Application of ascorbic acid and mild heat shock to improve shelf life and ensure microbial safety of sliced radish (Raphanus Sativus L.)

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

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 50 ºC, 1.5 min) on physicochemical, nutritional and antioxidant parameters of sliced radishes during 7 days of storage were investigated. At day 7, enzyme activities for treated samples were much lower than for control; while the browning parameters increased. For treated samples, b* value remained constant until day 4, and a significant increase was observed at day 7. The hurdles reduced the initial microbial populations on radish slices, and maintain that for 4 days under refrigerated storage. Treated samples had higher content of flavonoids compared to control samples during all storage. ORAC assay results were positively correlated to TPC and TFC (r2 = 0.712; r2 =0.750, respectively). In addition, a high correlation was observed for TPC and DPPH (r2 = 0.996). More investigations are needed to characterize bioactive compounds of radish to include them in nutraceutical formulations.