Cruz, Rui M. S.Vieira, Margarida C.Fonseca, Susana C.Silva, Cristina L. M.2012-01-262012-01-262011CRUZ, 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.1197-12041935-5130http://hdl.handle.net/10400.14/7633The 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.engWatercressThermosonicationOptimisationPeroxidaseColourVitamin CMicrostructurejournal article10.1007/s11947-009-0220-01935-5149WOS:000293791000010