Using antibrowning agents to enhance quality and safety of fresh-cut avocado treated with intense light pulses |
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Authors: | Ramos-Villarroel Ana Y Martín-Belloso Olga Soliva-Fortuny Robert |
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Affiliation: | Dept. of Biology and Animal Health, Univ. of Oriente, Núcleo Monagas, Av. Univ., Los Guaritos, 6201 Maturín, Venezuela. |
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Abstract: | The effect of antibrowning compounds on the color and firmness of fresh-cut avocado treated with intense light pulses (ILP), as well as their impact on the survival of Listeria innocua, was investigated in this study. Dipping solutions containing 2% (w/v) L-cysteine without ascorbic acid and combined with 1% (w/v) citric acid and 1% w/v calcium lactate most effectively preserved the initial color and texture of ILP-treated fresh-cut avocado. On the other hand, ILP treatments caused a reduction of more than 3 log cycles in the populations of L. innocua inoculated on fresh-cut avocado. Log reduction levels increased when antibrowning agents were combined with ILP treatments. In conclusion, the use of quality-stabilizing agents is a good option to guarantee both the microbiological safety of fresh-cut avocado treated with ILP as well as to improve its physical and chemical quality. PRACTICAL APPLICATION: Intense light pulses (ILP) have received considerable attention during the last years after its approval by the U.S. Food and Drug Administration (FDA) in 1996 as a decontamination method for food or food surfaces. This article presents relevant information regarding the effect of ILP treatments combined with quality-stabilizing compounds as a feasible alternative to improve the physical and chemical quality of fresh-cut avocado as well as to guarantee its microbiological safety. |
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Keywords: | antibrowning color firmness fresh‐cut avocado intense light pulses Listeria innocua |
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