Effect of pasteurisation and freezing method on bioactive compounds and antioxidant activity of strawberry pulp

Gonçalves, Gilma Auxiliadora Santos; Resende, Nathane Silva; Carvalho, Elisângela Elena Nunes; Resende, Jaime Vilela de; Boas, Eduardo Valério de Barros Vilas

doi:10.1080/09637486.2017.1283681

Cited by 16 publications

(16 citation statements)

References 32 publications

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“…The results are in line with Goncalves et al. (2017) in strawberry pulp. They concluded that heat treatment led to a greater loss of total phenols.…”

Section: Resultssupporting

confidence: 93%

“…The results are in conformity with the findings of Reyes and Cuenca (2010) in Eugenia stipitata Mc Vaugh pulp and Goncalves et al. (2017) in strawberry pulp.…”

Section: Resultssupporting

confidence: 92%

“…Similar decreasing trend has been revealed by Jain (2012) in papaya pulp, Kaur and Aggarwal (2014) in bitter gourd juice, Goncalves et al. (2017) in strawberry pulp, and Dhiman et al. (2018) in pumpkin pulp.…”

Section: Resultssupporting

confidence: 78%

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Studies on preparation and preservation of persimmon (Diospyros kakiL.) pulp

Sharma

Dhiman

Attri

et al. 2021

J. Food Process. Preserv.

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The present study was conducted to prepare and preserve persimmon pulp using different preservation methods along with their evaluation for quality and storage stability. The maximum pulp recovery of 88.30% was obtained by hot pulping of persimmon fruits with peel (T3). T3 treatment selected for further studies on the basis of higher sensory scores possessed 0.61 mg/100 g β‐carotene, 8.71 mg/100 g, ascorbic acid, 2.91% crude fibre, 6.41 mg/100 g total phenols, and 62.35% antioxidant activity. The preservation of pulp reflected that the persimmon pulp of treatment T1 (pulp + KMS @ 2,000 ppm in glass jars) retained higher ascorbic acid, β‐carotene, total phenols, and antioxidant activity during 6 months of storage period. Henceforth, it is concluded that ripe Hachiya persimmon which otherwise is processed to a limited extent, can be successfully converted into pulp and utilized in various products to improve their nutritional quality. Practical applications Persimmon is highly perishable climacteric fruit that may deteriorate quickly when stored at ambient temperature. The fruit, even in convenient storage conditions, has a limited shelf life compared with other fruits. Therefore, after harvesting, a significant amount of mature persimmons should be processed into certain products to preserve the fruit's bioactive components and maintain overall quality. The lack of consistent information on the storage and transport factors leads to losses at the end of production process as well as during the marketing of the fruit. These losses are due to excessive ripening, loss of firmness, rot, and peel browning. But processing of persimmon is a challenge owing to its mushiness when ripe as it is a climacteric fruit. Henceforth, various methods are employed to extract pulp in order to get the maximum yield and retain nutritional and functional quality.

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“…The results are in line with Goncalves et al. (2017) in strawberry pulp. They concluded that heat treatment led to a greater loss of total phenols.…”

Section: Resultssupporting

confidence: 93%

“…The results are in conformity with the findings of Reyes and Cuenca (2010) in Eugenia stipitata Mc Vaugh pulp and Goncalves et al. (2017) in strawberry pulp.…”

Section: Resultssupporting

confidence: 92%

See 1 more Smart Citation

Studies on preparation and preservation of persimmon (Diospyros kakiL.) pulp

Sharma

Dhiman

Attri

et al. 2021

J. Food Process. Preserv.

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“…In general, the freezing process negatively affects the AOA of fruit puree or juices. Gonçalves et al [129], after freezing of strawberry pulp, determined a decrease of the AOA by both DPPH and ABTS on both pasteurized and unpasteurized puree, irrespective of the freezing method applied (−25 • C by forced air or −18 • C by static air). Patthamakanokporn et al [125], after freezing of guava puree at −20 • C, observed a decrease of the AOA by both the ORAC and FRAP assay as well as of the polyphenols content, and this same effect was also observed by Loncaric et al [130], after freezing (12 h; −18 • C) of apple puree (cv.…”

Section: Effect Of Freezing and Freezing Temperaturementioning

confidence: 99%

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

Neri

Faieta

Mattia

et al. 2020

Foods

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The antioxidant activity (AOA) of plant foods is recognized as an index of the potential health benefits resulting from their consumption. Due to their high perishability and seasonality, plant foods are largely consumed or used as processed products and freezing is one of the technologies used for the production of high-quality foods. However, cell breakages occurring during freezing and frozen storage can lead to the release of antioxidant compounds and their degradation due to chemical and enzymatic oxidation reactions, and thus, they could present a lower antioxidant activity compared to the corresponding fresh product. In this context, process conditions, freezing pre-treatments and the use of cryoprotectants can limit the extent of freeze-induced damages and preserve the antioxidant activity of plant foods. This review collects and discusses the state-of-the-art knowledge on the single and combined effect of freezing and frozen storage conditions on the antioxidant activity of fruits and vegetables as well as the role of cryoprotectants. Classes of compounds responsible for the antioxidant activity of plant foods and the most common methods used for the evaluation of the antioxidant activity in vitro are also presented. The freezing principles and the effects of ice nucleation and crystallization on fruits, vegetables and their main derivatives (juices, pulps) have been addressed to highlight their impact on the AOA of plant foods. The effect of freezing and frozen storage on the AOA of plant foods resulted dependant on a series of intrinsic factors (e.g., composition and structure), while the role of extrinsic processing-related factors, such as freezing and storage temperatures, is ambiguous. In particular, many conflicting results are reported in the literature with a high variability depending on the method of analysis used for the AOA evaluation and data expression (fresh or dry weight). Other intrinsic raw material properties (e.g., cultivar, ripening degree), post-harvest conditions, as well as defrosting methods that in the majority of the studies are scarcely reported, contribute to the aforementioned discrepancies. Finally, due to the limited number of studies reported in the literature and the high variability in product processing, the effect of cryoprotectants on the AOA of plant foods remains unclear.

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“…The phenolic compounds generated a UV-Vis spectral result in the HPLC chromatogram at 280 nm. Quantitative determination of compounds was conducted by comparison with dose-response curves based on m/z data from authentic standards of individual polyphenols [14]. The results of three replicates were expressed as mg 100 g -1 (d.…”

Section: Chromatography Analysesmentioning

confidence: 99%

Osmotic dehydration of eggplant, carrot and beetroot slices: Effect of vacuum on phenolic acid composition

Mello-Júnior

Junqueira

Corrêa

et al. 2018

Proceedings of 21th International Drying Symposium

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The aim of this work was to evaluate the influence of vacuum application on the phenolic acid content of osmodehydrated eggplant, carrot and beetroot samples. The contents of catechins and chlorogenic acid were determined by HPLC analysis. Changes in the contents of phenolic acids after the osmotic processes were observed. It was found a reduction in catechins and chlorogenic acids, probable due to the migration and degradation losses. In a general way, the vacuum reduced the catechin and chlorogenic acid contents, compared to the osmotic dehydration at atmospheric pressure. Keywords: Pulsed vacuum osmotic dehydration; chlorogenic acid; catechins.

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Effect of pasteurisation and freezing method on bioactive compounds and antioxidant activity of strawberry pulp

Cited by 16 publications

References 32 publications

Studies on preparation and preservation of persimmon (Diospyros kakiL.) pulp

Studies on preparation and preservation of persimmon (Diospyros kakiL.) pulp

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

Osmotic dehydration of eggplant, carrot and beetroot slices: Effect of vacuum on phenolic acid composition

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