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Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing

2021-06Artigo científico Acesso aberto
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dc.contributor.authorAlegria, C.
dc.contributor.authorGonçalves, Elsa M
dc.contributor.authorMoldão, Margarida
dc.contributor.authorAbreu, Marta
dc.date.accessioned2021-07-15T14:58:20Z
dc.date.available2021-07-15T14:58:20Z
dc.date.issued2021-06
dc.description.abstractIn fresh-cut vegetables, plant tissues are often challenged by (a)biotic stresses that act in combination, and the response to combinatorial stresses differs from that triggered by each individually. Phenolic induction by wounding is a known response contributing to increase products phenolic content. Heat application is a promising treatment in minimal processing, and its interference on the wound-induced response is produce-dependent. In carrot, two-combined stress effects were evaluated: peel removal vs. shredding, and heat application (100 °C/45 s) vs. shredding, on changes in total phenolic content (TPC) during 10 days (5 °C). By applying the first stress combination, a decrease in TPC was verified on day 0 (∼50%), ascribed to the high phenolic content of peels. Recovery of initial fresh carrot levels was achieved after 7 days owing to phenolic biosynthesis induced by shredding. For the second combination, changes in TPC, phenylalanine-ammonia-lyase (PAL), and peroxidase (POD) activity of untreated (Ctr) and heat-treated (HS) peeled shredded carrot samples were evaluated during 10 days. The heat-shock did not suppress phenolic biosynthesis promoted by PAL, although there was a two-day delay in TPC increments. Notwithstanding, phenolic accumulation after 10 days exceeded raw material TPC content. Also, the decrease in POD activity (30%) could influence quality degradation during storage.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAlegria C, Gonçalves EM, Moldão-Martins M, Abreu M. Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing. Food Science and Technology International. June 2021. doi:10.1177/10820132211020837pt_PT
dc.identifier.doi10.1177/10820132211020837pt_PT
dc.identifier.urihttp://hdl.handle.net/10451/48959
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSAGEpt_PT
dc.relationFCT SFRH/BD/62211/2009pt_PT
dc.titleInfluence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processingpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage108201322110208pt_PT
oaire.citation.titleFood Science and Technology Internationalpt_PT
person.familyNameAlegria
person.familyNameMoldao-Martins
person.givenNameCarla
person.givenNameMargarida
person.identifierM-8770-2015
person.identifier.ciencia-id5115-6CF2-C01A
person.identifier.ciencia-id9F1F-85B6-C3EC
person.identifier.orcid0000-0002-9461-4569
person.identifier.orcid0000-0003-0558-8715
person.identifier.scopus-author-id25228203500
person.identifier.scopus-author-id6506047512
rcaap.embargofctO formato não final é autorizado pela revista para colocação em repositório publico sem tempo de embargo, já formato final requereria pagamento (APC)pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication0d26dacc-4d90-45ab-918e-1fc82667059a
relation.isAuthorOfPublicationbf1df164-d6fd-4b4f-833f-db9cbb390005
relation.isAuthorOfPublication.latestForDiscovery0d26dacc-4d90-45ab-918e-1fc82667059a

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