Browsing by Author "Denoya, Gabriela Inés"

Filter results by typing the first few letters
Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Effect of in–package cold plasma treatments on the quality of minimally processed apples.
    (2023) Denoya, Gabriela Inés; Polenta, Gustavo Alberto; Apóstolo, Nancy Mariel; Cejas, Ezequiel; Fina, Brenda; Chamorro, Juan Camilo; Ferreyra, Matías; Prevosto, Leandro; Vaudagna, Sergio
    Cold plasma technology is being increasingly used for food preservation and, incipiently, for minimal processing of fruit. Therefore, the objective of this work was to study the effect of in-package cold plasma (generated in atmospheric–pressure air by a low–frequency -50 Hz- dielectric barrier discharge operated at 30 kV) on the quality of minimally processed apples during refrigerated storage. Apple slices were subjected to the different treatments following a completely randomized design with 3 x 3 factorial arrangement. The independent variables were the exposure time (0, 1, 3 min) and the storage times (1, 4, 7 days). Cold plasma treatments preserved the quality of the fruit, maintaining the tissue structure. Plasma treatment applied for 1 min rendered apple slices with the highest antioxidant content but only at day 1. Even though polyphenoloxidase activity was reduced by the treatment, it was not sufficient to stabilize the antioxidant content during storage.
  • Thumbnail Image
    Item
    Effects of the Plasma-Activated Water on the Quality and Preservation of Fresh-Cut Lettuce.
    (2023) Chamorro, Juan Camilo; Denoya, Gabriela Inés; Santamaría, Brenda; Fina, Brenda; Ferreyra, Matías; Cejas, Ezequiel; Rodriguez, Anabel; Vaudagna, Sergio; Prevosto, Leandro
    — The effect of the application of plasma-activated water (PAW) on the quality and preservation of fresh-cut lettuce is reported in this article. PAW was produced by using a liquid cathode air discharge. The average (bulk) water temperature was kept at ∼22 ◦ C during the activation procedure and stored at 4 ◦ C for up to five days. The pH value, electrical conductivity, and concentrations of H2O2 and NO− in liquid at day 1 were 2.81, 1492µS/cm, and 77.8 and 223.4 mg/L, respectively, with slight variations over the whole storage time. No measurable amounts of NO− 10 2 were found. Twenty pieces of lettuce leaves were washed for 1 and 5 min in 1 L of PAW and stored for one and five days. PAW treatments were compared to tap water treatments. The lettuce samples were stored at 4 ◦ C and analyzed on days 1, 3, and 7. The chromatic parameter results suggest that PAW treatments significantly reduce the degradation of lettuce chlorophyll from day 3 of refrigerated storage. The lettuce firmness was not significantly modified. The microbiological results of aerobic mesophilic, enterobacteriaceae, and psychrotrophs populations have shown that lettuce treated with PAW after three days of storage exhibited the strongest inactivation efficiency. Psychrotrophs counts were maintained for up to seven days. Similar inactivation efficiencies were found regardless of the PAW storage time. PAW treatments also favored both the antioxidant capacity FRAP, ABTS, and DPPH, and the total phenolic.