Kristyna Simkova (Avtor), Mariana Cecilia Grohar (Avtor), Massimiliano Pelacci (Avtor), Robert Veberič (Avtor), Jerneja Jakopič (Avtor), Metka Hudina (Avtor)

Povzetek

Strawberries intended for processing are usually frozen to withstand storage and distribution. However, freezing and thawing can cause the degradation of bioactive compounds. The aim of this study was to determine the optimal conditions for frozen storage and thawing to minimize any loss of nutrients prior processing. Different freezing treatments (−20°C, shock-freezing with liquid nitrogen, −80 °C) up to 6 months of storage and thawing treatments (4°C, room temperature, 37°C, microwave) were compared based on the content of organic acids, sugars, and phenolic compounds as well as the activity of peroxidase and polyphenol oxidase. During frozen storage at −20°C over 6 months, the sucrose content decreased by 59%, but only a 17% loss of ascorbic acid was observed, and no significant loss of anthocyanins was detected. However, more significant changes in composition were detected after thawing. When thawed at 4°C for 24 h, ascorbic acid content decreased by 32%, anthocyanin content by 30%, and sucrose content by 66%. Based on our study, the frozen storage caused smaller changes in the fruit’s composition than thawing. From the thawing procedures, the microwave thawing showed minimal changes in the composition of strawberries.

Ključne besede

anthocyanins;ascorbic acid;enzyme activity;freezing;phenolic compounds;strawberry;

Podatki

Jezik: Angleški jezik
Leto izida:
Tipologija: 1.01 - Izvirni znanstveni članek
Organizacija: UL BF - Biotehniška fakulteta
UDK: 634
COBISS: 197693699 Povezava se bo odprla v novem oknu
ISSN: 1553-8362
Št. ogledov: 27
Št. prenosov: 4
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Slovenski jezik
Sekundarne ključne besede: jagode;zamrzovanje;odmrzovanje;hranilna vrednost;kemična sestava;fenolne spojine;razgradnja bioaktivnih snovi;
Vrsta dela (COBISS): Članek v reviji
Strani: str. 186-199
Letnik: ǂVol. ǂ24
Zvezek: ǂNo. ǂ1
Čas izdaje: 2024
DOI: 10.1080/15538362.2024.2355920
ID: 24207410