title: Natural additives to preserve quality and improve nutritional value of fresh-cut nectarine.
abstract: There is currently a high demand for natural and fresh-cut fruits. In this study, natural additives were applied to fresh-cut nectarines: (1) control, nontreated; (2) wedges were dipped in an antibrowning solution containing calcium ascorbate (AB); (3) and (4) wedges were dipped in an AB plus natural antimicrobial agents (vanillin or cinnamic acid, respectively). After these treatments, fresh-cut nectarines were packed and stored at 5 ℃ for eight days. The treatments AB+Vanillin and AB+Cinnamic inhibited microbial counts when compared with control and AB-only samples. The application of these solutions did not impart any aromas or off-flavors to nectarines and maintained firmness during the shelf-life period. AB solutions inhibited polyophenol oxidase action and reduced browning while stabilizing the soluble phenolic content, increasing consumer's acceptance. Nectarine wedges assimilated the ascorbic acid from the AB solution and retained it during the shelf-life period. The combination of an antibrowning agent and natural antimicrobials helped to control microbiological growth while maintaining high-quality parameters. They can be an attractive "green" alternative for organic fresh-cut products to other chemical sanitizers such as chlorine.
authors.affiliation: Postharvest and Refrigeration Group, Regional Campus of International Excellence "Campus Mare Nostrum," Food and Health Unit. Institute of Plant Biotechnology, Universidad Politécnica de Cartagena (UPCT), Murcia, Spain.
authors.forename: Natalia
authors.initials: N
authors.lastname: Falagán
authors.affiliation: Postharvest and Refrigeration Group, Regional Campus of International Excellence "Campus Mare Nostrum," Food and Health Unit. Institute of Plant Biotechnology, Universidad Politécnica de Cartagena (UPCT), Murcia, Spain.
authors.forename: Francisco
authors.initials: F
authors.lastname: Artés
authors.affiliation: Postharvest and Refrigeration Group, Regional Campus of International Excellence "Campus Mare Nostrum," Food and Health Unit. Institute of Plant Biotechnology, Universidad Politécnica de Cartagena (UPCT), Murcia, Spain encarna.aguayo@upct.es.
authors.forename: Encarna
authors.initials: E
authors.lastname: Aguayo
mesh_terms: D000890:Anti-Infective Agents / Q000008:administration & dosage; D001205:Ascorbic Acid / Q000008:administration & dosage; D001547:Benzaldehydes / Q000008:administration & dosage; D004156:Catechol Oxidase / Q000037:antagonists & inhibitors; D002934:Cinnamates / Q000008:administration & dosage; D015169:Colony Count, Microbial; D003258:Consumer Behavior; D005503:Food Additives / Q000008:administration & dosage*; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000737:chemistry* / Q000382:microbiology; D006801:Humans; D015416:Maillard Reaction / Q000187:drug effects; D009753:Nutritive Value; D000068239:Prunus persica; D012996:Solutions
chemical_list: D000890:Anti-Infective Agents; D001547:Benzaldehydes; D002934:Cinnamates; D005503:Food Additives; D012996:Solutions; C029010:cinnamic acid; C069207:calcium ascorbate; C100058:vanillin; D004156:Catechol Oxidase; D001205:Ascorbic Acid
keywords: Bioactive compounds; cinnamic acid; microbiology; vanillin