APPLICATION OF ASCORBIC ACID AND MILD HEAT SHOCK TO IMPROVE SHELF LIFE AND ENSURE MICROBIAL SAFETY OF SLICED RADISH (RAPHANUS SATIVUS L.)

ROSARIO GOYENECHE; KARINA DI SCALA; GABRIELA GOÑI; ANTONIO VEGA-GÁLVEZ; ISSIS QUISPE-FUENTES; SARA ROURA

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2015 vol. 39 p. 3022 - 3031

0145-8892

Effects of hurdle technologies (ascorbic acid 2%, 5 min + mild thermal shock 50C,1.5 min) on physicochemical, nutritional and antioxidant parameters of slicedradishes during 7 days of storage were investigated. At day 7, enzyme activities fortreated samples were much lower than for control; whereas the browning parametersincreased. For treated samples, b* value remained constant until day 4, anda significant increase was observed at day 7. The hurdles reduced the initial microbialpopulations on radish slices, and maintained that for 4 days under refrigeratedstorage. Treated samples had higher content of flavonoids compared tocontrol samples during all storage. Oxygen radical absorbance capacity assayresults were positively correlated to total phenolic content (TPC) and total flavonoidscontent (r2 = 0.712 and r2 = 0.750, respectively). In addition, a high correlationwas observed for TPC and 1,1-diphenyl-2-picrylhydrazyl (r2 = 0.996). Moreinvestigations are needed to characterize bioactive compounds of radish to includethem in nutraceutical formulations.