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Fresh-cut pear quality during storage: a NMR study of water transverse relaxation time

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dc.contributor.authorFundo, Joana
dc.contributor.authorCarvalho, Alexandra
dc.contributor.authorFeio, Gabriel
dc.contributor.authorSilva, Cristina L.M.
dc.contributor.authorQuintas, Mafalda A. C.
dc.date.accessioned2015-05-11T09:31:30Z
dc.date.available2015-05-11T09:31:30Z
dc.date.issued2014
dc.description.abstractFresh-cut fruits have become an important food market segment due to increasing demand for fresh, healthy and convenient foods. However, processing fruits promotes a decrease in its stability with a faster physiological deterioration, biochemical changes and microbial degradation. Recently, food stability is strongly attributed to molecular dynamics and “water availability”. Understanding cooperatively changes in location and mobility of water is particularly important, considering that water dynamics profoundly influences physicochemical and microbiological quality of foods. The aim of this study was to use nuclear magnetic resonance spectroscopy (NMR) as a tool to evaluate storage fresh-cut fruit quality. Recently, NMR has evolved to become a powerful methodology to probe the molecular dynamics of food constituents, which in turns is a fundamental parameter to determine the dynamic properties of food components and contributes to food degradation reactions comprehension. In this work fresh-cut pear transverse relaxation time (T2) was measured for a period of 7 days of storage at 5 °C. The relationship between the obtained values, microstructure and quality parameters was investigated. In general, results show the existence of one class of water fluidity in the system, the one present in cells after processing. T2, a measure of this fluidity, is affected by the processing and storage time. Also, it is possible to find a relationships between T2 and the quality parameters: total colour difference (TCD), firmness and aw. T2 increases with aw, while it decreases with TCD and firmness. These results highlight the usefulness of NMR methodology application in food sciencepor
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationFUNDO, Joana … [et al.] - Fresh-cut pear quality during storage: a NMR study of water transverse relaxation time. 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. 164por
dc.identifier.isbn9789899747852
dc.identifier.urihttp://hdl.handle.net/10400.14/17511
dc.language.isoengpor
dc.publisherUniversidade do Minho. Departamento de Engenharia Biológica
dc.subjectMolecular mobilitypor
dc.subjectQuality parameterspor
dc.subjectStoragepor
dc.subjectWoundingpor
dc.subjectFresh-cut pearpor
dc.titleFresh-cut pear quality during storage: a NMR study of water transverse relaxation timepor
dc.typeconference object
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F62176%2F2009/PT
oaire.fundingStreamSFRH
person.familyNameFundo
person.familyNameSilva
person.givenNameJoana F.
person.givenNameCristina
person.identifier1274614
person.identifier1473674
person.identifier.ciencia-idA11A-7819-9522
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-9208-7443
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridE-9585-2015
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id24068634500
person.identifier.scopus-author-id7201387397
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
relation.isAuthorOfPublication2f44a8e2-ade9-437d-aae3-3e894c7dc065
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublication.latestForDiscovery2f44a8e2-ade9-437d-aae3-3e894c7dc065
relation.isProjectOfPublication05fd83fe-f425-4db0-903b-a4bf7155a057
relation.isProjectOfPublication.latestForDiscovery05fd83fe-f425-4db0-903b-a4bf7155a057

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