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https://doi.org/10.1016/j.postharvbio.2017.01.010
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Título: | Broccoli and Radish Sprouts are Safe and Rich in Bioactive Phytochemicals |
Fecha de defensa / creación: | 3-feb-2017 |
Editorial: | Elsevier |
Cita bibliográfica: | Postharvest Biology and Technology, 127, 2017, 60-67 |
ISSN: | 0925-5214 1873-2356 (electrónico) |
Palabras clave: | Brassicaceae Sprouts Microbiology Bioactive compounds |
Resumen: | Cruciferous sprouts (e.g. broccoli and red radish) are rich source of health-promoting phytochemicals more concentrated than the adult plant edible organs; however, these tiny microgreens need cold storage conditions to preserve their quality to reach the consumers in microbiologically safe conditions, maintaining their composition and acceptability. In this work, the microbiological status and phytochemical composition of broccoli and radish sprouts were evaluated at harvest (Day 0), and after seven and fourteen days of storage at two different temperatures, 5 and 10 °C. Pathogenic microorganisms were absent during shelf-life; nevertheless, the slight growth of Enterobacteriaceae organisms, aerobic mesophilic and psychrotrophic bacteria, molds and yeasts was assessed. The temperature of storage highly influenced the quality and content of bioactives in the sprouts, and for practical applications, the storage at 5 ºC is the most suitable option. Moreover, these fresh crucifers remain acceptable for consumers after a long refrigerated storage period (14 d), being an interesting option for consuming fresh and naturally-functional foods. |
Autor/es principal/es: | Baenas, Nieves Gómez-Jodar, Isabel Moreno, Diego A. García-Viguera, Cristina Periago, Paula M. |
Facultad/Departamentos/Servicios: | Department of Food Science and Technology, CEBAS-CSIC |
URI: | http://hdl.handle.net/10201/138166 |
DOI: | https://doi.org/10.1016/j.postharvbio.2017.01.010 |
Tipo de documento: | info:eu-repo/semantics/preprint |
Número páginas / Extensión: | 28 |
Derechos: | info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivatives 4.0 Internacional |
Descripción: | ©<2017>. This manuscript version is made available under the CC-BY-NC-ND license http://creativecommons.org/licenses/cc-by-nc-nd /4.0/ This document is the Acepted version of a Published Work that appeared in final form in [Postharvest Biology and Technology]. To access the final edited and published work see [https://doi.org/10.1016/j.postharvbio.2017.01.010] |
Aparece en las colecciones: | Artículos: Tecnología de Alimentos, Nutrición y Bromatología |
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