{"id":22943,"date":"2015-12-01T00:00:00","date_gmt":"2018-12-03T20:14:40","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/natural-additives-to-preserve-quality-and-improve-nutritional\/"},"modified":"2018-12-03T21:14:40","modified_gmt":"2018-12-03T20:14:40","slug":"natural-additives-to-preserve-quality-and-improve-nutritional","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/natural-additives-to-preserve-quality-and-improve-nutritional\/","title":{"rendered":"Natural additives to preserve quality and improve nutritional value of fresh-cut nectarine"},"content":{"rendered":"<p style=\"text-align:justify\">There is currently a high demand for natural and fresh-cut fruits. In this study, natural additives were applied to fresh-cut nectarines: (1) control, nontreated; (2) wedges were dipped in an antibrowning solution containing calcium ascorbate (AB); (3) and (4) wedges were dipped in an AB plus natural antimicrobial agents (vanillin or cinnamic acid, respectively). After these treatments, fresh-cut nectarines were packed and stored at 5&thinsp;\u2103 for eight days. The treatments AB+Vanillin and AB+Cinnamic inhibited microbial counts when compared with control and AB-only samples. The application of these solutions did not impart any aromas or off-flavors to nectarines and maintained firmness during the shelf-life period. AB solutions inhibited polyophenol oxidase action and reduced browning while stabilizing the soluble phenolic content, increasing consumer&#039;s acceptance. Nectarine wedges assimilated the ascorbic acid from the AB solution and retained it during the shelf-life period. The combination of an antibrowning agent and natural antimicrobials helped to control microbiological growth while maintaining high-quality parameters. They can be an attractive &quot;green&quot; alternative for organic fresh-cut products to other chemical sanitizers such as chlorine.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-22943","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"Postharvest and Refrigeration Group, Regional Campus of International Excellence \"Campus Mare Nostrum,\" Food and Health Unit. Institute of Plant Biotechnology, Universidad Polit\u00e9cnica de Cartagena (UPCT), Murcia, Spain. encarna.aguayo@upct.es","annee":"2015","mois":"12","numero":"","page":"","auteurs":[{"ID":22939,"post_author":"0","post_date":"2018-12-03 21:14:37","post_date_gmt":"2018-12-03 20:14:37","post_content":"","post_title":"Natalia Falag\u00e1n","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"natalia-falagan","to_ping":"","pinged":"","post_modified":"2018-12-03 21:14:37","post_modified_gmt":"2018-12-03 20:14:37","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/natalia-falagan\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":22940,"post_author":"0","post_date":"2018-12-03 21:14:37","post_date_gmt":"2018-12-03 20:14:37","post_content":"","post_title":"Francisco Art\u00e9s","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"francisco-artes","to_ping":"","pinged":"","post_modified":"2018-12-03 21:14:37","post_modified_gmt":"2018-12-03 20:14:37","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/francisco-artes\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":22941,"post_author":"0","post_date":"2018-12-03 21:14:38","post_date_gmt":"2018-12-03 20:14:38","post_content":"","post_title":"Encarna Aguayo","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"encarna-aguayo","to_ping":"","pinged":"","post_modified":"2018-12-03 21:14:38","post_modified_gmt":"2018-12-03 20:14:38","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/encarna-aguayo\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"}],"sources":[{"ID":22942,"post_author":"0","post_date":"2018-12-03 21:14:39","post_date_gmt":"2018-12-03 20:14:39","post_content":"","post_title":"FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"food-science-and-technology-international","to_ping":"","pinged":"","post_modified":"2018-12-03 21:14:39","post_modified_gmt":"2018-12-03 20:14:39","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/food-science-and-technology-international\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.6 (Yoast SEO v23.6) - 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