Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 52, Issue 2, Pages 151-156Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2012.02.027
Keywords
Osmotic dehydration; High hydrostatic pressure; Antioxidant capacity; Total phenolic content; Colour; Vitamin C; Strawberry
Categories
Funding
- Research Department of Universidad de La Serena (gs1), Chile
Ask authors/readers for more resources
Simultaneous application of osmotic dehydration under high hydrostatic pressure conditions of strawberries was studied with the purpose of analyzing the effect of the combined process on the antioxidant capacity, phenolic compounds, colour and vitamin C of strawberries during refrigerated storage. The osmotic solution was prepared using commercial sugar at 40 degrees Brix. Samples were pressurized between 100 and 500 MPa for 10 min. The radical scavenging activity showed higher antioxidant activity at 400 MPa rather than at low pressure (100, 200 and 300 MPa). The total phenolic content increased with pressure presenting a maximum at 400 MPa. Pressurized samples retained vitamin C content. Based on these results, working at 400 MPa for 10 min ensures physicochemical and high levels of nutritional parameters in osmo-dried strawberries. (C) 2012 Elsevier Ltd. All rights reserved.
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