INVESTIGADORES
GARCIA Maria Alejandra
artículos
Título:
Quality of refrigerated Brussels sprouts. Effect of plastic packaging film and edible starch coatings.
Autor/es:
VIÑA, S. Z.; MUGRIDGE, M. A.; GARCIA, M. A.; FERREYRA, R. M.; MARTINO, M.N.; CHAVES, A.R.; ZARITZKY, N.E.
Revista:
FOOD CHEMISTRY
Referencias:
Año: 2007 vol. 103 p. 701 - 709
ISSN:
0308-8146
Resumen:
To extend shelf life, the effects of polyvinylchloride film (PVC) and edible coatings on quality aspects of refrigerated Brussels sprouts
were studied. Starch-based coatings were formulated using glycerol (G), sorbitol (S) or glycerol plus sunflower oil (O). Sprouts so treated
as well as uncoated ones were placed on expanded polystyrene trays. Combinations of PVC and coatings (treatments named G-PVC,
S-PVC and O-PVC) were also tested. Uncovered trays were maintained as controls. All packages were stored at 0 C for 42 days and
samples were removed every 14 days to determine commercial acceptability, weight loss, surface colour (of sprouts heads and bases)
and texture. Sprouts in all treatments maintained optimum quality conditions over the first 14 days. At the end of storage, browning
of cut zones and losses in weight and firmness were minimised in PVC-packaged sprouts, particularly in G-PVC. Therefore, PVC
and G-PVC treatments were selected to evaluate some nutritional quality components. Ascorbic acid and total flavonoid contents
remained almost constant while radical scavenging activity increased after 42 days of storage. Thus, PVC and G-PVC treatments showed
the best performance for long-term refrigerated storage of Brussels sprouts.