Changes in bioactive composition of fresh-cut strawberries stored under superatmospheric oxygen, low-oxygen or passive atmospheres
Issue date
2010Suggested citation
Odriozola Serrano, Isabel;
Soliva-Fortuny, Robert;
Martín Belloso, Olga;
.
(2010)
.
Changes in bioactive composition of fresh-cut strawberries stored under superatmospheric oxygen, low-oxygen or passive atmospheres.
Journal of Food Composition and Analysis, 2010, vol. 23, núm. 1, p. 37-43.
https://doi.org/10.1016/j.jfca.2009.07.007.
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The effect of different modified atmosphere packaging conditions (2.5 kPa O2 + 7 kPa CO2, 10 kPa
O2 + 5 kPa CO2, 21 kPa O2, 60 kPa O2 and 80 kPa O2) on the antioxidant properties of fresh-cut
strawberries was investigated. Changes in phenolic acids, flavonoids (anthocyanins and flavonols),
vitamin C and antioxidant capacity were analyzed for 21 days at 4 8C. O2, and CO2 package headspace
concentrations were also evaluated. The initial quercetin content was maintained for 11–14 days
regardless of the initial in-package atmospheres, but then it was dramatically enhanced in the
strawberries stored at 21 kPa O2. High O2 concentrations inside headspace packages promoted greater
losses of phenolic acids (p-coumaric, hydroxybenzoic and ellagic acid) and vitamin C during the storage
period compared to low O2 levels. Anthocyanin content increased significantly beyond day 9 in
strawberry wedges stored at 21 kPa O2, whereas it was almost constant throughout the storage in
fresh-cut strawberries at superatmospheric O2 atmospheres. In general, low-O2 and passive
atmospheres best maintained the initial antioxidant capacity of fresh-cut strawberries through the
cold storage. Therefore, 2.5 kPa O2 + 7 kPa CO2 atmospheres are proposed to prevent oxidation of the
main antioxidant compounds in fresh-cut strawberries.