UV-C Radiation on Fresh Cut Vegetables Quality
Fresh cut vegetables are products with convenience for consumers, but with a short shelf-life and lower levels of bioactive compounds, when compared to unprocessed vegetables. The aim of this study was to evaluate the influence of UV-C radiation on quality, phenolic compounds and antioxidant activit...
| Principais autores: | Resende Nassur, Rita de Cássia Mirela, Vilas Boas, Ana Carolina, Lima, Rafaella Araújo Zambaldi, Lima, Luiz Carlos Oliveira |
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| Formato: | Artigo |
| Idioma: | Português |
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Universidade Tecnológica Federal do Paraná (UTFPR)
2015
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http://periodicos.utfpr.edu.br/rebrapa/article/view/3473 |
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peri-article-34732015-12-17T03:08:55Z UV-C Radiation on Fresh Cut Vegetables Quality Resende Nassur, Rita de Cássia Mirela Vilas Boas, Ana Carolina Lima, Rafaella Araújo Zambaldi Lima, Luiz Carlos Oliveira UV-C; Phenolic compounds; PCA; Vegetables; Fresh cut Fresh cut vegetables are products with convenience for consumers, but with a short shelf-life and lower levels of bioactive compounds, when compared to unprocessed vegetables. The aim of this study was to evaluate the influence of UV-C radiation on quality, phenolic compounds and antioxidant activity of different fresh cutted vegetables. Nine different vegetables (tomato, onion, bell pepper, zucchini, red cabbage, cauliflower, carrot, beets and potato) were minimally processed and the control and irradiated (UV-C - 4,10 KJ m2 ) treatments were placed in a cold room for 72 hours. The following parameters were evaluated: color (L*, a*, b*, Chroma and ºHue), total soluble solids, titratable acidity, antioxidant activity (DPPH and β-carotene methods) and total phenolics. The UV-C did not influenced the quality parameters, with no significant difference between treated and control samples in vegetables after irradiation process. Tests including microbiology analysis and quality during storage of vegetables after irradiation are suggested, since the quality parameters, desirable for consumers, were not influenced. Universidade Tecnológica Federal do Paraná (UTFPR) CNPq, CAPES 2015-12-15 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3473 10.14685/rebrapa.v6i2.3473 Brazilian Journal of Food Research; v. 6, n. 2 (2015); 1 - 9 Brazilian Journal of Food Research; v. 6, n. 2 (2015); 1 - 9 2448-3184 10.14685/rebrapa.v6i2 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3473/pdf http://periodicos.utfpr.edu.br/rebrapa/article/downloadSuppFile/3473/373 Direitos autorais 2015 CC-BY http://creativecommons.org/licenses/by/4.0 |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Português |
| format |
Artigo |
| author |
Resende Nassur, Rita de Cássia Mirela Vilas Boas, Ana Carolina Lima, Rafaella Araújo Zambaldi Lima, Luiz Carlos Oliveira |
| spellingShingle |
Resende Nassur, Rita de Cássia Mirela Vilas Boas, Ana Carolina Lima, Rafaella Araújo Zambaldi Lima, Luiz Carlos Oliveira UV-C Radiation on Fresh Cut Vegetables Quality |
| author_sort |
Resende Nassur, Rita de Cássia Mirela |
| title |
UV-C Radiation on Fresh Cut Vegetables Quality |
| title_short |
UV-C Radiation on Fresh Cut Vegetables Quality |
| title_full |
UV-C Radiation on Fresh Cut Vegetables Quality |
| title_fullStr |
UV-C Radiation on Fresh Cut Vegetables Quality |
| title_full_unstemmed |
UV-C Radiation on Fresh Cut Vegetables Quality |
| title_sort |
uv-c radiation on fresh cut vegetables quality |
| description |
Fresh cut vegetables are products with convenience for consumers, but with a short shelf-life and lower levels of bioactive compounds, when compared to unprocessed vegetables. The aim of this study was to evaluate the influence of UV-C radiation on quality, phenolic compounds and antioxidant activity of different fresh cutted vegetables. Nine different vegetables (tomato, onion, bell pepper, zucchini, red cabbage, cauliflower, carrot, beets and potato) were minimally processed and the control and irradiated (UV-C - 4,10 KJ m2 ) treatments were placed in a cold room for 72 hours. The following parameters were evaluated: color (L*, a*, b*, Chroma and ºHue), total soluble solids, titratable acidity, antioxidant activity (DPPH and β-carotene methods) and total phenolics. The UV-C did not influenced the quality parameters, with no significant difference between treated and control samples in vegetables after irradiation process. Tests including microbiology analysis and quality during storage of vegetables after irradiation are suggested, since the quality parameters, desirable for consumers, were not influenced. |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2015 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3473 |
| _version_ |
1805294262260072448 |
| score |
10,814766 |