Foods,
Год журнала:
2024,
Номер
13(9), С. 1410 - 1410
Опубликована: Май 3, 2024
This
study
focused
on
the
osmotic
dehydration
(OD)
of
ready-to-eat
spinach
leaves
combined
with
pulsed
electric
field
(PEF)
pre-treatment.
Untreated
and
PEF-treated
(0.6
kV/cm,
0–200
pulses)
were
osmotically
dehydrated
at
room
temperature
for
up
to
120
min.
The
application
PEF
kV/20
prior
OD
(60%
glycerol,
25
°C,
60
min)
lowered
water
activity
(aw
=
0.891)
while
achieving
satisfactory
product
acceptability
(total
sensory
hedonic
scoring
8).
During
storage
(at
4,
8,
12,
20
°C
30
d),
a
significant
reduction
in
total
microbial
count
evolution
was
observed
(9.7
logCFU/g
untreated
samples
vs.
5.1
PEF-OD-treated
after
13
d
4
°C).
selection
these
treatment
conditions
enabled
extension
shelf
life
by
33
under
chilled
storage.
Osmotically
treated
could
find
salad
products
an
extended
life,
which
is
currently
not
possible
due
high
perishability
specific
plant
tissue.
Applied Sciences,
Год журнала:
2024,
Номер
14(19), С. 8713 - 8713
Опубликована: Сен. 26, 2024
Small
berries
are
rich
sources
of
bioactive
compounds,
acknowledged
for
a
wide
variety
biological
activities.
The
health
benefits
these
primarily
attributed
to
phenolic
such
as
acids,
flavonoids,
and
tannins,
owing
their
good
antioxidant
capacity,
anti-inflammatory,
anticancer,
neuro-
cardioprotective
properties.
In
order
compensate
the
lack
fresh
fruit
availability
throughout
year,
usually
processed
obtain
various
final
products.
Depending
on
processing
condition,
nutritional
functional
profile
might
be
affected.
present
review
focuses
compounds
with
activity
that
contribute
health-related
properties
effects
conventional
alternative
thermal
non-thermal
techniques
employed
into
literature
suggests
that,
regardless
method,
incorporating
daily
diet
offers
protective
preventive
against
diseases.
