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Fresh-cut melon quality during storage: an NMR study of water transverse relaxation time

2015Journal article Restricted access
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dc.contributor.authorFundo, Joana F.
dc.contributor.authorAmaro, Ana L.
dc.contributor.authorMadureira, Ana Raquel
dc.contributor.authorCarvalho, Alexandra
dc.contributor.authorFeio, Gabriel
dc.contributor.authorSilva, Cristina L. M.
dc.contributor.authorQuintas, Mafalda
dc.date.accessioned2016-04-21T16:18:46Z
dc.date.available2016-04-21T16:18:46Z
dc.date.issued2015
dc.description.abstractMolecular mobility is a fundamental parameter which reflects the dynamic properties of food components and contributes to food degradation reactions comprehension. Fresh-cut fruits have become an important food market segment. However, processing of fruits promotes faster its physiological deterioration, biochemical changes and microbial degradation. The purpose of this work was to use NMR methodology as a tool to evaluate fresh-cut fruit quality, during storage at refrigerated conditions. The fresh-cut melon 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 close relationships between T2 and quality parameters of total colour difference (TCD), firmness and aw. As T2 increases TCD also increases, while firmness and aw decrease. These results highlight the usefulness of NMR methodology application in food science.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationFUNDO, Joana; AMARO, Ana L.; MADUREIRA, Raquel; CARVALHO, Alexandra; FEIO, Gabriel; SILVA, Cristina L. M.; QUINTAS, Mafalda - Fresh-cut melon quality during storage: An NMR study of water transverse relaxation time. Journal of Food Engineering. ISSN 0260-8774. Vol. 167 (2015), p. 71–76pt_PT
dc.identifier.doi10.1016/j.jfoodeng.2015.03.028
dc.identifier.eid84942196699
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10400.14/19927
dc.identifier.wos000362856300012
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier
dc.relation1.A SYSTEMATIC APPROACH TO THE STUDY OF PHYSICAL PROPERTIES AND STABILITY IN FOOD SYSTEMS – THE RELATIONSHIP WITH MOLECULAR MOBILITY
dc.subjectFresh-cut melon storagept_PT
dc.subjectQuality parameterspt_PT
dc.subjectMolecular mobilitypt_PT
dc.subjectNMRpt_PT
dc.titleFresh-cut melon quality during storage: an NMR study of water transverse relaxation timept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitle1.A SYSTEMATIC APPROACH TO THE STUDY OF PHYSICAL PROPERTIES AND STABILITY IN FOOD SYSTEMS – THE RELATIONSHIP WITH MOLECULAR MOBILITY
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F62176%2F2009/PT
oaire.citation.endPage76
oaire.citation.startPage71
oaire.citation.titleJournal of Food Engineering
oaire.citation.volume167
oaire.fundingStreamFARH
person.familyNameFundo
person.familyNameAmaro
person.familyNameMadureira
person.familyNameFeio
person.familyNameSilva
person.givenNameJoana F.
person.givenNameAna
person.givenNameRaquel
person.givenNameGabriel
person.givenNameCristina
person.identifier1274614
person.identifierM-4659-2013
person.identifier1473674
person.identifier.ciencia-idA11A-7819-9522
person.identifier.ciencia-id4319-3039-709C
person.identifier.ciencia-id1C14-25F8-CC07
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-9208-7443
person.identifier.orcid0000-0002-0857-8232
person.identifier.orcid0000-0001-6596-1927
person.identifier.orcid0000-0003-1257-5824
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridE-9585-2015
person.identifier.ridM-4659-2013
person.identifier.ridJ-3695-2013
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id24068634500
person.identifier.scopus-author-id36550202600
person.identifier.scopus-author-id8384097900
person.identifier.scopus-author-id24484581400
person.identifier.scopus-author-id7201387397
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication2f44a8e2-ade9-437d-aae3-3e894c7dc065
relation.isAuthorOfPublication81904e14-1b6d-4668-9c1f-8ee82c8fa0c7
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