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The effect of pretreatment and modified atmosphere packaging on bioactive compound content in coleslaw mix

Radziejewska-Kubzdela, E.
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.75 pp. 505-511
air, antioxidant activity, antioxidants, ascorbic acid, bioactive compounds, carotenoids, citric acid, modified atmosphere packaging, oxygen, phenolic compounds, soaking, vegetables
The aim of the study was to determine the effect of soaking in an ascorbic acid and citric acid solution and modified atmosphere packaging on bioactive compound contents and antioxidant activity in a coleslaw mix stored for 12 d at 4 °C. Samples were packaged under modified atmosphere consisting of 5/10/85, 20/25/55, 50/30/20, 70/30/0% O2/CO2/N2, and in air. Soaking of tested samples in the solution of ascorbic and citric acids caused a significant increase in ascorbic acid contents and a more efficient retention of phenolic compounds and carotenoids. The application of packaging in the atmosphere with reduced oxygen contents resulted in a higher content of ascorbic acid. The greatest content of carotenoids was recorded in air-packaged samples and those packaged in the atmosphere of 5/10/85 or 20/25/55% O2/CO2/N2. Contents of phenolic compounds and antioxidant activity were significantly greater in vegetable mixes packaged at 20% or 50% oxygen contents.