Effect of modified atmosphere on polyphenols during storage of pasteurised strawberry purees

The minimum loss of processed fruit nutritional quality must been guaranteed during storage and the atmosphere can be a limiting step. Strawberry pur ees flushed with gas mixtures: 10 kPa O2 þ 90 kPa N2, 100 kPa N2 and air (78 kPa N2 þ 21 kPa O2 þ 0.03 kPa CO2) were stored for 90 days at 4 and 23 C and revealed no effect in total antioxidant activity and in total phenolic content. The compounds (þ)-catechin, ( )-epicatechin and quercetin-3-rutinoside were not affected by the atmospheres for both temperatures and ellagic acid was the exception within strawberry phytochemicals, where its concentration was higher for samples stored in air. Total anthocyanin content was better preserved when strawberry pur ee was stored in 100 kPa N2 at 4 and 23 C, at which temperatures their levels decreased 24 and 77%, respectively. At 4 C cyanidin-3- glucoside presented no significant differences between atmospheres. Pelargonidin-3-glucoside and pelargonidin-3-rutinoside decreased both 27% for 100 kPa N2 and 45% for 10 kPa O2 and air. All the individual anthocyanins were not affected by the atmospheres when stored at 23 ºC.info:eu-repo/semantics/publishedVersio

Study of the effect of ozone in aqueous solution and chemical agents on strawberry’s safety (fragaria anannassa)

[PORT] O desenvolvimento de tecnologias inovadoras que promovam a segurança de frutos e vegetais, reduzindo o risco de doenças associadas a produtos contaminados, constitui uma preocupação actual. Os tratamentos térmicos, quando convenientemente aplicados, são eficientes na redução da carga microbiana dos frutos e vegetais. Contudo, a temperatura tem um impacto bastante negativo ao nível da textura dos alimentos. Como alternativa podem ser utilizados diversos agentes químicos na lavagem dos hortofrutícolas, tais como soluções de peróxido de hidrogénio e de cloro, de forma a garantir a sua segurança e maior retenção de qualidade. Mais recentemente, a utilização de ozono como agente desinfectante, quer em fase aquosa, quer em fase gasosa, tem vindo a ser objecto de estudo. Com este trabalho pretendeu-se estudar o efeito do ozono em solução aquosa, na redução de mesófilos totais em morango. Os resultados foram comparados com os obtidos por lavagens utilizando dois agentes químicos: soluções de peróxido de hidrogénio (1% e 5% m/m) e soluções de hipoclorito de sódio disponível na forma comercial de Amukina (11.5 g/L). Todos os tratamentos aplicados tiveram a duração de 2 minutos. Os tratamentos com ozono foram combinados com tratamentos térmicos (branqueamentos a 50 ou 55 ºC, durante 1 minuto). Os resultados mostraram que o tratamento não térmico mais eficaz na redução da flora mesófila, foi a lavagem com peróxido de hidrogénio a 5% (redução de cerca de 2 ciclos logarítmicos). Estes resultados não são significativamente diferentes dos resultados obtidos com lavagens com água ozonada (resultados confirmados por ANOVA e testes Post Hoc). O efeito dos tratamentos térmicos, a 50 e 55 ºC, não foi potenciado quando estes foram combinados com lavagens com ozono. Resultados semelhantes foram obtidos quando os tratamentos combinados foram aplicados por ordem alternada (i.e. branqueamento vs ozono ou ozono vs branqueamento). [ENG] The development of innovative technologies, aiming at reducing the risk of related food-borne diseases and thus promoting fruits and vegetables, is an actual concern. Thermal treatments, when conveniently applied, are efficient in microbial load reduction. However, temperature has a negative impact at food textural level. Alternatively, washings with solutions of several chemical agents, such as hydrogen peroxide or sodium hypochlorite, may be applied. More recently, the use of ozone as a disinfectant agent, both in aqueous or in gaseous phases, has been considered. The objective of this work was to study the effect of ozone in aqueous solution, on total mesophyles reduction in strawberries. Results were compared to the ones obtained with washings with two chemical agents: hydrogen peroxide solutions (1% and 5% w/w) and sodium hypochlorite solutions, commercially available as Amukina (11.5 g/L). All treatments were applied for 2 minutes. Ozone treatments were also combined with thermal processes (blanching at 50 or 55 ºC, for 1 minute). Results showed that washings with hydrogen peroxide solutions at 5% were the most efficient non-thermal treatments applied for mesophyles reduction in strawberries (approximately 2 log-cycles). These results were not significantly different from the ones obtained with ozonated-water washings (confirmed by ANOVA and Post Hoc tests). The thermal treatment effect, at 50 and 55 ºC, was not enhanced when combined with ozonatedwater washings. Similar results were obtained when the combined treatments were applied by alternated order (i.e. blanching vs ozono ou ozono vs blanching).Os autores agradecem o apoio financeiro ao Programa Operacional Agricultura e Desenvolvimento Rural – Projecto AGRO nº822 (Novas Tecnologias de Processamento de Hortofrutículas Congelados – EMERCON). Os autores Alexandre E.M.C., Santos-Pedro D.M. e Brandão T.R.S. agradecem ainda à Fundação para a Ciência e a Tecnologia (bolsas de investigação SFRH/BD/16042/2004, SFRH/BPD/9174/2002 e SFRH/BPD/11580/2002, respectivamente)

Assessment of the impact of hydrogen peroxide soutions on microbial loads and quality factors of red bell peppers, strawberries and watercress

The impact of sodium hypochlorite and hydrogen peroxide (H2O2 at 1 and 5%) solutions on Listeria innocua in red bell peppers, total mesophiles in strawberries and total coliforms in watercress was studied. Quality attributes such as colour, firmness and pH were studied for all products; total anthocyanins content was determined for strawberries. Sensorial analyses were also carried out for all products. Results showed that H2O2 (5%) provided the highest reductions of microbial loads. Besides H2O2 (1%) had a lower impact, it was more effective than water-washings. Sodium hypochlorite solutions lead to microbial reductions comparable to water risings. In terms of quality, H2O2 (5%) was the solution with higher negative impact on products’ colour. For strawberries, such colour alterations were also detected by sensorial analyses. The anthocyanins content decreased significantly. Overall it was found that H2O2 (1%) was a good sanitizer solution, since microbial reduction was attained while quality factors did not suffer considerable alterations.info:eu-repo/semantics/publishedVersio

Efficacy of non-thermal technologies and sanitizer solutions on microbial load reduction and quality retention of strawberries

The effect of non-thermal technologies (ozone in aqueous solution, ultrasound and ultraviolet C radiation) and washings with chemical solutions (sodium hypochlorite and hydrogen peroxide) on safety and quality features of strawberries was studied. These treatments were applied before fruit storage at two different temperatures (4 and 15 C). The overall impact on microbial loads (total mesophiles, and yeasts and moulds) and selected quality attributes (colour, firmness, pH, total anthocyanins and ascorbic acid content) was assessed. During storage under refrigerated temperature, washing with hydrogen peroxide solutions resulted in strawberries with lower microbial loads, when compared to the other treatments. However, it produced significant key quality attributes losses, such as colour and total anthocyanins content. The results presented show that ozone and ultrasound are promising alternatives to thermal treatments. The application of such technologies, before refrigerated storage of strawberries, allowed a satisfactory retention of all quality characteristics analysed, while being efficient in controlling microbial contamination.info:eu-repo/semantics/publishedVersio

Impact of high pressure on starch properties: a review

Large amounts of different starches are produced worldwide since starch is widely used as a functional component in prepared foods and is one of the most important sources of energy for humans. However, in its native form starch does not have properties suitable for processing due to low thermal stability and high retrogradation. To promote and enhance these and other properties, starch is modified by chemical, physical, or enzymatic processes. Treatments such as high-pressure processing can be used to break/change non-covalent chemical linkages in and between starch molecules in order for starch to have the desired properties. The use of pressure can increase starch swelling and solubility depending on the temperature. Higher pressure levels can disrupt the starch granule morphology, induce the starch gelatinization and the granules birefringence can consequently decrease. Pressure can also alter significantly the thermal properties of starch, as well as its pasting properties, the dynamic oscillation and steady flow behavior of starch, and the amount of resistant/fast/slow digestible starch. The use of pressure can also delay/decrease starch retrogradation and change starch polymorphism from type A or C to type B. However, the change of these properties is always dependent on the pressure level, solvent type and treatment time used, but also from the starch type and origin. This paper revises the effect of high pressure on starch properties in order to improve their quality to obtain the desired properties that can promote human health.N/

Phytochemicals preservation in strawberry as affected by pH modulation

Strawberries purees 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 degrees 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 degrees C. and 185% for 23 degrees 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 degrees C) and lower pH (2.5) were the best condition for the preservation of polyphenols in pasteurized strawberry during a 90-day storage period.info:eu-repo/semantics/publishedVersio

Incorporation of strawberries preparation in yoghurt: impact on phytochemicals and milk proteins

An immediate decrease in the total antioxidant activity (23%) and total phenolic content (14%) was observed after addition of strawberry preparations to yoghurt. The total anthocyanin content did not change immediately, but decreased 24% throughout the yoghurt shelf-life. The individual compounds, (+)-catechin (60%), (-)-epicatechin (60%), kaempferol (33%) and quercetin-3-rutinoside (29%) decreased after 24 h in the yoghurt made with the strawberry preparation. During the remaining period of storage these compounds increased by 47%, 6%, 4% and 18%, respectively. Pelargonidin-3-glucoside decreased 49% after 28 d. Immediately after the addition of the strawberry preparation to yoghurt, beta-lactoglobulin decreased to values lower than the limit of detection and alpha-lactalbumin by approximately 34%, and was reduced further slowly throughout yoghurt self-life. An immediate interaction between the carrageenan present in the strawberry preparation and beta-LG was observed. The variations of both polyphenols and protein in the presence of carrageenan and the potential interactions were discussed.info:eu-repo/semantics/publishedVersio