The consumption of minimally processed fruit (MPF) is trendily increasing; this product category retains the qualitative characteristics of the raw material and offers a high convenience to the consumer. Up to now, the research on MPF focused on the study and optimization of processing, aiming to increase the product stability and to extend its shelf-life. The knowledge of the modifications of the functional properties of fresh-cut tissues upon storage and processing is still scarce [1].Minimal processing for MPF production includes raw material selection, washing, peeling and cutting, pre-treatments, drying, weighing and modified atmosphere packaging (MAP). Few studies investigated the changes of functional properties during processing and storage of MPF but it has been showed that the bioactive compounds content and the antioxidant activity seem to be dependent on the fruit specie, type of pre-treatment, packaging atmosphere and storage time [2]. The effects of traditional and innovative processing operations on the antioxidants (both naturally present and of neo-formation) content and antioxidant activity of MPF and the evolution of the functional properties of these foods soon after preparation and during the refrigerated storage are still unknown. It is important to consider that MPF are living tissues, which show physiological responses to the stresses induced by the technological operations, and the environmental conditions inside the containers in which they are packed. Cutting and peeling operations could determine different effects on the nutritional and health properties of MPF that are not always negative, promoting the so called “wounding metabolism”. Cutting, peeling and the eventual refrigerated storage seem to determine, in some plant tissues (e.g. potato tubers), a cascade of concomitant anabolic and catabolic reactions, such as the flavonols biosynthesis through the induction of the phenylalanine ammonia-lyase enzyme, the well known induction of oxidative enzymes such as polyphenoloxidase and peroxidase, as well as the induction of vitamin C synthesis [3]. Moreover the dipping of fruit pieces in aqueous solutions of stabilizing agents could help the introduction in plant tissue of vitamins, antioxidants and other compounds of nutritional interest. For example, anti-browning pre-treatments with ascorbic acid solutions could determine a fortification of the vitamin C content of fresh-cut apples, as discussed by [2]. A deeper knowledge on the effect of pre-treatments on the content of bioactive compounds and antioxidant activity of MPF and on the evolution of these functional properties during storage in different environmental conditions (atmosphere composition, temperature and light exposure) is essential to obtain specific information on the functionality of MPF.[...]
Influence of minimal processing on the functional properties of fresh-cut fruit
SACCHETTI, Giampiero;
2009-01-01
Abstract
The consumption of minimally processed fruit (MPF) is trendily increasing; this product category retains the qualitative characteristics of the raw material and offers a high convenience to the consumer. Up to now, the research on MPF focused on the study and optimization of processing, aiming to increase the product stability and to extend its shelf-life. The knowledge of the modifications of the functional properties of fresh-cut tissues upon storage and processing is still scarce [1].Minimal processing for MPF production includes raw material selection, washing, peeling and cutting, pre-treatments, drying, weighing and modified atmosphere packaging (MAP). Few studies investigated the changes of functional properties during processing and storage of MPF but it has been showed that the bioactive compounds content and the antioxidant activity seem to be dependent on the fruit specie, type of pre-treatment, packaging atmosphere and storage time [2]. The effects of traditional and innovative processing operations on the antioxidants (both naturally present and of neo-formation) content and antioxidant activity of MPF and the evolution of the functional properties of these foods soon after preparation and during the refrigerated storage are still unknown. It is important to consider that MPF are living tissues, which show physiological responses to the stresses induced by the technological operations, and the environmental conditions inside the containers in which they are packed. Cutting and peeling operations could determine different effects on the nutritional and health properties of MPF that are not always negative, promoting the so called “wounding metabolism”. Cutting, peeling and the eventual refrigerated storage seem to determine, in some plant tissues (e.g. potato tubers), a cascade of concomitant anabolic and catabolic reactions, such as the flavonols biosynthesis through the induction of the phenylalanine ammonia-lyase enzyme, the well known induction of oxidative enzymes such as polyphenoloxidase and peroxidase, as well as the induction of vitamin C synthesis [3]. Moreover the dipping of fruit pieces in aqueous solutions of stabilizing agents could help the introduction in plant tissue of vitamins, antioxidants and other compounds of nutritional interest. For example, anti-browning pre-treatments with ascorbic acid solutions could determine a fortification of the vitamin C content of fresh-cut apples, as discussed by [2]. A deeper knowledge on the effect of pre-treatments on the content of bioactive compounds and antioxidant activity of MPF and on the evolution of these functional properties during storage in different environmental conditions (atmosphere composition, temperature and light exposure) is essential to obtain specific information on the functionality of MPF.[...]I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
