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The response of watercress (nasturtium officinale) to vacuum impregnation: Effect of an antifreeze protein type I

2009Journal article Open access
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dc.contributor.authorCruz, Rui M.S.
dc.contributor.authorVieira, Margarida C.
dc.contributor.authorSilva, Cristina L.M.
dc.date.accessioned2010-10-07T15:15:41Z
dc.date.available2010-10-07T15:15:41Z
dc.date.issued2009
dc.description.abstractThe setting up of methodologies that reduce the size of ice crystals and reduce or inhibit the recrystallisation phenomena could have an extraordinary significance in the final quality of frozen products and consequently bring out new market opportunities. In this work, the effect of an antifreeze protein type I (AFP-I), by vacuum impregnation (VI), on frozen watercress was studied. The VI pressure, samples’ weight, Hunter Lab colour, scanning electron microscopy (SEM), and a wilting test were analysed in this work. The water intake of watercress samples augmented with vacuum pressure increase. The results also showed that, independently from the vacuum pressure used, the Lab colour parameters between raw and impregnated samples were maintained, showing no significant differences (P > 0.05). A VI of 58 kPa, during 5 min, allowed impregnating the AFP-I solution (0.01 mg ml-1) into the watercress samples. The scanning electron microscopy (SEM) analysis showed the AFP-I impregnated frozen samples with better cell wall definition and rounded cell shape with smaller ice crystals compared with the control samples. The wilting test results corroborated that AFP-I is a valuable additive, since the leaves impregnated with AFP-I showed higher turgidity compared to the control samples. The present findings will help to better understand the effect of AFP-I, articularly, on frozen watercress microstructure and its importance as valuable food additive in frozen foods and mainly in leafy vegetables.por
dc.identifier.citation"Journal of Food Engineering". ISSN 0260-8774. 95: 2 (2009) 339–345por
dc.identifier.doi10.1016/j.jfoodeng.2009.05.013
dc.identifier.urihttp://hdl.handle.net/10400.14/2697
dc.language.isoengpor
dc.publisherElsevierpor
dc.subjectWatercresspor
dc.subjectVacuum impregnationpor
dc.subjectAntifreeze protein type Ipor
dc.subjectFreezingpor
dc.subjectIce crystalspor
dc.subjectMicrostructurepor
dc.titleThe response of watercress (nasturtium officinale) to vacuum impregnation: Effect of an antifreeze protein type Ipor
dc.typejournal article
dspace.entity.typePublication
person.familyNameCruz
person.familyNameVieira
person.familyNameSilva
person.givenNameRui
person.givenNameMargarida
person.givenNameCristina
person.identifier1123160
person.identifier1473674
person.identifier.ciencia-idAB11-B31E-1AF2
person.identifier.ciencia-id3314-4EFC-1E4A
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-0839-1881
person.identifier.orcid0000-0003-2774-706X
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridE-1805-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id8522888800
person.identifier.scopus-author-id7202140775
person.identifier.scopus-author-id7201387397
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication0893af24-7342-4525-84e2-2486f54a04e8
relation.isAuthorOfPublication309a0970-cf9e-45aa-90a8-aa2f2ba96fc0
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublication.latestForDiscovery0893af24-7342-4525-84e2-2486f54a04e8

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