Cantalejo Díez, María Jesús
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Cantalejo Díez
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María Jesús
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Agronomía, Biotecnología y Alimentación
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IS-FOOD. Research Institute on Innovation & Sustainable Development in Food Chain
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- Publications
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Publication Open Access Effects of ozone and chlorine postharvest treatments on quality of fresh-cut red bell peppers(Oxford University Press, 2012-06-20) Horvitz Szoichet, Sandra Susana; Cantalejo Díez, María Jesús; Tecnología de Alimentos; Elikagaien Teknologia; Institute on Innovation and Sustainable Development in Food Chain - ISFOODThe effects of chlorine (200 μL L¯¹), ozonated water (1 μL L¯¹) and gaseous ozone (0.7 μL L¯¹) on physicochemical attributes and microbial quality of minimally processed red bell peppers were studied. In all the experiments, O2 continuously decreased and CO2 concentration increased, the pH augmented and a significant softening was observed in all the fruits. By day 14, L* values decreased in all the fruits, with the greatest changes found in the chlorinated samples (approximately 12 units). Peppers treated with the aqueous solutions showed greater changes in the quality attributes with increasing washing times and especially when chlorine was used. The exposure for three min to gaseous O3 reduced the mesophiles, psychrotrophes and fungal populations of the fresh-cut peppers in 2.5, 3.3 and 1.8 log units, respectively. Combined with modified atmosphere, this could be an appropriate method to maintain the quality and extend the storage period of minimally processed red bell peppers.Publication Open Access Effects of gaseous O3 and modified atmosphere packaging on the quality and shelf-life of partially dehydrated ready-to-eat pepper strips(Springer, 2015-05-26) Horvitz Szoichet, Sandra Susana; Cantalejo Díez, María Jesús; Tecnología de Alimentos; Elikagaien Teknologia; Institute on Innovation and Sustainable Development in Food Chain - ISFOODThe efficacy of gaseous O3 (0.7 µl.l-1, 3 min) together with different modified atmospheres (5/5 and 10/5 kPa O2/kPa CO2, respectively) was investigated for extending the shelf-life of partially dehydrated red pepper strips stored at 8 ± 1 ºC. Changes in gas composition inside the packages, physicochemical, nutritional, sensory and microbiological quality were periodically evaluated. The best results were obtained in the O3-treated samples stored under a modified atmosphere of 5 kPa O2/5 kPa CO2. In effect, the reduction in the pH, the loss of lightness, red color and firmness and microbial growth were greater and were detected earlier in the control samples and in those peppers stored with 10 kPa O2. Based on these results, the shelf-life of the peppers held in 10 kPa O2/5 kPa CO2 was 42 days, whereas packing the peppers with 5 kPa O2/5 kPa CO2 extended the shelf-life of the samples up to 59 days. Thus, the combination of O3, partial dehydration and modified atmosphere packaging could be effective in maintaining the quality and extending the shelf-life of ready-to-eat partially dehydrated pepper strips.