Repository logo
 
Publication

The response of watercress (Nasturtium officinale) to vacuum impregnation: Effect of an antifreeze protein type I

2009Journal article Restricted access
Simple item page
dc.contributor.authorVieira, M. M. C.
dc.contributor.authorSilva, C. L. M.
dc.contributor.authorCruz, R. M. S.
dc.date.accessioned2013-03-22T10:50:06Z
dc.date.available2013-03-22T10:50:06Z
dc.date.issued2009
dc.date.updated2013-03-05T20:17:29Z
dc.description.abstractThe setting up of methodologies that reduce the size of ice crystals and reduce or inhibit the recrystalli-sation phenomena could have an extraordinary significance in the final quality of frozen products and consequently bring out new market opportunities. In this work, the effect of an antifreeze protein type I (AFP-I), by vacuum impregnation (VI), on frozen watercress was studied. The VI pressure, samples’weight, Hunter Lab. colour, scanning electron microscopy (SEM), and a wilting test were analysed in thiswork. The water intake of watercress samples augmented with vacuum pressure increase. The results also showed that, independently from the vacuum pressure used, the Lab. colour parameters between raw and impregnated samples were maintained, showing no significant differences (P > 0.05). A VI of 58 kPa, during 5 min, allowed impregnating the AFP-I solution (0.01 mg ml 1) into the water-cressb samples. The scanning electron microscopy (SEM) analysis showed the AFP-I impregnated frozen samples with better cell wall definition and rounded cell shape with smaller ice crystals compared with the control samples. The wilting test results corroborated that AFP-I is a valuable additive, since the leaves impregnated with AFP-I showed higher turgidity compared to the control samples. The present findings will help to better understand the effect of AFP-I, particularly, on frozen water-cress microstructure and its importance as valuable food additive in frozen foods and mainly in leafy vegetables.por
dc.identifier.citationVieira, M. M. C.; Silva, C. L. M.; Cruz, R. M. S. The response of watercress (Nasturtium officinale) to vacuum impregnation: Effect of an antifreeze protein type I, Journal of Food Engineering, 95, 2, 339-345, 2009por
dc.identifier.doihttp://dx.doi.org/10.1016/j.jfoodeng.2009.05.013
dc.identifier.issn10106
dc.identifier.otherAUT: MVI00201; RMC02331;
dc.identifier.urihttp://hdl.handle.net/10400.1/2623
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.subjectUltrasoundspor
dc.subjectMicrostructurepor
dc.subjectBlanchingpor
dc.subjectFrozen vegetablespor
dc.subjectAntifreeze proteinspor
dc.subjectWatercresspor
dc.titleThe response of watercress (Nasturtium officinale) to vacuum impregnation: Effect of an antifreeze protein type Ipor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage345por
oaire.citation.issue2por
oaire.citation.startPage339por
oaire.citation.titleJournal of Food Engineeringpor
oaire.citation.volume95por
person.familyNameVieira
person.givenNameMargarida
person.identifier.ciencia-id3314-4EFC-1E4A
person.identifier.orcid0000-0003-2774-706X
person.identifier.ridE-1805-2012
person.identifier.scopus-author-id7202140775
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication338c2b9c-fbe6-4fc1-af2d-8152a6560119
relation.isAuthorOfPublication.latestForDiscovery338c2b9c-fbe6-4fc1-af2d-8152a6560119

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
watercress JFOE_5727 vaccuum impreg.pdf
Size:
1.04 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections