Changes in the bioactive properties of strawberries caused by the storage in oxygen- and carbon dioxide-enriched atmospheres.

Franco Van De Velde,Mary Grace,John Overall,María Élida Pirovani,Debora Esposito,María Paula Méndez‐Galarraga,Mary Ann Lila

doi:10.1002/fsn3.1099

Abstract

The changes in the antioxidant capacity, anti‐inflammatory, and wound healing properties of strawberry fruits as a consequence of the storage in atmospheres enriched in oxygen and carbon dioxide were investigated. Berries were exposed to two different gas compositions: 70% O2 + 20% CO2 and 90% O2 + 10% CO2, and stored for up to 20 days at 5°C. The antioxidant capacity, assessed through DPPH and FRAP methods, decreased around 17% in samples exposed to 70% O2 + 20% CO2 at day 20. However, the antioxidant activity of fruits stored in 90% O2 + 10% CO2 was maintained until day 20 and experienced an increase of around 10% on day 10. Moreover, strawberry stored in 90% O2 + 10% CO2 at days 5–10 showed an improved suppression of the pro‐inflammatory genes Cox‐2 and iNOS up to 30% higher than samples at day 0 in an in vitro LPS‐stimulated RAW 264.7 macrophage culture. In addition, berries exposed to 90% O2 + 10% CO2 at day 10 showed a human dermal fibroblast migration 30% higher than samples at day 0 in an in vitro skin‐fibroblast‐migration model. Therefore, evidence suggests that strawberry storage in 90% O2 + 10% CO2 can be a promissory alternative to offer fruits with enhanced bioactivity.

Highlights

Strawberry stored in 90% O2 + 10% CO2 at days 5–10 showed an improved suppression of the pro‐inflammatory genes Cox‐2 and Inducible oxide nitric synthase (iNOS) up to 30% higher than samples at day 0 in an in vitro LPS‐stimulated RAW 264.7 macrophage culture
Strawberry is an extraordinary fruit appreciated for its typical aroma, bright red color, and sweetness, and it is considered an important source of nutraceutical compounds such as vitamin C and polyphenolic compounds
Wound healing is a complicated physiological process that includes several phases including the inflammation phase, a proliferation phase, and a remodeling phase (Lindley, Stojadinovic, Pastar, & Tomic‐Canic, 2016). Lots of cells such as fibroblasts, keratinocytes, and endothelial cells are recruited in the injury area with the aim to close the wound (Lindley et al, 2016)

Summary

Introduction

Strawberry is an extraordinary fruit appreciated for its typical aroma, bright red color, and sweetness, and it is considered an important source of nutraceutical compounds such as vitamin C and polyphenolic compounds (da Silva Pinto, Lajolo, & Genovese, 2008; Van de Velde, Tarola, Güemes, & Pirovani, 2013; Nowicka, Kucharska, Sokół‐Łętowska, & Fecka, 2019). Anthocyanins, ellagitannins, proanthocyanidins, and some other flavonoids are important phenolic compounds in strawberry, which besides being responsible for certain sensorial characteristics, they impart relevant biological properties to the consumers such as antioxidant, anti‐inflammatory, anti‐atherosclerotic, and anticarcinogenic (Crecente‐Campo, Nunes‐ Damaceno, Romero‐Rodríguez, & Vázquez‐Odériz, 2012; Giampieri et al, 2017; Nowicka et al, 2019). Several chronic pathologies such as type 2 diabetes mellitus, cardiovascular diseases, among others, are induced by a persistent pro‐inflammatory status; the dietary strategies that can reduce. Polyphenolic compounds from strawberries may offer and interesting and natural alternative as wound healing agents

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