Botrytis cinerea induced phytonutrient degradation of strawberry puree: effects of combined preservation approaches with high hydrostatic pressure and synthetic or natural antifungal additives

Autor: Ariel Arami Echenique-Martínez, Perla Azucena Ramos-Parra, Dariana Graciela Rodríguez-Sánchez, Rosalba Troncoso-Rojas, Alma Rosa Islas-Rubio, Luz del Carmen Montoya-Ballesteros, Carmen Hernández-Brenes
Jazyk: English<br />Spanish; Castilian
Rok vydání: 2023
Předmět:
Zdroj: CyTA - Journal of Food, Vol 21, Iss 1, Pp 451-463 (2023)
Druh dokumentu: article
ISSN: 19476337
1947-6345
1947-6337
DOI: 10.1080/19476337.2023.2222812
Popis: ABSTRACTFungi can thrive in strawberries, mainly Botrytis cinerea, which causes relevant fruit losses. Moreover, thermal preservation results in phytonutrient losses. This study evaluated the effects of high hydrostatic pressure (HHP, 0, 400, and 600 MPa/5 min) processing with potassium sorbate (PS) or avocado seed acetogenins (ASA) on the nutritional, microbiological, and physicochemical properties of strawberry puree inoculated with Botrytis cinerea. Sole inoculation reduced L-ascorbic acid (L-AA, 84%) and total ascorbic acid (TAA, 38%). Instrumental color Hue angles were reduced from 35.0 to 29.4°, likewise the contents of pelargonidin−3-glucoside (25%) and ellagic acid (38%). Both HHP-PS treated samples contained no viable conidia and high TAA; the no-preservative and HHP-ASA (661 µg/mL, 400 MPa/5 min) purees contained high TAA but had viable conidia, which can induce further phytonutrient losses. HHP and antifungal additives maintained ellagic acid, increased pelargonidin−3-glucoside contents, and inactivated conidia, strengthening the value of combined non-thermal technologies for the preservation of strawberry puree
Databáze: Directory of Open Access Journals
Externí odkaz:
Nepřihlášeným uživatelům se plný text nezobrazuje