Effect of citric acid, calcium lactate and low temperature prefreezing treatment on the quality of frozen strawberry

Abdelhady, Magdy M.

doi:10.1016/j.aoas.2014.06.010

Cited by 39 publications

(19 citation statements)

References 26 publications

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“…Hunter and Fletcher () found that frozen peas and spinach had similar antioxidant levels compared to their fresh equivalents higher than the canned or jarred equivalent. When citric acid was used as a prefreezing treatment on strawberries, they maintained higher levels of vitamin C and anthocyanins than without citric acid (Abd‐Elhady, ).…”

Section: Resultsmentioning

confidence: 99%

“…While freezing generally does not result in a decrease in vitamin C content (Rickman et al., ), the direct effects of freezing cannot be differentiated from the effects of adding ascorbic and citric acids as a prefreezing treatment. In strawberries, a prefreezing treatment of citric acid, used as an antibrowning agent, led to a corresponding increase in ascorbic acid content at increasing concentrations of citric acid (Abd‐Elhady, ), indicating a protective effect. Hunter and Fletcher () found the ascorbic acid content of frozen spinach and frozen peas to be greater than or equal to their fresh counterpart.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Canning and Freezing on the Nutritional Content of Apricots

Adkison

Biasi

Bikoba

et al. 2018

Journal of Food Science

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The apricot industry is limited by the short shelf life of the fruit and consumer belief that processed produce is not as nutritious as fresh. Assessing the nutritional content of canned and frozen apricots and determining that processed apricots can deliver nearly comparable nutrient levels to fresh apricots provides the evidence needed to dispel these misconceptions and potentially increase demand for processed apricots among consumers.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of Canning and Freezing on the Nutritional Content of Apricots

Adkison

Biasi

Bikoba

et al. 2018

Journal of Food Science

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“…e stability of anthocyanins is influenced by temperature, pH, chemical structure of the anthocyanin compound, UV light, oxygen, oxidative and hydrolytic enzymes, proteins, and the metallic ions [17]. In food industry, the citric acid is used as an acidifier and antioxidant to control the browning process [18,19]. According to Shaheer [20], the higher thermostability of anthocyanins in the presence of citric acid may be due to diacylation of structure that improves anthocyanin stability by protecting it from hydration.…”

Section: E Influence Of Ermal Treatment On Tac and Dpphmentioning

confidence: 99%

Journal of Food Quality Thermal Degradation of Plum Anthocyanins: Comparison of Kinetics from Simple to Natural Systems

Turturică

Stănciuc

Mureșan

et al. 2018

Journal of Food Quality

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The stability of anthocyanin was assessed over a temperature range of 50–120°C in different simulated plum juices in order to compare the thermal behavior in the presence of certain compounds. The results were correlated with the antioxidant activity and intrinsic fluorescence spectra. The results suggested significant changes, especially at higher temperature; hence, increase in the fluorescence intensity and some bathochromic and hypsochromic shifts were observed. Anthocyanins in natural matrices presented the highest rate for degradation, followed by the anthocyanins in juices with sugars. Values of the activation energies were 42.40 ± 6.87 kJ/mol for the degradation in water, 40.70 ± 4.25 kJ/mol for the juices with citric acid, 23.03 ± 3.53 kJ/mol for the juices containing sugars, 35.99 ± 3.60 kJ/mol for simulated juices with mixture, and 14.19 ± 2.39 kJ/mol for natural juices. A protective effect of sugars was evidenced, whereas in natural matrices, the degradation rate constant showed lower temperature dependence.

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“…Strawberries are consumed mainly as fresh fruit. In addition, many other strawberry products such as juices, jellies, ice creams, and cakes, among others, are found in the food industry [4]. Postharvest, they have an extremely short shelf-life because of their high metabolic activity.…”

Section: Introductionmentioning

confidence: 99%

Edible Coatings Based on Apple Pectin, Cellulose Nanocrystals, and Essential Oil of Lemongrass: Improving the Quality and Shelf Life of Strawberries (Fragaria Ananassa)

Silva¹,

Prado²,

Melo³

et al. 2019

Journal of Renewable Materials

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In this work, nine different types of edible coating based on pectin, cellulose nanocrystals, glycerol, and essential oil of lemongrass were prepared and used to coat strawberries with a film formed directly on the surface of the coated fruit. The effects of the different edible coatings on refrigerated fruits in terms of weight loss, titratable acidity, total soluble solids, pH, and anthocyanin content was evaluated after 2 days, 4 days, 6 days, and 8 days of storage. Application of the edible coatings reduced the weight loss of the coated strawberries and the anthocyanin content. The total soluble solids content of or uncoated fruit increase more markedly than that of coated fruit. In contrast, pH was maintained for both coated and uncoated strawberries. The edible coatings were effective in minimizing of the weight loss, without worsening the physical chemistry attributes. The treatments T5 and T9 presented the best results.

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Effect of citric acid, calcium lactate and low temperature prefreezing treatment on the quality of frozen strawberry

Cited by 39 publications

References 26 publications

Effect of Canning and Freezing on the Nutritional Content of Apricots

Effect of Canning and Freezing on the Nutritional Content of Apricots

Journal of Food Quality Thermal Degradation of Plum Anthocyanins: Comparison of Kinetics from Simple to Natural Systems

Edible Coatings Based on Apple Pectin, Cellulose Nanocrystals, and Essential Oil of Lemongrass: Improving the Quality and Shelf Life of Strawberries (Fragaria Ananassa)

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