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Advisor(s)
Abstract(s)
Fruits processing conditions can be described through representative flowcharts with the
identification of the process variables. However, integrated information about the effect of
each processing step on phytochemical properties of the processed fruits is still lacking. This
study aims at development of a system to audit postharvest handling systems and processing
lines for the preservation of health-promoting phytochemicals and to optimize processing
conditions to maintain fruit quality. A nutritional and functional audit of postharvest handling
systems and processing lines of a fresh-cut fruits enterprise was performed and the effects of
the production process upon the nutritional and phytochemical composition of melon were
determined. Three replicated samples were collected at each step of the production flowchart
of fresh-cut cantaloupe melon: at fruit reception, after washing and decontamination and after
processing. All samples were frozen with liquid nitrogen and stored at -80 °C until analyzed for
nutritional characterization. Total antioxidant activity was assessed by the ABTS method, total
phenolics by Folin Ciocalteau´s method and phenolic compounds and carotenoids were
analyzed by high performance liquid chromatography (HPLC-DAD). Throughout cantaloupe
melon processing, a significant decrease in total phenolic compounds and antioxidant capacity
was observed, while total carotenoids levels were relatively maintained. Contrarily, as
processing advanced, ascorbic acid concentration increased significantly after
decontamination step. After the nutritional audit to the process and to evaluate nutritional
quality during storage, simulating the company´s commercial conditions and product´s shelflife,
fresh-cut cantaloupe samples were placed in polypropylene clamshells (236 mL) or in
packages heat sealed with a low oxygen transmission rate film (78 mL) and stored at 5 °C for 6
days. Except for ascorbic acid concentration, which was better maintained in filmed packages,
overall nutritional quality of fresh-cut melon is better maintained during storage in clamshell
packages.
Description
Keywords
Fresh-cut cantaloupe Processing Storage Nutritional quality
Citation
PEREIRA, Maria João… [et al.] - Fresh-cut melon nutritional and functional quality throughout the production processing line and during storage. In Congress on Food Structure Design, 1st, Porto, Portugal, 15-17 October, 2014. VICENTE, A. A. ; SILVA, C. L. M. ; PIAZZA, L. (eds.) - Book of Abstracts of the 1st Congress on Food Structure Design. Braga: Universidade do Minho, Departamento de Engenharia Biológica, 2014. ISBN 978-989-97478-5-2. p. 250-251
Publisher
Universidade do Minho. Departamento de Engenharia Biológica