Influence of storage temperature on the kinetics of the changes in anthocyanins, vitamin C, and antioxidant capacity in fresh-cut strawberries stored under high-oxygen atmospheres
MetadataShow full item record
Changes in the main antioxidant properties of fresh-cut strawberries stored under high-oxygen atmospheres (80 kPa O2) were studied at selected temperatures (5 to 20 °C). The suitability of zero- and 1st-order kinetics as well as a model based on Weibull distribution function to describe changes in experimental data is discussed. A non-Arrhenius approach was used to determine the temperature dependence of the estimated rate constants. A Weibull kinetic model most accurately (R2adj≥ 0.800) estimated changes in anthocyanins and antioxidant capacity of fresh-cut strawberries throughout the storage period, whereas a 1st-order model adequately fitted (R2adj≥ 0.982) the variation of vitamin C. The temperature dependency of the kinetic rate constants for each antioxidant property was successfully modeled through the non-Arrhenius approach (R2adj≥ 0.709). The Tc obtained for anthocyanins, vitamin C, and antioxidant capacity degradation were 290, 284, and 289 K, respectively, indicating the temperature at which a marked acceleration of the losses in the antioxidant potential of strawberry wedges occurs. These findings will help to describe the variation of the antioxidant potential of fresh-cut strawberries upon storage time and temperature.
Is part ofJournal of food science, 2009, vol. 74, núm. 2, p. C184-C191
European research projects
Showing items related by title, author, creator and subject.
Changes in bioactive composition of fresh-cut strawberries stored under superatmospheric oxygen, low-oxygen or passive atmospheres Odriozola Serrano, Isabel; Soliva-Fortuny, Robert; Martín Belloso, Olga (Elsevier, 2010)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. ...
Antioxidant properties and shelf-life extension of fresh-cut tomatoes stored at different temperatures Martín Belloso, Olga; Soliva-Fortuny, Robert; Odriozola Serrano, Isabel (Wiley, 2008)BACKGROUND: The feasibility of using modified atmosphere packaging (5 kPa O2 + 5 kPa CO2) to maintain the antioxidant properties of fresh-cut tomatoes during shelf-life was assessed through storage at different temperatures ...
Odriozola Serrano, Isabel; Soliva-Fortuny, Robert; Martín Belloso, Olga (Elsevier, 2008)The feasibility of minimal processing and modified atmosphere packaging (5%O2+5%CO2) to preserve color attributes and bioactive compounds of fresh-cut tomato from different cultivars (Rambo, Durinta, Bodar, Pitenza, Cencara ...