Effects of ascorbic acid, sodium chloride and mild heat treatments on the quality of minimally processed radishes: an optimization study

GOYENECHE, ROSARIO; ROURA, SARA INÉS; DI SCALA, KARINA

Congreso; International Conference of Food Innovation, FoodInnova 2014; 2014

Radish (Raphanus sativus L.) is an important constituent in mixed salads. It is preferred for its strong and unique flavor as well as its content of vitamin C, B-complex vitamins and minerals. However, reports about its physiologic response during processing and storage are still scarce. The marketing of fresh-cut salads is limited by a short shelf-life and rapid deterioration of their components due to tissue damage by slicing and methods of preparation. Obtaining products with fresh-like quality and high nutritional value is a crucial quality step in the processing industry. In the present work, response surface methodology was used to determine the optimum processing conditions that yield maximum vitamin C content and minimum discoloration and PPO activity during 4 d of accelerated refrigeration storage (9-10 ºC) of minimally processed sliced radishes. Ascorbic acid content (0-2 %), sodium chloride (0-1 %) and immersion time (0-2 min) at 50ºC were the hurdles technologies investigated respect to polyphenoloxidase activity (PPO), ascorbic acid content (VITC) and changes on surface color (E). Ascorbic acid content was determined by a titrimetric assay with 2,6 dichloroindophenol, E by means of L*, a* and b* parameters. The enzyme activity was determined by absorbance measurements at 350 nm. Experiments were designed according to a Box-Behnken Design with three factors at three levels. For each response, second order polynomial models were developed using multiple linear regression analysis. Analysis of variance (ANOVA) was performed to check the adequacy and accuracy of the fitted models (p