期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 52, 期 2, 页码 151-156出版社
ELSEVIER
DOI: 10.1016/j.lwt.2012.02.027
关键词
Osmotic dehydration; High hydrostatic pressure; Antioxidant capacity; Total phenolic content; Colour; Vitamin C; Strawberry
资金
- Research Department of Universidad de La Serena (gs1), Chile
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.
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