Academic Journal
Effect of Pulsed Electric Fields on the Shelf Stability and Sensory Acceptability of Osmotically Dehydrated Spinach: A Mathematical Modeling Approach
| العنوان: | Effect of Pulsed Electric Fields on the Shelf Stability and Sensory Acceptability of Osmotically Dehydrated Spinach: A Mathematical Modeling Approach |
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| المؤلفون: | George Dimopoulos, Alexandros Katsimichas, Konstantinos Balachtsis, Efimia Dermesonlouoglou, Petros Taoukis |
| المصدر: | Foods, Vol 13, Iss 9, p 1410 (2024) |
| بيانات النشر: | MDPI AG |
| سنة النشر: | 2024 |
| المجموعة: | Directory of Open Access Journals: DOAJ Articles |
| مصطلحات موضوعية: | Spinacia oleracea, leafy vegetables, nonthermal processing, osmotic dehydration, pulsed electric fields, shelf-life study, Chemical technology, TP1-1185 |
| الوصف: | This study focused on the osmotic dehydration (OD) of ready-to-eat spinach leaves combined with the pulsed electric field (PEF) pre-treatment. Untreated and PEF-treated (0.6 kV/cm, 0–200 pulses) spinach leaves were osmotically dehydrated at room temperature for up to 120 min. The application of PEF (0.6 kV/20 pulses) prior to OD (60% glycerol, 25 °C, 60 min) lowered water activity ( a w = 0.891) while achieving satisfactory product acceptability (total sensory hedonic scoring of 8). During the storage of the product (at 4, 8, 12, and 20 °C for up to 30 d), a significant reduction in total microbial count evolution was observed (9.7 logCFU /g for the untreated samples vs. 5.1 logCFU /g for the PEF-OD-treated samples after 13 d of storage at 4 °C). The selection of these PEF and OD treatment conditions enabled the extension of the product shelf life by up to 33 d under chilled storage. Osmotically treated spinach could find application in ready-to-eat salad products with an extended shelf life, which is currently not possible due to the high perishability of the specific plant tissue. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| تدمد: | 2304-8158 |
| Relation: | https://www.mdpi.com/2304-8158/13/9/1410; https://doaj.org/toc/2304-8158; https://doaj.org/article/ffdbf53974584a49b47c9bbb80e4fd60 |
| DOI: | 10.3390/foods13091410 |
| الاتاحة: | https://doi.org/10.3390/foods13091410 https://doaj.org/article/ffdbf53974584a49b47c9bbb80e4fd60 |
| رقم الانضمام: | edsbas.7BD73CB7 |
| قاعدة البيانات: | BASE |
Full Text Finder | تدمد: | 23048158 |
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| DOI: | 10.3390/foods13091410 |