Summary

The actual worldwide drive for a healthier lifestyle has led to a rising demand for convenient fresh foods, free from additives, with high nutritional value, including antioxidant and free-radical scavenging properties, to be consumed both in food services and at home. Broccoli is one of the most popular and highly perishable vegetables, and an important contributor of antioxidants in the diet as vitamin C and polyphenols. Chlorine is the most widely sanitizer used on whole and fresh-cut vegetables, although it has some disadvantages that lead to research on new emerging alternatives. This study compares the total antioxidant capacity changes, during the shelf life, in Bimi® broccoli (Brassica oleracea Italica x Alboglabra) after several sanitizing techniques. Four treatments were used (chlorine, NaOCl; neutral electrolyzed water, NEW; ultraviolet radiation, UV-C; and a mix of electrolyzed water and radiation, NEW+UV-C). A control washed with tap water was used. After fresh-cut processing, Bimi® was stored at 5°C in darkness and total antioxidant capacity (FRAP assay) was analysed on the processing day and after 5, 9, 15 and 19 days at 5ºC. All treatments decreased the total amount of antioxidant capacity after 5 days, but subsequently, an increased was found after 9 days at 5ºC. NEW+UV-C showed constant antioxidant capacity behaviour during the refrigerated shelf life. As main conclusion, all treatments had similar activities, although the NEW treatment demonstrated stable or lightly increasing values after 9 days of shelf life, and could be remarked the best treatment for keeping the antioxidant capacity at 5ºC. Meanwhile, NEW+UV-C, UV-C and control treatments showed the lowest antioxidant activity without significant differences among them.

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Pages: 4 p.

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Details

  • Original title: Total antioxidant capacity changes during shelf life in fresh-cut Bimi® broccoli alternatively sanitized.
  • Record ID : 30004753
  • Languages: English
  • Source: CYTEF 2012. VI Congreso Ibérico y IV Congreso Iberoamericano de Ciencias y Técnicas del Frío, Madrid, España, 22-24 de febrero, 2012.
  • Publication date: 2012/02/22

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