Nalazite se na CroRIS probnoj okolini. Ovdje evidentirani podaci neće biti pohranjeni u Informacijskom sustavu znanosti RH. Ako je ovo greška, CroRIS produkcijskoj okolini moguće je pristupi putem poveznice www.croris.hr
izvor podataka: crosbi !

Effects of modified atmosphere, anti-browning treatments and ultrasound on the polyphenolic stability, antioxidant capacity and microbial growth in fresh-cut apples (CROSBI ID 251225)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Putnik, Predrag ; Bursać Kovačević, Danijela ; Herceg, Korina ; Pavkov, Ivan ; Zorić, Zoran ; Levaj, Branka Effects of modified atmosphere, anti-browning treatments and ultrasound on the polyphenolic stability, antioxidant capacity and microbial growth in fresh-cut apples // Journal of food process engineering, e12539 (2017), 1-12. doi: 10.1111/jfpe.12539

Podaci o odgovornosti

Putnik, Predrag ; Bursać Kovačević, Danijela ; Herceg, Korina ; Pavkov, Ivan ; Zorić, Zoran ; Levaj, Branka

engleski

Effects of modified atmosphere, anti-browning treatments and ultrasound on the polyphenolic stability, antioxidant capacity and microbial growth in fresh-cut apples

This study addressed the changes in polyphenolic stability and antioxidant capacity in fresh-cut apples packaged in modified atmosphere (MAP) as a result of (i) minimal processing parameters (type of cultivar, anti-browning treatments, and the length of storage) ; (ii) superficial browning ; (iii)ultrasound treatment ; and (iv) microbial growth during storage at 4 8C for 14 days. Studied cultivars were Cripps Pink and Golden Delicious. Anti-browning agents were ascorbic with citric acid and sole Ca-ascorbate that were both combined with the ultrasound. Identified phenolic compounds in all samples were chlorogenic and p-coumaroylquinic acid, quercetin, epicatechin, and phloridzin. Cripps Pink was richer on flavonoids and had the higher antioxidant capacity than Golden Delicious. Application of any anti-browning treatments did not influence quantities of phenolic compounds, but they showed an improved antioxidant capacity in comparison with untreated samples. Phenolic compounds were stable and antioxidant capacity decreased during storage. Microbial growth had no association with the majority of phenolic compounds (except epicatechin), where it was possible that microorganisms oxidized epicatechin to quercetin together with apple respiratory processes.

Fresh-cut apples ; Modified atmosphere ; Anti-browning ; Ultrasound ; Microbial Growth, Polyphenols ; Antioxidant Capacity

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

Podaci o izdanju

e12539

2017.

1-12

objavljeno

0145-8876

1745-4530

10.1111/jfpe.12539

Povezanost rada

Prehrambena tehnologija

Poveznice
Indeksiranost