Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 54, Issue 3, Pages 832-841Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-017-2529-4
Keywords
High pressure processing; Thermal processing; Strawberries; Anthocyanins; Polyphenols; Vitamin C; Storage period
Categories
Funding
- National Research Center [NN 312 252540]
- European Union under the European Social Fund [78/ES/ZS-II/W-2151.1/11]
Ask authors/readers for more resources
This study was aimed at monitoring changes in the quality of strawberry pur,e preserved by high pressure processing (HPP) and thermal pasteurization (TP) during cold storage (6 A degrees C) and determining its optimal storage period. The storage period of strawberry pur,e treated at 500 MPa, 50 A degrees C, 15 min based on microbiological changes was 12 weeks. During this period, pur,e lost 32% of polyphenols, 73% of anthocyanins and entire vitamin C. Color changes described as dE increased up to 5.05 whereas the overall sensory quality decreased by 3 points on a 9-point scale. Under similar storage conditions, TP-preserved purce lost only 28% of polyphenols and 54% of anthocyanins, and entire vitamin C. Color changes were more visible (dE = 7.21) compared to the HPP sample whereas the overall sensory quality decreased only by 2 points. Recommended cold shelf-life for the HPP product was estimated at 6 weeks, during which period HPP-preserved purce had higher content of polyphenols and colour parameters compared to TP purce.
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