Effect of an oxygen-free atmosphere during heating on anthocyanin, organic acid, and color of strawberry puree

Kim, Ah–Na; Lee, Kyo–Yeon; Han, Chae-Yeon; Kim, Hyun‐Jin; Choi, Sung‐Gil

doi:10.1016/j.fbio.2022.102065

Cited by 2 publications

(1 citation statement)

References 32 publications

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“…In this study, a total of eighteen organic acids were confirmed to exist in different strawberry cultivars, such as citric acid, malic acid, quinic acid and mevalonic acid. The results were consistent with previous studies of fresh strawberry samples [ 18 ]. Kinds of sugars were identified in the present study, including maltose, melezitose, and raffinose.…”

Section: Resultssupporting

confidence: 93%

Comparative Metabolomic Analysis of the Nutritional Aspects from Ten Cultivars of the Strawberry Fruit

Wang

et al. 2023

Foods

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Strawberry (Fragaria × ananassa) is among the most widely cultivated fruits with good taste and rich nutrients. Many strawberry species, including white strawberries, are planted all over the world. The metabolic profiles of strawberry and distinctions among different cultivars are not fully understood. In this study, non-targeted metabolomics based on UHPLC-Q-Exactive Orbitrap MS was used to analysis the metabolites in 10 strawberry species. A total of 142 compounds were identified and were divided into six categories. Tochiotome may differ most from the white strawberry (Baiyu) by screening 72 differential metabolites. Histidine, apigenin, cyanidin 3-glucoside and peonidin 3-glucoside had potential as biomarkers for distinguishing Baiyu and another 11 strawberry groups. Amino acid metabolisms, anthocyanin biosynthesis and flavonoid biosynthesis pathways were mainly involved in the determination of the nutrition distinctions. This research contributes to the determination of the nutrition and health benefits of different strawberry species.

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Section: Resultssupporting

confidence: 93%

Comparative Metabolomic Analysis of the Nutritional Aspects from Ten Cultivars of the Strawberry Fruit

Wang

et al. 2023

Foods

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Effect of Ultrasonic, Thermal and Enzymatic Treatment of Mash on Yield and Content of Bioactive Compounds in Strawberry Juice

Radziejewska‐Kubzdela

2023

Applied Sciences

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Strawberries are rich in bioactive compounds that may be of health importance. The technological process often significantly reduces the content of such compounds in the product. The study aimed to compare the effect of enzymatic, ultrasonic and thermal mash treatment on the content of ascorbic acid, anthocyanins, phenolic compounds and the antioxidant activity of strawberry juice. In addition, the effect of increased temperature assisting ultrasonic mash treatment and the use of a vacuum for a short period to remove air from the mash during pectinolysis was investigated. A significant increase in the efficiency of juice pressing was obtained for enzymatic treatment (by 40%), thermal and thermosonication (16%). It was found that the applied methods yield different results depending on the tested compounds. In the case of anthocyanin, the most effective method was thermosonication, which contributed to a 40% increase in their content. The enzymatic and thermal methods resulted in a two-fold increase in the content of phenolic compounds. The antioxidant activity of the juice from the treated mash (regardless of the method used) was significantly higher than samples from the untreated mash. A significant correlation (r = 0.77) was noted between antioxidant capacity and non-anthocyanin phenolic compound content in the tested juices.

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Effect of an oxygen-free atmosphere during heating on anthocyanin, organic acid, and color of strawberry puree

Cited by 2 publications

References 32 publications

Comparative Metabolomic Analysis of the Nutritional Aspects from Ten Cultivars of the Strawberry Fruit

Comparative Metabolomic Analysis of the Nutritional Aspects from Ten Cultivars of the Strawberry Fruit

Effect of Ultrasonic, Thermal and Enzymatic Treatment of Mash on Yield and Content of Bioactive Compounds in Strawberry Juice

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