133135 20260217205513.0 doi 10.1016/j.foodhyd.2024.109874 sideral 137815 ART-2024-137815 eng Tejedor-Calvo, Eva Universidad de Zaragoza (orcid)0000-0001-5635-413X Potential of a smart gelatine hydrogel-based package to extend fresh black truffle (Tuber melanosporum) shelf-life preserving its aroma profile 2024 Access copy available to the general public Unrestricted Many 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. info:eu-repo/grantAgreement/EC/H2020/101007623/EU/INnovation in Truffle cultivation, preservAtion, proCessing and wild truffle resources managemenT/INTACT This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 101007623-INTACT info:eu-repo/grantAgreement/ES/MICINN/PID2019-108080RR-100 info:eu-repo/grantAgreement/ES/MICINN/PID2022-142850OR-I00 info:eu-repo/semantics/openAccess by-nc-nd https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es 12.4 2024 FOOD SCIENCE & TECHNOLOGY 4 / 182 = 0.022 2024 Q1 T1 CHEMISTRY, APPLIED 5 / 76 = 0.066 2024 Q1 T1 2.837 2024 Chemical Engineering (miscellaneous) 2024 Q1 Food Science 2024 Q1 Chemistry (miscellaneous) 2024 Q1 21.7 2024 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Baquero-Aznar, Víctor (orcid)0000-0002-4066-7294 Vega-Diez, Sara (orcid)0000-0003-2445-3744 Salvador, María Luisa Universidad de Zaragoza (orcid)0000-0001-6013-3399 Sanz, María Ángeles Sánchez, Sergio (orcid)0000-0003-4331-9794 Marco, Pedro Universidad de Zaragoza (orcid)0000-0003-3384-7534 García-Barreda, Sergi (orcid)0000-0002-7248-234X González-Buesa, Jaime (orcid)0000-0003-4147-3616 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 2008 640 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Nutrición Bromatología 5005 555 Universidad de Zaragoza Dpto. Ing.Quím.Tecnol.Med.Amb. Área Ingeniería Química 151 (2024), 109874 [13 pp.] Food hydrocoll. FOOD HYDROCOLLOIDS 0268-005X 5581017 http://zaguan.unizar.es/record/133135/files/texto_completo.pdf Versión publicada 2623276 http://zaguan.unizar.es/record/133135/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:133135 articulos driver 2026-02-17-20:25:50 ARTICLE