Modelling changes in anthocyanins, total vitamin C and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh‐cut processing

Abstract

The aim of the study was to quantify and model the retention of total anthocyanins (TAR), ascorbic acid (AAR) and total vitamin C (Vit C), and the colour changes of fresh-cut strawberries after washing disinfection with peracetic acid (PAA) at different concentrations (0-100 mg L À1 ), times (10-120 s) and temperatures (4-40°C). Two strawberry cultivars (Camarosa and Selva) were used. TAR (%) and AAR (%) were principally affected by PAA concentration and processing time in both cultivars. There was an approximately 90% Vit C retention at any condition in the experimental domain for Camarosa cultivar. However, in the case of Selva cultivar, total vitamin C retention and colour changes were affected by the processing variables.Modelling peracetic acid washing on strawberries F. Velde et al.957

Optimisation of the peracetic acid washing disinfection of fresh‐cut strawberries based on microbial load reduction and bioactive compounds retention

“…It was assumed that there was a mathematical function for each response according to three independent factors related to processing: where C = PAA initial concentration (mg L −1 ), T = temperature of the washing‐disinfection solution (°C) and t = time of treatment (s) and the three levels were as follows: C = 0, 50, and 100 mg L −1 , T = 4, 22 and 40 °C and t = 10, 65, and 120 s. The variables and levels were selected from previous research works as it was explained in Van de Velde et al . ().…”

“…Processing methodology was the same as that presented in Van de Velde et al (2013b). Strawberries were sorted, eliminating those fruits with signs of damage.…”

“…The involved responses (Y k ) were the following: AAR, total anthocyanins retention (TAR), and TMR. AAR and TAR models of fresh-cut strawberries after washing disinfection were previously discussed and published by authors (Van de Velde et al, 2013b). The method involves transformation of each predicted response,Ŷ k (AAR, TAR, and TMR), to a dimensionless partial desirability function, di.…”

“…In a previous work carried out in our laboratory, the changes in bioactive compounds (total anthocyanins and ascorbic acid) of fresh-cut strawberries (Selva and Camarosa varieties) as a consequence of washing disinfection with PAA solutions at different concentrations (0-100 mg L À1 ), contact times (10-120 s), and temperatures (4-40°C) were modeled using second-order polynomial equations (Van de Velde et al, 2013b). According to our results, anthocyanins and ascorbic acid contents were principally affected by PAA concentration and processing time, and for these responses, no differences between strawberry cultivars were observed.…”

“…The obtained models showed to be a useful predictive tool for processors to evaluate how to improve the bioactive compounds retention under different conditions of PAA, temperature, and contact time in the washing disinfection of fresh-cut strawberries. For instance, working at 80 mg L À1 PAA (the limit concentration established by CFR), the predicted total anthocyanins and ascorbic acid retention (AAR) are 70% and 64%, respectively, at the maximum time (120 s) and 22°C (Van de Velde et al, 2013b).…”