Antioxidant content of fresh-cut pears stored in high-O2 active packages compared with conventional low-o2 active and passive modified atmosphere packaging

Journal of Agricultural and Food Chemistry
G Oms-OliuOlga Martín-Belloso

Abstract

The antioxidant content of fresh-cut 'Flor de Invierno' ( Pyrus communis L.) pears dipped into a 0.75% w/v N-acetylcysteine + 0.75% w/v glutathione solution and packaged under 70 kPa of O2 atmospheres (HOA) was evaluated as an alternative to actively modified low-O2 atmosphere (LOA) and passively modified atmospheres (PA). Changes in color, vitamin C, individual phenolic compounds, and antioxidant activity of fresh-cut pears as well as in O2, CO2, and ethylene headspace concentrations inside the packages were assessed for 14 days at 4 degrees C. Not only did the use of antioxidants prevent browning and reduce ethylene production of fresh-cut pears, but also their application under LOA best maintained vitamin C, chlorogenic acid, and antioxidant capacity compared with HOA. The results show that the use of glutathione and N-acetylcysteine enhanced the formation of phenylpropanoids in fresh-cut pears stored under LOA.

Citations

Dec 21, 2010·Journal of Pharmaceutical and Biomedical Analysis·J BernalA Cifuentes
Jun 3, 2016·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Elena SanchísMaría B Pérez-Gago
Feb 14, 2014·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Xihong LiJuan Yun
Mar 9, 2012·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·W L LiJ Yun
Jan 13, 2021·Journal of the Science of Food and Agriculture·Yingtong ZhangPengxia Li
Jul 17, 2009·Journal of Agricultural and Food Chemistry·Isabel Odriozola-SerranoOlga Martín-Belloso

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