Effect of pasteurisation and freezing method on bioactive compounds and antioxidant activity of strawberry pulp

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorGonçalves, Gilma Auxiliadora Santos-
Autor(es): dc.creatorResende, Nathane Silva-
Autor(es): dc.creatorCarvalho, Elisângela Elena Nunes-
Autor(es): dc.creatorResende, Jaime Vilela de-
Autor(es): dc.creatorVilas Boas, Eduardo Valério de Barros-
Data de aceite: dc.date.accessioned2026-02-09T12:23:30Z-
Data de disponibilização: dc.date.available2026-02-09T12:23:30Z-
Data de envio: dc.date.issued2018-08-24-
Data de envio: dc.date.issued2018-08-24-
Data de envio: dc.date.issued2017-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/30175-
Fonte completa do material: dc.identifierhttps://www.tandfonline.com/doi/abs/10.1080/09637486.2017.1283681?journalCode=iijf20-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1160348-
Descrição: dc.descriptionThis study evaluated the stability of strawberry pulp subjected to three factors, pasteurisation (pasteurised and unpasteurised), freezing method (static air and forced air) and storage time (0, 2, 4 and 6 months). Pasteurisation favoured vitamin C retention during storage but enhanced the total loss of phenolics without affecting anthocyanin levels. Freezing by forced air was more effective in retaining phenolics during the first 4 months of storage, although the freezing method did not affect the anthocyanin levels. Processing and storage reduced the levels of individual phenolics. Freezing by forced air was more effective than static air in retaining antioxidant activity of the pulp. Polyphenol oxidase and peroxidase enzyme levels were relatively stable and independent of pasteurisation, freezing and storage time. Even after 6 months of frozen storage, strawberry pulp is a significant source of nutrients and bioactive compounds and retains high antioxidant capacity independent of pasteurisation and freezing method.-
Idioma: dc.languageen-
Publicador: dc.publisherTaylor & Francis-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceInternational Journal of Food Sciences and Nutrition-
Palavras-chave: dc.subjectStrawberry pulp - Pasteurization-
Palavras-chave: dc.subjectStrawberry pulp - Frozen storage-
Palavras-chave: dc.subjectBrowning enzymes-
Palavras-chave: dc.subjectStrawberry pulp - Storage time-
Palavras-chave: dc.subjectPolpa de Morango - Pasteurização-
Palavras-chave: dc.subjectPolpa de morango - Armazenamento congelado-
Palavras-chave: dc.subjectPolpa de morango - Tempo de armazenamento-
Título: dc.titleEffect of pasteurisation and freezing method on bioactive compounds and antioxidant activity of strawberry pulp-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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