Influence of packaging material on pomegranate juice colour and bioactive compounds, during storage

Pérez-Vicente, Antonio; Serrano, Paulina; Abellán, Pedro; Garcı́a-Viguera, C.

doi:10.1002/jsfa.1721

Cited by 102 publications

(99 citation statements)

References 28 publications

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“…In our study, no variations were observed in the antioxidant activity between different containers (carton, plastic and aluminium bags with and without modified atmosphere), in the deoxyribose assay and lipid peroxidation (except the vegetable flavoured soup in normal atmosphere aluminium packaging, p<0.05) in agreement with Pérez-Vicente et al (2004) who observed no differences in foods stored in glass, brik cartons and brik aluminium, and Raitio et al (2012) using containers with normal atmosphere and with MAP. However, the TEAC value of the meat flavoured and fish flavoured soups (p<0.05) was lower in plastic bag than the rest of packed.…”

Section: Discussionsupporting

confidence: 84%

Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content

et al. 2015

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The antioxidant activity and nutritional composition of four dehydrated soups (vegetables, meat, chicken and fish) packaged in four formats -carton, plastic, and aluminium bags (the last with and without modified atmosphere) -were evaluated during 12 months' storage. The results showed that all four soups had a good or very good antioxidant capacity as tested by the lipid peroxidation, deoxyribose, and Trolox equivalent antioxidant capacity (TEAC) tests. Of interest from a nutritional point of view was the finding that the lipid fraction of all the soups was below 1 %. The sodium content of the four soups and their ingredients was also analysed. By modifying some of the ingredients, a 25 % reduction in the sodium content of the soups was obtained, permitting them to be labelled as Bsodium reduced^. The monosodium glutamate (MSG) content of the reformulated soups (lower sodium content) was below levels permitted by European legislation.

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Section: Discussionsupporting

confidence: 84%

Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content

et al. 2015

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“…These values are lower than those reported by Pérez-Vicente et al (2004) (Table 2), being lower for those genotypes with pink arils that gave juices of higher pH. Tzulker et al (2007) reported values of total anthocyanin content from less than 100 to around 300 mg cyanidin-3-glucoside L -1 for juices prepared from the arils of 29 Israeli pomegranate accessions.…”

Section: Resultsmentioning

confidence: 54%

Influence of the Genotype on the Anthocyanin Composition, Antioxidant Capacity and color of Chilean Pomegranate (Punica granatum L.) Juices

Sepúlveda

Sáenz

Peña

et al. 2010

Chilean J. Agric. Res.

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The bioactive compounds content in pomegranate (Punica granatum L.) juice is variable and depends on agronomic factors, genetic and fruit maturity. In Chile, the areas with this crop have increased more than 65% in the last 5 years. This paper aims to determine the phenolic composition, antioxidant capacity and chromatic parameters of juices from eight Chilean pomegranate genotypes (PG2 to PG9), containing red (PG2 to PG6) or pink arils (PG7 to PG9). Color, total polyphenol content (using Folin-Ciocalteu reagent), total anthocyanins (by differences in absorbance at different pHs of the juice) and antioxidant capacity (oxygen-radical absorbance capacity, ORAC) were determined. Anthocyanins were identified and quantify using HPLC-DAD and HPLC/ESI-MS, the results were expressed as cyanidin-3-glucoside. ANOVA was used for establish differences between total polyphenols (TP), antioxidant capacity, total anthocyanins (TA), total polyphenols/total anthocyanins relations (TP/TA) and colour parameters. Statgraphics plus 7.0 was used. ) values. The latter genotypes showed the highest values of pH (3.5-3.7). The anthocyanin compounds identified in the juices were the 3-glucoside and 3,5-diglucoside derivatives of delphinidin, cyanidin and pelargonidin. Differences in their relative amounts were found among the Chilean pomegranate genotypes studied. The relationships between TP/TA and Pg/Cy (pelargonidin 3-glucoside and pelargonidine 3,5-diglucoside/cyanidin 3-glucoside and cyanidin 3,5-diglucoside) could be useful in the analytical characterization of Chilean pomegranate genotypes, as well as in the differentiation with other juices containing anthocyanins.

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“…While a* value was 12.03 at the beginning of storage, it decreased to 6.54 at the end of 12 months storage. Perez-Vicente et al (2004) found that a* value of pomegranate juice significantly decreased during processing and storage. Another study carried out on dried persimmon by Tülek & Demiray (2014).…”

Section: Resultsmentioning

confidence: 95%

The Effects of Drying Methods, Packaging Atmosphere and Storage Time on Dried Pomegranate Aril Quality

Gölükçü¹

2015

Tar. Bil. Der.

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The aim of this work was to evaluate the effects of drying methods, packaging atmosphere, and storage time in preserving the quality of dried pomegranate aril on total phenolic matter, total anthocyanin, antioxidant activity, and CIE L, a*, b*, C, h colour values. The highest contents of phenolic matter (5580 mg kg and CIE a* colour value (10.73) were observed in freeze dried sample, followed by vacuum, convective, and sun dried samples in descending order. Phenolic matter, anthocyanin, antioxidant capacity (1/IC 50 ) and CIE a*, b*, C colour values of the samples packed under nitrogen gas were higher than those packed under air atmosphere. Significant changes in the quality parameters of the product were examined during storage, and the highest loss was determined in anthocyanin content among analyzed quality parameters. The result of present study indicated that freeze drying was the best method for dried pomegranate aril production. ), antioksidan aktivite (IC 50 , 26.16 mg g -1 ) ve CIE a* renk değeri (10.73) dondurularak kurutulmuş olan nar dane kurusu örneklerinde belirlenmiş ve bunu sırasıyla vakumlu fırında, hava sirkülasyonlu fırında ve güneşte kurutulan örnekler takip etmiştir. Azot gazı altında paketlenen örneklerin kalitesi atmosfer ortamında paketlenenlere göre daha yüksek

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Influence of packaging material on pomegranate juice colour and bioactive compounds, during storage

Cited by 102 publications

References 28 publications

Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content

Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content

Influence of the Genotype on the Anthocyanin Composition, Antioxidant Capacity and color of Chilean Pomegranate (Punica granatum L.) Juices

The Effects of Drying Methods, Packaging Atmosphere and Storage Time on Dried Pomegranate Aril Quality

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