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Improving fresh-cut watercress shelf-life: a study on the suitability of modified atmospheres and conventional packaging

2015Conference object Open access
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dc.contributor.authorPinela, José
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorBarros, Lillian
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2015-11-03T16:24:13Z
dc.date.available2015-11-03T16:24:13Z
dc.date.issued2015
dc.description.abstractWatercress (Nasturtium officinale R. Br.) is a nutrient rich perennial plant of the Brassicaceae family highly appreciated in the Mediterranean cuisine. It is eaten raw in salads, soups and other recipes and used in folk medicine due to its medicinal and therapeutic properties (1-3). Due to its reduced shelflife, the effects induced by different packaging systems on physical, chemical and functional quality parameters were evaluated and compared in order to select the most efficient treatment for shelf-life extension. Wild samples were gathered in Bragança region (Northeast of Portugal), rinsed in tap water and a portion was immediately analyzed (control). The remaining fresh material was packed in conventional (air- and vacuum-packaging) and non-conventional (N2- and Ar-enriched modified atmospheres (MAP)) systems, and stored at 4 ºC for 7 days. After assessing the effect on individual parameters, a Linear Discriminant Analysis provided an overview about the suitability of the tested packaging system in maintaining the fresh-like properties of the control samples throughout the storage time. The complete individualization of the four packaging systems was observed, being the air-packaged samples those to present the most dissimilar profiles from the control, followed by the N2-enriched MAP ones. In turn, Ar-enriched MAP was the best option to preserve the overall quality. Nevertheless, some of the observed changes were advantageous for the samples’ functional properties. Thus, this study highlighted Ar-enriched MAP as the best option to preserve fresh-cut watercress during refrigerated storage. Further studies are necessary to evaluate the effects on physiological and sensorial parameters.pt_PT
dc.identifier.citationPinela, José; Barreira, João C.M.; Barros, Lillian; Oliveira, M.B.P.P.; Carvalho, Ana Maria; Ferreira, Isabel C.F.R. (2015). Improving fresh-cut watercress shelf-life: a study on the suitability of modified atmospheres and conventional packaging. EuroFoodChem XVIII International Conference 2015. Madridpt_PT
dc.identifier.urihttp://hdl.handle.net/10198/12255
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationRECOVERY OF THE SUSTAINABLE USE OF TRADITIONAL FOODS THROUGH EMERGING PRESERVATION TECHNOLOGIES
dc.relationBIOACTIVE PROPERTIES & CYTOPROTECTIVE POTENTIAL OF NATURAL EXTRACTS/INDIVIDUAL COMPOUNDS: APPLICATION OF SINGLE CELL GEL ELECTROPHORESIS AND OTHER BIOCHEMICAL, CHEMICAL AND ELECTROCHEMICAL ASSAYS
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectWatercresspt_PT
dc.subjectConventional packagingpt_PT
dc.subjectNon-conventional MAPpt_PT
dc.subjectQuality parameterspt_PT
dc.subjectShelflife extensionpt_PT
dc.titleImproving fresh-cut watercress shelf-life: a study on the suitability of modified atmospheres and conventional packagingpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleRECOVERY OF THE SUSTAINABLE USE OF TRADITIONAL FOODS THROUGH EMERGING PRESERVATION TECHNOLOGIES
oaire.awardTitleBIOACTIVE PROPERTIES & CYTOPROTECTIVE POTENTIAL OF NATURAL EXTRACTS/INDIVIDUAL COMPOUNDS: APPLICATION OF SINGLE CELL GEL ELECTROPHORESIS AND OTHER BIOCHEMICAL, CHEMICAL AND ELECTROCHEMICAL ASSAYS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/Incentivo%2FEQB%2FLA0006%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F92994%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F72802%2F2010/PT
oaire.citation.conferencePlaceMadridpt_PT
oaire.citation.titleEuroFoodChem XVIII International Conference 2015pt_PT
oaire.fundingStream5876
oaire.fundingStream3599-PPCDT
person.familyNamePinela
person.familyNameBarreira
person.familyNameBarros
person.familyNameCarvalho
person.familyNameFerreira
person.givenNameJosé
person.givenNameJoão C.M.
person.givenNameLillian
person.givenNameAna Maria
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifierID G-7399-2011
person.identifier144781
person.identifier.ciencia-id771C-2B43-B108
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-idD31A-35AF-E2A9
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-5508-5935
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridB-4466-2014
person.identifier.ridD-8269-2013
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id54895546900
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id20336503900
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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