Phytochemicals preservation in strawberry as affected by pH modulation

Food Chemistry

Volumn 170, Issue , 2015, Pages 74-83

  Oliveira, Ana ^a   Gomes, Maria Helena ^c   Alexandre, Elisabete M C ^a   Poças, Fátima ^a   Almeida, Domingos P F ^b   Pintado, Manuela ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

^c Frulact   (Portugal)

Author keywords

Anthocyanins; Fragaria ananassa; Kinetic; pH modulation; Pur e processing

Indexed keywords

ANTHOCYANINS; CARBOHYDRATES; FRUITS; KINETICS; MODULATION; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; CONCENTRATION CHANGE; EPIGALLOCATECHIN GALLATE; FIRST-ORDER MODELS; FRAGARIA; KINETIC CONSTANT; STORAGE PERIODS; STORAGE TEMPERATURES; PHYTOCHEMICALS;

FOOD STORAGE; ANTHOCYANINS;

ANTHOCYANIN; CATECHIN; CYANIDIN 3 GLUCOSIDE; ELLAGIC ACID; ELLAGITANNIN; EPICATECHIN; EPIGALLOCATECHIN GALLATE; GLUCOSIDE; ISOQUERCITRIN; KAEMPFEROL; PELARGONIDIN; PHENOL DERIVATIVE; POLYPHENOL DERIVATIVE; ANTIOXIDANT; PLANT MEDICINAL PRODUCT; POLYPHENOL;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; MODULATION; MOLECULAR WEIGHT; PASTEURIZATION; PH; STORAGE TEMPERATURE; STRAWBERRY; CHEMISTRY; FRAGARIA; FRUIT; FRUIT COLOR; FRUIT STORAGE; TIME;

ANTIOXIDANTS; FRAGARIA; FRUIT; PHENOLS; PHYTOCHEMICALS; POLYPHENOLS;

EID: 84906766159     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.156     Document Type: Article

References (39)

1. K. Aaby, G. Skrede, and R.E. Wrolstad Phenolic composition and antioxidant activities in flesh and achenes of strawberries (Fragaria ananassa) Journal of Agricultural and Food Chemistry 53 10 2005 4032 4040 (Pubitemid 40936759)
2. H. Alighourchi, and M. Barzegar Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage Journal of Food Engineering 90 2 2009 179 185
3. L. Barthelmebs, C. Diviés, and J.-F. Cavin Molecular characterization of the phenolic acid metabolism in the lactic acid bacteria Lactobacillus plantarum Le Lait 81 1-2 2001 161 171 (Pubitemid 33589309)
4. L. Cabrita, T. Fossen, and ∅.M. Andersen Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions Food Chemistry 68 1 2000 101 107 (Pubitemid 29488685)
5. Z.-Y. Chen, Q.Y. Zhu, D. Tsang, and Y. Huang Degradation of green tea catechins in tea drinks Journal of Agricultural and Food Chemistry 49 1 2001 477 482 (Pubitemid 32104551)
6. A.J. Davies, and G. Mazza Copigmentation of simple and acylated anthocyanins with colorless phenolic compounds Journal of Agricultural and Food Chemistry 41 5 1993 716 720
7. M. Dyrby, N. Westergaard, and H. Stapelfeldt Light and heat sensitivity of red cabbage extract in soft drink model systems Food Chemistry 72 4 2001 431 437 (Pubitemid 32120096)
8. M. Friedman, and H.S. Jürgens Effect of pH on the stability of plant phenolic compounds Journal of Agricultural and Food Chemistry 48 6 2000 2101 2110 (Pubitemid 30431196)
9. M. Friedman, C.E. Levin, S.U. Lee, and N. Kozukue Stability of green tea catechins in commercial tea leaves during storage for 6 months Journal of Food Science 74 2 2009 47 51
10. A. García-Ruiz, B. Bartolomé, A.J. Martínez- Rodríguez, E. Pueyo, P.J. Martín-Álvarez, and M.V. Moreno-Arribas Potential of phenolic compounds for controlling lactic acid bacteria growth in wine Food Control 19 9 2008 835 841 (Pubitemid 351461246)
11. C. Garcia-Viguera, P. Bridle, and J. Bakker The effect of pH on the formation of coloured compounds in model solutions containing anthocyanins, catechin and acetaldehyde Vitis 33 1 1994 37 40
12. M.S. Giao, M.L. Gonzalez-Sanjose, M.D. Rivero-Perez, C.I. Pereira, M.E. Pintado, and F.X. Malcata Infusions of Portuguese medicinal plants: Dependence of final antioxidant capacity and phenol content on extraction features Journal of the Science and Food Agriculture 87 14 2007 2638 2647 (Pubitemid 350041437)
13. M.I. Gil, F. Ferreres, and F.A. Tomás-Barberán Effect of modified atmosphere packaging on the flavonoids and vitamin C content of minimally processed Swiss chard (Beta vulgaris subspecies cycla) Journal of Agricultural and Food Chemistry 46 5 1998 2007 2012 (Pubitemid 128492949)
14. M. Gössinger, S. Moritz, M. Hermes, S. Wendelin, H. Scherbichler, and H. Halbwirth et al. Effects of processing parameters on colour stability of strawberry nectar from puree Journal of Food Engineering 90 2 2009 171 178
15. S.N. Guerrero, and S.M. Alzamora Effect of pH, temperature and glucose addition on flow behaviour of fruit purées I. Banana purée Journal of Food Engineering 33 3-4 1997 239 256 (Pubitemid 127420880)
16. S.H. Häkkinen, S.O. Kärenlampi, H.M. Mykkänen, I.M. Heinonen, and A.R. Törrönen Ellagic acid content in berries: Influence of domestic processing and storage European Food Research and Technology 212 1 2000 75 80
17. J. Hubert, M. Berger, F. Nepveu, F. Paul, and J. Daydé Effects of fermentation on the phytochemical composition and antioxidant properties of soy germ Food Chemistry 109 4 2008 709 721
18. I. Ioannou, I. Hafsa, S. Hamdi, C. Charbonnel, and M. Ghoul Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour Journal of Food Engineering 111 2 2012 208 217
19. N. Ioncheva, and S. Tanchev Kinetics of thermal degradation of some anthocyanidin-3,5-diglucosides Zeitschrift für Lebensmittel-Untersuchung und Forschung 155 5 1974 257 262
20. A.P.P. Kayodé, C. Mertz, J.-P. Guyot, P. Brat, and C. Mouquet-Rivier Fate of phytochemicals during malting and fermentation of type III tannin sorghum and impact on product biofunctionality Journal of Agricultural and Food Chemistry 61 8 2013 1935 1942
21. A. KIrca, and B. Cemeroǧlu Degradation kinetics of anthocyanins in blood orange juice and concentrate Food Chemistry 81 4 2003 583 587 (Pubitemid 36411769)
22. A. KIrca, M. Özkan, and B. Cemeroǧlu Stability of black carrot anthocyanins in various fruit juices and nectars Food Chemistry 97 4 2006 598 605 (Pubitemid 43181656)
23. A. KIrca, M. Özkan, and B. Cemeroǧlu Effects of temperature, solid content and pH on the stability of black carrot anthocyanins Food Chemistry 101 1 2007 212 218 (Pubitemid 44209313)
24. J.-M. Kong, L.-S. Chia, N.-K. Goh, T.-F. Chia, and R. Brouillard Analysis and biological activities of anthocyanins Phytochemistry 64 5 2003 923 933 (Pubitemid 37295344)
25. J. Lee, R.W. Durst, and R.E. Wrolstad Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study Journal of AOAC International 88 5 2005 1269 1278 (Pubitemid 41568360)
26. J. McClure The physiology of phenolic compounds in plants T. Swain, J. Harbone, C. Sumere, Biochemistry of plant phenolics Vol. 12 1979 Springer US 525 556
27. E.E. Meschter Fruit color loss, effects of carbohydrates and other factors on strawberry products Journal of Agricultural and Food Chemistry 1 8 1953 574 579
28. I.L.F. Nielsen, G.R. Haren, E.L. Magnussen, L.O. Dragsted, and S.E. Rasmussen Quantification of anthocyanins in commercial black currant juices by simple high-performance liquid chromatography. Investigation of their pH stability and antioxidative potency Journal of Agricultural and Food Chemistry 51 20 2003 5861 5866
29. G. Oms-Oliu, I. Odriozola-Serrano, R. Soliva-Fortuny, and O. Martín-Belloso Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice Food Chemistry 115 4 2009 1312 1319
30. A. Patras, N.P. Brunton, S. Da Pieve, and F. Butler Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées Innovative Food Science & Emerging Technologies 10 3 2009 308 313
31. A. Patras, N.P. Brunton, C. O'Donnell, and B.K. Tiwari Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation Trends in Food Science & Technology 21 1 2010 3 11
32. A. Patras, N.P. Brunton, B. Tiwari, and F. Butler Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage Food and Bioprocess Technology 4 7 2011 1245 1252
33. V. Singleton, and J.A. Rossi Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents American Journal of Enology and Viticulture 16 3 1965 144 158
34. K. Torskangerpoll, and ∅.M. Andersen Colour stability of anthocyanins in aqueous solutions at various pH values Food Chemistry 89 3 2005 427 440 (Pubitemid 39195116)
35. W.D. Wang, and S.Y. Xu Degradation kinetics of anthocyanins in blackberry juice and concentrate Journal of Food Engineering 82 3 2007 271 275
36. R. Wang, and W. Zhou Stability of tea catechins in the breadmaking process Journal of Agricultural and Food Chemistry 52 26 2004 8224 8229 (Pubitemid 40053718)
37. T.C. Wilson, and A.E. Hagerman Quantitative determination of ellagic acid Journal of Agricultural and Food Chemistry 38 8 1990 1678 1683
38. P. Zafrilla, J. Morillas, J. Mulero, J.M. Cayuela, A. Martínez-Cachá, and F. Pardo et al. Changes during storage in conventional and ecological wine: Phenolic content and antioxidant activity Journal of Agricultural and Food Chemistry 51 16 2003 4694 4700
39. Q.Y. Zhu, R.R. Holt, S.A. Lazarus, J.L. Ensunsa, J.F. Hammerstone, and H.H. Schmitz et al. Stability of the flavan-3-ols epicatechin and catechin and related dimeric procyanidins derived from cocoa Journal of Agricultural and Food Chemistry 50 6 2002 1700 1705 (Pubitemid 34233250)