Search Results
The aim of this research was to study the shelf-life of fresh-cut iceberg lettuce, testing a packaging film manufactured with and without addition of anti-UV compounds, and using two different protective atmospheres (N2/CO2 70/30% and Ar/CO2 80/20%). In order to simulate the most common retail storage conditions, the samples were stored at 6 °C under artificial light by using real supermarket refrigerated exposition stands. The data obtained showed that the use of an anti-UV film always causes a lower quality decay of the product; in any case, the best results were obtained when the anti-UV film was utilized in association with the packaging atmosphere consisting of Ar and CO2 (80/20%) gas mixture.
The aim was to examine conditions of convective drying and spray-drying to improve preservation of lycopene content in tomatoes. The weight, size, colour, pH and °Brix values were evaluated in fresh fruit (FF) and colour (L, a, b), hue, and chrome indices were analysed from dried tomatoes, too. Tomato paste was dried (40, 50, 60, and 80 °C with times of 540, 390, 270, and 240 min) under convection conditions and pulverized. In the encapsulation treatments core material with tomato powders of 50, 60, and 70%, shell solution of maltodextrin/gum arabic 1:1, flow rate of 4, 6, 9, and 12 ml min–1, and inlet air T of 160, 170, and 180 °C were used. The physicochemical properties of FF corresponded to a degree of ripeness for consumption. The a, a/b, and hue values of dried tomatoes at 50 °C significantly correlated to red colouring and higher lycopene content (47.98±1.49 mg/100 g). The encapsulation with 50% and 60% of tomato powders, 170 °C and 9 ml min–1 treatments increased lycopene contents to 10.41 mg/100 g, 10.20 mg/100 g, and 11.51 mg/100 g, respectively. The results demonstrated that the physicochemical and functional properties were influenced by drying conditions, providing useful information for increasing the stability of lycopene in dried tomatoes.
