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Minimal Processing (minimal + processing)
Selected AbstractsPHYSICO-CHEMICAL ANALYSES, SENSORY EVALUATION AND POTENTIAL OF MINIMAL PROCESSING OF PEJIBAYE (BACTRIS GASIPAES) COMPARED TO MASCARENES PALMSJOURNAL OF FOOD QUALITY, Issue 2010J. JOAS ABSTRACT A palm species native of South America, pejibaye (Bactris gasipaes), was recently introduced in Reunion Island in an attempt to diversify its agriculture. Morphological analyses highlighted the agronomic advantages of pejibaye including a high weight-to-harvest-date ratio compared to three mascarenes palm species. Sensory analyses by a trained panel allowed the elaboration of sensory profiles of the four palms tested. Ranking test done by 120 consumers revealed that pejibaye was preferred to the Mascarenes palms at the 5% level of significance and triangle test showed that Acanthophoenix rubra (red palm), the most cultivated species for the local market, was significantly different from pejibaje at the 1% level. Phenolic profiles revealed that pejibaye differed from the other species by a peak absorbing at 272 nm and weak polyphenol oxidase activities. As no browning reaction was observed in fresh cut pejibaye, this palm could be used for minimal processing (local and export market). PRACTICAL APPLICATIONS Sensorial characteristics of fresh hearts of palm are different of those of canned heart of palm, and fresh heart palms are generally preferred by consumers. However, the marketing of fresh palm is limited by the high level of oxidation of most of palm species. The high stability of pejibaye after cutting and its slow rate of oxidation offer the possibility of minimal processing, without special additives. So the packaging in wrapped trays of this palm, cut and stored at low temperature opens up new perspectives, ensuring sensorial quality of a "fresh" product with a shelf life allowing a controlled management of market supply. [source] Hydrodynamic Cavitation to Improve Bulk Fluid to Surface Mass Transfer in a Nonimmersed Ultraviolet System for Minimal Processing of Opaque and Transparent Fluid FoodsJOURNAL OF FOOD SCIENCE, Issue 9 2007P.J. Milly ABSTRACT:, Ultraviolet (UV)-induced chemical reactions and inactivation of microorganisms in transparent and opaque fluids are strongly dependent upon the homogenous exposure of the target species to the UV irradiation. Current UV technologies used in water disinfection and food preservation applications have limited efficacy due to suspended particles shading target species. An Ultraviolet-Shockwave PowerŌ Reactor (UV-SPR) consisting of an inner rotating rotor and a stationary quartz housing and 2 end plates was used to induce ,controlled cavitation.' Eight UV low-pressure mercury lamps spaced uniformly were installed lengthwise around the quartz housing periphery. A KI to I3,chemical dosimeter for UV was used to quantify photons received by fluid in the annular space of the SPR. UV dose (J/m2) increased from 97 J/m2 at 0 rpm to over 700 J/m2 for SPR speeds above 2400 rpm. Inactivation of E. coli 25922 in apple juice and skim milk in the UV-SPR at exit temperatures below 45 °C was greater than 4.5 and 3 logs, respectively. The UV-SPR system proved successful in increasing the mass transfer of transparent and opaque fluid to the UV irradiated surface. [source] THE EFFECT OF PRETREATMENT OF SHREDDED CELERIAC USING SOLUTIONS OF ENZYMATIC BROWNING INHIBITORS ON THE QUALITY OF MINIMALLY PROCESSED PRODUCTJOURNAL OF FOOD QUALITY, Issue 5 2007BIETA, RADZIEJEWSKA-KUBZDELA EL ABSTRACT The study investigated the effect of soaking celeriac flakes in solutions containing various concentrations of enzymatic browning inhibitors on the quality of stored minimally processed product. Ascorbic acid (0.2,0.5%), 4-hexylresorcinol (0.003,0.01%), sodium chloride (0.1,0.5%) and sodium lactate (2,3%) were used as browning inhibitors. On the basis of the conducted tests, it was found that among the applied browning inhibitors, only ascorbic acid had an advantageous effect on the quality of stored celeriac flakes. Along with an increase in its concentration in the solution (0.2,0.5%) used for the pretreatment of the flakes, the value of color parameter a* decreased, while the value of parameter b* increased. At the concentration of ascorbic acid in the solution exceeding 0.25%, flake color in the sensory examination was evaluated as desirable. An increase of ascorbic acid concentration in the solution in the range from 0.2 to 0.4% resulted in a decrease in the total mesophilic and psychrophilic bacteria counts, respectively, by 3 and 1 log cfu/g of the stored product. PRACTICAL APPLICATIONS Minimal processing of celeriac provides convenience for consumers and many economic benefits for producers. Minimal processing of celeriac can induce disadvantageous changes in tissue, which may lead to darkening of the flakes and deterioration of product sensory attributes. Moreover, shredded raw material constitutes an excellent medium for the development of microorganisms. This article contains information about the effectiveness of enzymatic browning inhibitors for extending the shelf life of celeriac flakes. We show a range of concentrations of inhibitors, which improve the preservation of color, intrinsic taste and microbial quality of minimally processed celeriac. [source] PHYSICO-CHEMICAL ANALYSES, SENSORY EVALUATION AND POTENTIAL OF MINIMAL PROCESSING OF PEJIBAYE (BACTRIS GASIPAES) COMPARED TO MASCARENES PALMSJOURNAL OF FOOD QUALITY, Issue 2010J. JOAS ABSTRACT A palm species native of South America, pejibaye (Bactris gasipaes), was recently introduced in Reunion Island in an attempt to diversify its agriculture. Morphological analyses highlighted the agronomic advantages of pejibaye including a high weight-to-harvest-date ratio compared to three mascarenes palm species. Sensory analyses by a trained panel allowed the elaboration of sensory profiles of the four palms tested. Ranking test done by 120 consumers revealed that pejibaye was preferred to the Mascarenes palms at the 5% level of significance and triangle test showed that Acanthophoenix rubra (red palm), the most cultivated species for the local market, was significantly different from pejibaje at the 1% level. Phenolic profiles revealed that pejibaye differed from the other species by a peak absorbing at 272 nm and weak polyphenol oxidase activities. As no browning reaction was observed in fresh cut pejibaye, this palm could be used for minimal processing (local and export market). PRACTICAL APPLICATIONS Sensorial characteristics of fresh hearts of palm are different of those of canned heart of palm, and fresh heart palms are generally preferred by consumers. However, the marketing of fresh palm is limited by the high level of oxidation of most of palm species. The high stability of pejibaye after cutting and its slow rate of oxidation offer the possibility of minimal processing, without special additives. So the packaging in wrapped trays of this palm, cut and stored at low temperature opens up new perspectives, ensuring sensorial quality of a "fresh" product with a shelf life allowing a controlled management of market supply. [source] INFLUENCE OF OSMOTIC DEHYDRATION ON THE VOLATILE PROFILE OF GUAVA FRUITSJOURNAL OF FOOD QUALITY, Issue 3 2008JORGE A. PINO ABSTRACT The effect of osmotic dehydration (OD) on the volatile compounds of guava fruits was studied. Osmotic treatments were carried out at atmospheric pressure, at continuous vacuum and by applying a vacuum pulse (5 min under vacuum and the remaining time at atmospheric pressure) at different temperatures (30, 40 and 50C) and times (1, 2 and 3 h). The volatile compounds of fresh and dehydrated samples were obtained by simultaneous distillation,extraction, and were analyzed by gas chromatography/mass spectrometry. In general, OD caused changes in the concentration of volatiles, depending on the process conditions. The use of lower temperatures and shorter treatment times can diminish the loss of volatiles with respect to the fresh samples. The greatest damage to volatiles loss is produced at 50C for up to 2 h under both pulsed and continuous vacuum. The lowest total volatiles loss occurred at 30 and 40C for up to 3 h under pulsed vacuum or atmospheric pressure. PRACTICAL APPLICATIONS Consumer demand for high-quality products with freshlike characteristics has promoted the development of a new category, minimally processed fruits and vegetables. Although these products present, as distinguishing features, simplicity in use and convenience, they generally perish more quickly than the original raw material because of tissue damage caused by mechanical operations. The use of osmotic dehydration process has been presented as a tool for the development of minimally processed fruits. The slight water activity reduction promoted by the process may provide stable products with good nutritional and sensorial quality and with characteristics similar to those of the fresh products. The application of minimal processing to tropical fruits can represent an interesting world market. Fruit flavor is an important quality factor that influences consumer acceptability, and for this reason, its study is relevant in the minimally processed food product. [source] Sanitation Procedure Affects Biochemical and Nutritional Changes of Shredded CarrotsJOURNAL OF FOOD SCIENCE, Issue 2 2007Saśl Ruiz-Cruz ABSTRACT:, Fresh-cut vegetables are considered convenient but with less nutritional quality compared to raw natural produce. Carrots are highly appreciated because of their carotene and antioxidant nutrients, but processing requires an appropriate sanitation procedure that ensures microbiological safety to consumers. The effect of the sanitation processing on the nutritional composition of shredded carrots was studied. Treatments tested were tap water, 200 ppm sodium hypochlorite (Cl), 40 ppm peroxyacetic acid (PA), and 100, 250, and 500 ppm acidified sodium chlorite (ASC). Measured parameters were oxygen radical absorbing capacity (ORAC), total phenolics and carotenoids, sugars, and phenylalanine ammonia lyase (PAL) and peroxidase (POD) activity. Shredded carrots sanitized with ASC retained higher levels of sugars, carotene, and antioxidant capacity. ASC also delayed the PAL and POD activity. These results show the importance of evaluating nutritional parameters during processing stages, since minimal processing does not necessarily imply loss of nutritional value. Furthermore, the availability of fresh-cut produce may increase the intake of nutrients, with a positive effect on health. [source] Inhibition of Browning on Fresh-cut Pear Wedges by Natural CompoundsJOURNAL OF FOOD SCIENCE, Issue 3 2006Gemma Oms-Oliu ABSTRACT: Mechanical operations such as peeling and cutting during minimal processing involve enzymatic browning of fruit tissue. The objective of this work was to evaluate the individual and combined effects of N-acetyl-L-cysteine, reduced glutathione, ascorbic acid, and 4-hexylresorcinol to control pear browning. Browning of fresh-cut pears was prevented by a minimum concentration of 0.75% N-acetyl-L-cysteine up to 28 d at 4°C. Reduced glutathione treatments were also effective along the storage time although browning was observed after 21 d of storage with a dip of 0.75% reduced glutathione. However, ascorbic acid or 4-hexylresorcinol treatments did not seem to completely prevent browning of pear wedges throughout the storage period. An enhanced antibrowning effect was observed when combining both N-acetyl-L-cysteine and reduced glutathione, considering hue angle as color change index. Thus, hue angle reached maximum levels at 1.5% N-acetyl-L-cysteine (NAC) or 1.5% glutathione (GSH) and 1% NAC with 1% GSH for 28 d. Besides, N-acetyl-L-cysteine, reduced glutathione and 4-hexylresorcinol completely inhibited polyphenol oxidase activity as well as browning inhibitors slightly reduced firmness of fresh-cut pears. [source] Evaluation of different varieties of cauliflower for minimal processingJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 2 2007Susana Sanz Abstract The impact of minimal processing technology on the sensory quality and the growth of micro-organisms in eight varieties of cauliflower packaged in four different films (one PVC and three P-Plus) was measured and quantified during more than 25 days of storage at 4 °C. Other important parameters such as weight loss and gas concentration in the packages were also determined. The composition of the atmosphere in the packages of minimally processed cauliflower depended on both the permeability of the film used for the packaging and the variety of cauliflower. When establishing shelf-life, loss of sensory quality was the deciding factor rather than loss of microbiological quality. The initial microbial load proved more important than the composition of the atmosphere inside the packages. In sensory evaluation the most important aspect was colour. In instrumental evaluation, coordinate b* was the main means of estimating shelf-life. The combination of P-Plus 120 film and varieties of cauliflower of large size and great vigour allowed the atmosphere inside the packages to have an O2 level below 10% and a CO2 level above 10%. That atmosphere composition proved essential for maintaining the sensory quality of minimally processed cauliflower. In these conditions, samples attained a shelf-life of more than 25 days. However, the different behaviours of the cauliflower varieties make it necessary to establish particular packaging conditions. The use of less permeable films than those used in this study, or the use of actively modified atmospheres, could be an alternative for those varieties that require special packaging conditions when processed using this technology. Copyright © 2006 Society of Chemical Industry [source] Effect of minimal processing on the textural and structural properties of fresh-cut pearsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2002Robert C Soliva-Fortuny Abstract The feasibility of minimal processing and modified atmosphere packaging to preserve the original textural quality of fresh-cut pears was evaluated throughout storage under refrigeration. Fresh-cut pear firmness could be extended up to several weeks with low-O2 atmospheres. A packaging atmosphere of 100% N2 combined with the use of plastic bags with an O2 permeability of 15,cm3,m,2 bar,1,day,1 maintained cell structure and partially avoided membrane breakdown and exudate accumulation in intercellular spaces. Under the other conditions studied, pear texture underwent dramatic deterioration, which could be related to complete inundation of the extracellular environment. Firmness decreased linearly throughout the storage period studied, with rate constants ranging from 0.0097 to 0.040 day,1. The consideration of other textural variables also gave valuable information, similar to that provided by firmness data. © 2002 Society of Chemical Industry [source] | ||||||||||