Improvement of the shelf life of minimally processed artichoke through antimicrobial and antioxidants agents
A new method of artichoke slices preservation for refrigerated storage - as a minimally processed product - is presented in this paper. This methodology is based on the efficiency of the impregnation and/or the dip of the artichoke slices in different solutions such as bleach, potassium sorbate and proalium. The microbiological quality of the preserved artichoke was also studied to evaluate the efficiency of these treatments on the growth of several indicator microorganisms (mesophiles, anaerobic, psychrotrophs, mould and yeast, Salmonella spp. and Escherichia coli spp.). When the artichoke slices were immersed in a preservative solution containing proalium (16 g L‑1) and GMII (25 g L‑1), and packaged in propylene trays with a protective atmosphere (80% N2/20% CO2), it was possible to extend the useful life up to five days at 4°C, improving all the quality and sensory parameters tested for this product. Moreover, the proalium addition leads to a higher organoleptic quality of the artichoke slices than in the absence of this antimicrobial agent.
Sánchez-Guijarro, M., García-Gómez, P., Almela, L., Nuñez-Delicado, E. and Gabaldón, J.A. (2020). Improvement of the shelf life of minimally processed artichoke through antimicrobial and antioxidants agents. Acta Hortic. 1284, 205-220
artichoke, minimally processed, preservation, antimicrobial, antioxidant