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Application of UV ‐ C Radiation in the Conservation of Minimally Processed Rocket ( Eruca sativa Mill.)
Author(s) -
Gutiérrez Diego R.,
Char Cielo,
Escalona Víctor H.,
Chaves Alicia R.,
Rodríguez Silvia del C.
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12577
Subject(s) - food science , eruca , chemistry , modified atmosphere , rocket (weapon) , phenol , shelf life , food industry , wastewater , pulp and paper industry , horticulture , environmental science , biology , environmental engineering , organic chemistry , engineering , aerospace engineering
The effects of UV ‐ C pretreatments (10, 20 and 30 kJ/m 2 ), compared with modified atmosphere packaging ( MAP ), on sensory change, microbial and bioactive profile of minimally processed rocket leaves throughout 12 days at 5C were investigated. Nonirradiated samples were used as controls. All UV ‐ C treatments reduced the natural microflora growth. In relation to sensory quality, all treatments resulted in a shelf life of 8 days. Total antioxidant activity and total phenol content decreased after 8 days for all treatments. Generally, UV ‐ C slightly reduced the initial total chlorophyll content; however, during storage, its degradation was similar to that of the control. It is concluded that UV ‐ C pretreatment could be useful to the industry to reduce the natural microflora growth, keeping the overall quality without affecting the bioactive compound profile of fresh rocket leaves during 8 days of storage at 5C. Practical Applications The information provided in this study shows that the use of UV ‐ C radiation could be a useful tool for the food industry for maintaining the overall quality and safety of fresh rocket leaves, while minimizing water consumption and wastewater discharge rates.