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Effect of modified atmosphere on polyphenols during storage of pasteurised strawberry purees
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Orientador(es)
Resumo(s)
The minimum loss of processed fruit nutritional quality must been guaranteed during storage and the
atmosphere can be a limiting step.
Strawberry pur ees flushed with gas mixtures: 10 kPa O2 þ 90 kPa N2, 100 kPa N2 and air (78 kPa
N2 þ 21 kPa O2 þ 0.03 kPa CO2) were stored for 90 days at 4 and 23 C and revealed no effect in total
antioxidant activity and in total phenolic content. The compounds (þ)-catechin, ( )-epicatechin and
quercetin-3-rutinoside were not affected by the atmospheres for both temperatures and ellagic acid was
the exception within strawberry phytochemicals, where its concentration was higher for samples stored
in air.
Total anthocyanin content was better preserved when strawberry pur ee was stored in 100 kPa N2 at 4
and 23 C, at which temperatures their levels decreased 24 and 77%, respectively. At 4 C cyanidin-3-
glucoside presented no significant differences between atmospheres. Pelargonidin-3-glucoside and
pelargonidin-3-rutinoside decreased both 27% for 100 kPa N2 and 45% for 10 kPa O2 and air. All the
individual anthocyanins were not affected by the atmospheres when stored at 23 ºC.
Descrição
Palavras-chave
anthocyanins Fragaria x ananassa Duch. modified atmosphere packaging processing
Contexto Educativo
Citação
LWT - Food Science and Technology 60 (2015) 377-384
Editora
Elsevier