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Phytochemicals preservation in strawberry as affected by pH modulation

2015Journal article Restricted access
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dc.contributor.authorOliveira, Ana
dc.contributor.authorGomes, Maria Helena
dc.contributor.authorAlexandre, Elisabete M. C.
dc.contributor.authorPoças, Fátima
dc.contributor.authorAlmeida, Domingos P. F.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2015-05-15T16:55:21Z
dc.date.available2015-05-15T16:55:21Z
dc.date.issued2015
dc.description.abstractStrawberries purees 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 23 degrees C 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 4 degrees C. and 185% for 23 degrees C. 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 (4 degrees C) and lower pH (2.5) were the best condition for the preservation of polyphenols in pasteurized strawberry during a 90-day storage period.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationOLIVEIRA, Ana …[et al.] - Phytochemicals preservation in strawberry as affected by pH modulation. Food Chemistry. ISSN 0308-8146. Vol. 170 (2015), p. 74-83por
dc.identifier.doi10.1016/j.foodchem.2014.07.156
dc.identifier.eid84906766159
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.pmid25306319
dc.identifier.urihttp://hdl.handle.net/10400.14/17618
dc.identifier.wos000343780400010
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevier
dc.relationQREN-ADI 3436
dc.relationPEst-OE/EQB/LA0016/
dc.subjectAnthocyaninspor
dc.subjectFragaria x ananassapor
dc.subjectPurée processingpor
dc.subjectpH modulationpor
dc.subjectKineticpor
dc.titlePhytochemicals preservation in strawberry as affected by pH modulationpor
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F75041%2F2010/PT
oaire.citation.endPage83
oaire.citation.startPage74
oaire.citation.titleFood Chemistry
oaire.citation.volume170
oaire.fundingStreamSFRH
person.familyNameOliveira
person.familyNameAlexandre
person.familyNamePoças
person.familyNameAlmeida
person.familyNamePintado
person.givenNameAna
person.givenNameElisabete
person.givenNameMaria de Fátima
person.givenNameDomingos
person.givenNameMaria Manuela
person.identifier1415634
person.identifier215276
person.identifier456608
person.identifier.ciencia-id4713-31C8-A356
person.identifier.ciencia-idD012-E77D-309F
person.identifier.ciencia-id1513-5F90-0B67
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-8012-4203
person.identifier.orcid0000-0003-4175-2498
person.identifier.orcid0000-0002-6598-6515
person.identifier.orcid0000-0001-8429-8585
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridJ-3404-2013
person.identifier.ridK-9179-2013
person.identifier.ridF-1835-2010
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55937245800
person.identifier.scopus-author-id15127714500
person.identifier.scopus-author-id14827787500
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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