Antioxidant content of fresh-cut pears stored in high-O2 active packages compared with conventional low-o2 active and passive modified atmosphere packaging
The antioxidant content of fresh-cut ‘Flor de Invierno’ (Pyrus communis L.) pears dipped into a 0.75% w/v N-acetylcysteine + 0.75% w/v glutathione solution and packaged under 70 kPa of O2 atmospheres (HOA) was evaluated as an alternative to actively modified low-O2 atmosphere (LOA) and passively mod...
| Autores: | , , , |
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| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2008 |
| País: | España |
| Recursos: | Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya) |
| Repositório: | Recercat. Dipósit de la Recerca de Catalunya |
| OAI Identifier: | oai:recercat.cat:10459.1/469118 |
| Acesso em linha: | https://doi.org/10.1021/jf071210z https://hdl.handle.net/10459.1/469118 http://hdl.handle.net/10459.1/469118 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Antioxidants Aromatic Compounds Hydrocarbons Nutrition Organic Compounds |
| Resumo: | The antioxidant content of fresh-cut ‘Flor de Invierno’ (Pyrus communis L.) pears dipped into a 0.75% w/v N-acetylcysteine + 0.75% w/v glutathione solution and packaged under 70 kPa of O2 atmospheres (HOA) was evaluated as an alternative to actively modified low-O2 atmosphere (LOA) and passively modified atmospheres (PA). Changes in color, vitamin C, individual phenolic compounds, and antioxidant activity of fresh-cut pears as well as in O2, CO2, and ethylene headspace concentrations inside the packages were assessed for 14 days at 4 °C. Not only did the use of antioxidants prevent browning and reduce ethylene production of fresh-cut pears, but also their application under LOA best maintained vitamin C, chlorogenic acid, and antioxidant capacity compared with HOA. The results show that the use of glutathione and N-acetylcysteine enhanced the formation of phenylpropanoids in fresh-cut pears stored under LOA. |
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