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Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots’ Bioactive and Fresh-like Quality

2022Journal article Open access
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dc.contributor.authorAlegria, Carla
dc.contributor.authorGonçalves, Elsa
dc.contributor.authorMoldão, Margarida
dc.contributor.authorAbreu, Marta
dc.date.accessioned2022-09-30T11:18:05Z
dc.date.available2022-09-30T11:18:05Z
dc.date.issued2022
dc.description.abstractFresh-cut fruits and vegetables, as near-fresh foods, are a quick and easy solution to a healthy and balanced diet. The rapid degradation of nutritional and sensory quality during the processing and storage of a product is critical and plant-type-dependent. The introduction of disruptive technological solutions in fresh-cut processing, which could maintain fresh-like quality with less environmental impact, is an emerging research concept. The application of abiotic stress treatments (heat shock and UV-C) induces metabolic responses and microbial effects in plant tissues, potentially slowing down several quality senescence pathways. The previously selected combined and single effects of heat shock (100 C/45 s; in the whole root) and UV-C (2.5 kJ/m2) treatments and two packaging conditions (oriented polypropylene (OPP) vs. micro-perforated OPP films) on controlling critical degradation pathways of fresh-cut carrots and on promoting bioactive and sensory quality during storage (5 C, 14 days) were studied. Among the tested combinations, synergistic effects on the quality retention of fresh-cut carrots were only attained for applying heat shock associated with micro-perforated OPP film packaging. Its effects on reducing (3.3 Log10 CFU/g) the initial contamination and controlling microbiological spoilage (counts below the threshold limit of 7.5 Log10 CFU/g), increasing the bioactive content (38% and 72% in total phenolic content and chlorogenic acid, respectively), and preserving fresh quality attributes prove to be a viable alternative technology for shredded carrot processingpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAlegria, C.; Gonçalves, E.M.; Moldão-Martins, M.; Abreu, M. Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots’ Bioactive and Fresh-like Quality. Foods 2022, 11, 2422pt_PT
dc.identifier.doihttps:// doi.org/10.3390/foods11162422pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/25637
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationBIOACTIVE COMPOUNDS IN FRESH-CUT PRODUCES AS AFFECTED BY ABIOTIC STRESSES
dc.relationCentre for Ecology, Evolution and Environmental Changes
dc.relationLinking Landscape, Environment, Agriculture and Food
dc.relationGeoBioSciences GeoTechnologies and GeoEngineering
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectabiotic stress treatmentspt_PT
dc.subjectheat shockpt_PT
dc.subjectUV-Cpt_PT
dc.subjectmicro-perforated packaging filmpt_PT
dc.subjectmicrobiological developmentpt_PT
dc.subjectbioactive compoundspt_PT
dc.subjectsensorial qualitypt_PT
dc.titleMulti-Target Alternative Approaches to Promoting Fresh-Cut Carrots’ Bioactive and Fresh-like Qualitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleBIOACTIVE COMPOUNDS IN FRESH-CUT PRODUCES AS AFFECTED BY ABIOTIC STRESSES
oaire.awardTitleCentre for Ecology, Evolution and Environmental Changes
oaire.awardTitleLinking Landscape, Environment, Agriculture and Food
oaire.awardTitleGeoBioSciences GeoTechnologies and GeoEngineering
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/PIDDAC/SFRH%2FBD%2F62211%2F2009/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00329%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04129%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04035%2F2020/PT
oaire.citation.titleFoodspt_PT
oaire.fundingStreamPIDDAC
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameMoldao-Martins
person.givenNameMargarida
person.identifier.ciencia-id9F1F-85B6-C3EC
person.identifier.orcid0000-0003-0558-8715
person.identifier.scopus-author-id6506047512
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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