Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

Bof, Cristine Maso Jeusti; Fontana, Roselei Claudete; Piemolini-Barreto, Luciani Tatsch; Sandri, Ivana Greice

doi:10.1590/s1516-89132012000100014

Cited by 22 publications

(10 citation statements)

References 51 publications

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“…In accordance with our results, storage at −18°C decreased antioxidant activities in fresh spring onions [41]. Moreover, Jeusti Bof et al [42] observed that the antioxidant activity of pear pulp stored at −15°C for 90 days resulted in a significant decrease as compared to fresh fruit. Similarly, Shofian et al [43] reported that fresh starfruit and mango exhibited significantly higher FRAP and DPPH values as compared with those of freeze-dried samples at −20°C for 24 hours.…”

Section: Chemical Measurements Main Free Amino Acidssupporting

confidence: 92%

Freezing Treatments for Ectomyelois ceratoniae Mortality and Maintenance of Deglet Noor Palm Date Quality

Ben-Amor

Miguel-Gómez

Habib

et al. 2019

Journal of Food Quality

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Background. Insect infestation caused by Ectomyelois ceratoniae or carob moth is one of the main postharvest problems that can lead to a decrease of the marketable quality of dates. The control of carob moth is a mandatory process for exported fruits, and the main chemical method used to prevent pest diseases of palm date is treatment with methyl bromide. However, its use is being restricted due to direct harmful effects on the environment and indirect effects on humans. Freezing treatments could be physical alternatives to methyl bromide and other chemicals. Three freezing treatments at −18°C (50 h, 77 h, and 125 h) were studied for E. ceratoniae mortality in Deglet Noor date fruits. Results. The results showed that freezing at −18°C led to 100% mortality of all the stages of E. ceratoniae found in naturally infested dates. Fruit quality was examined under a selected sanitizing freezing treatment (50 hours at −18°C). This freezing treatment induced an increase of monosaccharides and a reduction in antioxidant activity (40 to 45%, measured with FRAP and DPPH assays). However, other parameters such as color, amino acids, total phenolic content, and microbial and sensorial quality were not affected by that treatment. All samples remained above the limit of marketability as there was no chilling injury. Conclusion. This treatment can be recommended as a green alternative to chemical treatments to control carob moth while yielding optimum-quality Deglet Noor date fruits that could be exported to developed countries.

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Section: Chemical Measurements Main Free Amino Acidssupporting

confidence: 92%

Freezing Treatments for Ectomyelois ceratoniae Mortality and Maintenance of Deglet Noor Palm Date Quality

Ben-Amor

Miguel-Gómez

Habib

et al. 2019

Journal of Food Quality

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“…The authors also found significant increases (up to 40 %) in total anthocyanins for early-harvest cultivars but decreases (−17 %) for late-harvest varieties (González et al 2003). No significant differences were found in grape and fig pulp stored under −15°C, while an increase in antioxidant capacity was reported for guava pulp (Bof et al 2012). Immediately after pasteurization, fresh strawberry had no significant effect (P>0.05) in total activities measured, presenting variations inferior to 10 % (Fig.…”

Section: Effect Of Freezing and Pasteurization On Fresh Strawberry Pomentioning

confidence: 86%

Long-Term Frozen Storage and Pasteurization Effects on Strawberry Polyphenols Content

Oliveira

Damasceno

Alexandre

et al. 2015

Food Bioprocess Technol

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The profile of the strawberry polyphenols was analysed on fresh strawberry, immediately after freezing or after pasteurization and during frozen storage of strawberry at −20°C for 360 days. Freezing increased the extractability of (−)-epigallocatechin gallate (60 %), (−)-epicatechin (48 %) and ellagic acid (51 %) and decreased the pelargonidin-3-glucoside (18 %). Direct pasteurization of fresh strawberry increased the extractability for (−)-epigallocatechin gallate (73 %), (−)-epicatechin (45 %) and ellagic acid (143 %) and decreased for pelargonidin-3-glucoside (16 %). During storage at −20°C for 360 days the extractable levels of pelargonidin-3-rutinoside, (−)-epigallocatechin gallate, (+)-catechin, (−)-epicatechin and ellagic acid decreased by 17, 20, 37, 65 and 80 %, respectively, while those of pelargonidin-3-glucoside increased 13 %. Changes in polyphenols content, produced by pasteurization after 360 days frozen storage, were minimal. Polyphenols content decreased during storage of strawberry pieces at −20°C for 360 days, while the thermal treatment applied after freezing storage did not induce any significant change.

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“…In order to make these fruits accessible during the off‐season and all year round, they are transformed into pulp and commercialized in the frozen form. Frozen pulp is an expanding market because the pulp is directly involved in the preparation of dairy products (Rocha and others ; Siqueira and others ), jams and jellies (Singh and others ; Bof and others ), beverages (Müller and others ), and it is increasingly popular due to its practicality of preparation, and also health benefits. The health‐promoting benefits of fruits include the following effects: anti‐inflammatory (Jensen and others ; Kang and others ), antimutagenic (Malta and others ), antitumor (Yan and others ), neuroprotective (Rodrigues and others ), hypoglycemic and antihyperglycemic (Sharma and others ), antimicrobial (Fujita and others ), and antioxidant (Moyer and others ; Souza and others ).…”

Section: Introductionmentioning

confidence: 99%

The Association between Chromaticity, Phenolics, Carotenoids, and In Vitro Antioxidant Activity of Frozen Fruit Pulp in Brazil: An Application of Chemometrics

Zielinski

Ávila

Ito

et al. 2014

Journal of Food Science

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A total of 19 Brazilian frozen pulps from the following fruits: açai (Euterpe oleracea), blackberry (Rubus sp.), cajá (Spondias mombin), cashew (Anacardium occidentale), cocoa (Theobroma cacao), coconut (Cocos nucifera), grape (Vitis sp.), graviola (Annona muricata), guava (Psidium guajava), papaya (Carica papaya), peach (Prunus persica), pineapple (Ananas comosus), pineapple and mint (A. comosus and Mentha spicata), red fruits (Rubus sp. and Fragaria sp.), seriguela (Spondias purpurea), strawberry (Fragaria sp.), tamarind (Tamarindus indica), umbu (Spondias tuberosa), and yellow passion fruit (Passiflora edulis) were analyzed in terms of chromaticity, phenolic compounds, carotenoids, and in vitro antioxidant activity using ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. Data were processed using principal component analysis (PCA) and hierarchical cluster analysis (HCA). Antioxidant capacity was measured by DPPH and FRAP assays, which showed significant (P < 0.01) correlation with total phenolic compounds (r = 0.88 and 0.70, respectively), total flavonoids (r = 0.63 and 0.81, respectively), and total monomeric anthocyanins (r = 0.59 and 0.73, respectively). PCA explained 74.82% of total variance of data, and the separation into 3 groups in a scatter plot was verified. Three clusters also suggested by HCA, corroborated with PCA, in which cluster 3 was formed by strawberry, red fruits, blackberry, açaí, and grape pulps. This cluster showed the highest contents of total phenolic compounds, total flavonoids, and antioxidant activity.

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Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

Cited by 22 publications

References 51 publications

Freezing Treatments for Ectomyelois ceratoniae Mortality and Maintenance of Deglet Noor Palm Date Quality

Freezing Treatments for Ectomyelois ceratoniae Mortality and Maintenance of Deglet Noor Palm Date Quality

Long-Term Frozen Storage and Pasteurization Effects on Strawberry Polyphenols Content

The Association between Chromaticity, Phenolics, Carotenoids, and In Vitro Antioxidant Activity of Frozen Fruit Pulp in Brazil: An Application of Chemometrics

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