Phytochemicals preservation in strawberry as affected by pH modulation.
Ana Oliveira, Maria Helena Gomes, Elisabete M C Alexandre, Fátima Poças, Domingos P F Almeida, Manuela Pintado
Index: Food Chem. 170 , 74-83, (2014)
Full Text: HTML
Abstract
Strawberries purées are incorporated in foods and subjected to pH modulation according to the expected final food matrix. The effect of pH on strawberry polyphenols stored at 4 and 23 °C for 90 days was evaluated. Total antioxidant activity and total phenolics content were only affected by time according to a first order model. The pH 4.5 induced higher decrease in (-)-epigallocatechin gallate (71% and 79%) and quercetin-3-glucoside (29% and 36%), for both storage temperatures. For pH 2.5 and 3.0, ellagic acid increased 84% for 4 °C and 185% for 23 °C. Anthocyanins concentration changes along storage were well described by first order model. The pH value of 2.5 presented the lower kinetic constant rate where cyanidin-3-glucoside, pelargonidin-3-glucoside and pelargonidin-3-rutinoside had a k=0.04, 0.05 and 0.03 day(-1). Lower storage temperature (4 °C) and lower pH (2.5) were the best condition for the preservation of polyphenols in pasteurized strawberry during a 90-day storage period.Copyright © 2014 Elsevier Ltd. All rights reserved.
Related Compounds
Related Articles:
Aptamer-based polyvalent ligands for regulated cell attachment on the hydrogel surface.
2015-04-13
[Biomacromolecules 16(4) , 1382-9, (2015)]
Bacteriophage PBC1 and its endolysin as an antimicrobial agent against Bacillus cereus.
2015-04-01
[Appl. Environ. Microbiol. 81(7) , 2274-83, (2015)]
H4 histamine receptors inhibit steroidogenesis and proliferation in Leydig cells.
2014-12-01
[J. Endocrinol. 223(3) , 241-53, (2014)]
2014-12-29
[Small 10(24) , 5126-36, (2014)]
2014-10-01
[Biochim. Biophys. Acta 1851(2) , 152-62, (2015)]