Retention of fortified vitamin E and sensory quality of fresh-cut pears by vacuum impregnation with honey

Journal of Food Science

Volumn 71, Issue 7, 2006, Pages

  Lin, D S ^a   Leonard, S W ^b   Lederer, C ^a   Traber, M G ^b   Zhao, Y ^a  

^a OREGON STATE UNIVERSITY   (United States)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

Fresh cut pears; Nutritive; Physicochemical and sensory quality; Vacuum impregnation; Vitamin E fortification

Indexed keywords

PYRUS; PYRUS COMMUNIS;

EID: 33749390322     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00133.x     Document Type: Article

References (27)

1. Ball GH. 1998. Vitamin E. In: Ball GH, editor. Bioavailability and analysis of vitamins in foods. London: Chapman & Hall. p 195-232.
2. BASF. 2006. http://www.basf.com/humannutrition/pdfs/HNVE_16_090805.pdf. Accessed on March 21, 2006.
3. Bruno RS, Leonard SW, Park S-I, Zhao Y, Traber MG. 2006. Human vitamin E requirements assessed with the use of apples fortified with deuterium-labeled α-tocopheryl acetate. Am J Clin Nutri 83:299-304.
4. Buera MP, Lozano RD, Petriella C. 1986. Definition of colorin the nonenzymatic browning process. Die Farbe 32:318-22.
5. Dong X, Wrolstad RE, Sugar D. 2000. Extending shelf life of fresh-cut pears. J Food Sci 65(1):181-6.
6. Food and Nutrition Board, Institute of Medicine. 2000. dietary reference intakes for vitamin C, vitamin E, selenium, and carotenoids. Washington, D.C.: National Academy Press. p 529.
7. Gil MI, Gorny JR, Kader AA. 1998. Responses of 'Fuji' apple slices to ascorbic acid treatments and low-oxygen atmospheres. Hortsci 33:305-9.
8. Han C, Zhao Y, Traber MG, Leonard SW. 2004. Edible coatings to improve storability and enhance nutritional value of fresh and frozen strawberries (Fragaria ananassa) and raspberries (Rubus ideaus). Postharvest Biol Technol 33:67-78.
9. Han C, Lederer C, McDaniel M, Zhao Y. 2005. Sensory evaluation of fresh strawberries strawberries (Fragaria x ananassa) with chitosan-based edible coatings. J Food Sci 70(3):S172-8.
10. Heard GM. 2002. Microbiology of fresh-cut produce. In: Lamikanra O, editor. Fresh-cut fruits and vegetables science, technology, and market. Boca Raton, Fla.: CRC Press. p 187-284.
11. Jeon M, Zhao Y. 2005. Honey in combination with vacuum impregnation to prevent enzymatic browning of fresh-cut apples. Int J Food Sci Nutri 56(3):165-76.
12. Maras JE, Bermudez OI, Qiao N, Bakun PJ, Boody-Alter EL, Tucker KL. 2004. Intake of alpha-tocopherol is limited among US adults. J Am Dietary Assoc 104:567-75.
13. Martinez A, Diaz RV, Tapia MS. 2000. Microbial ecology of spoilage and pathogenic flora associated to fruits and vegetables. In: Alzamora SM, Tapia MS, López-Malo A, editors. Minimally processed fruits and vegetables. Gaithersburg, Md.: Aspen Publishers, Inc. p 43-2.
14. Mei Y, Zhao Y, Yang J, Furr HC. 2002. Using edible coating to enhance nutritional and sensory qualities of baby carrots. J Food Sci 67:1964-8.
15. O'Mahoney M. 1986. Sensory evaluation of food: statistical methods and procedures. New York: Marcel Dekker. p 159.
16. Oszmianski J, Lee CY. 1990. Inhibition of polyphenol oxidase activity and browning by honey. J Agric Food Sci 38:1892-5.
17. Ozoglu H, Bayindirli A. 2002. Inhibition of enzymatic browning in cloudy apple juice with selected antibrowning agents. Food Control 13:213-21.
18. Park S, Zhao YY, Leonard SW, Traber MG. 2005a. Vitamin E and mineral fortification in fresh-cut apples (Fuji) using vacuum impregnation. Nutri Food Sci 35(6):393-402.
19. Park S, Zhao YY, Kodihalli I. 2005b. Nutritional, sensory, and physicochemical properties of vitamin E- and mineral-fortified fresh-cut apples by use of vacuum impregnation. J Food Sci 70(9):S593-9.
20. Robards K, Prenzler PD, Tucker G, Swatsitang P, Glover W. 1999. Phenolic compounds and their role in oxidative processes in fruits. Food Chem 66:401-36.
21. Rosen IC, Kader AA. 1989. Postharvest physiology and quality maintenance of sliced pear and strawberry fruits. J Food Sci 54(3):656-9.
22. Sloan EA. 2002. The top ten functional food trends: the next generation. Food Technol 56:32-57.
23. Westad F, Hersleth M, Lea P, Martens H. 2003. Variable selection in PCA in sensory descriptive and consumer data. Food Quality Prefer 14:463-72.
24. Wiley RC. 1997. Preservation methods for minimally processed refrigerated foods and vegetables. In: Wiley RC, editor. Minimally processed refrigerated fruits & vegetables. Pennsylvania: Technomic Publishing Co., Inc. p 66-134.
25. Xie I, Zhao Y. 2003a. Improvement of physicochemical and nutritional qualities of frozen marionberry by vacuum impregnation pretreatment with cryoprotectants and minerals. J Horticultural Sci Biotechnol 78:248-53.
26. Xie J, Zhao Y. 2003b. Nutritional enrichment of fresh apple (Royal Gala) by vacuum impregnation. Int J Food Sci Nutr 54:338-97.
27. Zhao Y, Xie J. 2004. Practical applications of vacuum impregnation in fruit and vegetable processing. Trends Food Sci Technol 15:434-51.