Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase

  1. Bodelón, O.G. 1
  2. Avizcuri, J.-M. 23
  3. Fernández-Zurbano, P. 23
  4. Dizy, M. 3
  5. Préstamo, G. 1
  1. 1 Instituto de Ciencia y Tecnología de Alimentos y Nutrición
    info

    Instituto de Ciencia y Tecnología de Alimentos y Nutrición

    Madrid, España

    ROR https://ror.org/045yy3r21

  2. 2 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  3. 3 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

Revista:
LWT - Food Science and Technology

ISSN: 0023-6438

Año de publicación: 2013

Volumen: 52

Número: 2

Páginas: 123-130

Tipo: Artículo

DOI: 10.1016/J.LWT.2012.08.025 SCOPUS: 2-s2.0-84875811395 WoS: WOS:000317874900009 GOOGLE SCHOLAR

Otras publicaciones en: LWT - Food Science and Technology

Resumen

The effect of pressurization and cold storage of strawberry purée on colour, anthocyanins, ascorbic acid and pectin methylesterase was investigated. Samples were treated at pressures of 100, 200, 300 and 400 MPa, at two temperatures, 20 °C and 50 °C, for 15 min. Ascorbic acid content remained fairly constant after all the high pressure treatments in comparison to the control. However, the values of the samples pressurized at 50 °C were lower than the samples pressurized at 20 °C. Concentration of anthocyanins remained similar after all pressure treatments at both temperatures. Pectin methylesterase decreased in the samples pressurized at 50 °C, and it is remarkable that with this enzyme inactivation a gel-network formation in the strawberry purée was not found. However, a gel-network was observed in the control and in all the samples pressurized at 20 °C throughout cold storage. Immediately after pressurization, strawberry colour showed significant differences between the two temperatures, but no differences were observed between pressures. However, after cold storage no significant differences were observed, for hue and chroma parameters, between the samples pressurized at the two temperatures. © 2012 Elsevier Ltd.