Osmotic dehydrofreezing of strawberries: Polyphenolic content, volatile profile and consumer acceptance

LWT

Volumn 42, Issue 1, 2009, Pages 30-36

  Blanda, Giampaolo ^a   Cerretani, Lorenzo ^a   Cardinali, Andrea ^a   Barbieri, Sara ^a   Bendini, Alessandra ^a   Lercker, Giovanni ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Acceptance test; Aroma profile; Osmotic dehydration; Phenols; Strawberry

Indexed keywords

ACCEPTANCE TESTS; DEHYDRATION; OSMOSIS; POLYPHENOLIC COMPOUNDS; QUALITY CONTROL; SENSORY ANALYSIS; VIDEO ON DEMAND;

AROMA PROFILES; CONSUMER ACCEPTANCE; DEHYDROFREEZING; OSMODEHYDRATION; OSMOTIC DEHYDRATION; POLYPHENOLIC CONTENT; POLYPHENOLICS; SENSORY QUALITIES; STRAWBERRY; VOLATILE PROFILE;

FRUITS;

FRAGARIA X ANANASSA;

EID: 53149140995     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.07.002     Document Type: Article

References (28)

1. Andrés A., Salvatori D., Albors A., Chiralt A., and Fito P. Vacuum impregnation viability of some fruits and vegetables. In: Fito P., Chiralt A., Barat J.M., Spiess W., and Behsnilian D. (Eds). Osmotic dehydration and vacuum impregnation: Food preservation technology series (2001), Technomic Publishing Company, Inc., Lancaster, PA, USA
2. AOAC official methods of analysis of AOAC International. 17th ed. Copyright © (2000), AOAC International Numbers, 932,12; 934,01; 942,15
3. Blanda G., Cerretani L., Bendini A., Cardinali A., and Lercker G. Phenolic content and antioxidant capacity versus consumer acceptance of soaked and vacuum impregnated frozen nectarines. European Food Research and Technology 227 (2008) 191-197
4. Blanda G., Cerretani L., Bendini A., Cardinali A., Scarpellini A., and Lercker G. Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark delicious frozen apple cvv. European Food Research and Technology 226 (2008) 1229-1237
5. Chiralt A., and Talens P. Physical and chemical changes induced by osmotic dehydration in plant tissues. Journal of Food Engineering 67 (2005) 167-177
6. Chiralt A., Martínez-Navarrete N., Martínez-Monzó J., Talens P., Moraga G., Ayala A., and Fito P. Changes in mechanical properties throughout osmotic processes: cryoprotectant effect. Journal of Food Engeneering 49 (2001) 129-135
7. Dalla Rosa M., and Spiess W.E.L. Industrial application of osmotic dehydration/treatments of food. Concerted Action FAIR-CT96-1118 (2000), Forum, Udine, Italy
8. Dixon G.M., and Jen J.J. Changes of sugars and acids of osmovac-dried apple slices. Journal of Food Science 42 (1977) 1126-1127
9. Escriche I., Chiralt A., Moreno J., and Serra J.A. Influence of blanching-osmotic dehydration treatments on volatile fraction of strawberries. Journal of Food Science 65 (2000) 1107-1111
10. Fito P., Chiralt A., Barat J.M., Spiess W., and Behsnilian D. Osmotic dehydration and vacuum impregnation: Food preservation technology series (2001), Technomic Publishing Company Inc, Lancaster, PA, USA
11. Giangiacomo R., Torreggiani D., and Abbo E. Osmotic dehydration of fruit: part 1. Sugars exchange between fruit and extracting syrups. Journal of Food Processing and Preservation 11 (1987) 183-195
12. Gil M.I., Holcroft D.M., and Kader A.A. Changes in strawberry anthocyanins and other polyphenols in response to carbon dioxide treatments. Journal of Agricultural and Food Chemistry 45 (1997) 1662-1667
13. Kosar M., Kafkas E., Paydas S., and Husnu Can Baser K. Phenolic composition of strawberry genotypes at different maturation stages. Journal of Agricultural and Food Chemistry 52 (2004) 1586-1589
14. Lucas T., and Raoult-Wack A.L. Immersion chilling and freezing in aqueous refrigerating media: review and future trends. International Journal of Refrigeration 21 6 (1998) 419-429
15. Maestrelli A., Giallonardo G., Forni E., and Torreggiani D. Dehydrofreezing of sliced strawberries: a combined technique for improving texture. In: Jowitt R. (Ed). ICEF 7 "Engineering & Food", Part 2 (1997), Sheffield Academic Press, Sheffield, UK F37-F40
16. Maestrelli A., Lo Scalzo R., Lupi D., Bertolo G., and Torreggiani D. Partial removal of water before freezing: cultivar and pre-treatments as quality factors of frozen muskmelon (Cucumis melo, cv reticulatus Naud.). Journal of Food Engineering 49 (2001) 255-260
17. Martínez-Navarrete N., Moraga G., Martínez-Monzó J., Botella F., Tirado N., and Chiralt A. Mechanical and color changes associated to dehydrofreezing of strawberry. In: Welti-Chanes J., Barbosa-Canvas G.V., and Aguilera J.M. (Eds). Proceedings of the Eighth International Congress on Engineering and Food: ICEF-8 (2001), Technomic Publishing Company, Inc., Lancaster, PA, USA 793-797
18. Moraga G., Martínez-Navarrete N., Martínez-Monzó J., and Chiralt A. Influence of convective and osmotic drying on some color and firmness properties of strawberry. In: Kerkhof P.J.A.M., Coumans W.J., and Mooiweer G.D. (Eds). Proceedings of 12th International Drying Symposium, IDS (CD-ROM) (2000), Elsevier Science B. V., Noordwijkerhout, Netherlands
19. Peiró-Mena R., Camacho M.M., and Martínez-Navarrete N. Compositional and physicochemical changes associated to successive osmodehydration cycles of pineapple (Ananas comosus). Journal of Food Engineering 79 3 (2007) 842-849
20. Peiró-Mena R., Dias V.M.C., Camacho M.M., and Martinez-Navarrete N. Micronutrient flow to the osmotic solution during grapefruit osmotic dehydration. Journal of Food Engineering 74 3 (2006) 299-307
21. Rizzolo A., Gerli F., Prinzivalli C., Buratti S., and Torreggiani D. Headspace volatile compounds during osmotic dehydration of strawberries (cv Camarosa): influence of osmotic solution composition and processing time. LWT - Food Science and Technology 40 3 (2007) 529-535
22. Sormani A., Maffi D., Bertolo G., and Torreggiani D. Textural and structural changes of dehydrofreeze-thawed strawberry slices: effects of different dehydration pre-treatments. Food Science and Technology International 5 6 (1999) 479-485
23. Stone H., and Sidel J.L. Sensory evaluation practices (1985), Academic Press, Orlando
24. Suzuki M. Enhancement of anthocyanin accumulation by high osmotic stress and low pH in grape cells (Vitis hybrids). Journal of plant physiology 147 1 (1995) 152-155
25. Talens P., Escriche I., Martìnez-Navarrete N., and Chiralt A. Study of the influence of osmotic dehydration and freezing on the volatile profile of strawberries. Journal of Food Science 67 5 (2002) 1648-1653
26. Tovar B., Garcia H.S., and Mata M. Physiology of pre-cut mango. I. ACC and ACC oxidase activity of slices subjected to osmotic dehydration. Food Research International 34 (2000) 207-215
27. Viberg U., and Sjoholm I. Sucrose inversion during osmotic pre-treatment of strawberries. Lebensmittel-Wissenschaft und-Technologie 31 (1998) 546-551
28. Xie J., and Zhao Y. Improvement of physicochemical and nutritional qualities of frozen Marionberry by vacuum impregnation pretreatment with cryoprotectants and minerals. Journal of Horticultural Science & Biotechnology 78 2 (2003) 248-253