Naslov
Effects of modified atmosphere, anti-browning treatments and ultrasound on the polyphenolic stability, antioxidant capacity and microbial growth in fresh-cut apples

Autori
Putnik, Predrag ; Bursać Kovačević, Danijela ; Herceg, Korina ; Pavkov, Ivan ; Zorić, Zoran ; Levaj, Branka

Izvornik
Journal of food process engineering (0145-8876) E12539 (2017); 1-12

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Fresh-cut apples ; Modified atmosphere ; Anti-browning ; Ultrasound ; Microbial Growth, Polyphenols ; Antioxidant Capacity

Sažetak
This study addressed the changes in polyphenolic stability and antioxidant capacity in fresh-cut apples packaged in modified atmosphere (MAP) as a result of (i) minimal processing parameters (type of cultivar, anti-browning treatments, and the length of storage) ; (ii) superficial browning ; (iii)ultrasound treatment ; and (iv) microbial growth during storage at 4 8C for 14 days. Studied cultivars were Cripps Pink and Golden Delicious. Anti-browning agents were ascorbic with citric acid and sole Ca-ascorbate that were both combined with the ultrasound. Identified phenolic compounds in all samples were chlorogenic and p-coumaroylquinic acid, quercetin, epicatechin, and phloridzin. Cripps Pink was richer on flavonoids and had the higher antioxidant capacity than Golden Delicious. Application of any anti-browning treatments did not influence quantities of phenolic compounds, but they showed an improved antioxidant capacity in comparison with untreated samples. Phenolic compounds were stable and antioxidant capacity decreased during storage. Microbial growth had no association with the majority of phenolic compounds (except epicatechin), where it was possible that microorganisms oxidized epicatechin to quercetin together with apple respiratory processes.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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