Journal
JOURNAL OF FOOD SCIENCE
Volume 74, Issue 2, Pages C184-C191Publisher
WILEY
DOI: 10.1111/j.1750-3841.2009.01075.x
Keywords
anthocyanins; antioxidant capacity; fresh-cut strawberries; kinetics; vitamin C
Categories
Funding
- Inter-ministerial Commission for Science and Technology (CICYT) of the Ministerio de Educacion y Ciencia (Spain) [ALI 2005-05768.]
- Agencia de Gestio d'Ajuts Univ. i de Recerca of the Generalitat de Catalunya (Spain)
- European Social Fund
Ask authors/readers for more resources
Changes in the main antioxidant properties of fresh-cut strawberries stored under high-oxygen atmospheres (80 kPa O-2) were studied at selected temperatures (5 to 20 degrees 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 (R-adj(2) >= 0.800) estimated changes in anthocyanins and antioxidant capacity of fresh-cut strawberries throughout the storage period, whereas a 1st-order model adequately fitted (R-adj(2) >= 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 (R-adj(2) >= 0.709). The T-c 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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available