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

2015Journal article Restricted access
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dc.contributor.authorOliveira, Ana
dc.contributor.authorAlexandre, Elisabete M. C.
dc.contributor.authorCoelho, Marta
dc.contributor.authorGomes, Maria Helena
dc.contributor.authorAlmeida, Domingos P. F.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2015-05-15T17:27:11Z
dc.date.available2015-05-15T17:27:11Z
dc.date.issued2015
dc.description.abstractThe minimum loss of processed fruit nutritional quality must been guaranteed during storage and the atmosphere can be a limiting step. Strawberry purees flushed with gas mixtures: 10 kPa O-2 + 90 kPa N-2, 100 kPa N-2 and air (78 kPa N-2 + 21 kPa O-2 + 0.03 kPa CO2) were stored for 90 days at 4 and 23 degrees C and revealed no effect in total antioxidant activity and in total phenolic content. The compounds (+)-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 e was stored in 100 kPa N-2 at 4 and 23 degrees C, at which temperatures their levels decreased 24 and 77%, respectively. At 4 degrees C cyanidin-3-glucoside presented no significant differences between atmospheres. Pelargonidin-3-glucoside and pelargonidin-3-rutinoside decreased both 27% for 100 kPa N-2 and 45% for 10 kPa O-2 and air. All the individual anthocyanins were not affected by the atmospheres when stored at 23 degrees C. (C) 2014 Elsevier Ltd. All rights reserved.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationOLIVEIRA, Ana …[et al.] - Effect of modified atmosphere on polyphenols during storage of pasteurised strawberry purées. LWT - Food Science and Technology. ISSN 0023-6438. Vol. 60, n.º 1 (2015), p. 377-384por
dc.identifier.doi10.1016/j.lwt.2014.09.038
dc.identifier.eid84921965701
dc.identifier.eissn096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10400.14/17619
dc.identifier.wos000345106100054
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevier
dc.relationQREN-ADI 3436
dc.subjectAnthocyaninspor
dc.subjectFragaria x ananassa Duchpor
dc.subjectModified atmosphere packagingpor
dc.subjectProcessingpor
dc.titleEffect of modified atmosphere on polyphenols during storage of pasteurised strawberry puréespor
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PEst-OE%2FEQB%2FLA0016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F75041%2F2010/PT
oaire.citation.endPage384
oaire.citation.issue1
oaire.citation.startPage377
oaire.citation.titleLWT - Food Science and Technology
oaire.citation.volume60
oaire.fundingStream3599-PPCDT
oaire.fundingStreamSFRH
person.familyNameOliveira
person.familyNameAlexandre
person.familyNameCorreia Coelho
person.familyNameAlmeida
person.familyNamePintado
person.givenNameAna
person.givenNameElisabete
person.givenNameMarta Isabel
person.givenNameDomingos
person.givenNameMaria Manuela
person.identifier1415634
person.identifier215276
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person.identifier.orcid0000-0001-8012-4203
person.identifier.orcid0000-0003-4175-2498
person.identifier.orcid0000-0002-6542-175X
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-id50461336500
person.identifier.scopus-author-id14827787500
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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