TY - JOUR
T1 - Quality and Nutritional Status of Fresh-Cut Tomato as Affected by Spraying of Delactosed Whey Permeate Compared to Industrial Washing Treatment
AU - Ahmed, Lubna
AU - Martin-Diana, Ana Belen
AU - Rico, Daniel
AU - Barry-Ryan, Catherine
PY - 2012/11
Y1 - 2012/11
N2 - The aim of this study was to examine the applicability of delactosed whey permeate (DWP) treatment on preserving the quality and antioxidant attributes of fresh-cut tomato. Tomatoes were treated with 3% DWP by dipping, spraying and a combination of both, stored at 4 °C for 10 days and compared with the industrial standard, chlorine. The combination of dipping and spraying of DWP showed the best results for all the markers tested. The combined treatment of dipping and spraying of DWP significantly lowered total counts (~1. 0 log cfu/g), yeast and moulds (~1. 2 log cfu/g), inhibited the loss of firmness (25%) and reduced POD activity (15%) of the tomato slices after 10 days compared to the chlorine treatment. Moreover, DWP-treated tomatoes maintained significantly (p < 0. 05) higher levels of vitamin C, total phenols and antioxidant activity (DPPH) than the chlorine-treated samples during storage. Sensory scores confirmed that DWP-treated tomatoes retained better aroma and texture. Also, the appearance and overall acceptability were higher than chlorine-treated tomatoes. Thus DWP treatment has potential to extend the shelf life of fresh-cut tomatoes.
AB - The aim of this study was to examine the applicability of delactosed whey permeate (DWP) treatment on preserving the quality and antioxidant attributes of fresh-cut tomato. Tomatoes were treated with 3% DWP by dipping, spraying and a combination of both, stored at 4 °C for 10 days and compared with the industrial standard, chlorine. The combination of dipping and spraying of DWP showed the best results for all the markers tested. The combined treatment of dipping and spraying of DWP significantly lowered total counts (~1. 0 log cfu/g), yeast and moulds (~1. 2 log cfu/g), inhibited the loss of firmness (25%) and reduced POD activity (15%) of the tomato slices after 10 days compared to the chlorine treatment. Moreover, DWP-treated tomatoes maintained significantly (p < 0. 05) higher levels of vitamin C, total phenols and antioxidant activity (DPPH) than the chlorine-treated samples during storage. Sensory scores confirmed that DWP-treated tomatoes retained better aroma and texture. Also, the appearance and overall acceptability were higher than chlorine-treated tomatoes. Thus DWP treatment has potential to extend the shelf life of fresh-cut tomatoes.
KW - Antioxidants
KW - Fresh cut
KW - Quality
KW - Shelf life
KW - Tomato
KW - Whey permeate
UR - http://www.scopus.com/inward/record.url?scp=84867688573&partnerID=8YFLogxK
U2 - 10.1007/s11947-011-0623-6
DO - 10.1007/s11947-011-0623-6
M3 - Article
AN - SCOPUS:84867688573
SN - 1935-5130
VL - 5
SP - 3103
EP - 3114
JO - Food and Bioprocess Technology
JF - Food and Bioprocess Technology
IS - 8
ER -