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Food Chem. 2014 May 15;151:472-9. doi: 10.1016/j.foodchem.2013.11.086. Epub 2013 Nov 23.

Effect of light exposure on sensorial quality, concentrations of bioactive compounds and antioxidant capacity of radish microgreens during low temperature storage.

Author information

1
Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States.
2
Food Quality Laboratory, Beltsville Agricultural Research Center, USDA, ARS, 10300 Baltimore Avenue, Beltsville, MD 20705, United States.
3
Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States. Electronic address: wangqin@umd.edu.

Abstract

Radish microgreens constitute a good source of bioactive compounds; however, they are very delicate and have a short shelf life. In this study, we investigated the impact of light exposure and modified atmosphere packaging on sensorial quality, bioactive compound concentrations and antioxidant capacity of radish microgreens during storage. Results showed that light exposure during storage increased the amount of ascorbic acid and had no effect on α-tocopherol or total phenolic concentrations. Dark storage resulted in higher hydroxyl radical scavenging capacity and carotenoid retention. No significant differences were found for relative 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity between light and dark treatments. Radish microgreens in bags of 29.5 pmol s(-1) m(-2) Pa(-1) oxygen transmission rate (OTR) maintained better quality than those within laser microperforated bags. In conclusion, light exposure accelerated deterioration of radish microgreens, while dark storage maintained quality; and application of OTR bags was beneficial in extending shelf life.

KEYWORDS:

Antioxidant capacity; Ascorbic acid; Light exposure; Quality maintenance; Radish microgreens; Total phenolics

PMID:
24423559
DOI:
10.1016/j.foodchem.2013.11.086
[Indexed for MEDLINE]

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