Effect of modified atmosphere on phytochemical profile of pasteurized peach purées

Ana Oliveira, Marta Coelho, Elisabete M. C. Alexandre, Maria Helena Gomes, Domingos P. F. Almeida, Manuela Pintado*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)

Abstract

Peach phytochemical profile was analysed during 90 days storage under three different gas mixtures: 10 kPa O2 + 90 kPa N2, 100 kPa N2 and air (78 kPa N2 + 21 kPa O2 + 0.03 kPa CO2) for both 4 and 23 °C. The antioxidant activity increased when peach purée was stored under air at 4 °C and 100 kPa N2 at 23 °C, while total phenolic content was not affected by atmospheres. Total carotenoids were more stable for 100 kPa N2, where it decreases 48 and 58% respectively for 4 and 23 °C. The content of (+)-catechin decreased 42% for 10 kPa O2 at 4 °C, remaining constant in other atmospheres. Chlorogenic and neochlorogenic acids were well preserved in atmospheres containing oxygen, presenting an increase of 14 and 24% for 10 kPa O2 at 4 °C. The higher content of carotenoids was obtained for 100 kPa N2 at 23 °C. Principal component analysis shows that atmospheres variance was associated with carotenoids while storage time was more related with total phenolics and total antioxidant capacity.
Original languageEnglish
Pages (from-to)520-527
Number of pages8
JournalLWT - Food Science and Technology
Volume64
Issue number2
DOIs
Publication statusPublished - Dec 2015

Keywords

  • Carotenoids
  • Nitrogen
  • Oxygen
  • Polyphenols
  • Prunus persica (L.)

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