Effect of high-pressure carbon dioxide combined with modified atmosphere packaging on the quality of fresh-cut squash during storage
Rattachement africain : it, pl, Algérie, tr, us. Niveau de preuve : code pays fourni par la source.
Le résumé fourni par la source
The study evaluated the application of a novel high-pressure microbial inactivation method combining dense carbon dioxide with modified atmosphere packaging on organic fresh-cut squash ( Cucurbita moschata ). Approximately 4 g or 32 g of squash was packed in plastic pouches filled with CO 2 to test two different gas-to-product ratios and treated with the high-pressure method at previously optimized process conditions (45 °C, 6.0 MPa and 40 min). The products were then stored for 21 days at 4 °C and assessed for enzymatic activity, product quality, sugar content, bioaccessibility (polyphenols, DPPH antioxidant activity, and carotenoids), and sensory acceptance, with products packed in air and CO 2 serving as controls. The high-pressure treatment effectively inactivated inoculated E. coli to undetectable levels (inactivation >3.63 ± 0.53 Log CFU/g) and reduced the activity of the browning-responsible enzymes up to 50 %. During the shelf life, treated samples exhibited significantly higher scavenging activity for DPPH, ABTS, OH, O 2 − , and NO compared to non-treated samples, with minor exceptions at a high gas-to-product ratio. Additionally, treated samples showed increased levels of glucose and fructose and a comparable or higher bioaccessibility of antioxidants with respect to the products packed in air or in CO 2 . Sensory evaluation indicated that the treatment enhanced color and smell appreciation among panelists, demonstrating the potential of this method to improve both safety and quality of fresh-cut squash. • Effective microbial inactivation of E. coli on organic fresh-cut squash (> 3.63 ± 0.53 Log CFU/g). • Reduced browning enzyme (PPO and POD) activity up to 50 %. • Higher antioxidant activity for DPPH, ABTS, OH, O 2 − , and NO radicals during 21-day long refrigerate storage. • Increased levels of glucose and fructose in the treated products during the shelf life. • Enhanced sensory qualities with better color and smell appreciation.
Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.
Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- Effect of high-pressure carbon dioxide combined with modified atmosphere packaging on the quality of fresh-cut squash during storage
- Date Crossref
- 01/04/2025
- Éditeur
- Elsevier BV
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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University of Padua pays non établi dans la noticeUniversité ou école supérieure
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Istituto Nazionale di Fisica Nucleare pays non établi dans la noticeStructure de recherche
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Institute of Agricultural and Food Biotechnology pays non établi dans la noticeStructure de recherche
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Université Oran 1 Ahmed Ben Bella Université Oran 1 Ahmed Ben Bella, Algérie (code pays fourni par la source)Université ou école supérieure
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Yalova University pays non établi dans la noticeUniversité ou école supérieure
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Horticultural Research Institute pays non établi dans la noticeOrganisation à but non lucratif
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University of Bologna Department of Civil pays non établi dans la noticeUniversité ou école supérieure
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University of Padova Department of Industrial Engineering pays non établi dans la noticeUniversité ou école supérieure
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Research Center for Olive Council for Agricultural Research and Economics (CREA) pays non établi dans la noticeStructure de recherche
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Faculty of Natural Sciences and Life Laboratory of Applied Microbiology University of Oran, Algérie (pays nommé en fin d’affiliation)Université ou école supérieure
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Atatürk Horticultural Central Research Institute pays non établi dans la noticeStructure de recherche
University of Padua, Istituto Nazionale di Fisica Nucleare et Institute of Agricultural and Food Biotechnology, avec 8 autres affiliations. Pays d’affiliation : Algérie.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.