The effect of freezing, frozen storage and thawing on the strawberry fruit composition

Šimkova, Kristyna (avtor), Grohar, Mariana Cecilia (avtor), Pelacci, Massimiliano (avtor), Veberič, Robert (avtor), Jakopič, Jerneja (avtor), Hudina, Metka (avtor)

Strawberries intended for processing are usually frozen to withstand storage and distribution. However, freezing and thawing can cause the degradation of bioactive compounds. The aim of this study was to determine the optimal conditions for frozen storage and thawing to minimize any loss of nutrients prior processing. Different freezing treatments (−20°C, shock-freezing with liquid nitrogen, −80 °C) up to 6 months of storage and thawing treatments (4°C, room temperature, 37°C, microwave) were compared based on the content of organic acids, sugars, and phenolic compounds as well as the activity of peroxidase and polyphenol oxidase. During frozen storage at −20°C over 6 months, the sucrose content decreased by 59%, but only a 17% loss of ascorbic acid was observed, and no significant loss of anthocyanins was detected. However, more significant changes in composition were detected after thawing. When thawed at 4°C for 24 h, ascorbic acid content decreased by 32%, anthocyanin content by 30%, and sucrose content by 66%. Based on our study, the frozen storage caused smaller changes in the fruit’s composition than thawing. From the thawing procedures, the microwave thawing showed minimal changes in the composition of strawberries.

• Jezik: Angleški jezik
• Ključne besede: anthocyanins, ascorbic acid, enzyme activity, freezing, phenolic compounds, strawberry
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Leto izida: 2024
• Št. strani: Str. 186-199
• Številčenje: Vol. 24, No. 1
• PID: 20.500.12556/RUL-158306
• UDK: 634
• ISSN pri članku: 1553-8362
• DOI: 10.1080/15538362.2024.2355920
• COBISS.SI-ID: 197693699
• Datum objave v RUL: 04.06.2024

Gradivo je del revije

• Naslov: International journal of fruit science
• Skrajšan naslov: Int. j. fruit sci.
• Založnik: Taylor & Francis
• ISSN: 1553-8362
• COBISS.SI-ID: 4602745

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: jagode, zamrzovanje, odmrzovanje, hranilna vrednost, kemična sestava, fenolne spojine, razgradnja bioaktivnih snovi

Projekti

• Financer: EC - European Commission
• Številka projekta: 956257
• Naslov: Establishing a strong and lasting international training network for innovation in food and juice industries: a 4D-research approach for fruit juice processing
• Akronim: HiStabJuice

• Financer: ARIS - Javna agencija za znanstvenoraziskovalno in inovacijsko dejavnost Republike Slovenije
• Številka projekta: P4-0013
• Naslov: Hortikultura