Abstract
The effect of cold atmospheric plasma (CAP) and pulsed electromagnetic fields (PEMF) on the metabolic process, microbiological, enzymatic and quality parameters of fresh strawberries, after processing and during storage at 1 and 6 °C, was studied. CAP was more effective on microorganisms, reducing the total viable count by ~0.9 logCFU/g. Phenolic compounds and antioxidant activity were increased after CAP processing by ~20.9 and 16.5%, respectively. PEMF strawberries were firmless by ~16% compared to control. Both treatments did not significantly affect the weight loss, color, anthocyanins content and pH-value. B-glucosidase activity was higher for PEMF strawberries by at least 35 and 20%, compared to control and CAP respectively, explaining PEMF enhancing aromatic-profile. Ascorbic acid was decreased during storage, nevertheless, nonthermal treated samples showed higher values by at least 10%, compared to control samples. The shelf-life at 1 °C for control, CAP and PEMF strawberries was estimated as 13, 17 and 15 days, respectively.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Innovative Food Science & Emerging Technologies
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
