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Influence of Storage Temperature on the Kinetics of the Changes in Anthocyanins, Vitamin C, and Antioxidant Capacity in Fresh-Cut Strawberries Stored under High-Oxygen Atmospheres

Odriozola-Serrano, I., Soliva-Fortuny, R., Martín-Belloso, O.
Journal of food science 2009 v.74 no.2 pp. C184
strawberries, fresh-cut foods, food storage, storage quality, storage temperature, storage time, food composition, kinetics, anthocyanins, ascorbic acid, phytochemicals, vitamin content, antioxidant activity, controlled atmosphere storage, oxygen, mathematical models
Changes in the main antioxidant properties of fresh-cut strawberries stored under high-oxygen atmospheres (80 kPa O₂) were studied at selected temperatures (5 to 20 °C). The suitability of zero- and 1st-order kinetics as well as a model based on Weibull distribution function to describe changes in experimental data is discussed. A non-Arrhenius approach was used to determine the temperature dependence of the estimated rate constants. A Weibull kinetic model most accurately [graphic removed] estimated changes in anthocyanins and antioxidant capacity of fresh-cut strawberries throughout the storage period, whereas a 1st-order model adequately fitted [graphic removed] the variation of vitamin C. The temperature dependency of the kinetic rate constants for each antioxidant property was successfully modeled through the non-Arrhenius approach [graphic removed] . The Tc obtained for anthocyanins, vitamin C, and antioxidant capacity degradation were 290, 284, and 289 K, respectively, indicating the temperature at which a marked acceleration of the losses in the antioxidant potential of strawberry wedges occurs. These findings will help to describe the variation of the antioxidant potential of fresh-cut strawberries upon storage time and temperature.