Cargando…

Multi-Analytical Approach to Study Fresh-Cut Apples Vacuum Impregnated with Different Solutions

The aim of this study was to evaluate the effect of different solutions for vacuum impregnation (VI) of fresh-cut (FC) apples through an innovative multi-analytical approach. In particular, the individual and synergistic effects of ascorbic acid and calcium lactate on the preservation of freshness o...

Descripción completa

Detalles Bibliográficos
Autores principales:	Tappi, Silvia, Velickova, Elena, Mannozzi, Cinzia, Tylewicz, Urszula, Laghi, Luca, Rocculi, Pietro
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8833967/ https://www.ncbi.nlm.nih.gov/pubmed/35159638 http://dx.doi.org/10.3390/foods11030488

Ejemplares similares

Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks
por: Castagnini, Juan Manuel, et al.
Publicado: (2022)

Effect of the Pulsed Electric Field Treatment on Physical, Chemical and Structural Changes of Vacuum Impregnated Apple Tissue in Aloe Vera Juices
por: Trusinska, Magdalena, et al.
Publicado: (2023)

(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice
por: Patrignani, Francesca, et al.
Publicado: (2019)

Fresh-Cut Eruca Sativa Treated with Plasma Activated Water (PAW): Evaluation of Antioxidant Capacity, Polyphenolic Profile and Redox Status in Caco2 Cells
por: Ramazzina, Ileana, et al.
Publicado: (2022)

Dry‐salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics
por: Genovese, Jessica, et al.
Publicado: (2022)

Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn (Melicertus kerathurus) during Chilled Storage
por: Lan, Qiuyu, et al.
Publicado: (2022)

Safety, Quality, and Processing of Fruits and Vegetables
por: Tylewicz, Urszula, et al.
Publicado: (2019)

Studies on the Effect of Mass Transfer in Vacuum Impregnation on the Bioactive Potential of Apples
por: Pasławska, Marta, et al.
Publicado: (2019)

Quality Control of Fresh-Cut Apples after Coating Application
por: Cofelice, Martina, et al.
Publicado: (2019)

Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral
por: Montanari, Chiara, et al.
Publicado: (2019)

Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin
por: Siracusa, Valentina, et al.
Publicado: (2018)

Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices
por: Mannozzi, Cinzia, et al.
Publicado: (2019)

Effects of Slightly Acidic Electrolyzed Water on the Quality of Fresh-Cut Apple
por: Gao, Qing, et al.
Publicado: (2022)

Microbiota Assessment of Fresh-Cut Apples Packaged in Two Different Films
por: Madureira, Joana, et al.
Publicado: (2023)

Preparation for vacuum epoxy impregnation
por: M.Perrella
Publicado: (2000)

Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit
por: Nawirska-Olszańska, Agnieszka, et al.
Publicado: (2020)

Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat
por: Baldi, Giulia, et al.
Publicado: (2021)

The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax)
por: Cropotova, Janna, et al.
Publicado: (2021)

Vacuum Impregnation of Compacted Glass Fabric
por: Canfer, S J, et al.
Publicado: (2006)

Osmotic dehydration & vacuum impregnation : applications in food industries /
Publicado: (2001)

Viability of Lactobacillus plantarum on Fresh-Cut Chitosan and Alginate-Coated Apple and Melon Pieces
por: Speranza, Barbara, et al.
Publicado: (2018)

Application of Whey Protein-Based Emulsion Coating Treatment in Fresh-Cut Apple Preservation
por: Xin, Ying, et al.
Publicado: (2023)

Transcriptomics and metabolomics provide insight into the anti-browning mechanism of selenium in freshly cut apples
por: Wang, Xinyue, et al.
Publicado: (2023)

Effect of Osmotic Pretreatment Combined with Vacuum Impregnation or High Pressure on the Water Diffusion Coefficients of Convection Drying: Case Study on Apples
por: Janowicz, Monika, et al.
Publicado: (2021)

Effects of PLA Film Incorporated with ZnO Nanoparticle on the Quality Attributes of Fresh-Cut Apple
por: Li, Wenhui, et al.
Publicado: (2017)

Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples
por: Shyu, Yung-Shin, et al.
Publicado: (2019)

Active Edible Films Fortified with Natural Extracts: Case Study with Fresh-Cut Apple Pieces
por: Jancikova, Simona, et al.
Publicado: (2021)

Influence of encapsulated Lactobacillus plantarum and eugenol on the physicochemical properties and microbial community of fresh-cut apples
por: Du, Gengan, et al.
Publicado: (2023)

Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids
por: Foligni, Roberta, et al.
Publicado: (2022)

The Impact of Pulsed Electric Field on the Extraction of Bioactive Compounds from Beetroot
por: Nowacka, Malgorzata, et al.
Publicado: (2019)

Combination of calcium lactate impregnation with UV-C irradiation maintains quality and improves antioxidant capacity of fresh-cut kiwifruit slices
por: Hu, Xiaomin, et al.
Publicado: (2022)

Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices
por: Shrestha, Luna, et al.
Publicado: (2020)

Phytic Acid Treatment Inhibits Browning and Lignification to Promote the Quality of Fresh-Cut Apples during Storage
por: Fang, Ting, et al.
Publicado: (2022)

Effect of Olive Pomace Extract Application and Packaging Material on the Preservation of Fresh-Cut Royal Gala Apples
por: Madureira, Joana, et al.
Publicado: (2023)

Innovative Non-Thermal Technologies for Recovery and Valorization of Value-Added Products from Crustacean Processing By-Products—An Opportunity for a Circular Economy Approach
por: De Aguiar Saldanha Pinheiro, Ana Cristina, et al.
Publicado: (2021)

Influence of droplet size on the antibacterial efficacy of citral and citronella oil nanoemulsions in polysaccharide coated fresh-cut apples
por: Touayar, Mounir, et al.
Publicado: (2023)

Editorial: Functional and innovative food ingredients: assessment of analytical, microbiological and sensory aspects
por: Foligni, Roberta, et al.
Publicado: (2023)

Improving Cull Cow Meat Quality Using Vacuum Impregnation
por: Leal-Ramos, Martha Y., et al.
Publicado: (2018)

Vacuum Impregnation Process Optimization for Tilapia with Biopreservatives at Ice Temperature
por: Liu, Yan, et al.
Publicado: (2022)

Effects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices
por: Rux, Guido, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_09eg0lr48ufgj7tpuili586ocn