Quality, Safety, and Bioactivity of Plant-Derived Foods, Centro de Edafología y Biología Aplicada del Segura-Consejo Superior de Investigaciones Científicas (CEBAS-CSIC), 30100 Murcia, Spain.
Research and Nutrition Department, Hero Group, 30820 Alcantarilla, Spain.
J Agric Food Chem. 2023 Feb 8;71(5):2541-2553. doi: 10.1021/acs.jafc.2c07828. Epub 2023 Jan 27.
During a food product's life, storage conditions affect its composition of nutrients, bioactive compounds, and sensory attributes. In this research, strawberry and apple purees were selected as a model to examine how the storage of various purees industrially produced with different technologies affect the bioactive phenolic compounds, color, and sensory attributes. Specifically, fruit products processed on an industrial scale by different technologies including freezing, thermal treatment (mild and standard), and high-pressure processing were studied, as well as storage for up to 12 months at -20, 4, and 24 °C. In strawberry puree, storage conditions had a stronger impact on phenolic compound levels, particularly on anthocyanins, whereas in apple puree, the initial processing techniques exerted a greater influence than storage conditions, mainly caused by the hot or cold crushing processes. In general, proanthocyanidins were the major phenolic group and the most stable during storage, while anthocyanins were the group most affected by both processing and storage. Apple flavonols and dihydrochalcones were quite stable, while strawberry ellagitannins suffered higher degradations during storage. Through our analysis, it is found that during storage, the stability of polyphenols in each fruit is different, and processing and storage can be either detrimental or even beneficial. The selection of the ideal storage conditions (time and temperature) is a key factor to maintaining the polyphenol content in sensitive fruits such as strawberries. However, storage conditions are in some cases more important to minimizing the polyphenol losses than how the product is processed.
在食品产品的生命周期中，储存条件会影响其营养成分、生物活性化合物和感官属性的组成。在这项研究中，选择草莓和苹果泥作为模型，研究了不同技术工业生产的各种果泥的储存方式如何影响生物活性酚类化合物、颜色和感官属性。具体而言，研究了通过不同技术（包括冷冻、热处理（温和和标准）和高压处理）在工业规模上加工的水果产品，以及在-20°C、4°C 和 24°C 下储存长达 12 个月的情况。在草莓泥中，储存条件对酚类化合物水平的影响更大，特别是对花色苷，而在苹果泥中，初始加工技术的影响大于储存条件，主要是由于热或冷粉碎过程。一般来说，原花青素是主要的酚类化合物，在储存过程中最稳定，而花色苷是受加工和储存影响最大的化合物。苹果类黄酮和二氢查耳酮相当稳定，而草莓鞣花单宁在储存过程中降解较多。通过分析发现，在储存过程中，每种水果中多酚的稳定性不同，加工和储存既可能有害，也可能有益。选择理想的储存条件（时间和温度）是保持草莓等敏感水果中多酚含量的关键因素。然而，在某些情况下，储存条件对于最大限度地减少多酚损失比产品加工更为重要。
