title: Effect of pasteurisation and freezing method on bioactive compounds and antioxidant activity of strawberry pulp.
abstract: This study evaluated the stability of strawberry pulp subjected to three factors, pasteurisation (pasteurised and unpasteurised), freezing method (static air and forced air) and storage time (0, 2, 4 and 6 months). Pasteurisation favoured vitamin C retention during storage but enhanced the total loss of phenolics without affecting anthocyanin levels. Freezing by forced air was more effective in retaining phenolics during the first 4 months of storage, although the freezing method did not affect the anthocyanin levels. Processing and storage reduced the levels of individual phenolics. Freezing by forced air was more effective than static air in retaining antioxidant activity of the pulp. Polyphenol oxidase and peroxidase enzyme levels were relatively stable and independent of pasteurisation, freezing and storage time. Even after 6 months of frozen storage, strawberry pulp is a significant source of nutrients and bioactive compounds and retains high antioxidant capacity independent of pasteurisation and freezing method.
authors.affiliation: a Department of education Federal Institute of Education , Science and Technology Southeast - MG, Barbacena campus , Barbacena , Minas Gerais , Brazil.
authors.forename: Gilma Auxiliadora Santos
authors.initials: GAS
authors.lastname: Gonçalves
authors.affiliation: b Food Science Department , Federal University of Lavras, University Campus , Lavras , Minas Gerais , Brazil.
authors.forename: Nathane Silva
authors.initials: NS
authors.lastname: Resende
authors.affiliation: b Food Science Department , Federal University of Lavras, University Campus , Lavras , Minas Gerais , Brazil.
authors.forename: Elisângela Elena Nunes
authors.initials: EEN
authors.lastname: Carvalho
authors.affiliation: b Food Science Department , Federal University of Lavras, University Campus , Lavras , Minas Gerais , Brazil.
authors.forename: Jaime Vilela de
authors.initials: JV
authors.lastname: Resende
authors.affiliation: b Food Science Department , Federal University of Lavras, University Campus , Lavras , Minas Gerais , Brazil.
authors.forename: Eduardo Valério de Barros
authors.initials: EVB
authors.lastname: Vilas Boas
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis; D005511:Food Handling; D031985:Fragaria / Q000737:chemistry*; D005615:Freezing; D005638:Fruit / Q000737:chemistry; D061352:Pasteurization; D010636:Phenols / Q000032:analysis
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D010636:Phenols; D001205:Ascorbic Acid
keywords: Fragaria x ananassa; HPLC; browning enzymes; phenolics; storage; vitamin C