Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries

Food Chemistry
Karina R Avalos-LlanoRobert Soliva-Fortuny

Abstract

Fresh-cut strawberries were subjected to pulsed light treatments (4, 8, 12 and 16 J·cm-2) combined with a stabilizing dip. Quality changes and antioxidant properties were evaluated for 14 days at 5 °C. The treatments delayed fungal for the studied period. Surface color of treated fresh-cut strawberries was preserved in both internal and external surfaces. Doses of 4 and 8 J·cm-2 reduced softening incidence over storage. No significant differences between the total phenolic contents of untreated and treated fresh-cut strawberries were observed during storage. Vitamin C and total anthocyanin contents of the samples treated at low energy doses were maintained, whereas those of slices treated at the highest energy dose decreased between 20 and 30%, respectively. On the other hand, initial antioxidant capacity was better kept in all samples during storage regardless the applied dose. Hence, 4 and 8 J·cm-2 were the most effective treatments for maintaining quality and antioxidant properties of fresh-cut strawberries. Fresh-cut strawberries may be sold as a highly convenient, healthy and fully edible product. However, processing and packaging conditions need to ensure the maintenance of their quality characteristics and content of bio...Continue Reading

Citations

Jun 10, 2020·Journal of Food Biochemistry·Yanhui XiaoBin Wang
Dec 18, 2019·Journal of the Science of Food and Agriculture·Jose J Virgen-OrtizMiguel A Martínez-Téllez
Aug 28, 2020·Food Research International·Maria de Fátima D LinharesSueli Rodrigues
Mar 19, 2019·Journal of Agricultural and Food Chemistry·Meilin LiYonghua Zheng
Aug 18, 2021·Comprehensive Reviews in Food Science and Food Safety·Małgorzata NowackaEmilia Janiszewska-Turak
Nov 29, 2021·Journal of Applied Microbiology·Fakhreddin Salehi

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