title: Optimization of application of delactosed whey permeate treatment to extend the shelf life of fresh-cut tomato using response surface methodology.
abstract: Optimization of delactosed whey permeate (DWP) treatment for fresh-cut tomato was accomplished by evaluating different quality, nutritional and microbial markers. Response surface methodology was applied to obtain polynomial model equations. DWP concentration (0-5%) and storage (0-10 days) were used as independent factors in order to optimize the process. The analyses showed that increases in DWP concentration extended the quality of the fresh-cut tomato significantly (p<0.05) by maintaining texture and antioxidant activity (FRAP) and controlling the spoilage during the storage. The total aerobic counts and yeast and molds were reduced by ∼1.5 log cfu/g and ∼1.0 log cfu/g respectively after 10 days of storage treated with 3% DWP. Ascorbic acid and lycopene were retained best within the range of 3 to 5% of DWP treatment. However, concentrations>3% were scored unacceptable by the sensory panel due to perceived off-odors. Predicted models were highly significant (p<0.05) for all the markers studied in fresh-cut tomato with high regression coefficients (R2) ranging from 0.79 to 0.99. The study recommends the use of DWP at a concentration of 3% to extend the shelf life of fresh-cut tomato by preserving its quality and antioxidant properties during storage.
authors.affiliation: School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland. lahmed@dit.ie
authors.forename: Lubna
authors.initials: L
authors.lastname: Ahmed
authors.forename: Daniel
authors.initials: D
authors.lastname: Rico
authors.forename: Ana B
authors.initials: AB
authors.lastname: Martin-Diana
authors.forename: Catherine
authors.initials: C
authors.lastname: Barry-Ryan
mesh_terms: D005511:Food Handling; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology*; D005658:Fungi / Q000254:growth & development / Q000302:isolation & purification; D018551:Solanum lycopersicum / Q000737:chemistry* / Q000187:drug effects / Q000382:microbiology; D008894:Milk Proteins / Q000737:chemistry / Q000494:pharmacology*; D010936:Plant Extracts / Q000032:analysis; D000067816:Whey Proteins
chemical_list: D005520:Food Preservatives; D008894:Milk Proteins; D010936:Plant Extracts; D000067816:Whey Proteins