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|Effect of pasteurisation and freezing method on bioactive compounds and antioxidant activity of strawberry pulp
|Strawberry pulp - Pasteurization
Strawberry pulp - Frozen storage
Strawberry pulp - Storage time
Polpa de Morango - Pasteurização
Polpa de morango - Armazenamento congelado
Polpa de morango - Tempo de armazenamento
|Data do documento:
|Taylor & Francis
|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.
|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.
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|DCA - Artigos publicados em periódicos
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