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Nitrogen vs argon: what is the most effective atmosphere for shelf-life extension of buckler sorrel leaves?

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dc.contributor.authorPinela, José
dc.contributor.authorBarros, Lillian
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2016-09-21T10:39:51Z
dc.date.available2016-09-21T10:39:51Z
dc.date.issued2016
dc.description.abstractBuckler sorrel (Rumex induratus Boiss. & Reut.) is an underutilized leafy vegetable with peculiar sensory properties and potential as a gourmet food. In the food industry, different packaging methods have been used for shelf-life extension, but it is important to know how the quality of minimally processed vegetable is affected by these treatments. Recently, nitrogen and argon have been used for food packaging. Nitrogen is low soluble in water and other food constituents and does not support the growth of aerobic microbes. In turn, argon is biochemically active and appears to interfere with enzymatic oxygen receptor sites. In this study, modified atmospheres enriched with nitrogen and argon were evaluated for shelf-life extension of buckler sorrel leaves. Wild samples were gathered in Bragança, Portugal, considering local consumers’ sites and criteria. Healthy and undamaged leaves were selected, rinsed in tap water, and a portion was immediately analyzed (non-stored control). The remaining fresh material was packaged in polyethylene bags under nitrogen- and argon-enriched atmospheres and a conventional control atmosphere (air). All packaged samples were stored at 4 ºC for 12 days and then analyzed. The headspace gas composition was monitored during storage. Different quality attributes were evaluated, including visual (colour), nutritional (macronutrients, individual sugars and fatty acids) and bioactive (hydrophilic and lipophilic molecules and antioxidant properties) parameters. Different statistical tools were used; the one-way analysis of variance (ANO VA) was applied for analyse the differences among treatments and a linear discriminant analysis (LDA ) was used to evaluate the effects on the overall postharvest quality. The argon-enriched atmosphere better prevent the samples yellowing. The proximate composition did not change significantly during storage. Samples in control atmosphere revealed higher protein and ash contents and lower levels of lipids. The non-stored control samples presented the higher amounts of fructose, glucose and trehalose. The storage time increased the palmitic acid levels and decreased the content in α-linolenic and linoleic acids. The γ- e δ-tocopherols were higher after the 12 days of cold storage. Probably, the synthesis of these lipophilic compounds was a plant strategy to fight against the abiotic stress induced by storage. Higher levels of total phenolics and flavonoids and increased reducing power and β-carotene bleaching inhibition capacity were also found in the stored control samples. Once again, this result may be attributed to the intrinsic plant-protection mechanisms. Overall, the argon atmosphere was more suitable for quality preservation and shelf-life extension of buckler sorrel.pt_PT
dc.identifier.citationPinela, José; Barros, Lillian; Antonio, Amilcar L.; Barreira, João C.M.; Carvalho, Ana Maria; Oliveira, M. Beatriz P.P.; Ferreira, Isabel C.F.R. (2016). Nitrogen vs argon: what is the most effective atmosphere for shelf-life extension of buckler sorrel leaves? In International Conference on Safety and Innovation in Food Packaging. Lisboapt_PT
dc.identifier.urihttp://hdl.handle.net/10198/13276
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleNitrogen vs argon: what is the most effective atmosphere for shelf-life extension of buckler sorrel leaves?pt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceLisboa, Portugalpt_PT
oaire.citation.titleInternational Conference on Safety and Innovation in Food Packaging 2016pt_PT
person.familyNamePinela
person.familyNameBarros
person.familyNameAntonio
person.familyNameBarreira
person.familyNameCarvalho
person.familyNameFerreira
person.givenNameJosé
person.givenNameLillian
person.givenNameAmilcar L.
person.givenNameJoão C.M.
person.givenNameAna Maria
person.givenNameIsabel C.F.R.
person.identifier469085
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person.identifier.ciencia-id771C-2B43-B108
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person.identifier.ciencia-id1014-5259-DE86
person.identifier.ciencia-idD31A-35AF-E2A9
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0001-7523-1637
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person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0001-5508-5935
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridB-4466-2014
person.identifier.ridJ-3600-2013
person.identifier.ridJ-1960-2014
person.identifier.ridD-8269-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id44560921900
person.identifier.scopus-author-id54895546900
person.identifier.scopus-author-id20336503900
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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