Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase

Bodelón, Oscar G.; Avizcuri, J. M.; Fernández-Zurbano, Purificación; Dizy, Marta; Préstamo, Guadalupe

doi:10.1016/j.lwt.2012.08.025

Cited by 48 publications

(29 citation statements)

References 45 publications

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“…; Bodelón et al . ; Nuñez‐Mancilla et al . ; de Bruijn and Bórquez, ), or after applying a combined process (Nuñez‐Mancilla et al .…”

Section: Introductionmentioning

confidence: 99%

“…; Bodelón et al . ) with an extremely short postharvest shelf life (Blanda et al . ; Castelló et al .…”

Section: Introductionmentioning

confidence: 99%

“…Strawberries (Fragaria 3 ananassa) are among the most popular fruits, rich in nutrients and antioxidant components, and delicate texture and flavor (Terefe et al 2010;Giamperi et al 2012;Bodel on et al 2013) with an extremely short postharvest shelf life (Blanda et al 2009;Castell o et al 2010;Nuñez-Mancilla et al 2011;de Bruijn and B orquez 2014) requiring, when not consumed fresh, to be rapidly processed into jams, powders, juices, desserts and yogurts (Terefe et al 2010). Extending the shelf life of such products in a way that assures the preservation of their exceptional quality attributes, presents a challenge for the fresh-cut produce industry (Castell o et al 2006).…”

Section: Introductionmentioning

confidence: 99%

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Process Optimization and Kinetic Modeling of Quality of Fresh-Cut Strawberry Cubes Pretreated by High Pressure and Osmosis

Dermesonlouoglou

Bimpilas

Andreou

et al. 2016

Journal of Food Processing and Preservation

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The quality and preservation of strawberry can be improved by applying mild treatments such as osmotic dehydration and high pressure. The aim was to optimize treatment conditions based on mass transfer, water activity and quality data and model the effect of the process, combined with high pressure, on important quality attributes (sensory indices, anthocyanin, color, etc.) and microbial stability during subsequent refrigerated storage. Strawberry cubes were osmotically treated at preselected conditions (35C, 45 min) (OD) and by in‐pack cold‐pasteurization (600 MPa, 25C, 5 min) (Osmosed and High Pressured, OHP) and stored at isothermal (5–15C) and dynamic conditions (Teff = 7.8C). Kinetics of quality change was studied and modeled as a function of storage conditions. Shelf life was significantly prolonged for both OHP and OD (up to 10 and 4 months at 5C, respectively) compared to untreated samples (7 days at 5C). Samples with L‐cysteine added in the OD solution exhibited an exceptional red color intensity and stability during prolonged storage. Practical Applications Extension of the storage life of the delicate tissue of strawberry is a challenge and can be achieved with the application of mild, nonthermal pretreatments, such as osmotic dehydration (OD) and high hydrostatic pressure (HP). The goal is to optimize the OD operating conditions in terms of water activity and end product quality. This study also provides information on the effects of pretreatments on the main quality attributes and microbial stability during subsequent refrigerated storage. Based on the validated models established, shelf life extension for OD and OD/HP‐treated strawberry cubes can be predicted at any isothermal or dynamic conditions, and be compared to that of untreated fruit samples. It is concluded that the effective combination of OD and HP processing can be used for the production of superior, fresh‐like quality fruit‐cubes, with extended shelf life, stable under chilled conditions.

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“…; Bodelón et al . ; Nuñez‐Mancilla et al . ; de Bruijn and Bórquez, ), or after applying a combined process (Nuñez‐Mancilla et al .…”

Section: Introductionmentioning

confidence: 99%

“…; Bodelón et al . ) with an extremely short postharvest shelf life (Blanda et al . ; Castelló et al .…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Process Optimization and Kinetic Modeling of Quality of Fresh-Cut Strawberry Cubes Pretreated by High Pressure and Osmosis

Dermesonlouoglou

Bimpilas

Andreou

et al. 2016

Journal of Food Processing and Preservation

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“…The decrease of these indices at 25 °C storage was almost doubled, while total difference color and browning degree were signifi cantly higher. Bodelon et al ( 2012 ) demonstrated that HPT (100-400 MPa, 20 °C and 50 °C, 15 min) resulted in no change in ascorbic acid and concentration of anthocyanins. PME activity decreased in the samples pressurized at 50 °C, but, a gel-network formation in the strawberry puree was not found; however, the latter was observed in the control and in the sample pressurized at 20 °C throughout cold storage.…”

Section: Apricotsmentioning

confidence: 95%

Recent Developments in High Pressure Processing of Foods

Rastogi¹

2013

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“…Malatya apricot (Karakus and Pekyardimci, 2012), carrot (Unal and Bellur 2009), green beans (Laats et al 1997), orange juice (Lee et al 2003), pepper , grape (Deytieux-Belleau et al 2008), strawberry (Draye and Cutsem 2008;Bodelon et al 2013), black carrot (Jolie et al 2009), Fragaria chiloensis and Fragariaananassa fruits (Figueroa et al, 2010), red carrot and tomato (Jolie et al 2010), black olives (Cardoso et al 2010), persimmon (Luiz de Souza et al 2011), apple (Ortiz et al 2011), watermelon juice (Liu et al 2012). However, to the best of our knowledge, no work has been done on PME from Alyanak apricot.…”

Section: Introductionmentioning

confidence: 94%

Extraction and characterization of pectin methylesterase from Alyanak apricot (Prunus armeniaca L)

Ünal

Şener

2013

J Food Sci Technol

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This study was carried out to determine some of the biochemical properties of pectin methylesterase (PME) from Alyanak apricot which is an important variety grown in Malatya region of Turkey. The enzyme had high activity in a pH range of 7.0-8.0 with the maximal activity occurring at pH 7.5. However, the enzyme activity at high and low pH values was very low. The optimum temperature for maximal PME activity was found to be 60°C. The activity of PME has been enhanced by NaCl, particularly at 0.15 M. K m and V max values for Alyanak apricot PME using apple pectin as substrate were found to be 1.69 mg/mL (r 2 =0.992) and 3.41 units/mL, respectively. The enzyme was stable at 30-45°C/10 min whereas it lost nearly all of its activity at 80°C/10 min. E a and Z values were found to be 206.1 kJ/mol (r 2 =0.993) and 10.62°C (r 2 =0.992), respectively.

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Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase

Cited by 48 publications

References 45 publications

Process Optimization and Kinetic Modeling of Quality of Fresh-Cut Strawberry Cubes Pretreated by High Pressure and Osmosis

Process Optimization and Kinetic Modeling of Quality of Fresh-Cut Strawberry Cubes Pretreated by High Pressure and Osmosis

Recent Developments in High Pressure Processing of Foods

Extraction and characterization of pectin methylesterase from Alyanak apricot (Prunus armeniaca L)

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