Modeling the Impact of the Type of Cutting and Storage Temperature on the Bioactive Compound Content, Phenylpropanoid Metabolism Enzymes and Quality Attributes of Fresh-Cut Strawberries
| Autor: | Maria Elida Pirovani, Andrea Piagentini, Cecilia Lorena Fenoglio, Franco Van de Velde |
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| Rok vydání: | 2017 |
| Předmět: |
MECHANISTIC KINETIC MODELING
Otras Ingenierías y Tecnologías POLYPHENOL OXIDASE TOTAL ANTHOCYANINS INGENIERÍAS Y TECNOLOGÍAS Phenylalanine ammonia-lyase Polyphenol oxidase Industrial and Manufacturing Engineering Alimentos y Bebidas symbols.namesake chemistry.chemical_compound 0404 agricultural biotechnology Reaction rate constant Soluble solids ABIOTIC STRESS Organic chemistry Phenylpropanoid metabolism Food science Safety Risk Reliability and Quality Arrhenius equation chemistry.chemical_classification Process Chemistry and Technology 04 agricultural and veterinary sciences 040401 food science Bioactive compound Enzyme PHENYLALANINE AMMONIA LYASE chemistry symbols TOTAL PHENOLICS Food Science |
| Zdroj: | Food and Bioprocess Technology. 11:96-109 |
| ISSN: | 1935-5149 1935-5130 |
| DOI: | 10.1007/s11947-017-1996-y |
| Popis: | The aim of this work was to model the effect of the type of cutting (whole without hull, halved, and quartered), storage temperature (2, 6, and 13 °C) and time on the changes of bioactive compounds, phenylpropanoid metabolism enzyme activities, and quality attributes of fresh-cut strawberries. The effect of increasing the intensity of wounding revealed an activation of the phenylalanine ammonia lyase (PAL) enzyme, with the consequent synthesis of phenolic compounds. Results revealed that quartered strawberries stored at 2 °C for 15 days accumulated up to 22% more phenolics than whole strawberries. The changes on quality parameters (soluble solids, pH, and color), total anthocyanins, and polyphenol oxidase were adequately fitted with zero order kinetic. All rate constants of these attributes, except for anthocyanins, fitted appropriately with Arrhenius equation. Changes on total phenolic contents and on PAL activity were fitted with a consecutive reaction mechanistic kinetic model. The rate constants of phenolics kinetic showed no dependence with temperature. However, rate constants of PAL activity fitted appropriately with Arrhenius equation. This global study offers a better understanding of the effects of processing and storage conditions on general quality, bioactive compounds, and phenylpropanoid metabolism enzymes of fresh-cut strawberries. Fil: Van de Velde, Franco. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina Fil: Fenoglio, Cecilia Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina Fil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina Fil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina |
| Databáze: | OpenAIRE |
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