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dc.contributor.authorOdriozola Serrano, Isabel
dc.contributor.authorSoliva-Fortuny, Robert
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2016-12-01T08:27:08Z
dc.date.issued2010
dc.identifier.issn0889-1575
dc.identifier.urihttp://hdl.handle.net/10459.1/58725
dc.description.abstractThe 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.ca_ES
dc.description.sponsorshipThis work was supported by the Interministerial Commission for Science and Technology (CICYT) of the Ministerio de Educacio´n y Ciencia (Spain) through the Project ALI 2005-05768. Isabel Odriozola-Serrano thanks the Age` ncia de Gestio´ d’Ajuts Universitaris i de Recerca of the Generalitat de Catalunya (Spain) and the European Social Fund for the predoctoral grant.ca_ES
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relationMIECI/PN2004-2007/ALI2005-05768
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1016/j.jfca.2009.07.007ca_ES
dc.relation.ispartofJournal of Food Composition and Analysis, 2010, vol. 23, núm. 1, p. 37-43ca_ES
dc.rights(c) Elsevier Inc, 2009ca_ES
dc.subjectFresh-cut strawberriesca_ES
dc.subjectPhenolic acidsca_ES
dc.subjectFlavonolsca_ES
dc.subjectAnthocyaninsca_ES
dc.titleChanges in bioactive composition of fresh-cut strawberries stored under superatmospheric oxygen, low-oxygen or passive atmospheresca_ES
dc.typearticleca_ES
dc.identifier.idgrec015163
dc.type.versionpublishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccessca_ES
dc.identifier.doihttps://doi.org/10.1016/j.jfca.2009.07.007
dc.date.embargoEndDate2025-01-01


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