Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/30175
metadata.artigo.dc.title: Effect of pasteurisation and freezing method on bioactive compounds and antioxidant activity of strawberry pulp
metadata.artigo.dc.creator: Gonçalves, Gilma Auxiliadora Santos
Resende, Nathane Silva
Carvalho, Elisângela Elena Nunes
Resende, Jaime Vilela de
Vilas Boas, Eduardo Valério de Barros
metadata.artigo.dc.subject: Strawberry pulp - Pasteurization
Strawberry pulp - Frozen storage
Browning enzymes
Strawberry pulp - Storage time
Polpa de Morango - Pasteurização
Polpa de morango - Armazenamento congelado
Polpa de morango - Tempo de armazenamento
metadata.artigo.dc.publisher: Taylor & Francis
metadata.artigo.dc.date.issued: 2017
metadata.artigo.dc.identifier.citation: GONÇALVES, G. A. S. et al. Effect of pasteurisation and freezing method on bioactive compounds and antioxidant activity of strawberry pulp. International Journal of Food Sciences and Nutrition, [S. l.], v. 68, n. 6, p. 682-694, 2017.
metadata.artigo.dc.description.abstract: This study evaluated the stability of strawberry pulp subjected to three factors, pasteurisation (pasteurised and unpasteurised), freezing method (static air and forced air) and storage time (0, 2, 4 and 6 months). Pasteurisation favoured vitamin C retention during storage but enhanced the total loss of phenolics without affecting anthocyanin levels. Freezing by forced air was more effective in retaining phenolics during the first 4 months of storage, although the freezing method did not affect the anthocyanin levels. Processing and storage reduced the levels of individual phenolics. Freezing by forced air was more effective than static air in retaining antioxidant activity of the pulp. Polyphenol oxidase and peroxidase enzyme levels were relatively stable and independent of pasteurisation, freezing and storage time. Even after 6 months of frozen storage, strawberry pulp is a significant source of nutrients and bioactive compounds and retains high antioxidant capacity independent of pasteurisation and freezing method.
metadata.artigo.dc.identifier.uri: https://www.tandfonline.com/doi/abs/10.1080/09637486.2017.1283681?journalCode=iijf20
http://repositorio.ufla.br/jspui/handle/1/30175
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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