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Optimization of delactosed whey permeate (DWP) treatment for fresh-cut tomato was accomplished by evaluating different quality, nutritional and microbial markers. Response surface methodology was applied to obtain polynomial model equations. DWP concentration (0 - 5 %) and storage (0 - 10 days) were used as independent factors in order to optimize the process. The analyses showed that increases in DWP concentration extended the quality of the fresh-cut tomato significantly (p3 % were scored unacceptable by the sensory panel due to perceived off-odours. DWP treatment also improved retention of ascorbic acid and lycopene over storage. The total aerobic counts and yeast and moulds were reduced by ~1.5 log cfu/ g and ~1.0 log cfu/ g respectively after 10 days of storage treated with 3 % DWP. Predicted models were highly significant (p2) ranging from 0.79 to 0.99. The study recommends the use of DWP at a concentration of 3 % to extend the shelf-life of fresh-cut tomato by preserving its quality and antioxidant properties during storage.
Ahmed, L., Martin-Diana, A.B., Rico, D., and Barry-Ryan, C. (2011) Optimization of Application of Delactosed Whey Permeate Treatment To Extend the Shelf Life of Fresh-Cut Tomato Using Response Surface Methodology. Journal of Agriculture & Food Chemistry, 59, 2377–2385 doi: 10.1021/jf103809f