Effect of Pulsed Electric Fields on the Shelf Stability and Sensory Acceptability of Osmotically Dehydrated Spinach: A Mathematical Modeling Approach
In: Foods, Jg. 13 (2024-05-01), Heft 9, S. 1410
Online
academicJournal
Zugriff:
This study focused on the osmotic dehydration (OD) of ready-to-eat spinach leaves combined with the pulsed electric field (PEF) pre-treatment. Untreated and PEF-treated (0.6 kV/cm, 0–200 pulses) spinach leaves were osmotically dehydrated at room temperature for up to 120 min. The application of PEF (0.6 kV/20 pulses) prior to OD (60% glycerol, 25 °C, 60 min) lowered water activity (aw = 0.891) while achieving satisfactory product acceptability (total sensory hedonic scoring of 8). During the storage of the product (at 4, 8, 12, and 20 °C for up to 30 d), a significant reduction in total microbial count evolution was observed (9.7 logCFU/g for the untreated samples vs. 5.1 logCFU/g for the PEF-OD-treated samples after 13 d of storage at 4 °C). The selection of these PEF and OD treatment conditions enabled the extension of the product shelf life by up to 33 d under chilled storage. Osmotically treated spinach could find application in ready-to-eat salad products with an extended shelf life, which is currently not possible due to the high perishability of the specific plant tissue.
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Effect of Pulsed Electric Fields on the Shelf Stability and Sensory Acceptability of Osmotically Dehydrated Spinach: A Mathematical Modeling Approach
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Autor/in / Beteiligte Person: | Dimopoulos, George ; Katsimichas, Alexandros ; Balachtsis, Konstantinos ; Dermesonlouoglou, Efimia ; Taoukis, Petros |
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Zeitschrift: | Foods, Jg. 13 (2024-05-01), Heft 9, S. 1410 |
Veröffentlichung: | MDPI AG, 2024 |
Medientyp: | academicJournal |
ISSN: | 2304-8158 (print) |
DOI: | 10.3390/foods13091410 |
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