Registro:
Título en inglés:
Effect of Aloe vera gel coating on organoleptic and nutritional quality of minimally processed carrot
Autor/es:
León, Adrián Pablo; Logegaray, Verónica Romina; Reyes Jara, Andrea; Civello, Pedro Marcos; Galelli, Mirta Esther; Martínez, Gustavo; Picallo, Alejandra Beatriz; Frezza, Diana
Filiación:
León, Adrián Pablo. Universidad de Buenos Aires. Facultad de Agronomía. Buenos Aires, Argentina.
Logegaray, Verónica Romina. Universidad de Buenos Aires. Facultad de Agronomía. Buenos Aires, Argentina.
Reyes Jara, Andrea. Universidad Nacional de La Plata (UNLP). Instituto de Fisiología Vegetal (INFIVE). La Plata, Buenos Aires, Argentina.
Reyes Jara, Andrea. CONICET - Universidad Nacional de La Plata (UNLP). Instituto de Fisiología Vegetal (INFIVE). La Plata, Buenos Aires, Argentina.
Civello, Pedro Marcos. Universidad Nacional de La Plata (UNLP). Facultad de Ciencias Exactas. Instituto de Fisiología Vegetal (INFIVE). La Plata, Buenos Aires, Argentina.
Civello, Pedro Marcos. CONICET - Universidad Nacional de La Plata (UNLP). Facultad de Ciencias Exactas. Instituto de Fisiología Vegetal (INFIVE). La Plata, Buenos Aires, Argentina.
Civello, Pedro Marcos. Universidad Nacional de La Plata (UNLP). Facultad de Ciencias Exactas. La Plata, Buenos Aires, Argentina.
Galelli, Mirta Esther. Universidad de Buenos Aires. Facultad de Agronomía. Buenos Aires, Argentina.
Martínez, Gustavo. Universidad Nacional de La Plata (UNLP). Facultades de Ciencias Exactas. Instituto de Fisiología Vegetal (INFIVE). La Plata, Buenos Aires, Argentina.
Martínez, Gustavo. CONICET - Universidad Nacional de La Plata (UNLP). Facultades de Ciencias Exactas. Instituto de Fisiología Vegetal (INFIVE). La Plata, Buenos Aires, Argentina.
Martínez, Gustavo. Universidad Nacional de La Plata (UNLP). Facultad de Ciencias Exactas. La Plata, Buenos Aires, Argentina.
Picallo, Alejandra Beatriz. Universidad de Buenos Aires. Facultad de Agronomía. Buenos Aires, Argentina.
Frezza, Diana. Universidad de Buenos Aires. Facultad de Agronomía. Buenos Aires, Argentina.
Título revista:
Food Science and Technology International
ISSN:
1532-1738 (en línea); 1082-0132 (impreso)
Temas:
CARROT; MINIMALLY PROCESSED; REFRIGERATED STORAGE; POSTHARVEST; VISUAL QUALITY; NUTRITIONAL QUALITY; ANTIOXIDANTS
Url al documento en Intranet FAUBA:
Resumen:
Demand for fresh vegetables has led to development studies in postharvest area mainly focused on minimizing and look for alternatives to chemical additives for food preservation. The use of natural derived edible coatings emerges as a promising alternative for maintaining quality of vegetables. The objective of this study was to evaluate the effect of Aloe vera gel in minimally processed carrot during postharvest storage. Samples with different degrees of processing were immersed in Aloe vera gel, packaged polyolefin bags, and stored in refrigerated chambers at 5 °C for 12 days. Different organoleptic and quality parameters were evaluated. In general, the samples treated with Aloe vera gel showed less quality loss and a lower increment in the bleaching index. Moreover, sensory analysis allowed to establish that carrots processed in slices and shredded and coated with the gel had a more flavorful taste and higher moisture content. Aloe vera treatment did not influence the microbiological growth of bacteria and fungi during storage. Regarding nutritional quality, the treated samples showed a higher accumulation or lower degradation of phenols, flavonoids, and carotenoids, probably generating in this way, a higher antioxidant capacity in these samples. Finally, Aloe vera gel treatment did not influence sugar dynamics in any of the samples. It can be concluded that the treatment with Aloe vera gel allows maintaining a better organoleptic and nutritional quality of carrots with different degrees of processing during refrigerated storage.
Citación:
---------- APA ----------
León, A. P.; Logegaray, V. R.; Reyes Jara, A.; Civello, P. M.; Galelli, M. E.; Martínez, G.; Picallo, A. B. & Frezza, D. (2023).Effect of Aloe vera gel coating on organoleptic and nutritional quality of minimally processed carrot.Food Science and Technology International,31, (3),p.237-247
10.1177/10820132231199509
---------- CHICAGO ----------
León, Adrián Pablo,Logegaray, Verónica Romina,Reyes Jara, Andrea,Civello, Pedro Marcos,Galelli, Mirta Esther,Martínez, Gustavo, et al..2023. "Effect of Aloe vera gel coating on organoleptic and nutritional quality of minimally processed carrot".Food Science and Technology International 31, no.3:237-247.
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