Modelling changes in anthocyanins, total vitamin C and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh‐cut processing | Zendy

Velde Franco | Zendy; Piagentini Andrea M. | Zendy; Güemes Daniel R. | Zendy; Pirovani María E. | Zendy

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Modelling changes in anthocyanins, total vitamin C and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh‐cut processing

Author(s) -

Velde Franco,

Piagentini Andrea M.,

Güemes Daniel R.,

Pirovani María E.

Publication year - 2013

Publication title -

international journal of food science and technology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.831

H-Index - 96

eISSN - 1365-2621

pISSN - 0950-5423

DOI - 10.1111/ijfs.12047

Subject(s) - cultivar , peracetic acid , ascorbic acid , vitamin c , chemistry , horticulture , tar (computing) , food science , botany , biology , biochemistry , computer science , programming language , hydrogen peroxide

Summary The aim of the study was to quantify and model the retention of total anthocyanins ( TAR ), ascorbic acid ( AAR ) and total vitamin C (Vit C), and the colour changes of fresh‐cut strawberries after washing disinfection with peracetic acid ( PAA ) at different concentrations (0–100 mg L −1 ), times (10–120 s) and temperatures (4–40 °C). Two strawberry cultivars ( Camarosa and Selva ) were used. TAR (%) and AAR (%) were principally affected by PAA concentration and processing time in both cultivars. There was an approximately 90% Vit C retention at any condition in the experimental domain for Camarosa cultivar. However, in the case of Selva cultivar, total vitamin C retention and colour changes were affected by the processing variables.

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