Influence of Storage Temperature on the Kinetics of the Changes in Anthocyanins, Vitamin C, and Antioxidant Capacity in Fresh‐Cut Strawberries Stored under High‐Oxygen Atmospheres

Abstract

Changes in the main antioxidant properties of fresh-cut strawberries stored under high-oxygen atmospheres (80 kPa O(2)) were studied at selected temperatures (5 to 20 degrees C). The suitability of zero- and 1st-order kinetics as well as a model based on Weibull distribution function to describe changes in experimental data is discussed. A non-Arrhenius approach was used to determine the temperature dependence of the estimated rate constants. A Weibull kinetic model most accurately (R(2) (adj)>or= 0.800) estimated changes in anthocyanins and antioxidant capacity of fresh-cut strawberries throughout the storage period, whereas a 1st-order model adequately fitted (R(2) (adj)>or= 0.982) the variation of vitamin C. The temperature dependency of the kinetic rate constants for each antioxidant property was successfully modeled through the non-Arrhenius approach (R(2) (adj)>or= 0.709). The T(c) obtained for anthocyanins, vitamin C, and antioxidant capacity degradation were 290, 284, and 289 K, respectively, indicating the temperature at which a marked acceleration of the losses in the antioxidant potential of strawberry wedges occurs. These findings will help to describe the variation of the antioxidant potential of fresh-cut strawberries upon storage time and temperature.

Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate

“…After 45 days of storage at 4°C, the antioxidant activity of samples decreased by about 3%, at 22°C by about 6% and at 35°C by about 9%. This finding is in accordance with literature data on the change in antioxidant activity during storage of strawberries (Odriozola-Serrano et al 2009) and pineapple juice (Zheng & Lu 2011).…”

Use of Weibull distribution for describing kinetics of antioxidant potential changes in fresh-cut watermelon

“…Therefore, Weibull distribution is suitable for predicting the antioxidant potential retention of fresh-cut watermelon during 14 days storage at temperatures ranging from 5 to 20°C. In previous studies, the adequacy of Weibull distribution to relate changes in anthocyanins and antioxidant capacity of fresh-cut strawberries was consistently good in the range of studied temperatures (5-20°C) (Odriozola-Serrano et al, 2009).…”

“…Similar results were obtained in fresh-cut strawberries stored at different temperatures. A Weibull approach to describe changes in vitamin C over storage time was also reduced to a first-order model since the obtained shape factors were close to 1 and the obtained R 2 adj , RMSE, MBE and v 2 values for first-order and Weibull model were quite similar (Odriozola-Serrano et al, 2009). For lycopene accumulation, values of k a (0.101-0.310 days À1 at 5 and 20°C, respectively) and values for c (4.488-0.714 at 5 and 20°C, respectively) were directly dependent on the storage temperature (Table 3).…”

Pre-Harvest Treatment of Chitosan Oligosaccharides Improved Strawberry Fruit Quality

“…Vitamin C is a typical nutrient, and its content is often considered as a significant marker of overall nutrient quality [29]. Chitosan coatings improved the vitamin C content of strawberries; however, the bulk chitosan is poorly soluble in aqueous media which limits its wide application [14].…”