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Preservation of fresh-cut Rocha Pear using Codium tomentosum extract

2022Journal article Open access
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dc.contributor.authorAugusto, Ana
dc.contributor.authorMiranda, Andreia
dc.contributor.authorCrespo, Daniel
dc.contributor.authorCampos, Maria J.
dc.contributor.authorRaimundo, Délio
dc.contributor.authorPedrosa, Rui
dc.contributor.authorMitchell, Geoffrey
dc.contributor.authorNiranjan, Keshavan
dc.contributor.authorSilva, Susana F.J.
dc.date.accessioned2023-07-27T14:11:51Z
dc.date.available2023-07-27T14:11:51Z
dc.date.issued2022
dc.descriptionThe authors wish to acknowledge the support of Fundaç˜ao para a Ciência e Tecnologia (FCT), through the strategic project UIDB/04292/2020 granted to MARE, and the grants awarded to Ana Augusto (SFRH/BD/131465/2017) and Andreia Miranda (SFRH\BD\145425\2019). The authors also wish to acknowledge the support of the project Alagecoat (POCI-01-0247-FEDER-006392) through the COMPETE-Operational Competitiveness Programme, the European Union through EASME Blue Labs project AMALIA, Algae-to-MArket Lab IdeAs (EASME/EMFF/2016/1.2.1.4/03/SI2.750419) and to the ORCHESTRA projectadd- value to ORCHards through thE full valoriSaTion of macRoalgAe (POCI-01-0247-FEDER-070155), co-funded by FEDER- European Regional Development Fund, within Portugal 2020 Programme, through COMPETE 2020 Programa Operacional Competitividade e Internacionalização and national funds through FCT.pt_PT
dc.description.abstractRocha is a Portuguese pear cultivar with high economic importance in the Portuguese Western Region. Degradative processes following its manipulation can quickly lead to product rejection, especially when sold as a freshcut product. The efficacy of a marine-based edible coating to inhibit superficial browning development in freshcut Rocha pear slices was investigated over a storage period of 15 days. The aqueous extract of Codium tomentosum, an edible green seaweed, was incorporated in an edible coating (0.5 g 100 mL -1) for fresh-cut Rocha pear. This novel treatment effect on the quality parameters of the pears was compared with a commercial coating currently used by industry and a control (dipping in deionised water). After 15 days storage at 4 ◦C, samples treated with the seaweed extract exhibited fewer colour changes and lower rates of superficial browning than control and commercial samples. Seaweed extract treatment was also observed to inhibit yeast and mould development, which may further contribute to shelf-life extension.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAna Augusto, Andreia Miranda, Daniel Crespo, Maria J. Campos, Délio Raimundo, Rui Pedrosa, Geoffrey Mitchell, Keshavan Niranjan, Susana F.J. Silva, Preservation of fresh-cut Rocha Pear using Codium tomentosum extract, LWT, Volume 155, 2022, 112938, ISSN 0023-6438, https://doi.org/10.1016/j.lwt.2021.112938.pt_PT
dc.identifier.doi10.1016/j.lwt.2021.112938pt_PT
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10400.8/8698
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationMarine and Environmental Sciences Centre
dc.relationSeaCoat-Marine based edible coatings for minimally processed fruit
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0023643821020910pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectEdible seaweedpt_PT
dc.subjectFresh-cut fruitpt_PT
dc.subjectSuperficial browningpt_PT
dc.subjectFruit preservationpt_PT
dc.titlePreservation of fresh-cut Rocha Pear using Codium tomentosum extractpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMarine and Environmental Sciences Centre
oaire.awardTitleSeaCoat-Marine based edible coatings for minimally processed fruit
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04292%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F131465%2F2017/PT
oaire.citation.titleLWT - Food Science and Technologypt_PT
oaire.citation.volume155pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameSousa Augusto
person.familyNameMiranda
person.familyNamede Jesus Andrade e Crespo
person.familyNameCampos
person.familyNameRaimundo
person.familyNamePedrosa
person.familyNameMitchell
person.familyNameNiranjan
person.familyNameSilva
person.givenNameAna Luísa de
person.givenNameAndreia
person.givenNameDaniel
person.givenNameMaria Jorge
person.givenNameDélio
person.givenNameRui
person.givenNameGeoffrey
person.givenNameKeshavan
person.givenNameSusana
person.identifier174191
person.identifierDélio Raimundo
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person.identifier.ciencia-id7C17-2B4A-C413
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person.identifier.ciencia-idE41A-ABDD-1FC7
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person.identifier.orcid0000-0001-8561-6848
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person.identifier.orcid0000-0003-4402-5229
person.identifier.orcid0000-0002-0883-0610
person.identifier.orcid0000-0002-0540-1052
person.identifier.orcid0000-0003-0970-0575
person.identifier.orcid0000-0001-7977-7610
person.identifier.orcid0000-0002-6525-1543
person.identifier.orcid0000-0002-5764-5665
person.identifier.ridE-5591-2014
person.identifier.ridB-4815-2015
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person.identifier.scopus-author-id7005010300
person.identifier.scopus-author-id7403103397
person.identifier.scopus-author-id7006129985
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
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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