Alexandre, Elisabete M. C.

Almeida, Domingos P. F.

Coelho, Marta

Lopes, Cláudia

Oliveira, Ana

Pintado, M. E.

English

Repositório Institucional da Universidade Católica Portuguesa

 1                   PORTUGUESE CONGRESS OF  MICROBIOLOGY AND BIOTECHNOLOGY Micro Biotec‘13 6th – 8th December | Aveiro Portugal Abstracts Book   25   OP01 EFFECT OF CONTROLLED ATMOSPHERE AND STORAGE TEMPERATURE ON THE PHENOLICS AND CAROTENOIDS OF PASTEURIZED PEACH PURÉES  Ana Oliveira1; Elisabete Alexandre1; Marta Coelho1; Cláudia Lopes3; Domingos P. F. Almeida2; Manuela Pintado1*  1Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Dr. António Bernardino Almeida, 4200-072 Porto, Portugal;  2Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;  3Frulact. S.A.. Rua do Outeiro. 589. 4475-150 Gemunde, Maia, Portugal  Modified atmosphere is a possible way to promote extension of the storage period and quality allowing the regular supply of industrial fruit matrices year-round and across the globe. The aim of this study was to evaluate phytochemicals profile (focused on carotenoids and phenolic compounds) of pasteurized peach puree stored under reduced oxygen atmospheres throughout 90 days.  Peach (Prunus persica (L.) Batsch ‘Catherine’) purées were pasteurized at 90 ºC during 5 minutes and then flushed with three different gas mixtures: 10% oxygen+90% nitrogen, 100% nitrogen and air during 3 minutes at 0.4 bar. Purées were stored in the dark under sterile conditions during 90 days at 4 and 23 ºC. Total antioxidant activity was affected by atmosphere with losses of 14 and 43% in air, 21 and 46% in 10% O2+90%N2, and 44 and 5% for 100%N2, stored at 4 and 23 ºC, respectively. Total phenolic content was not significantly affected by storage atmosphere conditions at both storage temperatures, decreasing less than 15% during the 90-day storage period. Among individual phenolic compounds identified in peach stored at 4 ºC, the levels of (+)-catechin, neochlorogenic acid and chlorogenic acid increased under 10%O2+90%N2, by 67, 13, and 14%, respectively. The different atmosphere conditions at 23 ºC presented no effect in concentration of (+)-catechin and neochlorogenic acid but chlorogenic acid concentration at 10%O2+90%N2 showed a significant increase of 22%. Total carotenoid content was affected by atmosphere with reductions of 53 and 75% in air, 69 and 79% in 10%O2+90%N2, and 41 and 67% for N2, stored at 4 and 23 ºC, respectively. In the individual carotenoids, at 4 ºC, the levels of lutein+zeaxanthin, β-cryptoxanthin and β-carotene under 100% N2 increased by 27, 18 and 59%, respectively, while at 23 ºC their concentrations decreased by 44, 17 and 2%, respectively. Refrigerated storage conditions under 100% N2 preserved better carotenoids than room temperature where atmospheric conditions make no differences. These results suggest that phenolic compounds are relatively well preserved during storage of peach purée while carotenoid levels can undergo significant changes. Storage temperature is more relevant than atmosphere composition, but anoxic conditions (100% N2) combined with refrigerated storage assure the best storage conditions for phytochemical preservation on peach purées to be used in food industry.   

Effect of controlled atmosphere and storage temperature on the phenolics and carotenoids of pasteurized peach purées

https://repositorio.ucp.pt/bitstream/10400.14/14373/1/Effect%20of%20controlled%20atmosphere%20and%20storage%20temperature%20on%20the%20phenolics%20and%20carotenoids.PDF

Effect of controlled atmosphere and storage temperature on the phenolics and carotenoids of pasteurized peach purées

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Repositório Institucional da Universidade Católica Portuguesa