Osmotic dehydrofreezing of strawberries: Polyphenolic content, volatile profile and consumer acceptance

Blanda, Giampaolo; Cerretani, Lorenzo; Cardinali, A.; Barbieri, Sara; Bendini, Alessandra; Lercker, Giovanni

doi:10.1016/j.lwt.2008.07.002

Cited by 71 publications

(56 citation statements)

References 20 publications

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“…However, it would be expectable that a certain amount of carvacrol and thymol would be lost during processing, since materials are submitted to temperatures above the decomposition point of these additives. Therefore, the processing parameters, in particular temperature and time, should be optimized to avoid the excessive evaporation and consequent loss of these additives incorporated to PP [37].…”

Section: Thermogravimetric Analysis (Tga)mentioning

confidence: 99%

Carvacrol and Thymol for Fresh Food Packaging

Ramos¹,

Beltrán²

2013

J Bioequiv Availab

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Active packaging is becoming an emerging food technology to improve quality and safety of food products. One of the most common approaches is based on the release of antioxidant/antimicrobial compounds from the packaging material. In this work an antifungal active packaging system based on the release of carvacrol and thymol was optimized to increase the post-harvest shelf life of fresh strawberries and bread during storage. Thermal properties of the developed packaging material were determined by differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). Volatile compounds in food samples contained in active packaging systems were monitored by using headspace solid phase microextraction followed by gas chromatography analysis (HS-SPME-GC-MS) at controlled conditions. The obtained results provided evidences that exposure to carvacrol and thymol is an effective way to enlarge the quality of strawberries and bread samples during distribution and sale.

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Section: Thermogravimetric Analysis (Tga)mentioning

confidence: 99%

Carvacrol and Thymol for Fresh Food Packaging

Ramos¹,

Beltrán²

2013

J Bioequiv Availab

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“…The sensory preference (global appearance) was carried out, and only the treatment osmodehydrated with sucrose was used for the characteristic profile test, because the scores attributed to the samples pre-treated with sorbitol were relative low and sorbitol was not well accepted as dehydrating agent. Blanda et al (2009) studied osmo-dehydrated strawberries and stored frozen for one month and found that lower temperatures at the osmotic dehydration step had a favorable effect on visual appearance. This trend was reversed in this study when the treatments MO45D70 and MO60D70 were compared, because the higher drying temperature increased the rate of convective drying, reducing the loss of characteristics of the product.…”

Section: Sensory Assessmentmentioning

confidence: 99%

Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics

Egea

Borsato

Silva

et al. 2012

Braz. arch. biol. technol.

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The objective of the present study was to develop a functional product from the osmo-dehydrated Fuji apple incorporating FOS with acceptable physical, chemical and sensorial characteristics and potential for commercialscale production. Some treatments were discarded due to texture and water activity that did not reach the desired quality parameters. The products submitted to the osmo-dehydration treatments presented a greater vitamin C loss.All the treatments obtained sensory scores of 6 in a 9 points scale for all the attributes, except the crispness, indicating good acceptance. The sensory scores and incorporated FOS quantities indicated that the osmodehydrated apple products have potential for commercial-scale production.

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“…At the same time, they are highly susceptible to bruises and fungal attacks (Blanda et al, 2009). This problem affects also their bioactive compounds.…”

Section: Introductionmentioning

confidence: 99%

Comparative Study of the Effects of Drying Methods on Antioxidant Activity of Dried Strawberry (Fragaria Var. Camarosa)

Alonzo‐Macías¹,

Cardador‐Martínez²,

Mounir³

et al. 2013

JFR

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Hot air drying (HAD), freeze-drying (FD), and swell-drying (SD, coupling instant controlled pressure drop, DIC, to standard hot air) were applied to strawberries (Fragaria var. Camarosa). The total phenol, total flavonoid, and total anthocyanin contentswere evaluated versusthe drying methods. The correlations between the bioactive compounds and antioxidant activity were investigated. The obtained results showed that the differences in phenol levels were no quite comparing the three drying techniques; however, great variations were reported for anthocyanin and flavonoid content.A strong correlation between the antioxidant activity and anthocyanin content was found in SD strawberries. Also, it was observed that saturated steam pressure (P) of DIC texturing operation, had a significant effect on the studied parameters compared to the thermal holding time (t). The optimum conditions of DIC were P = 0.35 MPa for t = 10 s to obtain the highest levels of phenols, flavonoids, and anthocyanins, as well as antioxidant activity.

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Osmotic dehydrofreezing of strawberries: Polyphenolic content, volatile profile and consumer acceptance

Cited by 71 publications

References 20 publications

Carvacrol and Thymol for Fresh Food Packaging

Carvacrol and Thymol for Fresh Food Packaging

Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics

Comparative Study of the Effects of Drying Methods on Antioxidant Activity of Dried Strawberry (Fragaria Var. Camarosa)

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