Hurdle technology for shelf stable minimally processed French beans (Phaseolus vulgaris): A response surface methodology approach

• Published in: Food science & technology 2012-10, Vol.48 (2), p.182-189
• Main Authors: Gupta, Sumit, Chatterjee, Suchandra, Vaishnav, Jasraj, Kumar, Vivekanand, Variyar, Prasad S., Sharma, Arun
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Citric acid treatment; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; Hurdle technology; Minimally processed French beans; Modified atmosphere packaging; Response surface methodology; γ-Irradiation
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2012.03.010

Citric acid treatment in combination with gamma radiation and modified atmosphere packaging was employed as hurdles for control of microorganisms and extending shelf life of minimally processed French beans. Response surface methodology was used to optimize citric acid treatment and γ-irradiation dose to obtain product with desired microbial and sensory quality. Optimum processing conditions (citric acid 8.4 g L−1; irradiation dose 0.7 kGy; 10 °C) resulted in modified atmosphere of 18% O2 and 4% CO2 at end of storage period. Under these conditions shelf life of the product could be extended by one week with acceptable sensory and nutritional quality as evaluated by total antioxidant, phenolics, flavonoids and vitamin C content. ► Combination of gamma irradiation, citric acid treatment and modified atmosphere packaging extended shelf life of French beans. ► Levels of various treatments optimized using response surface methodology. ► Citric acid treatment demonstrated to alleviate gamma induced softening in texture. ► Nutrition and sensory qualities were not affected by minimal processing.