Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization

Plaza, Laura; Sánchez‐Moreno, Concepción; Elez-Martı́nez, Pedro; Ancos, Begoña de; Martı́n-Belloso, Olga; Cano, M. Pilar

doi:10.1007/s00217-005-0228-2

Cited by 172 publications

(119 citation statements)

References 36 publications

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“…Different behavior profile was observed for the uncoated fruits and those coated with gelatin-based film, in which there was little tendency to TSS TIBOLA et al, 2006;PINTO;VILAS BOAS;DAMIANI, 2007;PLAZA et al, 2011). These losses are related to degradation promoted by oxidative processes stimulated by the presence of light, oxygen, heat, and enzymes such as peroxides and ascorbate oxidase or peroxidase (PLAZA et al, 2006).…”

Section: Resultsmentioning

confidence: 93%

Physicochemical and microbiological characteristics of minimally processed 'Champagne' oranges (Citrus reticulata × Citrus sinensis) in different packgings

Agostini

Scalon

Silva³

et al. 2013

Food Sci. Technol

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The objective of this study was to investigate the influence of the level of minimal processing and modified atmosphere on the quality of 'Champagne' orange stored under refrigeration. The fruits were subjected to the following processing: a) whole fruit without flavedo; b) whole fruit without flavedo and albedo; and c) segmented into wedges and packed as follows: uncoated packaging (control); polyethylene film; PVC film; gelatin-based edible films (3%); and polyesthyrene translucent plastic container with a lid. The minimally processed oranges were stored at 5 ± 1°C for 8 days and were subjected to physicochemical and microbiological analyses every two days. Greater weight loss occurred in fruits without flavedo and segmented, uncoated, and coated with the edible gelatin film During storage, there was a slight increase in Total Soluble Solids (TSS) for the treatments with greater weight loss and reduction in acidity and ascorbic acid, regardless of the packaging type. The microbial counts did not exceed the acceptable limits in the treatments; however, higher counts were observed at the end of storage. The minimally processed fruit packed in lidded polystyrene containers and polyethylene and PVC films kept their overall fresh visual appearance with a few physicochemical and microbiological changes up to the 8th day of storage.

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Section: Resultsmentioning

confidence: 93%

Physicochemical and microbiological characteristics of minimally processed 'Champagne' oranges (Citrus reticulata × Citrus sinensis) in different packgings

Agostini

Scalon

Silva³

et al. 2013

Food Sci. Technol

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“…The significant changes of the vitamin C content after three days of storage were observed (p<0.05). Ascorbic acid is usually degraded by oxidative processes, which are stimulated by the presence of light, oxygen, peroxides and enzymes, such as ascorbate oxidase or peroxidase (Plaza et al, 2006). After 9 days of storage, the vitamin C content in the samples dipped in diluted sea buckthorn juice was higher in comparison with the sample dipped in diluted quince, and white currant juices.…”

Section: Figure 2 Changes Of Whiteness Index In Fresh Cut Apples Slimentioning

confidence: 99%

Application of different anti-browning agents in order to preserve the quality of apple slices

Krasnova¹,

Mišina²,

Segliņa³

et al. 2017

Baltic Conference on Food Science and Technology FOODBALT “Food for Consumer Well-Being”

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Apple cultivar 'Auksis' was chosen for testing in the research of anti-browning efficiency by slicing and treating them with anti-browning agents: solutions of sea buckthorn, quince and currant juices and NatureSeal® AS1. Therefore, impact of the treatment by sea buckthorn, quince and white currant diluted juice, and solution of 4% and 5% antioxidant NatureSeal® AS1 on browning of fruit slices was evaluated. Strained apple slices were packed into polypropylene boxes and stored in refrigerator for 12 days at 4 °C temperature. During storage samples were analysed every third day by estimating changes in colour, content of vitamin C, total phenolic content, antioxidant activity (FRAP, DPPH). The best results of efficiency for used anti-browning agents on the quality of fresh-cut apple slices were reached by treating them with 5% NatureSeal® AS1 solution. The selected anti-browning agent provided higher content of vitamin C, phenolic compounds, antioxidant activity (FRAP, DPPH) in the product, as well as maintained initial light colour of apple slices in comparison with other anti-browning agents.

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“…Plaza et al (2006) estudaram a estabilidade da vitamina C em suco de laranja processado por alta pressão, campo elétrico pulsado e pasteurização lenta logo após o tratamento e durante 40 dias de armazenamento refrigerado a 4 ºC. Logo após o tratamento, todos os sucos de laranja tratados apresentaram diminuição inferior a 8% do teor de vitamina C. No fi nal do armazenamento, os sucos processados em alta pressão e pasteurização lenta apresentaram perdas de 14 e 18% de vitamina C, respectivamente.…”

Section: Tabela 1 Relação Dos Estudos Sobre Estabilidade De Vitaminasunclassified

“…Com relação à vitamina E, esta refere-se a uma família de compostos de ocorrência natural sintetizados pelas plantas, os tocoferois e os tocotrienois 34 , sendo os óleos de sementes de plantas as fontes mais importantes desses compostos na dieta. Outros tecidos vegetais e fontes animais possuem níveis baixos 24 .…”

Section: 21vitaminas a E Eunclassified

Estabilidade De Vitaminas No Processamento De Alimentos: Uma Revisão

Bertin

Schulz

Amante

2017

BCEPPA

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Com o aumento da disponibilidade e da necessidade de alimentos submetidos ao processamento industrial, aumenta a preocupação com a perda de vitaminas durante o processo de fabricação dos mesmos. As vitaminas podem ser infl uenciadas pelos efeitos do processamento, sendo que as perdas variam muito de acordo com as técnicas empregadas e o tipo de alimento. O objetivo do estudo foi realizar uma revisão bibliográfi ca sobre a estabilidade de vitaminas durante o processamento dos alimentos. Os estudos analisados foram selecionados em bases eletrônicas de dados publicados no período de 2003 a 2014. Os resultados apontam que as perdas de vitaminas nos alimentos processados ocorrem em menor ou maior intensidade de acordo com a natureza química dos alimentos e também pelo armazenamento e processamento adotados. Podese concluir que são crescentes os estudos para minimizar a degradação e aumentar a estabilidade das vitaminas nos alimentos, com a utilização de técnicas que resultem nas menores perdas e aplicação de novas tecnologias, visando o melhoramento nutricional dos mesmos.

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Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization

Cited by 172 publications

References 36 publications

Physicochemical and microbiological characteristics of minimally processed 'Champagne' oranges (Citrus reticulata × Citrus sinensis) in different packgings

Physicochemical and microbiological characteristics of minimally processed 'Champagne' oranges (Citrus reticulata × Citrus sinensis) in different packgings

Application of different anti-browning agents in order to preserve the quality of apple slices

Estabilidade De Vitaminas No Processamento De Alimentos: Uma Revisão

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