The Experts below are selected from a list of 58551 Experts worldwide ranked by ideXlab platform
Elena Velickova - One of the best experts on this subject based on the ideXlab platform.
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Effect of pulsed electric field coupled with vacuum infusion on quality parameters of frozen/thawed Strawberries
Journal of Food Engineering, 2018Co-Authors: Elena Velickova, Urszula Tylewicz, Marco Dalla Rosa, Eleonora Winkelhausen, Slobodanka Kuzmanova, Santina RomaniAbstract:Abstract In this study, pulsed electric field (PEF) was coupled with vacuum infusion (VI) to impregnate Strawberries with cryoprotectants. Electroporation of fruits was reached with 5 bi-polar, rectangular pulses of 100 μs width with a nominal electric field strength of 850 V/cm. After PEF treatment, the Strawberries were vacuum infused with a cryoprotective solution (12 g/100 g trehalose and 0.2 g/100 g acclimated winter wheat extract containing antifreeze proteins) for 14 min. The Strawberries were frozen in liquid nitrogen and thawed in air at 20 °C. Cell survival, texture and color were evaluated before and after freezing and thawing cycle. The fruit pre-treated with PEF prior to VI exhibited higher cell viability in epidermal layer and 30% more red color retention compared to just VI samples. However, no further improvement on strawberry quality in terms of drip loss and texture was observed upon the application of PEF.
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effect of pulsed electric field coupled with vacuum infusion on quality parameters of frozen thawed Strawberries
Journal of Food Engineering, 2018Co-Authors: Elena Velickova, Urszula Tylewicz, Marco Dalla Rosa, Eleonora Winkelhausen, Slobodanka Kuzmanova, Santina RomaniAbstract:Abstract In this study, pulsed electric field (PEF) was coupled with vacuum infusion (VI) to impregnate Strawberries with cryoprotectants. Electroporation of fruits was reached with 5 bi-polar, rectangular pulses of 100 μs width with a nominal electric field strength of 850 V/cm. After PEF treatment, the Strawberries were vacuum infused with a cryoprotective solution (12 g/100 g trehalose and 0.2 g/100 g acclimated winter wheat extract containing antifreeze proteins) for 14 min. The Strawberries were frozen in liquid nitrogen and thawed in air at 20 °C. Cell survival, texture and color were evaluated before and after freezing and thawing cycle. The fruit pre-treated with PEF prior to VI exhibited higher cell viability in epidermal layer and 30% more red color retention compared to just VI samples. However, no further improvement on strawberry quality in terms of drip loss and texture was observed upon the application of PEF.
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effect of vacuum infused cryoprotectants on the freezing tolerance of strawberry tissues
Lwt - Food Science and Technology, 2013Co-Authors: Elena Velickova, Urszula Tylewicz, Marco Dalla Rosa, Eleonora Winkelhausen, Slobodanka Kuzmanova, Federico Gomez GalindoAbstract:Whole Strawberries were vacuum infused with cryoprotectants to improve their freezing tolerance. The Strawberries were infused with 12 g/100 g trehalose solution; 0.2 g/100 g cold-acclimated wheatgrass solution (AWWE) containing antifreeze protein (AFP) or combination of 12 g/100 g trehalose with 0.2 g/100 g AWWE under vacuum for 14 mm. The fruits were frozen in liquid nitrogen and thawed at room temperature before being evaluated for cell viability, drip loss and preservation of texture. The results showed that the combined effects of both cryoprotectants significantly improved the freezing tolerance of the treated Strawberries. The cryoprotection effect was influenced by the heterogeneity of the tissues in the fruits. (C) 2011 Elsevier Ltd. All rights reserved. (Less)
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impact of chitosan beeswax edible coatings on the quality of fresh Strawberries fragaria ananassa cv camarosa under commercial storage conditions
Lwt - Food Science and Technology, 2013Co-Authors: Elena Velickova, Eleonora Winkelhausen, Slobodanka Kuzmanova, Vitor D Alves, Margarida MoldaomartinsAbstract:Chitosan-based edible coatings were used to prolong the shelf-life of Strawberries stored at 20 °C and 35–40% RH. Strawberries were coated with four different coating formulations (chitosan as monolayer, three layer coating consisting of separate beeswax–chitosan–beeswax layers, three layer coating where chitosan was crosslinked with sodium tripolyphosphate, TPP, and composite). The effectiveness of the coatings was evaluated by the changes of several parameters: fungal infection, weight loss, respiration rate, skin and flesh color, firmness, pH value, titratabale acidity, soluble solids content, reducing sugars content and sensory evaluation. The coatings, especially the three-layer coatings, significantly decreased the senescence and weight loss of the fruits. They modified the respiration rates of the Strawberries and slowed down their metabolism as shown by the retention of the color and the texture of the tissue. Sensory evaluation of the coated Strawberries showed that the chitosan and composite coatings gave better visual appearance and taste and were therefore more preferable by 90% of the judges than the three-layer coatings, even though the later had higher protective effect of the overall quality of the Strawberries.
Monique Lacroix - One of the best experts on this subject based on the ideXlab platform.
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Development of edible bioactive coating based on modified chitosan for increasing the shelf life of Strawberries
Food Research International, 2011Co-Authors: K. D. Vu, E. Leroux, Robert G. Hollingsworth, Stephane Salmieri, Monique LacroixAbstract:For increasing the shelf life of Strawberries during storage, bioactive coatings were applied using modified polysaccharides of chitosan. First, antimicrobial tests were performed with selected essential oils to evaluate their antimicrobial capacities against moulds and total flora isolated from Strawberries. Red thyme (RT) and oregano extract (OR) were found as strong bioactive agents against moulds and total flora isolated from Strawberries, whereas limonene (LIM) and peppermint (PM) had lower antimicrobial properties. These essential oils were also used as bioactive compounds which were sprayed onto Strawberries and evaluated for their potential to increase shelf life during storage at 4 °C. RT, PM and LIM were found to be more efficient preservative agents for Strawberries during 14. days of storage. Finally, chitosan was functionalized by acylation with palmitoyl chloride to increase its hydrophobicity, to ensure a controlled release and improve its stability and adhesion to the fruit product. LIM and PM were incorporated into the modified chitosan to create bioactive edible coatings and these were tested for their ability to extend the shelf life of fresh Strawberries during storage. Formulations based on modified chitosan containing LIM and Tween®80 were shown to perform better than other formulations. © 2010 Elsevier Ltd.
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development of edible bioactive coating based on modified chitosan for increasing the shelf life of Strawberries
Food Research International, 2011Co-Authors: K. D. Vu, E. Leroux, Robert G. Hollingsworth, Stephane Salmieri, Monique LacroixAbstract:Abstract For increasing the shelf life of Strawberries during storage, bioactive coatings were applied using modified polysaccharides of chitosan. First, antimicrobial tests were performed with selected essential oils to evaluate their antimicrobial capacities against moulds and total flora isolated from Strawberries. Red thyme (RT) and oregano extract (OR) were found as strong bioactive agents against moulds and total flora isolated from Strawberries, whereas limonene (LIM) and peppermint (PM) had lower antimicrobial properties. These essential oils were also used as bioactive compounds which were sprayed onto Strawberries and evaluated for their potential to increase shelf life during storage at 4 °C. RT, PM and LIM were found to be more efficient preservative agents for Strawberries during 14 days of storage. Finally, chitosan was functionalized by acylation with palmitoyl chloride to increase its hydrophobicity, to ensure a controlled release and improve its stability and adhesion to the fruit product. LIM and PM were incorporated into the modified chitosan to create bioactive edible coatings and these were tested for their ability to extend the shelf life of fresh Strawberries during storage. Formulations based on modified chitosan containing LIM and Tween®80 were shown to perform better than other formulations.
Tara Habig Mchugh - One of the best experts on this subject based on the ideXlab platform.
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increasing strawberry shelf life with carvacrol and methyl cinnamate antimicrobial vapors released from edible films
Postharvest Biology and Technology, 2014Co-Authors: Greta Peretto, Siov Bouy L. Sarreal, Paolo Sambo, Wen-xian Du, Roberto J Avenabustillos, Tara Habig MchughAbstract:Abstract The effect of carvacrol and methyl cinnamate vapors incorporated into strawberry puree edible films on the postharvest quality of strawberry fruit ( Fragaria × ananassa ) was investigated. Fresh Strawberries were packed in clamshells and kept at 10 °C for 10 days with 90% RH. Strawberry puree edible films, applied in the clamshell, served as carriers for the controlled release of natural antimicrobial compounds without direct contact with the fruit. Changes in weight loss, visible decay, firmness, surface color, total soluble solids content, total soluble phenolics content and antioxidant capacity of Strawberries during storage were evaluated. A significant delay and reduction in the severity of visible decay was observed in fruit exposed to antimicrobial vapors. Carvacrol and methyl cinnamate vapors released from the films helped to maintain firmness and brightness of Strawberries as compare to the untreated Strawberries. The natural antimicrobial vapors also increased the total soluble phenolics content and antioxidant activity of fruit at the end of the storage period.
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Increasing strawberry shelf-life with carvacrol and methyl cinnamate antimicrobial vapors released from edible films
Postharvest Biology and Technology, 2014Co-Authors: Greta Peretto, Siov Bouy L. Sarreal, Sui Sheng T. Hua, Roberto J. Avena-bustillos, Paolo Sambo, Wen-xian Du, Tara Habig MchughAbstract:The effect of carvacrol and methyl cinnamate vapors incorporated into strawberry puree edible films on the postharvest quality of strawberry fruit (Fragaria×. ananassa) was investigated. Fresh Strawberries were packed in clamshells and kept at 10. °C for 10 days with 90% RH. Strawberry puree edible films, applied in the clamshell, served as carriers for the controlled release of natural antimicrobial compounds without direct contact with the fruit. Changes in weight loss, visible decay, firmness, surface color, total soluble solids content, total soluble phenolics content and antioxidant capacity of Strawberries during storage were evaluated. A significant delay and reduction in the severity of visible decay was observed in fruit exposed to antimicrobial vapors. Carvacrol and methyl cinnamate vapors released from the films helped to maintain firmness and brightness of Strawberries as compare to the untreated Strawberries. The natural antimicrobial vapors also increased the total soluble phenolics content and antioxidant activity of fruit at the end of the storage period. © 2013 Elsevier B.V.
Slobodanka Kuzmanova - One of the best experts on this subject based on the ideXlab platform.
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Effect of pulsed electric field coupled with vacuum infusion on quality parameters of frozen/thawed Strawberries
Journal of Food Engineering, 2018Co-Authors: Elena Velickova, Urszula Tylewicz, Marco Dalla Rosa, Eleonora Winkelhausen, Slobodanka Kuzmanova, Santina RomaniAbstract:Abstract In this study, pulsed electric field (PEF) was coupled with vacuum infusion (VI) to impregnate Strawberries with cryoprotectants. Electroporation of fruits was reached with 5 bi-polar, rectangular pulses of 100 μs width with a nominal electric field strength of 850 V/cm. After PEF treatment, the Strawberries were vacuum infused with a cryoprotective solution (12 g/100 g trehalose and 0.2 g/100 g acclimated winter wheat extract containing antifreeze proteins) for 14 min. The Strawberries were frozen in liquid nitrogen and thawed in air at 20 °C. Cell survival, texture and color were evaluated before and after freezing and thawing cycle. The fruit pre-treated with PEF prior to VI exhibited higher cell viability in epidermal layer and 30% more red color retention compared to just VI samples. However, no further improvement on strawberry quality in terms of drip loss and texture was observed upon the application of PEF.
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effect of pulsed electric field coupled with vacuum infusion on quality parameters of frozen thawed Strawberries
Journal of Food Engineering, 2018Co-Authors: Elena Velickova, Urszula Tylewicz, Marco Dalla Rosa, Eleonora Winkelhausen, Slobodanka Kuzmanova, Santina RomaniAbstract:Abstract In this study, pulsed electric field (PEF) was coupled with vacuum infusion (VI) to impregnate Strawberries with cryoprotectants. Electroporation of fruits was reached with 5 bi-polar, rectangular pulses of 100 μs width with a nominal electric field strength of 850 V/cm. After PEF treatment, the Strawberries were vacuum infused with a cryoprotective solution (12 g/100 g trehalose and 0.2 g/100 g acclimated winter wheat extract containing antifreeze proteins) for 14 min. The Strawberries were frozen in liquid nitrogen and thawed in air at 20 °C. Cell survival, texture and color were evaluated before and after freezing and thawing cycle. The fruit pre-treated with PEF prior to VI exhibited higher cell viability in epidermal layer and 30% more red color retention compared to just VI samples. However, no further improvement on strawberry quality in terms of drip loss and texture was observed upon the application of PEF.
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effect of vacuum infused cryoprotectants on the freezing tolerance of strawberry tissues
Lwt - Food Science and Technology, 2013Co-Authors: Elena Velickova, Urszula Tylewicz, Marco Dalla Rosa, Eleonora Winkelhausen, Slobodanka Kuzmanova, Federico Gomez GalindoAbstract:Whole Strawberries were vacuum infused with cryoprotectants to improve their freezing tolerance. The Strawberries were infused with 12 g/100 g trehalose solution; 0.2 g/100 g cold-acclimated wheatgrass solution (AWWE) containing antifreeze protein (AFP) or combination of 12 g/100 g trehalose with 0.2 g/100 g AWWE under vacuum for 14 mm. The fruits were frozen in liquid nitrogen and thawed at room temperature before being evaluated for cell viability, drip loss and preservation of texture. The results showed that the combined effects of both cryoprotectants significantly improved the freezing tolerance of the treated Strawberries. The cryoprotection effect was influenced by the heterogeneity of the tissues in the fruits. (C) 2011 Elsevier Ltd. All rights reserved. (Less)
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impact of chitosan beeswax edible coatings on the quality of fresh Strawberries fragaria ananassa cv camarosa under commercial storage conditions
Lwt - Food Science and Technology, 2013Co-Authors: Elena Velickova, Eleonora Winkelhausen, Slobodanka Kuzmanova, Vitor D Alves, Margarida MoldaomartinsAbstract:Chitosan-based edible coatings were used to prolong the shelf-life of Strawberries stored at 20 °C and 35–40% RH. Strawberries were coated with four different coating formulations (chitosan as monolayer, three layer coating consisting of separate beeswax–chitosan–beeswax layers, three layer coating where chitosan was crosslinked with sodium tripolyphosphate, TPP, and composite). The effectiveness of the coatings was evaluated by the changes of several parameters: fungal infection, weight loss, respiration rate, skin and flesh color, firmness, pH value, titratabale acidity, soluble solids content, reducing sugars content and sensory evaluation. The coatings, especially the three-layer coatings, significantly decreased the senescence and weight loss of the fruits. They modified the respiration rates of the Strawberries and slowed down their metabolism as shown by the retention of the color and the texture of the tissue. Sensory evaluation of the coated Strawberries showed that the chitosan and composite coatings gave better visual appearance and taste and were therefore more preferable by 90% of the judges than the three-layer coatings, even though the later had higher protective effect of the overall quality of the Strawberries.
Eleonora Winkelhausen - One of the best experts on this subject based on the ideXlab platform.
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Effect of pulsed electric field coupled with vacuum infusion on quality parameters of frozen/thawed Strawberries
Journal of Food Engineering, 2018Co-Authors: Elena Velickova, Urszula Tylewicz, Marco Dalla Rosa, Eleonora Winkelhausen, Slobodanka Kuzmanova, Santina RomaniAbstract:Abstract In this study, pulsed electric field (PEF) was coupled with vacuum infusion (VI) to impregnate Strawberries with cryoprotectants. Electroporation of fruits was reached with 5 bi-polar, rectangular pulses of 100 μs width with a nominal electric field strength of 850 V/cm. After PEF treatment, the Strawberries were vacuum infused with a cryoprotective solution (12 g/100 g trehalose and 0.2 g/100 g acclimated winter wheat extract containing antifreeze proteins) for 14 min. The Strawberries were frozen in liquid nitrogen and thawed in air at 20 °C. Cell survival, texture and color were evaluated before and after freezing and thawing cycle. The fruit pre-treated with PEF prior to VI exhibited higher cell viability in epidermal layer and 30% more red color retention compared to just VI samples. However, no further improvement on strawberry quality in terms of drip loss and texture was observed upon the application of PEF.
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effect of pulsed electric field coupled with vacuum infusion on quality parameters of frozen thawed Strawberries
Journal of Food Engineering, 2018Co-Authors: Elena Velickova, Urszula Tylewicz, Marco Dalla Rosa, Eleonora Winkelhausen, Slobodanka Kuzmanova, Santina RomaniAbstract:Abstract In this study, pulsed electric field (PEF) was coupled with vacuum infusion (VI) to impregnate Strawberries with cryoprotectants. Electroporation of fruits was reached with 5 bi-polar, rectangular pulses of 100 μs width with a nominal electric field strength of 850 V/cm. After PEF treatment, the Strawberries were vacuum infused with a cryoprotective solution (12 g/100 g trehalose and 0.2 g/100 g acclimated winter wheat extract containing antifreeze proteins) for 14 min. The Strawberries were frozen in liquid nitrogen and thawed in air at 20 °C. Cell survival, texture and color were evaluated before and after freezing and thawing cycle. The fruit pre-treated with PEF prior to VI exhibited higher cell viability in epidermal layer and 30% more red color retention compared to just VI samples. However, no further improvement on strawberry quality in terms of drip loss and texture was observed upon the application of PEF.
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effect of vacuum infused cryoprotectants on the freezing tolerance of strawberry tissues
Lwt - Food Science and Technology, 2013Co-Authors: Elena Velickova, Urszula Tylewicz, Marco Dalla Rosa, Eleonora Winkelhausen, Slobodanka Kuzmanova, Federico Gomez GalindoAbstract:Whole Strawberries were vacuum infused with cryoprotectants to improve their freezing tolerance. The Strawberries were infused with 12 g/100 g trehalose solution; 0.2 g/100 g cold-acclimated wheatgrass solution (AWWE) containing antifreeze protein (AFP) or combination of 12 g/100 g trehalose with 0.2 g/100 g AWWE under vacuum for 14 mm. The fruits were frozen in liquid nitrogen and thawed at room temperature before being evaluated for cell viability, drip loss and preservation of texture. The results showed that the combined effects of both cryoprotectants significantly improved the freezing tolerance of the treated Strawberries. The cryoprotection effect was influenced by the heterogeneity of the tissues in the fruits. (C) 2011 Elsevier Ltd. All rights reserved. (Less)
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impact of chitosan beeswax edible coatings on the quality of fresh Strawberries fragaria ananassa cv camarosa under commercial storage conditions
Lwt - Food Science and Technology, 2013Co-Authors: Elena Velickova, Eleonora Winkelhausen, Slobodanka Kuzmanova, Vitor D Alves, Margarida MoldaomartinsAbstract:Chitosan-based edible coatings were used to prolong the shelf-life of Strawberries stored at 20 °C and 35–40% RH. Strawberries were coated with four different coating formulations (chitosan as monolayer, three layer coating consisting of separate beeswax–chitosan–beeswax layers, three layer coating where chitosan was crosslinked with sodium tripolyphosphate, TPP, and composite). The effectiveness of the coatings was evaluated by the changes of several parameters: fungal infection, weight loss, respiration rate, skin and flesh color, firmness, pH value, titratabale acidity, soluble solids content, reducing sugars content and sensory evaluation. The coatings, especially the three-layer coatings, significantly decreased the senescence and weight loss of the fruits. They modified the respiration rates of the Strawberries and slowed down their metabolism as shown by the retention of the color and the texture of the tissue. Sensory evaluation of the coated Strawberries showed that the chitosan and composite coatings gave better visual appearance and taste and were therefore more preferable by 90% of the judges than the three-layer coatings, even though the later had higher protective effect of the overall quality of the Strawberries.
