Shelf-life study of osmodehydrated white cabbage packaged in modified atmosphere: A mathematical approach
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2021
Аутори
Cvetković, Biljana![](/themes/Mirageriofh/images/orcid.png)
Pezo, Lato
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Šuput, Danijela
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Lončar, Biljana
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Šimurina, Olivera
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Filipčev, Bojana
Jevtić-Mučibabić, Rada
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Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Osmotic treatment (OT) is a process applied for drying of fruits and vegetables where the hypertonic solution is osmotic medium. White cabbage (cultivar,"Futoski") shelf-life analysis was conducted after OT in three different hypertonic solutions: a mixture of commercial sucrose and NaCl (S1), a mixture of S1 and molasses in the ratio 1:1 (S2) and. pure sugar beet molasses (85.4% dry matter) (S3). After the OT, cabbage samples were packed in high barrier bags in the modified atmosphere packaging (MAP). The composition of two mixtures of used gas (40:60/CO2:N-2 and 80:20/CO2:N-2) was imported into bags. The samples were analysed for L-ascorbic acid content, pH, acidity and a total number of microorganisms and sensorial attributes during 90 days of storage in a refrigerator at 4-8 degrees C in defined time intervals. During the 90-day storage in the MAP, microbiological analysis showed that the number of microorganisms decreased during the storage in the MAP. The highest retention of asc...orbic acid (27.35%) was observed in OT cabbage dehydrated in pure molasses solution and 80:20/CO2:N-2 gas mixture after 90 days of storage. Sensory analysis showed that osmodehydrated cabbage for 20 days in S1, and 45 days for OT cabbage in solutions S2 and S3 had acceptable consumable characteristics.
Кључне речи:
storage / shelf-life / osmotic treatment / molasses / cabbageИзвор:
Journal of Applied Botany and Food Quality, 2021, 94, 47-52Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200222 (Институт за прехрамбене технологије, Нови Сад) (RS-MESTD-inst-2020-200222)
DOI: 10.5073/JABFQ.2021.094.006
ISSN: 1439-040X
WoS: 000649530100001
Scopus: 2-s2.0-85107877006
Институција/група
Institut za opštu i fizičku hemijuTY - JOUR AU - Cvetković, Biljana AU - Pezo, Lato AU - Šuput, Danijela AU - Lončar, Biljana AU - Šimurina, Olivera AU - Filipčev, Bojana AU - Jevtić-Mučibabić, Rada PY - 2021 UR - https://riofh.iofh.bg.ac.rs/handle/123456789/826 AB - Osmotic treatment (OT) is a process applied for drying of fruits and vegetables where the hypertonic solution is osmotic medium. White cabbage (cultivar,"Futoski") shelf-life analysis was conducted after OT in three different hypertonic solutions: a mixture of commercial sucrose and NaCl (S1), a mixture of S1 and molasses in the ratio 1:1 (S2) and. pure sugar beet molasses (85.4% dry matter) (S3). After the OT, cabbage samples were packed in high barrier bags in the modified atmosphere packaging (MAP). The composition of two mixtures of used gas (40:60/CO2:N-2 and 80:20/CO2:N-2) was imported into bags. The samples were analysed for L-ascorbic acid content, pH, acidity and a total number of microorganisms and sensorial attributes during 90 days of storage in a refrigerator at 4-8 degrees C in defined time intervals. During the 90-day storage in the MAP, microbiological analysis showed that the number of microorganisms decreased during the storage in the MAP. The highest retention of ascorbic acid (27.35%) was observed in OT cabbage dehydrated in pure molasses solution and 80:20/CO2:N-2 gas mixture after 90 days of storage. Sensory analysis showed that osmodehydrated cabbage for 20 days in S1, and 45 days for OT cabbage in solutions S2 and S3 had acceptable consumable characteristics. T2 - Journal of Applied Botany and Food Quality T1 - Shelf-life study of osmodehydrated white cabbage packaged in modified atmosphere: A mathematical approach EP - 52 SP - 47 VL - 94 DO - 10.5073/JABFQ.2021.094.006 UR - conv_928 ER -
@article{ author = "Cvetković, Biljana and Pezo, Lato and Šuput, Danijela and Lončar, Biljana and Šimurina, Olivera and Filipčev, Bojana and Jevtić-Mučibabić, Rada", year = "2021", abstract = "Osmotic treatment (OT) is a process applied for drying of fruits and vegetables where the hypertonic solution is osmotic medium. White cabbage (cultivar,"Futoski") shelf-life analysis was conducted after OT in three different hypertonic solutions: a mixture of commercial sucrose and NaCl (S1), a mixture of S1 and molasses in the ratio 1:1 (S2) and. pure sugar beet molasses (85.4% dry matter) (S3). After the OT, cabbage samples were packed in high barrier bags in the modified atmosphere packaging (MAP). The composition of two mixtures of used gas (40:60/CO2:N-2 and 80:20/CO2:N-2) was imported into bags. The samples were analysed for L-ascorbic acid content, pH, acidity and a total number of microorganisms and sensorial attributes during 90 days of storage in a refrigerator at 4-8 degrees C in defined time intervals. During the 90-day storage in the MAP, microbiological analysis showed that the number of microorganisms decreased during the storage in the MAP. The highest retention of ascorbic acid (27.35%) was observed in OT cabbage dehydrated in pure molasses solution and 80:20/CO2:N-2 gas mixture after 90 days of storage. Sensory analysis showed that osmodehydrated cabbage for 20 days in S1, and 45 days for OT cabbage in solutions S2 and S3 had acceptable consumable characteristics.", journal = "Journal of Applied Botany and Food Quality", title = "Shelf-life study of osmodehydrated white cabbage packaged in modified atmosphere: A mathematical approach", pages = "52-47", volume = "94", doi = "10.5073/JABFQ.2021.094.006", url = "conv_928" }
Cvetković, B., Pezo, L., Šuput, D., Lončar, B., Šimurina, O., Filipčev, B.,& Jevtić-Mučibabić, R.. (2021). Shelf-life study of osmodehydrated white cabbage packaged in modified atmosphere: A mathematical approach. in Journal of Applied Botany and Food Quality, 94, 47-52. https://doi.org/10.5073/JABFQ.2021.094.006 conv_928
Cvetković B, Pezo L, Šuput D, Lončar B, Šimurina O, Filipčev B, Jevtić-Mučibabić R. Shelf-life study of osmodehydrated white cabbage packaged in modified atmosphere: A mathematical approach. in Journal of Applied Botany and Food Quality. 2021;94:47-52. doi:10.5073/JABFQ.2021.094.006 conv_928 .
Cvetković, Biljana, Pezo, Lato, Šuput, Danijela, Lončar, Biljana, Šimurina, Olivera, Filipčev, Bojana, Jevtić-Mučibabić, Rada, "Shelf-life study of osmodehydrated white cabbage packaged in modified atmosphere: A mathematical approach" in Journal of Applied Botany and Food Quality, 94 (2021):47-52, https://doi.org/10.5073/JABFQ.2021.094.006 ., conv_928 .