We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Effect of Cysteine with Essential Oils on Quality Attributes and Functional Properties of 'Blanca de Tudela' Fresh-Cut Artichoke.
- Authors
Giménez, María J.; Giménez-Berenguer, Marina; Guillén, Fabián; Serna-Escolano, Vicente; Gutiérrez-Pozo, María; Zapata, Pedro J.
- Abstract
The commercialisation of fresh-cut artichokes with optimal quality and appearance and a maximum shelf-life is a great challenge for the artichoke market. The use of different anti-browning agents has been previously studied; however, their effect is still limited. Therefore, the objective of this study is the evaluation of the effect of L-cysteine and, in combination with a mixture of essential oils components (eugenol, thymol and carvacrol) on browning, quality and bioactive compounds of fresh-cut artichokes stored for 9 days at 2 °C. Four different treatments were applied to 'Blanca de Tudela' fresh-cut artichokes: cysteine and cysteine with 75, 150 and 300 µL of the essential oils components (EOs) mixture. After 2, 4 and 9 days of storage, physicochemical parameters (weight loss, colour, respiration rate) and functional (total phenolic content, antioxidant activity) were studied. A descriptive sensorial analysis was also carried out to evaluate sensory attributes. Results showed that the application of cysteine and 150 µL of EOs displayed the lowest browning and highest antioxidant properties, as well as the best quality and sensory parameters. The use of this post-harvest treatment on fresh-cut artichokes would result in a natural and eco-friendly solution to improve artichoke quality and shelf-life.
- Subjects
ESSENTIAL oils; CARVACROL; ARTICHOKES; EDIBLE coatings; CYSTEINE; BIOACTIVE compounds; COMMERCIALIZATION; TERPENES
- Publication
Foods, 2023, Vol 12, Issue 24, p4414
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods12244414