000133135 001__ 133135
000133135 005__ 20240322124130.0
000133135 0247_ $$2doi$$a10.1016/j.foodhyd.2024.109874
000133135 0248_ $$2sideral$$a137815
000133135 037__ $$aART-2024-137815
000133135 041__ $$aeng
000133135 100__ $$0(orcid)0000-0001-5635-413X$$aTejedor-Calvo, Eva$$uUniversidad de Zaragoza
000133135 245__ $$aPotential of a smart gelatine hydrogel-based package to extend fresh black truffle (Tuber melanosporum) shelf-life preserving its aroma profile
000133135 260__ $$c2024
000133135 5060_ $$aAccess copy available to the general public$$fUnrestricted
000133135 5203_ $$aMany post-harvest technologies have been applied to prolong the shelf life of black truffles; however, most of them negatively modify the genuine fresh truffle aroma. A novel edible gelatine hydrogel-based package (GHP) was tested to extend the shelf life of truffles and trap the aromatic compounds released by fresh truffles. First, the key physicochemical properties and microbiological and sensory attributes of the materials were characterised. The aromatic profile (by gas chromatography and a trained panel) and microbiological populations were monitored for 35 days in truffles stored in GHP and gelatine. Truffle preservation in GHP was compared to that in microperforated modified atmosphere packages (MAP) and that in macroperforated packages (C). The gelatine hydrogel exhibited extraordinarily high oxygen permeability and maintained a low microorganism load during storage (<4 log CFU·g−1 after 28 days). Some key volatile organic compounds were detected in the gelatine after seven days. Gelatine from GHP reduced microbial growth in truffles compared to the C and MAP conditions at day 21. Firmness loss at day 28 was an indicator of spoilage behaviour; therefore, 21 days was selected as the shelf-life extension of truffles under GHP, obtaining fresh truffles with high quality and an edible gelatine hydrogel with truffle aroma.
000133135 536__ $$9info:eu-repo/grantAgreement/EC/H2020/101007623/EU/INnovation in Truffle cultivation, preservAtion, proCessing and wild truffle resources managemenT/INTACT$$9This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 101007623-INTACT$$9info:eu-repo/grantAgreement/ES/MICINN/PID2019-108080RR-100$$9info:eu-repo/grantAgreement/ES/MICINN/PID2022-142850OR-I00
000133135 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000133135 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000133135 700__ $$0(orcid)0000-0002-4066-7294$$aBaquero-Aznar, Víctor
000133135 700__ $$0(orcid)0000-0003-2445-3744$$aVega-Diez, Sara
000133135 700__ $$0(orcid)0000-0001-6013-3399$$aSalvador, María Luisa$$uUniversidad de Zaragoza
000133135 700__ $$aSanz, María Ángeles
000133135 700__ $$0(orcid)0000-0003-4331-9794$$aSánchez, Sergio
000133135 700__ $$0(orcid)0000-0003-3384-7534$$aMarco, Pedro$$uUniversidad de Zaragoza
000133135 700__ $$0(orcid)0000-0002-7248-234X$$aGarcía-Barreda, Sergi
000133135 700__ $$0(orcid)0000-0003-4147-3616$$aGonzález-Buesa, Jaime
000133135 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000133135 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000133135 7102_ $$15005$$2555$$aUniversidad de Zaragoza$$bDpto. Ing.Quím.Tecnol.Med.Amb.$$cÁrea Ingeniería Química
000133135 773__ $$g151 (2024), 109874 [13 pp.]$$pFood hydrocoll.$$tFOOD HYDROCOLLOIDS$$x0268-005X
000133135 8564_ $$s5581017$$uhttps://zaguan.unizar.es/record/133135/files/texto_completo.pdf$$yVersión publicada
000133135 8564_ $$s2623276$$uhttps://zaguan.unizar.es/record/133135/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000133135 909CO $$ooai:zaguan.unizar.es:133135$$particulos$$pdriver
000133135 951__ $$a2024-03-22-09:47:35
000133135 980__ $$aARTICLE