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Impact of thermal blanching and thermosonication treatments on watercress (Nasturtium officinale) quality: thermosonication process optimisation and microstructure evaluation

2011Journal article Open access
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dc.contributor.authorCruz, Rui M. S.
dc.contributor.authorVieira, Margarida C.
dc.contributor.authorFonseca, Susana C.
dc.contributor.authorSilva, Cristina L. M.
dc.date.accessioned2012-01-26T15:49:24Z
dc.date.available2012-01-26T15:49:24Z
dc.date.issued2011
dc.description.abstractThe objectives of the present work were to optimise watercress heat and thermosonication blanching conditions, in order to obtain a product with better quality for further freezing, and to evaluate the effects of thermosonication on the microstructure of watercress leaves. In a chart of optimal time-temperature conditions for a 90% peroxidase inactivation (imposed constraint), vitamin C (objective function) and a-value (improvement toward green) were mathematically predicted for both heat and thermosonication blanching treatments. Two optimal thermosonication combinations were selected: 92 A degrees C and 2 s, retaining 95% of vitamin C content and 5% a-value improvement, and a better condition in terms of practical feasibility, 86 A degrees C and 30 s, allowing a 75% vitamin C retention and 8% a-value improvement. The experimental values, for each thermosonication optimal time-temperature zone, were in good agreement with the models' predicted responses. In terms of microstructure, thermosonicated watercress at 86 and 92 A degrees C showed similar loss of turgor and release of chloroplasts. The proposed optimal thermosonication blanching conditions allow the improvement of the blanched watercress quality and consequently contribute for the development of a high-quality new frozen product. However, a suitable scale-up is mandatory for industrial implementation.por
dc.description.versioninfo:eu-repo/semantics/acceptedVersion
dc.identifier.citationCRUZ, Rui M. S....[et al] - Impact of thermal blanching and thermosonication treatments on watercress (Nasturtium officinale) quality: thermosonication process optimisation and microstructure evaluation. Food and Bioprocess Technology. ISSN 1935-5149. Vol. 4, n.º 7 (2011), p.1197-1204por
dc.identifier.doi10.1007/s11947-009-0220-0
dc.identifier.eissn1935-5149
dc.identifier.issn1935-5130
dc.identifier.urihttp://hdl.handle.net/10400.14/7633
dc.identifier.wosWOS:000293791000010
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherSpringerpor
dc.relationDESENVOLVIMENTO DE METODOLOGIAS PARA MELHORAR A QUALIDADE DE HORTOFRUTÍCOLAS CONGELADOS: NOVOS PRÉ- -TRATAMENTOS E EFEITOS DE ABUSOS DE TEMPERATURA NA CADEIA DE DISTRIBUIÇÃO
dc.subjectWatercresspor
dc.subjectThermosonicationpor
dc.subjectOptimisationpor
dc.subjectPeroxidasepor
dc.subjectColourpor
dc.subjectVitamin Cpor
dc.subjectMicrostructurepor
dc.titleImpact of thermal blanching and thermosonication treatments on watercress (Nasturtium officinale) quality: thermosonication process optimisation and microstructure evaluationpor
dc.titleFood and Bioprocess Technology
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleDESENVOLVIMENTO DE METODOLOGIAS PARA MELHORAR A QUALIDADE DE HORTOFRUTÍCOLAS CONGELADOS: NOVOS PRÉ- -TRATAMENTOS E EFEITOS DE ABUSOS DE TEMPERATURA NA CADEIA DE DISTRIBUIÇÃO
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F9172%2F2002/PT
oaire.citation.endPage1204
oaire.citation.issue7
oaire.citation.startPage1197
oaire.citation.volume4
person.familyNameCruz
person.familyNameVieira
person.familyNameCaldas-Fonseca
person.familyNameSilva
person.givenNameRui
person.givenNameMargarida
person.givenNameSusana
person.givenNameCristina
person.identifier1123160
person.identifier1473674
person.identifier.ciencia-idAB11-B31E-1AF2
person.identifier.ciencia-id3314-4EFC-1E4A
person.identifier.ciencia-idCA17-1DC3-74DF
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-0839-1881
person.identifier.orcid0000-0003-2774-706X
person.identifier.orcid0000-0003-4793-5965
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridE-1805-2012
person.identifier.ridB-2880-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id8522888800
person.identifier.scopus-author-id7202140775
person.identifier.scopus-author-id7005476572
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.typearticlepor
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