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The Department of Agricultural Chemistry of the University of Murcia finds a way to extend the life of fresh artichoke hearts up to 15, or even 20 days using a minimum processing techniques based on washing, cutting and packaging to facilitate the work of the consumer .
This research published in the Journal of Food Protection has managed to treat the fresh artichoke using a process of cutting, rolling and treatment with natural antioxidants.
It is then packaged in a modified atmosphere, making it a ready-to-eat product.
A product that does not exist until now in the market that tries to join other products of fourth range as the fresh salads ready for the consumption.
"Consumers are increasingly asking for foods that are easier to prepare, that are practically made or can be used in an easy way," says researcher Nuria García Martínez.
The problem posed by the artichoke is that it is a tedious product to handle that quickly browns when cut.
This browning or browning of the vegetable in the cutting areas occurs when enzymes, such as polyphenoloxidases, are contacted with substrates of a phenolic nature in the presence of oxygen.
Getting that artichoke cut into thin sheets is not pardee is complicated.
In addition to controlling the browning, the product has also studied microbiological safety and sensory aspects such as taste or texture so that they are not different from that of fresh vegetables.
"We pack the artichoke with a very low amount of oxygen, which is one of the factors that causes browning. In addition, avoiding the appearance of aromas has been a challenge," says García Martínez.
The pH is another of the factors involved, "we need to lower the pH to thereby reduce browning as this reduces the activity of the enzymes involved and the microbial proliferation."
The artichoke is a really beneficial food for our organism;
Is diuretic, hepatoregenerative, helps control cholesterol and sugar levels, has a prebiotic effect and is anticancer, but its sale as a fresh product has declined in recent years.
This research aims to find new forms of processing that promote its consumption, both fresh in salads and for cooking.
This work has been developed within the framework of the Cynamur project, Technological Fund in which various companies have collaborated, Technological Centers such as the Conservative and the Footwear and Plastic, and the Murcian Institute for Agricultural Research and Development and Food.
Meanwhile, in the research group in which Dr. García Martínez and Dr. Pedro Andreo, led by Professor Luis Almela, continue research on new formats of fresh-cut pre-cut artichokes, a product of Long-term preservation, friendlier culinary management and no need for complex processing facilities.
Source: Universidad de Murcia
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