Effect of in–package cold plasma treatments on the quality of minimally processed apples.

Autores
Denoya, Gabriela Inés; Polenta, Gustavo Alberto; Apóstolo, Nancy Mariel; Cejas, Ezequiel; Fina, Brenda; Chamorro, Juan Camilo; Ferreyra, Matías; Prevosto, Leandro; Vaudagna, Sergio
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
Cold plasma technology is being increasingly used for food preservation and, incipiently, for minimal processing of fruit. Therefore, the objective of this work was to study the effect of in-package cold plasma (generated in atmospheric–pressure air by a low–frequency -50 Hz- dielectric barrier discharge operated at 30 kV) on the quality of minimally processed apples during refrigerated storage. Apple slices were subjected to the different treatments following a completely randomized design with 3 x 3 factorial arrangement. The independent variables were the exposure time (0, 1, 3 min) and the storage times (1, 4, 7 days). Cold plasma treatments preserved the quality of the fruit, maintaining the tissue structure. Plasma treatment applied for 1 min rendered apple slices with the highest antioxidant content but only at day 1. Even though polyphenoloxidase activity was reduced by the treatment, it was not sufficient to stabilize the antioxidant content during storage.
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos - Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD INTA. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
Fil: Polenta, Gustavo. Instituto Tecnología de Alimentos . Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD; Argentina.
Fil: Apóstolo, Nancy Mariel. Universidad Nacional de Luján. Departamento de Ciencias Básicas. INEDES. CONICET. Buenos Aires; Argentina
Fil: Cejas, Ezequiel. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. Santa Fe; Argentina.
Fil: Fina, Brenda. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. Santa Fe; Argentina.
Fil: Chamorro, Juan Camilo. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. Santa Fe; Argentina.
Fil: Ferreyra, Matías. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. Santa Fe; Argentina.
Fil: Prevosto, Leandro. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. CONICET. Santa Fe; Argentina.
Fil: Fil. Vaudagna, Sergio. Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables. UEDD. CONICET. Buenos Aires; Argentina.
Peer Reviewed
Fuente
International journal of food science and technology. Volumen 58. Página 2465-2475.
Materia
Cold plasma.
Fresh-cut.
Apple.
Browning.
Antioxidants.
Microstructure.
Nivel de accesibilidad
acceso abierto
Condiciones de uso
2024-05-17T00:51:44Z
Repositorio
Repositorio Institucional Abierto (UTN)
Institución
Universidad Tecnológica Nacional
OAI Identificador
oai:ria.utn.edu.ar:20.500.12272/10790
Acceder
id RIAUTN_00d61954eb7edaabffc5c03667304695
oai_identifier_str oai:ria.utn.edu.ar:20.500.12272/10790
network_acronym_str RIAUTN
repository_id_str a
network_name_str Repositorio Institucional Abierto (UTN)
spelling Effect of in–package cold plasma treatments on the quality of minimally processed apples.Denoya, Gabriela InésPolenta, Gustavo AlbertoApóstolo, Nancy MarielCejas, EzequielFina, BrendaChamorro, Juan CamiloFerreyra, MatíasPrevosto, LeandroVaudagna, SergioCold plasma.Fresh-cut.Apple.Browning.Antioxidants.Microstructure.Cold plasma technology is being increasingly used for food preservation and, incipiently, for minimal processing of fruit. Therefore, the objective of this work was to study the effect of in-package cold plasma (generated in atmospheric–pressure air by a low–frequency -50 Hz- dielectric barrier discharge operated at 30 kV) on the quality of minimally processed apples during refrigerated storage. Apple slices were subjected to the different treatments following a completely randomized design with 3 x 3 factorial arrangement. The independent variables were the exposure time (0, 1, 3 min) and the storage times (1, 4, 7 days). Cold plasma treatments preserved the quality of the fruit, maintaining the tissue structure. Plasma treatment applied for 1 min rendered apple slices with the highest antioxidant content but only at day 1. Even though polyphenoloxidase activity was reduced by the treatment, it was not sufficient to stabilize the antioxidant content during storage.Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos - Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD INTA. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.Fil: Polenta, Gustavo. Instituto Tecnología de Alimentos . Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD; Argentina.Fil: Apóstolo, Nancy Mariel. Universidad Nacional de Luján. Departamento de Ciencias Básicas. INEDES. CONICET. Buenos Aires; ArgentinaFil: Cejas, Ezequiel. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. Santa Fe; Argentina.Fil: Fina, Brenda. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. Santa Fe; Argentina.Fil: Chamorro, Juan Camilo. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. Santa Fe; Argentina.Fil: Ferreyra, Matías. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. Santa Fe; Argentina.Fil: Prevosto, Leandro. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. CONICET. Santa Fe; Argentina.Fil: Fil. Vaudagna, Sergio. Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables. UEDD. CONICET. Buenos Aires; Argentina.Peer Reviewed2024-05-17T00:51:44Z2024-05-17T00:51:44Z2023info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articulopdfapplication/pdfWeb of Sciencehttp://hdl.handle.net/20.500.12272/1079010.1111/ijfs.16387.International journal of food science and technology. Volumen 58. Página 2465-2475.reponame:Repositorio Institucional Abierto (UTN)instname:Universidad Tecnológica Nacionalengenginfo:eu-repo/semantics/openAccess2024-05-17T00:51:44Zhttp://creativecommons.org/licenses/by-nc-nd/4.0/Attribution-NonCommercial-NoDerivatives 4.0 InternacionalDenoya, Gabriela.Creative Commons http://creativecommons.org/licenses/by-nc-nd/4.0/ Attribution-NonCommercial-NoDerivatives 4.0 Internacional Este trabajo puede ser utilizado con fines académicos y de estudio.2026-10-01T11:57:19Zoai:ria.utn.edu.ar:20.500.12272/10790instacron:UTNInstitucionalhttp://ria.utn.edu.ar/Universidad públicaNo correspondehttp://ria.utn.edu.ar/oaigestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:a2026-10-01 11:57:20.617Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacionalfalse
dc.title.none.fl_str_mv Effect of in–package cold plasma treatments on the quality of minimally processed apples.
title Effect of in–package cold plasma treatments on the quality of minimally processed apples.
spellingShingle Effect of in–package cold plasma treatments on the quality of minimally processed apples.
Denoya, Gabriela Inés
Cold plasma.
Fresh-cut.
Apple.
Browning.
Antioxidants.
Microstructure.
title_short Effect of in–package cold plasma treatments on the quality of minimally processed apples.
title_full Effect of in–package cold plasma treatments on the quality of minimally processed apples.
title_fullStr Effect of in–package cold plasma treatments on the quality of minimally processed apples.
title_full_unstemmed Effect of in–package cold plasma treatments on the quality of minimally processed apples.
title_sort Effect of in–package cold plasma treatments on the quality of minimally processed apples.
dc.creator.none.fl_str_mv Denoya, Gabriela Inés
Polenta, Gustavo Alberto
Apóstolo, Nancy Mariel
Cejas, Ezequiel
Fina, Brenda
Chamorro, Juan Camilo
Ferreyra, Matías
Prevosto, Leandro
Vaudagna, Sergio
author Denoya, Gabriela Inés
author_facet Denoya, Gabriela Inés
Polenta, Gustavo Alberto
Apóstolo, Nancy Mariel
Cejas, Ezequiel
Fina, Brenda
Chamorro, Juan Camilo
Ferreyra, Matías
Prevosto, Leandro
Vaudagna, Sergio
author_role author
author2 Polenta, Gustavo Alberto
Apóstolo, Nancy Mariel
Cejas, Ezequiel
Fina, Brenda
Chamorro, Juan Camilo
Ferreyra, Matías
Prevosto, Leandro
Vaudagna, Sergio
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Cold plasma.
Fresh-cut.
Apple.
Browning.
Antioxidants.
Microstructure.
topic Cold plasma.
Fresh-cut.
Apple.
Browning.
Antioxidants.
Microstructure.
dc.description.none.fl_txt_mv Cold plasma technology is being increasingly used for food preservation and, incipiently, for minimal processing of fruit. Therefore, the objective of this work was to study the effect of in-package cold plasma (generated in atmospheric–pressure air by a low–frequency -50 Hz- dielectric barrier discharge operated at 30 kV) on the quality of minimally processed apples during refrigerated storage. Apple slices were subjected to the different treatments following a completely randomized design with 3 x 3 factorial arrangement. The independent variables were the exposure time (0, 1, 3 min) and the storage times (1, 4, 7 days). Cold plasma treatments preserved the quality of the fruit, maintaining the tissue structure. Plasma treatment applied for 1 min rendered apple slices with the highest antioxidant content but only at day 1. Even though polyphenoloxidase activity was reduced by the treatment, it was not sufficient to stabilize the antioxidant content during storage.
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos - Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD INTA. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
Fil: Polenta, Gustavo. Instituto Tecnología de Alimentos . Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD; Argentina.
Fil: Apóstolo, Nancy Mariel. Universidad Nacional de Luján. Departamento de Ciencias Básicas. INEDES. CONICET. Buenos Aires; Argentina
Fil: Cejas, Ezequiel. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. Santa Fe; Argentina.
Fil: Fina, Brenda. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. Santa Fe; Argentina.
Fil: Chamorro, Juan Camilo. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. Santa Fe; Argentina.
Fil: Ferreyra, Matías. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. Santa Fe; Argentina.
Fil: Prevosto, Leandro. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. CONICET. Santa Fe; Argentina.
Fil: Fil. Vaudagna, Sergio. Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables. UEDD. CONICET. Buenos Aires; Argentina.
Peer Reviewed
description Cold plasma technology is being increasingly used for food preservation and, incipiently, for minimal processing of fruit. Therefore, the objective of this work was to study the effect of in-package cold plasma (generated in atmospheric–pressure air by a low–frequency -50 Hz- dielectric barrier discharge operated at 30 kV) on the quality of minimally processed apples during refrigerated storage. Apple slices were subjected to the different treatments following a completely randomized design with 3 x 3 factorial arrangement. The independent variables were the exposure time (0, 1, 3 min) and the storage times (1, 4, 7 days). Cold plasma treatments preserved the quality of the fruit, maintaining the tissue structure. Plasma treatment applied for 1 min rendered apple slices with the highest antioxidant content but only at day 1. Even though polyphenoloxidase activity was reduced by the treatment, it was not sufficient to stabilize the antioxidant content during storage.
publishDate 2023
dc.date.none.fl_str_mv 2023
2024-05-17T00:51:44Z
2024-05-17T00:51:44Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv Web of Science
http://hdl.handle.net/20.500.12272/10790
10.1111/ijfs.16387.
identifier_str_mv Web of Science
10.1111/ijfs.16387.
url http://hdl.handle.net/20.500.12272/10790
dc.language.none.fl_str_mv eng
eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
2024-05-17T00:51:44Z
http://creativecommons.org/licenses/by-nc-nd/4.0/
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Denoya, Gabriela.
Creative Commons http://creativecommons.org/licenses/by-nc-nd/4.0/ Attribution-NonCommercial-NoDerivatives 4.0 Internacional Este trabajo puede ser utilizado con fines académicos y de estudio.
eu_rights_str_mv openAccess
rights_invalid_str_mv 2024-05-17T00:51:44Z
http://creativecommons.org/licenses/by-nc-nd/4.0/
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Denoya, Gabriela.
Creative Commons http://creativecommons.org/licenses/by-nc-nd/4.0/ Attribution-NonCommercial-NoDerivatives 4.0 Internacional Este trabajo puede ser utilizado con fines académicos y de estudio.
dc.format.none.fl_str_mv pdf
application/pdf
dc.source.none.fl_str_mv International journal of food science and technology. Volumen 58. Página 2465-2475.
reponame:Repositorio Institucional Abierto (UTN)
instname:Universidad Tecnológica Nacional
reponame_str Repositorio Institucional Abierto (UTN)
collection Repositorio Institucional Abierto (UTN)
instname_str Universidad Tecnológica Nacional
repository.name.fl_str_mv Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacional
repository.mail.fl_str_mv gestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.ar
_version_ 1877862362556399616
score 12.853507

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