Abstract
In this study, strawberries were ground at vacuum levels of 2.67, 6.67, 13.33, 19.99, and 101.33 kPa (atmospheric pressure) using a specially designed vacuum grinding and continuous packaging device. The grinding at higher vacuum levels led to better maintenance of ascorbic acid and anthocyanins, resulting in a higher antioxidant activity and redness due to the low oxygen availability limiting oxidation. Vacuum-grinding below 2.67 kPa prevented the oxidation of pelargonidin glycosides to a greater degree than that of cyanidin and delphinidin glycoside, due to structural differences related to the number of hydroxyl groups in the B ring, revealing the faster oxidation rate of diphenolic anthocyanins. The model fits indicated a logarithmic rather than a linear degradation as the oxygen level increased, indicating that even small amount of oxygen may cause drastic quality deterioration during grinding. Overall, our results indicate that vacuum grinding at very low oxygen levels is an effective technology to prevent the oxidation of anthocyanins and ascorbic acid, resulting in higher redness and antioxidant activities in strawberries.
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 callDisclaimer: 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.
