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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.