Effect of Ultrasound Pre-Treatment on the Physical, Microbiological, and Antioxidant Properties of Calçots
The effect of ultrasound (US) treatment (40 kHz, 250 W) for 0, 10, 25 and 45 min on the physical and microbiological quality, total antioxidant capacity (TAC) and total phenolic content (TPC) of calçots(Allium cepa L.) was evaluated. Moreover, the effect of roasting (270 °C, 8 min) and in vitro simulated digestion on the antioxidant properties was studied. Overall, US treatment had no effect of the physical quality and antioxidant properties of calçots regardless the treatment time, while thermal processing produced an increase on the TAC and maintenance in TPC. Furthermore, the digestion process caused a remarkable decrease on the TAC and TPC, but that decrease was higher in roasted than in fresh samples. The microbial load of all US-treated fresh samples was below 6 log (cfu g−1 ) and a decrease of 1-log reduction was observed after treating for 45 min. Those results indicated that US pre-treatment had no negative effects while produced a decrease on the microbial load at high processing times.
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Is part of
Food and Bioprocess Technology
Zudaire, Lorena, Tomás Lafarga, Inmaculada Viñas, Maribel Abadias, Nigel Brunton, and Ingrid Aguiló-Aguayo. 2018. "Effect Of Ultrasound Pre-Treatment On The Physical, Microbiological, And Antioxidant Properties Of Calçots". Food And Bioprocess Technology 12 (3): 387-394. Springer Nature. doi:10.1007/s11947-018-2217-z.
Grant agreement number
MINECO/Programa Estatal de Promoción del Talento y su Empleabilidad en I+D+I/RYC-2016-19949/ES/ /
MINECO/Programa Estatal de Promoción del Talento y su Empleabilidad en I+D+I/FJCI-2016-29541/ES/ /
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- ARTICLES CIENTÍFICS 
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