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|Título:||Phytochemicals preservation in strawberry as affected by pH modulation|
Gomes, Maria Helena
Alexandre, Elisabete M. C.
Poças, Maria de Fátima
Almeida, Domingos P.F.
Pintado, M. E.
Fragaria x ananassa
|Citação:||OLIVEIRA, Ana …[et al.] - Phytochemicals preservation in strawberry as affected by pH modulation. Food Chemistry. ISSN 0308-8146. Vol. 170 (2015), p. 74-83|
|Resumo:||Strawberries purées are incorporated in foods and subjected to pH modulation according to the expected final food matrix. The effect of pH on strawberry polyphenols stored at 4 and 23ºC for 90 days was evaluated. Total antioxidant activity and total phenolics content were only affected by time according to a first order model. The pH 4.5 induced higher decrease in (-)epigallocatechin gallate (71% and 79%) and quercetin- 3-glucoside (29% and 36%), for both storage temperatures. For pH 2.5 and 3.0, ellagic acid increased 84% for 4ºC and 185% for 23ºC. Anthocyanins concentration changes along storage were well described by first order model. The pH value of 2.5 presented the lower kinetic constant rate where cyanidin-3-glucoside, pelargonidin-3-glucoside and pelargonidin-3-rutinoside had a k = 0.04, 0.05 and 0.03 day 1. Lower storage temperature (4ºC) and lower pH (2.5) were the best condition for the preservation of polyphenols in pasteurized strawberry during a 90-day storage period|
|Aparece nas colecções:||CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review|
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|Phytochemicals preservation in strawberry as affected by pH modulation.pdf||1,78 MB||Adobe PDF||Ver/Abrir Acesso Restrito. Solicitar cópia ao autor!|