Potential of a smart gelatine hydrogel-based package to extend fresh black truffle (Tuber melanosporum) shelf-life preserving its aroma profile
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Date
2024
Authors
Tejedor Calvo, EvaBaquero Aznar, Víctor
Vega Díez, Sara
Salvador, María Luisa
Sanz García, María Angeles
Sánchez Durán, Sergio
Marco Montori, Pedro
García Barreda, Sergi
González Buesa, Jaime
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Abstract
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.
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Tejedor-Calvo, E., Baquero-Aznar, V., Vega-Diez, S., Salvador, M. L., Sanz, M. Á., Sánchez, S., Marco, P., García-Barreda, S., & González-Buesa, J. (2024). Potential of a smart gelatine hydrogel-based package to extend fresh black truffle (Tuber melanosporum) shelf-life preserving its aroma profile. Food Hydrocolloids, 151, 109874. https://doi.org/10.1016/j.foodhyd.2024.109874
AGROVOC subjects
Trufa (hongo)Gelatina
compuestos orgánicos volátiles
Película comestible
Envasado de alimentos
Aroma
Sponsorship
Este trabajo fue principalmente respaldado por el Ministerio de Ciencia e Innovación de España (proyectos PID2022-142850OR-I00 y PID2019–108080RR-100, y la Beca predoctoral PRE2020-094379 para V. Baquero) y el Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria de España (beca INIA-DOC para J. González-Buesa). La investigación que condujo a estos resultados también recibió financiación de la Unión Europea (dentro del Horizonte 2020, el Programa Marco de Investigación e Innovación (2014–2020), proyecto No 101007623 “INTACT - Innovación en el cultivo, preservación, procesamiento y gestión de recursos de trufas silvestres”). Los autores también desean reconocer la participación del panel capacitado en el análisis sensorial