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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.