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Changes in ascorbic acid, polyphenol content and antioxidant activity in minimally processed cactus pear fruits

Piga, Antonio <1965- > and Del Caro, Alessandra and Pinna, Ivo and Agabbio, Mario Carlo Salvatore (2003) Changes in ascorbic acid, polyphenol content and antioxidant activity in minimally processed cactus pear fruits. Lebensmittel-Wissenschaft und-Technologie, Vol. 36 (2), p. 257-262. ISSN 0023-6438. Article.

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DOI: 10.1016/S0023-6438(02)00227-X

Abstract

Cactus pear fruits (Opuntia ficus indica Mill, cv. ‘Gialla’) were manually peeled, then placed in plastic boxes sealed with a film with high permeability to gases, and kept at 4°C for 9 days. After 3, 6 and 9 days, chemical, physical, microbiological and sensorial parameters, total phenols, vitamin C and antioxidant capacity were determined. In-package gas concentrations were measured almost daily. Vitamin C and antioxidant capacity remained unchanged, while polyphenols decreased after 6 days in storage. Of the chemical parameters, only pH and acidity changed significantly, without however, adversely affecting sensorial properties. Microbiological growth was limited and fungal colonies were never visually detected.

Item Type:Article
ID Code:1567
Status:Published
Refereed:Yes
Uncontrolled Keywords:Antioxidant capacity, minimal processing, modified-atmosphere packaging, Opuntia ficus indica Mill
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/15 Scienze e tecnologie alimentari
Divisions:001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari
Publisher:Academic Press / Elsevier
ISSN:0023-6438
Copyright Holders:© 2003 Swiss Society of Food Science and Technology
Deposited On:18 Aug 2009 10:05

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