Oxidative enzymes and functional quality of minimally processed grape berries sanitised with ozonated water
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Thompson Seedless (TS) and Black (BS) grapes sanitised with 2, 4, 6, 8 mg L-1 O-3 or NaOCl (100 mg L-1) were stored 21days at 5 degrees C. Ozonated water stimulated the respiration rate, especially after 5 days of storage, and increased superoxide dismutase and catalase activity compared to NaOCl-sanitised grapes. Total polyphenol content (TPC) was 23-50% higher in TS and 18.5-28% higher in BS samples sanitised with ozonated water. Twofold higher total antioxidant capacity (TAC) was registered in TS at all of the evaluated O-3 doses while the doses of 6 and 8 mg L-1 increased TAC by 19-30% in BS. The use of ozonated water as a sanitising method, especially at 6 and 8 mg L-1 doses, improved the functional quality and maintained low microbial counts on fresh-cut grapes being a good alternative for the industry.
Artículo de publicación ISI
Cita del ítemInternational Journal of Food Science and Technology 2018, 53, 1371–1380
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