Electronic Resource
Stability of phenolic compounds in apple and strawberry: Effect of different processing techniques in industrial set up
| العنوان: | Stability of phenolic compounds in apple and strawberry: Effect of different processing techniques in industrial set up |
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| المؤلفون: | Hero España, Salazar-Orbea, Gabriela L., García-Villalba, Rocío, Bernal, María J., Hernández, Alberto, Tomás Barberán, Francisco, Sánchez-Siles, Luis M. |
| بيانات النشر: | Elsevier 2023-02-01 |
| نوع الوثيقة: | Electronic Resource |
| مستخلص: | Different technologies commonly employed by the fruit processing industry affect the phenolic content. This study aimed to establish the extent to which different processing techniques and conditions, tested at an industrial scale, affect phenolics, color, and sensory attributes of fresh strawberries and apples. The effects of freezing, thermal treatments, and high-pressure processing were investigated. In strawberries, mild and standard thermal treatments showed similar patterns for most phenolic groups; an increase in proanthocyanidins, no change in ellagic acid conjugates, and a major decrease in flavonols and anthocyanins. In apples, mild treatments and high-pressure processing had similar effects in all phenolic groups, with increases in dihydrochalcones, hydroxycinnamics, and proanthocyanidins and decreases in flavonols. However, the standard thermal treatment increased flavonols and dihydrochalcones concentrations. This study shows that each fruit behaves differently, and both technology and processing conditions should be customized accordingly to preserve or even increase the phenolic content |
| مصطلحات الفهرس: | Fruit-processing, Strawberry puree, Apple puree, Phenolic compounds, artículo |
| URL: | Publisher's version Sí |
| الاتاحة: | Open access content. Open access content https://creativecommons.org/licenses/by-nc-nd/4.0 openAccess |
| ملاحظة: | English |
| Other Numbers: | CTK oai:digital.csic.es:10261/336165 Food Chemistry 401: 134099 (2023) 0308-8146 10.1016/j.foodchem.2022.134099 1873-7072 1406080559 |
| المصدر المساهم: | CSIC From OAIster®, provided by the OCLC Cooperative. |
| رقم الانضمام: | edsoai.on1406080559 |
| قاعدة البيانات: | OAIster |
| الوصف غير متاح. |