Effect of ultrasonication, thermosonication and ultraviolet irradiation on the quality of strawberies (fragaria anannassa) and red bell peppers (capsicum annuum L.)

D. M. Santos Pedro, E. M. C. Alexandre, J. Fundo, T. R. S. Brandão, C. L. M. Silva*

*Corresponding author for this work

Research output: Contribution to conferencePaperpeer-review

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Abstract

The objective of this work was to study the effect of ultrasonication, thermosonication and UV-C irradiation on the quality attributes of strawberries (Fragaria anannassa) and red bell peppers (Capsicum annuum, L.). Thermosonication studies were carried out at 50ºC and 65ºC. Control water treatments at the same temperatures were conducted. The analysed quality factors were colour and texture for both products, in addition to anthocyanins content in the case of strawberries. Results showed that UV-C constituted a harmless treatment, with little or no effect on color, texture or anthocyanins content. Ultrasonication caused small colour changes and no significant effects on texture of both products. Thermosonication at 65ºC resulted in undesirable changes of color, anthocyanins and texture of strawberries, and color of red bell peppers. When compared to water treated samples, thermosonicated ones showed higher texture retention. This effect was much more pronounced on red bell peppers.
Original languageEnglish
Number of pages5
Publication statusPublished - May 2006
Event3rd Central European Congress on Food - Sofia, Bulgaria
Duration: 22 May 200624 May 2006

Conference

Conference3rd Central European Congress on Food
Abbreviated titleCEFood
Country/TerritoryBulgaria
CitySofia
Period22/05/0624/05/06

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