Entity

Time filter

Source Type


Ahmed L.,Dublin Institute of Technology | Martin-Diana A.B.,Agricultural Technological Institute of Castilla and Leon ITACYL | Rico D.,Agricultural Technological Institute of Castilla and Leon ITACYL | Barry-Ryan C.,Dublin Institute of Technology
International Journal of Food Science and Technology | Year: 2012

The aim of this study was to investigate the effect of delactosed whey permeate (DWP) treatment on antioxidant and physicochemical properties of strawberries. Fresh strawberries treated with 3% DWP were analysed for different quality, nutritional and microbiological markers during 10days of storage at 5°C. The results showed that DWP treatment significantly reduced incidences of decay (70%) and numbers of total aerobic counts (~1.4 Log 10CFUg -1) and yeast and moulds (~1.8 Log 10CFUg -1). DWP treatment also inhibited the loss of firmness (15%) and maintained significantly (P≤0.05) higher levels of vitamin C, total phenols and antioxidant activity of strawberries. Sensory scores confirmed that the DWP-treated strawberries retained a good appearance and overall quality. The aroma and colour attributes were not reduced during storage. These results suggest that DWP treatment has potential to extend the shelf-life and maintain the quality of strawberries during storage. © 2012 Institute of Food Science and Technology. Source


Ahmed L.,Dublin Institute of Technology | Patras A.,University of Guelph | Martin-Diana A.B.,Agricultural Technological Institute of Castilla and Leon ITACYL | Rico D.,Agricultural Technological Institute of Castilla and Leon ITACYL | Barry-Ryan C.,Dublin Institute of Technology
Food Chemistry | Year: 2012

The effect of delactosed whey permeate (DWP) treatment on antioxidant and phyto-chemical components of canned Irish plum tomatoes were investigated. Tomatoes were sterilised for 5 min (F0) at 120 °C and stored for 6 months. The DWP treatment retained significantly (p < 0.05) higher levels of ascorbic acid and lycopene of tomatoes. The antioxidant activity of DWP treated tomatoes was higher (7%) than the control at the end of storage. The firmness in DWP-treated fruits was around 40% higher than that in control. All the parameters decreased significantly (p < 0.05) during storage except lycopene and total phenols. Lycopene content showed no significant change and total phenols increased during storage. The changes in ascorbic acid, antioxidant activity and texture were fitted well to Weibull kinetic models with high coefficients of determination (R2) and low RMSE (root mean sum of squared error). The results clearly indicate that DWP enhanced the retention of antioxidant compounds in tomatoes during storage. © 2012 Elsevier Ltd. All rights reserved. Source

Discover hidden collaborations