Phytochemicals preservation in strawberry as affected by pH modulation

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

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

14 Citations (Scopus)


Strawberries purées are incorporated in foods and subjected to pH modulation according to the expected final food matrix. The effect of pH on strawberry polyphenols stored at 4 and 23 °C for 90 days was evaluated. Total antioxidant activity and total phenolics content were only affected by time according to a first order model. The pH 4.5 induced higher decrease in (-)-epigallocatechin gallate (71% and 79%) and quercetin-3-glucoside (29% and 36%), for both storage temperatures. For pH 2.5 and 3.0, ellagic acid increased 84% for 4 °C and 185% for 23 °C. Anthocyanins concentration changes along storage were well described by first order model. The pH value of 2.5 presented the lower kinetic constant rate where cyanidin-3-glucoside, pelargonidin-3-glucoside and pelargonidin-3-rutinoside had a k = 0.04, 0.05 and 0.03 day-1. Lower storage temperature (4 °C) and lower pH (2.5) were the best condition for the preservation of polyphenols in pasteurized strawberry during a 90-day storage period.
Original languageEnglish
Pages (from-to)74-83
Number of pages10
JournalFood Chemistry
Publication statusPublished - 1 Mar 2015


  • Anthocyanins
  • Fragaria × ananassa
  • Kinetic
  • pH modulation
  • Purée processing


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