Abstract
Two globe artichoke genotypes, “Spinoso sardo” and “Opera F1”, have been processed as ready-to-cook (RTC) slices and refrigerated at 4 °C for 12 days (i) to evaluate the suitability to be processed as RTC slices; (ii) to evaluate the effect of a Foeniculum vulgare essential oil (EO) emitter, within an active package system, to delay quality decay, thus extending shelf life; (iii) to estimate the impact of EO emitter on the sensory profile of the RTC slices after cooking. Results revealed that both globe artichoke genotypes possess a good attitude to be processed as RTC product. “Opera F1” showed the best performances for color parameters, texture and chemical indexes, while “Spinoso sardo” showed lower mass loss (ML) over the storage time. The addition of EO emitter slowed down the consumption of O2, better preserved texture when compared to the control and more effectively control polyphenol oxidase (PPO) activity and antioxidants’ retention during the cold storage. Microbial counts in control globe artichoke RTC slices were significantly higher than those packed with EO emitter, confirming the inhibiting role played by EO of F. vulgare. In addition, the EO emitter did not influence negatively the sensory profile of RTC globe artichoke slices after microwave cooking.
Highlights
Food market demand is increasingly focused on food products with a high level of healthy compounds
The addition of essential oil (EO) emitter slowed down the consumption of O2, better preserved texture when compared to the control and more effectively control polyphenol oxidase (PPO) activity and antioxidants’ retention during the cold storage
The present findings revealed that both globe artichoke genotypes possess a good attitude to be processed as RTC slices, with a difference response to the applied technological conditions: “Opera F1” showed the best performances for color appearance, thanks to the lower isoenzymes activity, texture and chemical indexes (i.e., total polyphenol content (TPC), ascorbic acid content (AsAC) and antioxidant activity (AA)), while “Spinoso sardo” showed lower mass loss (ML) over the storage time
Summary
Food market demand is increasingly focused on food products with a high level of healthy compounds. Moderate, stress conditions or short storage times could be due to the loss of sensory and nutritional quality of the processed globe artichokes [5,7,8,9,10,11] To slow down such quality decrease, the use of natural antimicrobials, such as essential oils (EOs), instead of chemical agents has emerged as a promising strategy [12]. The aims of this study, performed on RTC globe artichoke slices stored at 4 ◦C for 12 days, were : (i) To evaluate the suitability of two globe artichoke genotypes, “Spinoso sardo” and “Opera F1”, to be processed as RTC slices; (ii) to evaluate the effect of a F. vulgare EO emitter, within an active package system, as a strategy to slow down quality decay, and increasing shelf life; (iii) to estimate the impact of EO emitter within the package on the sensory profile of the RTC slices after microwave cooking
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