Effect of modified atmosphere on polyphenols during storage of pasteurised strawberry purees

Detalhes bibliográficos
Autor(a) principal: Oliveira, Ana
Data de Publicação: 2015
Outros Autores: Alexandre, Elisabete M.C., Coelho, Marta, Gomes, Maria Helena, Almeida, Domingos P.F., Pintado, Manuela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/14037
Resumo: 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.
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spelling Effect of modified atmosphere on polyphenols during storage of pasteurised strawberry pureesanthocyaninsFragaria x ananassa Duch.modified atmosphere packagingprocessingThe 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.ElsevierRepositório da Universidade de LisboaOliveira, AnaAlexandre, Elisabete M.C.Coelho, MartaGomes, Maria HelenaAlmeida, Domingos P.F.Pintado, Manuela2017-09-11T10:52:22Z20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/14037engLWT - Food Science and Technology 60 (2015) 377-384http://dx.doi.org/10.1016/j.lwt.2014.09.038info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:44:07Zoai:www.repository.utl.pt:10400.5/14037Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:59:55.895465Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effect of modified atmosphere on polyphenols during storage of pasteurised strawberry purees
title Effect of modified atmosphere on polyphenols during storage of pasteurised strawberry purees
spellingShingle Effect of modified atmosphere on polyphenols during storage of pasteurised strawberry purees
Oliveira, Ana
anthocyanins
Fragaria x ananassa Duch.
modified atmosphere packaging
processing
title_short Effect of modified atmosphere on polyphenols during storage of pasteurised strawberry purees
title_full Effect of modified atmosphere on polyphenols during storage of pasteurised strawberry purees
title_fullStr Effect of modified atmosphere on polyphenols during storage of pasteurised strawberry purees
title_full_unstemmed Effect of modified atmosphere on polyphenols during storage of pasteurised strawberry purees
title_sort Effect of modified atmosphere on polyphenols during storage of pasteurised strawberry purees
author Oliveira, Ana
author_facet Oliveira, Ana
Alexandre, Elisabete M.C.
Coelho, Marta
Gomes, Maria Helena
Almeida, Domingos P.F.
Pintado, Manuela
author_role author
author2 Alexandre, Elisabete M.C.
Coelho, Marta
Gomes, Maria Helena
Almeida, Domingos P.F.
Pintado, Manuela
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Oliveira, Ana
Alexandre, Elisabete M.C.
Coelho, Marta
Gomes, Maria Helena
Almeida, Domingos P.F.
Pintado, Manuela
dc.subject.por.fl_str_mv anthocyanins
Fragaria x ananassa Duch.
modified atmosphere packaging
processing
topic anthocyanins
Fragaria x ananassa Duch.
modified atmosphere packaging
processing
description 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.
publishDate 2015
dc.date.none.fl_str_mv 2015
2015-01-01T00:00:00Z
2017-09-11T10:52:22Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/14037
url http://hdl.handle.net/10400.5/14037
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv LWT - Food Science and Technology 60 (2015) 377-384
http://dx.doi.org/10.1016/j.lwt.2014.09.038
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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