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The effect of long-term frozen storage on the nutraceutical compounds, antioxidant properties and color indices of different kinds of berries

Authors:
  • Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara
  • University of Life Sciences ”Regele Mihai I” Timișoara România

Abstract and Figures

The effects of the Individual Quick Freezing (IQF) process and frozen storage at -18° C up to 10 months, on the nutraceutical compounds, antioxidant properties and color indices of various berries (blueberry, red raspberry and blackberry) have been evaluated. Samples were extracted and analyzed for their total phenolics content, total monomeric anthocyanins, vitamin C, antioxidant activity and color indices. Total anthocyanins and color indices were evaluated by using pH-differential method, total phenolics content was measured using Folin-Ciocalteu procedure, vitamin C content using 2,6-dichlorophenolindophenol method and antioxidant activity using ferric-reducing antioxidant power (FRAP) assay. Blueberry contains the highest amounts of polyphenols, anthocyanins and antioxidant activity among the berries studied. The highest content of vitamin C was found in fresh raspberry. After freezing, no significant difference was observed for investigated nutraceuticals and color of berries, because the IQF is a rapid and non-destroying preservation method. Results showed that the frozen storage up to 4 months did not significantly affect the bioactive compounds and color indices of berries. The degradation of these characteristics was not recorded more than 23% during six months of storage. After 10 months, the content of polyphenols decreased up to 28-47% of the initial value; the total anthocyanins was found in proportion of 80-91%, and the ascorbic acid content was kept at 62-76%. After 10 months of storage the smallest loss of antioxidant activity was recorded for blueberries (approximately 23%) and the biggest loss for raspberries (approximately 37%). The results showed a positive correlation between antioxidant capacity and polyphenols, vitamin C and anthocyanins content. The correlation coefficient between FRAP and the total phenolics was higher than the correlation coefficient between FRAP and total anthocyanins or FRAP and vitamin C for all investigated berries.
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54 Journal of Food, Agriculture & Environment, Vol.8 (1), January 2010
www.world-food.net
Journal of Food, Agriculture & Environment Vol.8 (1) : 54-58. 2010
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The effect of long-term frozen storage on the nutraceutical compounds, antioxidant
properties and color indices of different kinds of berries
Mariana-Atena Poiana *, Diana Moigradean, Diana Raba, Liana-Maria Alda and Mirela Popa
Banat’s University of Agricultural Sciences and Veterinary Medicine, Food Technology Department, Calea Aradului 119,
300645, Timisoara, Romania. *e-mail: atenapoiana@yahoo.com
Received 23 September 2009, accepted 4 January 2010.
Abstract
The effects of the Individual Quick Freezing (IQF) process and frozen storage at -18°C up to 10 months, on the nutraceutical compounds, antioxidant
properties and color indices of various berries (blueberry, red raspberry and blackberry) have been evaluated. Samples were extracted and analyzed
for their total phenolics content, total monomeric anthocyanins, vitamin C, antioxidant activity and color indices. Total anthocyanins and color
indices were evaluated by using pH-differential method, total phenolics content was measured using Folin-Ciocalteu procedure, vitamin C content
using 2,6-dichlorophenolindophenol method and antioxidant activity using ferric-reducing antioxidant power (FRAP) assay. Blueberry contains the
highest amounts of polyphenols, anthocyanins and antioxidant activity among the berries studied. The highest content of vitamin C was found in
fresh raspberry. After freezing, no significant difference was observed for investigated nutraceuticals and color of berries, because the IQF is a rapid
and non-destroying preservation method. Results showed that the frozen storage up to 4 months did not significantly affect the bioactive compounds
and color indices of berries. The degradation of these characteristics was not recorded more than 23% during six months of storage. After 10 months,
the content of polyphenols decreased up to 28-47% of the initial value; the total anthocyanins was found in proportion of 80-91%, and the ascorbic
acid content was kept at 62-76%. After 10 months of storage the smallest loss of antioxidant activity was recorded for blueberries (approximately
23%) and the biggest loss for raspberries (approximately 37%). The results showed a positive correlation between antioxidant capacity and
polyphenols, vitamin C and anthocyanins content. The correlation coefficient between FRAP and the total phenolics was higher than the correlation
coefficient between FRAP and total anthocyanins or FRAP and vitamin C for all investigated berries.
Key words: Frozen berries, anthocyanins, polyphenols, vitamin C, antioxidant activity, color.
Introduction
Berries are known for their bioactive properties such as antioxidant
activity, cardiovascular protection, antidiabetic properties, vision
improvement properties, and inhibition of carcinogenesis and
mutagenesis 20, 23, 24. Blueberries, raspberries and blackberries are
excellent sources of phytochemicals that are believed to have
significant biological activity 14, 18, 20. During the last decade, much
interest has been focused on berries due to their high levels of
anthocyanins and antioxidant capacity. Prior et al.18 reported a
significant correlation between the antioxidant capacity and the
total content of anthocyanins and phenolics among blueberries.
Many studies 4, 12, 14, 15 evaluated the phenolic content of different
berries and found significant differences in the anthocyanins,
phenolics and antioxidant capacity of phenolic content among
the different species. Anthocyanins have been associated with
the antioxidant properties of many common small fruit crops and
have been characterized as having significant beneficial effects
on various diseases. Anthocyanins had the greatest
antiproliferation effect with an inhibition of greater than 50% as
opposed to the phenolic acids, flavonols and tannins 23. Phenolic
compounds from berry extracts have been reported to exhibit a
broad range of protective health benefits that may reduce the risk
factors associated with certain types of cancer, cardiovascular
disease as well as other degenerative diseases 3. Only a small
percentage of berries reaches the fresh market, and most berries
end up frozen or canned. Frozen berries can be then processed in
jams, purees, jellies and juices 13, 20. Changes in antioxidant content
and color take place in frozen berries as a result of oxidation-
reduction reactions occurring in fruits. These changes are
influenced by the initial quality of berries, raw material processing
prior to freezing, freezing methods, storage conditions (temperature
and relative humidity), storage time of frozen berries and quality
of container 16, 21. Due to the high antioxidant levels found in
blueberries, blueberry processors are seeking effective processing
techniques such as IQF (Individual Quick Freezing) to further
optimize the amount of antioxidants retained in the final product.
Freezing of berries will increase flexibility for consumers by
extending the length of time in which fruits are available. IQF is
one of the simplest and least time-consuming ways to preserve
berries, but the long-term frozen storage might affect
anthocyanins, polyphenols, vitamin C, color quality and
antioxidant effects of berries. The literature provides many studies
about the effects of freezing on the retention of antioxidants in
different berries 1, 11, 13, 16, 21. Little is known, however, about the
effect of long-term frozen storage on color indices, polyphenols
Journal of Food, Agriculture & Environment, Vol.8 (1), January 2010 55
and other antioxidants in different kinds of berries. Because during
the storage of frozen berries the levels of antioxidant compounds
may be altered resulting in a change in antioxidant properties, the
goal of this research was to investigate how freezing and long-
term storage can affect the retention of antioxidant properties and
bioactive compounds in berries.
Material and Methods
Blueberry (Vaccinium myrtillus), red raspberry (Rubus idaeus)
and blackberry (Rubus fruticosus) were harvested in Romania, at
the commercial maturity stage. After harvesting, berries were
refrigerated (3-5°C for 24 h) and frozen by IQF freezing techniques
(Individual Quick Freezing) by passage through a Frigoscandia
freezing tunnel. The frozen samples were stored in polyethylene
bags in freezing box at temperature of -18°C for 10 months. Fresh
and frozen berries were supplied by S.C. LEGOFRUCT S.R.L from
Timisoara (the western part of Romania). The samples were
analyzed fresh (FR), immediately after freezing (0-F) and during
storage in frozen state after 2, 4, 6, 8 and 10 months (2-F, 4-F, 6-F,
8-F and 10-F), respectively.
For total anthocyanins, total polyphenols, vitamin C and
antioxidant activity determination, three replicates of berry extracts
were prepared in accord with Kalt et al. 8. Before the analysis, the
frozen berries were thawed in refrigerator (3-5°C) for 4 h. Berry
extracts for anthocyanin analysis were obtained by grinding berries
(~5 g) in 95% (v/v) ethanol (20 mL) acidified with HCl (0.1%, v/v)
for 2 min. The mixture was stored at room temperature in the dark
for 16 h and then filtered 8. The extracts for phenolics and vitamin
C analysis were obtained by grinding berries (~5 g) in hot 95% (v/
v) ethanol (10 mL) for 2 min. The solution was filtered. The
extraction of the residue was repeated twice following above
mentioned procedure. Three extracts were combined 8.
The extracts for antioxidant activity determination were obtained
by grinding berries (~20 g) in 95% (v/v) ethanol (20 mL) acidified
with HCl (0.1%). After 60 min the solution was filtered. The residue
was extracted again. The extracts were combined and diluted to
volume of 50 ml with methanol acidified with HCl (0.1%) 8.
Determination of total phenolics (P): Total phenolic content was
analyzed spectrophotometrically using an adapted
Folin-Ciocalteu colorimetric method described by Singleton and
Rossi 22. Extract samples were diluted to fall within the range of
the calibration curve. The calibration curve was prepared using
0.05-0.6 mML-1 gallic acid equivalents (GAE). The samples were
incubated for 2 h in the dark at room temperature prior to measuring
the absorbance reading at 750 nm using the UV-VIS
spectrophotometer (Analytic Jena Specord 205). Quantification
of the data was calculated based on the calibration curve generated
using gallic acid as the standard and the results were expressed
as mg of gallic acid equivalents (GAE) per 100 g of berry.
Determination of total monomeric anthocyanins (A): Total
monomeric anthocyanins of berry extracts were determined by
the pH differential method 6. Samples were diluted to the
appropriate concentration with 0.025 M potassium chloride buffer
(pH 1.0) and 0.4 M sodium acetate buffer (pH 4.5). The absorbance
was measured with the UV-VIS spectrophotometer (Analytic Jena
Specord205) using 1 cm path length disposable cells at 520 nm
and 700 nm after 15 min of incubation at room temperature. The
content of total anthocyanins was expressed as mg of cyanidin-3-
glucoside equivalents per 100 g of berry. The total monomeric
anthocyanins content was calculated using cyanidin-3-glucoside
coefficients (molar extinction coefficient ε = 26,900 Lcm-1mol-1
and molecular weight MW = 449.2 gmol-1). Percent of polymeric
color contents of these samples were determined by the bisulfite
bleaching method 6. Berry extract samples were diluted using the
appropriate dilution factor and treated with potassium metabisulfite
solution or distilled water. The samples were incubated at room
temperature for 15 min prior to measuring absorbance at 420, 520
and 700 nm. The percent of polymeric color was based on the
color density of the control sample and the polymeric color of the
bisulfite bleached sample.
Determination of vitamin C (VC): Vitamin C was measured by
titration with a 2,6-dichlorophenolindophenol sodium salt solution,
and chloroform was used for intensely colored extracts 2.
Ferric reducing antioxidant power (FRAP) assay: The ability
to reduce ferric ions was measured using methods of Benzie and
Strain 5. An aliquot (200 µL) of the extract with appropriate dilution
was added to 3 mL of FRAP reagent (10 parts of 300 mM sodium
acetate buffer at pH 3.6, 1 part of 10 mM TPTZ solution and 1 part
of 20 mM FeCl36H2O solution), and the reaction mixture was
incubated in a water bath at 37°C. The increase in absorbance at
593 nm was measured after 30 minutes. The antioxidant capacity
based on the ability to reduce ferric ions of the extract was
expressed as mM Fe2+/kg fresh weight -1 was calculated.
All chemicals and solvents used in this study were of analytical
grade. All tests were run in triplicates. The concentrations of total
phenolics, anthocyanins, ascorbic acid and the results of
antioxidant activity determination were expressed as related to
the fresh weight (FW) basis. Each value is the mean of three (n =
3) independent determinations.
Results and Discussion
The antioxidant activity, vitamin C, total phenolic and total
anthocyanin contents in fresh berries, after freezing and during
the 10 months storage period are shown in Table 1. No significant
changes in vitamin C, total phenolic content and antioxidant
activity of all analyzed berries were found after freezing. In our
study only slight increases of anthocyanins were found
immediately after freezing. It is most probable that the anthocyanins
in frozen fruit become more easily extractable. This might be due
to degradation of cell structures in berries. The losses of bioactive
compounds and antioxidant activity during the storage time are
presented in Fig. 1. It was found that contents of the antioxidant
compounds, ascorbic acid, polyphenols and monomeric
anthocyanins, decreased in frozen storage products. During the
first 4 months there was a slow degradation of antioxidants in
frozen berries stored at -18°C. At a longer storage the bioactive
compounds degradation rate was accelerated. The value of
percentage degradation was depending on berry species and
storage life.
At the end of frozen storage period, total phenol content
decreased up to 28.37% from the 0-F values for blueberry, 42.41%
for blackberry and greatest losses (47.42%) were found for
raspberry. The long storage time affected the vitamin C content:
after 6 months the losses were 16-19% while after 10 months the
56 Journal of Food, Agriculture & Environment, Vol.8 (1), January 2010
losses reached 23-38%. The smallest loss was registered for
blueberry. It can be concluded that storage in frozen state for a
period of more than 8 months significantly affects ascorbic acid
concentration in fruits investigated 17. Probably, significant
decrease of investigated compounds was due to water content in
non-frozen state. Activity and enzymatic reaction rate reached
maximum values in the layers of liquid water in frozen fruits.
Perhaps, this phenomenon contributes to the modification of
chemical compounds, including biologically active substances.
In frozen products the enzymatic reactions are slow, but not
completely blocked. In general, the activity of enzymes in frozen
berries is linked to the presence of non-frozen water. At a
temperature of -18°C in frozen berries water content represents
approximately 89% of total water of berries. Liquid water in these
products will be 11%. At a temperature of -30°C frozen water in
berries will be 91% of total fruit water and liquid water content 9%.
It was found that storage of frozen fruit for 6 months slowed
down anthocyanin degradation (losses in these compounds after
6 months were below 5% for blackberry and blueberry and 10%
for raspberry). After 10 months there was an accelerated
degradation of anthocyanins, so that losses were 9% for
blackberry, 13% for blueberry and 20% for raspberry. These data
are in agreement with other studies 7, 9, 10, 13, 21 showing that a
period of 6 months of freezing does not cause significant loss of
anthocyanin content. This information is important because the
monomeric anthocyanins represent approximately 25% of the total
antioxidant capacity of berries 5. Antioxidant activity decreased
during the frozen storage of berries. In the first 4 months of storage
there was a relatively small decrease in antioxidant capacity, which
was followed by a significant decline in the following months.
During the storage for 10 months, antioxidant capacity decreased
up to 23% of 0-F value for blueberry and up to 34-37% for both
0
5
10
15
20
25
30
35
40
246810
storage time (months)
()
raspberry
blueberry
blackberry
a
0
10
20
30
40
50
246810
storage time (months)
(%)
raspberry
blueberry
blackberry
b
0
10
20
30
40
246810
raspberry
blueberry
blackberry
0
5
10
15
20
246810
tti(th)
(%)
raspberry
blueberry
blackberry
%%
%
%
ab
cd
Storage time (months) Storage time (months)
Storage time (months) Storage time (months)
Figure 1.The losses of vitamin C (a), total phenolics (b), antioxidant activity (c) and total
anthocyanins (d) during the long-term frozen storage of berries.
Frozen fruits
Berries FR
0-F 2-F 4-F 6-F 8-F 10-F
Vitamin C (mg/100 g FW)
Raspberry 31.55 31.41 29.91 27.15 26.22 25.15 22.13
Blueberry 8.20 8.15 7.92 7.68 6.61 6.43 6.22
Blackberry 6.63 6.46 5.81 5.46 5.28 4.39 3.97
Total phenolics (mg GAE/100 g FW)
Raspberry 197.79 197.14 182.23 169.45 153.21 129.75 103.65
Blueberry 641.53 640.11 611.43 589.31 550.4 511.22 458.54
Blackberry 333.60 331.87 322.47 279.07 242.79 224.27 191.12
Antioxidant activity (mM Fe
2+
/kg FW)
Raspberry 40.16 39.21 37.89 35.72 31.38 28.37 24.84
Blueberry 58.31 57.94 55.16 53.10 50.44 47.10 44.82
Blackberry 49.64 48.73 46.02 43.17 38.46 37.32 32.29
Total anthocyanins (mg/100 g FW)
Raspberry 39.71 41.67 39.95 37.85 37.56 34.85 33.51
Blueberry 205.48 207.12 205.14 202.67 198.0 185.12 180.31
Blackberry 193.72 195.89 192.08 191.75 188.4 182.55 178.62
Table 1. Effect of freezing and frozen storage time on the total phenolics, vitamin C, total
anthocyanins and antioxidant activity of different berries.
Journal of Food, Agriculture & Environment, Vol.8 (1), January 2010 57
R
Y=A+B•X raspberry blueberry blackberry
FRAP=f(VC) R=0.96891 R=0.96272 R=0.96239
FRAP=f(P) R=0.99225 R=0.99194 R=0.99146
FRAP=f(A) R=0.96846 R=0.96744 R=0.96317
Table 2. Correlation coefficients obtained after simple regression
model applied for antioxidant activity, vitamin C, total
phenolics and anthocyanins contents.
raspberry and blackberry. Also, at the end of six months of frozen
storage period the losses of antioxidant activity of blueberry were
less than 13% compared with the values measured just after
freezing process while the losses in antioxidant activity for
raspberry and blackberry were in the range of 20-21%.
In this study, the correlations established between total
antioxidant activity and investigated bioactive compounds were
evaluated. Simple regression models were applied using the Origin
4.1 software program. The values of correlation coefficients (R)
are presented in Table 2. It was found a linear dependence between
antioxidant activity and nutraceutical compounds. Antioxidant
activity was strongly correlated with total phenolics, vitamin C
and total anthocyanin contents (R>0.95). The linear correlations
FRAP = f (P), FRAP = f (VC) and FRAP = f (A) for raspberry are
shown in Figs 2-4. For all investigated berries, the best correlation
coefficient (R>0.99) was recorded for FRAP = f(P).
The storage time affects the color quality of berries. The effect
of frozen storage time on berries color was quantified by measuring
the color density, polymeric color and percent polymeric color
(Table 3). The percentage of polymeric color is a result of the
degree of anthocyanins polymerization 19, 25. The color density
showed a similar trend over storage time. The color density
decreased due to destroying of monomeric anthocyanins and
increase in polymeric color. The percentage of polymeric color
from the fresh berries was 9-11%. By freezing, the degree of
pigments degradation was affected in a very small extent (less
than 1%). In the time of long-term frozen storage of berries at -
18°C there was a relative increase in the percent of polymeric
color. For raspberry, the percentage of polymeric color becomes
significant after 10 storage months (22.22%). After 10 months of
frozen storage, the best color stability was registered for blueberries
and blackberries. The IQF process can be used to assurance the
retention of various nutrients that are naturally present in berries.
Because the antioxidant activity of berries is an appealing
characteristic to consumers, we appreciate that the IQF of berries
followed by a six months frozen storage is a very good preservative
process to support almost superior bioactive compounds while
minimizing loss of color.
22 24 26 28 30 32
24
26
28
30
32
34
36
38
40
100 120 140 160 180 200
24
27
30
33
36
39
42
F
RAP (mM Fe2+/kg FW)
34 36 38 40 42
24
27
30
33
36
39
42
FRAP (mM Fe2+/kg FW)
T t l th i ( /100 FW)
FRAP = -11.4980 + 1.6447 VC
R = 0.96891 FRAP = 7.601 + 0.1623 P
R = 0.99225 FRAP = -34.7272 + 1.8003 A
R = 0.96846
Vitamin C
(mg/100 g FW)
FRAP (mM Fe2+/kg FW)
Total anthocyanins
(mg/100 g FW)
Total phenolics
(mg GAE/100 g FW)
FRAP (mM Fe2+/kg FW)
FRAP (mM Fe2+/kg FW)
Figure 2. Linear correlation between
FRAP = f(VC) for raspberry. Figure 3. Linear correlation
between FRAP= f(P) for raspberry. Figure 4. Linear correlation
between FRAP=f(A) for raspberry.
Frozen
Berries FR
0-F 2-F 4-F 6-F 8-F 10-F
Color density index
Raspberry 7.14 7.09 6.90 6.71 6.05 5.27 5.04
Blueberry 11.77 11.68 11.51 11.21 10.85 10.71 10.43
Blackberry 12.28 12.21 12.15 11.96 11.80 11.53 11.58
Polymeric color index
Raspberry 0.78 0.80 0.83 0.87 0.94 1.02 1.12
Blueberry 1.05 1.10 1.17 1.23 1.36 1.44 1.50
Blackberry 1.16 1.19 1.23 1.29 1.34 1.38 1.43
% polymeric color
Raspberry 10.92 11.28 12.03 12.97 15.54 19.35 22.22
Blueberry 8.92 9.42 10.17 10.97 12.53 13.45 14.38
Blackberry 9.45 9.75 10.12 10.79 11.36 11.97 12.35
Table 3. Effect of frozen storage time on the color indices of frozen berries.
58 Journal of Food, Agriculture & Environment, Vol.8 (1), January 2010
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... La mora conservada en congelación puede ser empleada posteriormente para la elaboración de mermeladas, gelatinas, salsas, pulpas y jugos (Poiana et al., 2010;Wu, Frei, Kennedy y Zhao, 2010). Esto hace que el colapso estructural que presenta el producto descongelado no sea un problema para las compañías procesadoras o para el consumidor final. ...
... Se ha encontrado que el contenido de compuestos bioactivos no se afecta significativamente durante la congelación y el almacenamiento, especialmente cuando se realiza por un método de congelación rápida. De acuerdo con Poiana et al. (2010), el contenido de vitamina C, compuestos fenólicos totales y antocianinas disminuyeron en cerca 10 % después de dos meses de almacenamiento en congelación. Los cambios provocados en la congelación están influenciados por la variedad de la fruta, el tipo de suelo, el tiempo de cosecha, la calidad inicial de la fruta, el manejo previo a la congelación, el método de congelación, las condiciones de almacenamiento (temperatura, humedad relativa y tiempo) y la calidad del empaque (Poiana et al., 2010;Wu, Frei, Kennedy y Zhao, 2010;Veberic et al., 2014). ...
... De acuerdo con Poiana et al. (2010), el contenido de vitamina C, compuestos fenólicos totales y antocianinas disminuyeron en cerca 10 % después de dos meses de almacenamiento en congelación. Los cambios provocados en la congelación están influenciados por la variedad de la fruta, el tipo de suelo, el tiempo de cosecha, la calidad inicial de la fruta, el manejo previo a la congelación, el método de congelación, las condiciones de almacenamiento (temperatura, humedad relativa y tiempo) y la calidad del empaque (Poiana et al., 2010;Wu, Frei, Kennedy y Zhao, 2010;Veberic et al., 2014). ...
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Dentro del proyecto BPIN 2014000100010 “Incremento de la competitividad sostenible en la agricultura de ladera en todo el departamento, Valle del Cauca, Occidente”, la Universidad del Valle propuso la actividad 2: diseñar e implementar procesos agroindustriales que generen, con base en estándares internacionales, valor agregado a los productos seleccionados, así como desarrollar y/o evaluar empaques innovadores apropiados para los productos seleccionados en fresco y procesados. Esta actividad incluye las siguientes acciones específicas: 1) vigilancia tecnológica sobre procesos agroindustriales y productos; 2) selección de productos procesados a desarrollar y 3) selección de los procesos, entre otras. Este documento corresponde al entregable de las actividades específicas 1, 2 y 3. Se incluyen los resultados de los productos y los procesos seleccionados de acuerdo con las brechas identificadas en mora de Castilla, tanto en fresco como procesada, tras un análisis comparativo de los resultados. La vigilancia tecnológica se llevó a cabo incluyendo cuatro tipos de vigilancias (competitiva, comercial, científico-tecnológica y estratégica). Con base en estas, se seleccionaron los productos y procesos correspondientes a la fruta objeto de este estudio. A partir de lo anterior, se evidenció que aumentar la vida útil del producto fresco es un reto para la exportación. En el caso de mora de Castilla, se presentan problemas como el carácter altamente perecedero de esta fruta, con altas pérdidas poscosecha a causa de la escasa tecnología de conservación y transformación en las zonas de producción. El transporte del producto fresco es difícil, debido a que las zonas de producción generalmente están en regiones de ladera con malas vías de comunicación. Para responder a las situaciones presentadas, es necesario buscar alternativas de conservación y transformación que permitan aumentar la productividad y competitividad de los sectores mencionados. Se definieron los siguientes productos y procesos: • Mora fresca: mora refrigerada y congelada. • Mora procesada: mora en polvo obtenida por secado en bandejas.
... However, the loss of ascorbic acid was observed in all the varieties during storage, whereas, bruno variety has been showed the most significant decrease in the ascorbic acid i.e. 37% (Cano et al., 1993) [10] . Similar results found by Myojin et al., (2008) [50] , Lee et al., (1946) [36] and Poiana et al., (2010) [53] . All the authors observed a decrease in ascorbic acid content during frozen storage. ...
... However, the loss of ascorbic acid was observed in all the varieties during storage, whereas, bruno variety has been showed the most significant decrease in the ascorbic acid i.e. 37% (Cano et al., 1993) [10] . Similar results found by Myojin et al., (2008) [50] , Lee et al., (1946) [36] and Poiana et al., (2010) [53] . All the authors observed a decrease in ascorbic acid content during frozen storage. ...
... ascorbic acid degradation by a factor of 6 to 20 times, whereas in fruits such as peaches, boysenberries, and strawberries, rate of degradation is raised by a factor of 30 to 70 times. The total phenolic contents in fresh berries, after freezing and during the 10 months storage period was studied by Poiana et al., (2010) [53] . At the end of frozen storage period, total phenol content decreased up to 28.37% for blueberry, 42.41% for blackberry and greatest losses (47.42%) were found for raspberry. ...
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Freezing is a very well-established food preservation process that produces high quality nutritious foods with a long storage life. However, freezing isn't appropriate for all types of the food materials, as it may cause physical, biochemical and sensory changes in some foods that are perceived as reducing the quality of the final product especially after thawing. The food industry employs both chilling and freezing processes where the food is cooled from ambient to temperatures above 0 °C in the former and between −18 °C and −35 °C in the latter to slow the physical, microbiological and chemical activities that cause deterioration in foods. This paper provides a brief review of freezing systems used in food processing industries for preservation of perishable food commodities. There are different types of freezers used in food industries for different commodities like air blast freezer, plate freezer, contact freezer, immersion freezer, cryogenic freezer, individual quick freezer etc. Selection of freezer and refrigerant depends on the type, moisture content, nature and pretreatments given to particular food commodity before freezing. Freezing may also causes damage to cells of fruit and vegetable by ice crystal growth. However, freezing retains most of the pigments, aroma, flavors, characteristic taste and other nutritional components in most of the perishable food commodities.
... Freezing had the same effect on catechin hydrate content, which also increased significantly, especially in conventionally frozen horseradish roots. However, phenolic compounds can be de-graded during freezing and frozen storage (Chaovanalikit and Wrolstad, 2004;Poiana et al., 2010). In the current study, increase of TFlC was observed after freezing. ...
... This can be explained by the presence of phenolic compounds in plants in free forms or covalently bound with macromolecules, or packed in cellular organs or cell wall components (Palermo et al., 2014). In addition, other studies have discussed similar tendencies, where content and quality of bioactive compounds depended on many factors, including initial quality, freezing rate, storage conditions, temperature, and time (Olivera et al., 2008;Poiana et al., 2010;Mazzeo et al., 2015). ...
... Similar trends were observed by Puupponen-Pimiä et al. (2003) for frozen carrots. The reduction of phenolic compounds during storage may be associated with enzyme, especially polyphenol oxidase, activity (Chaovanalikit and Wrolstad, 2004;Poiana et al., 2010). Prabhu and Barrett (2009) reported an increase between 3 and 5% in TPC of African leafy vegetables after 90 days in Cassia tora leaves, and between 8-9% in Corchorus tridens leaves. ...
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Freezing is one of the ways to preserve plant products, because it allows inhibiting natural degradation and transformation processes of the bioactive compounds. The aim of this study was to evaluate the effect of freezing on bioactive compounds of horseradish roots and their dynamics in long-term frozen storage. Horseradish roots were frozen at two different conditions (–18±2°C and –40 ± 2 °C) and further stored at –18 ± 2 °C for 12 months. Total phenolic content (TPC), total flavonoid content (TFC), total flavonol content (TFlC), total flavan-3-ol content (TF3C), total phenolic acid content (TPAC), and radical scavenging activity (RedPow, DPPHÿ, ABTSÿ+) were determined spectrophotometrically. Individual phenolic compounds were deremined by liquid chromatography. The dominant individual phenolic compounds were phenolic acids (gallic and sinapic) and flavonoids (kaempferol, luteolin, and rutin). Because of freezing, TPC, TFC, and DPPHÿ as well as RedPow increased in horseradish roots. During storage, the content of analysed bioactive compounds mainly decreased. After 12-month storage, it was not possible to say unambiguously which of the freezing methods turned out to be better in general.
... The freezing and drying methods are common methods used to preserve herbs and aromatic plants. Drying is used to preserve food by reducing its moisture content [10], and increasing the mass transition coefficient owing to the porous structure plant created during drying, and speeding up essential oil free outside plant membranes [11]. Whereas, freezing is a method used to increase the solid content in forming mobilizing water into ice [12]. ...
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Pretreatment is an essential technique for enhancing the efficiency of extraction. Among many types of pretreatment processes, freezing and drying have been recognized as the thermophysical pretreatment techniques that can be applied to many solid samples before being subjected to extractions. However, the effectiveness of the pretreatment conditions highly dependent on the type of raw materials. Therefore, this study aimed to investigate the effect of pretreatments on the extraction of essential oil through hydro-distillation. Kaffir lime leaves was selected as the studied raw material because it is cheap and populary used as an ingredient in various products. Pretreatment conditions such as air drying and freezing of the kaffiir lime leave before being subjected to hydro-distillation of essential oil was conducted in this study. Compared to fresh samples, it is found that freezing and air drying of kaffir lime leaves resulted in different essential oil accumulation rates, extraction yields of essential oil, and extracted volatile compounds. The dried sample provided the highest essential oil yield (3.7 %) with a shorter extraction time of about 60 min compared to the frozen sample (1.5 % of essential oil yield and about 90 min of extraction time). The fresh sample resulted in the lowest essential oils yield (1.4 %) with a longer extraction time of about 150 min. Furthermore, (GC-MS) results revealed that the main volatile compounds in essential oils extracted from kaffir lime leave are citronellal (69.9-71.1 %), citronellol (6.6-9.2 %), and linalool (5.6-6.7 %). The contents of volatile compounds in essential oils are affected by pretreatment techniques.. This finding can be very useful data for the extraction of essential oil from Kaffir lime leaves with better quality and yield by hydro-distillation.; Tel: +855-17 959 492 Hydro-distillation time and essential oil yield • Fresh: 150 min; 1.4 % • Freezing: 90 min; 1.5 % • Air drying: 60 min; 3.7 % Main volatile compounds • Citronellal: 69.9-71.1 % • Citronellol: 6.6-9.2 % • Linalool: 5.6-6.7 % Fresh kaffir lime leave Frozen kaffir lime leave Air dried kaffir lime leave Hydro-distillation Chhay et al.
... Aliquots were removed at different day intervals (0-, 3-, 6-, 9-, 12-and 15-day of incubation) for evaluation of antioxidant potential. The antioxidant potential was monitored by determining the peroxide value (PV) as indicator of primary oxidation [29], panisidine value (p-AV) as indicator of secondary oxidation [30] and TOTOX value [2PV+p-AV] as indicator of total oxidation [31]. ...
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Omega-3 fatty acids have immense health benefits but are highly susceptible to oxidation due to high degree of unsaturation in their molecular structure. Therefore, development of omega-3 fatty acids fortified stable functional food is a challenging task. The aim of the study was to evaluate antioxidant potential of anthocyanin-rich hydro ethanol extract of Syzygium cumini fruit pulp extract in various in vitro models and in omega-3 fatty acids enriched food supplement in bulk oil and oil-in-water emulsions model systems along with chemical analysis of the fruit pulp extract and evaluation of its cytotoxic potential, if any. The in vitro antioxidant potential was evaluated by DPPH radical scavenging, ABTS°+ decolorization and Fe2+ ion chelating methods. Antioxidant activity against oxidation of omega-3 fatty acids enriched food supplement in bulk oil and oil-in-water emulsions model systems was evaluated by monitoring primary oxidation, secondary oxidation and total oxidation of the omega-3 enriched oil using AOCS guidelines and iodometric method. Chemical analysis was performed by HR-LCMS analysis technique. Cytotoxic potential was evaluated by Allium cepa test. The test extract exhibited varying degrees of antioxidant activity in various in vitro models as well as against oxidation of omega-3 fatty acids enriched food supplement both in bulk oil and oil-in-water emulsions model systems. Chemical analysis revealed the presence of three major tentatively identified compounds malvidin-3,5-diglucoside, delphinidin-3,5-diglucoside and peonidin-3,5-diglucoside as major components of the extract. Test extract did not show any cytotoxic potential at recommended dosage level with LC50> 1000 µg/ml. The results provide evidence that anthocyanin-rich hydro ethanol extract of Syzygium cumini fruit pulp may serve as a potential source of safe and effective, novel natural antioxidant for retarding oxidation of omega-3 fatty acids enriched food supplement which subsequently may help to develop omega-3 fortified stable functional foods in food industry.
... Total flavonoid content was slightly 806 higher in HM compared to VM, similar values for rabbiteye blueberries (Vaccinium spp.) were reported 807 (Bhagwat et al., 2014), to our knowledge there is no information on total flavonoid content for the HM 808 species. The vitamin C content for both fruits was similar to that reported for blueberry (Vaccinium 809 myrtillus) grown in Europe (Poiana et al., 2010). ...
Chapter
Cellulose is considered the most abundant natural polymer on Earth and the major constituent in biomass, with plants being the largest producers. Chemically, cellulose is a compound made up of d-anhydroglucopyranose subunits linked by β-1,4-glucosidic bonds that generate a highly packed and rigid structure. From this polymer it is possible to obtain a nanostructured derivative material commonly known as nanocellulose (NC); this material must have at least one dimension on the nanometric scale, which gives it unique characteristics that differ substantially from the starting material, such as high surface area, thermal and mechanical resistance, low density, biocompatibility and biodegradability. NC is very versatile and has gained importance in different industrial sectors, including pharmaceutical, cosmetic and agri-food, and has generated an increase in uses and innovative applications. On the other hand, antioxidant bioactive substances from natural sources are involved in the body response to oxidative stress and act on to prevent different chronic diseases such as diabetes, heart disease and some types of cancer, mainly by eliminating free radicals and inhibiting lipid peroxidation. In this chapter, the ability of NC obtained from banana agroindustry residues to trap natural antioxidants extracted from two species of berries rich in anthocyanins (Vaccinium meridionale and Hieronyma macrocarpa) was studied. In addition, the sorption process of antioxidants on NC was thermodynamically characterized, as well as the stability and antioxidant performance in different in vitro models that included free radicals, protein oxidation, and lipid oxidation. The results showed that natural bioactives extracted from two fruits have a high antioxidant activity and immobilized in NC presented inhibition of the oxidative processes mediated by oxygen free radicals, in the evaluated models. The adsorption energy values indicated that the antioxidants were trapped in the NC by a physisorption process, which allowed an adequate release of the antioxidants from the polymeric matrix. With these results, it is concluded that NC, as a renewable and sustainable material, can be used to obtain nanostructured powder products with high added value and different possibilities in food, pharmaceutical and cosmetic industries.
... Low-temperature storage may be beneficial or detrimental to fruit phenolics. Similarly, Poiana et al. (2010) reported that the TPC of frozen sour cherries decreased by approximately 30% during storage. Anthocyanins are the most important pigments in higher plants, responsible for a wide range of flower and fruit colors (Bonat Celli et al., 2016). ...
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Recent studies suggest that nanocelluloses may help protect frozen foods’ structure, thereby preserving quality parameters during storage. This study examined the impact of nanocellulose treatment on the frozen quality of sour cherries. Nanocellulose produced from pistachio hull was incorporated into sour cherries using vacuum impregnation, and its cryoprotective role was assessed using three different freezing techniques: static, air-blast, and individual quick frozen (IQF). Multivariate analysis of variance (MANOVA) demonstrated the interactive effects of the parameters. During 6 months of storage, nanocellulose pretreatment resulted in significantly lower drip loss, ion leakage, and color difference while retaining high levels of anthocyanin content and antioxidant capacity compared to the non-treated group. Texture analysis also showed that using nanocellulose could compensate for the disadvantage of slow freezing. Pectin methylesterase (PME) activity values fitted to 2nd order kinetic, and the highest residuals were determined in static freezing. Strong correlations (P < 0.01) were found between drip loss and color difference (r = 0.662), hardness and ion leakage (r = 0.605), and color difference and aw values (r = 0.628). Graphical Abstract
... It clearly indicates that compounds responsible for antioxidant properties are stable during storage at low temperatures. Similar results were obtained in research conducted by other researchers [50][51][52]. The melting resistance increased and overrun decreased in all sorbets purchased in the local supermarket. ...
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Sorbets are a popular dessert, especially during hot summer days. They can also have health-promoting qualities, mainly due to the nutritional value of the fruit from which they are made. The production technology can also have an impact on the final nutritional quality of the sorbets. This paper presents a comparative assessment of the quality of industrial fruit sorbets and their craft analogs. Sorbets with the following flavors were selected for the research: blueberry, strawberry, raspberry, and passion fruit with mango. An organoleptic evaluation was performed, and the overrun, melting resistance, active acidity (pH), color in the CIE Lab system, antiradical activity (DDPH method), and content of vitamin C and total polyphenols were determined. The research revealed the differences between sorbets produced from different fruits as well as the differences depending on the production method between products made of the same type of fruit. Craft sorbets were found to be better than industrial sorbets, and storage time had a significant effect on the sorbets’ quality. In terms of organoleptic characteristics, craft mango-passion fruit sorbet turned out to be the best; in terms of antioxidant properties, craft raspberry and strawberry sorbets were the best, and these two sorbets also showed good, stable overrun and melting resistance values during storage.
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The relevance of the study is conditioned by the significant popularity of highbush blueberries among consumers, which they have gained due to their balanced taste and the content of nutrients and bioactive substances that are useful for the human body. Therefore, the purpose of the study was to establish the suitability of fruits of the varieties ‘Duke’, ‘Patriot’, ‘Chanticleer’ for freezing and storage in a frozen state. Biometric, laboratory, analytical, and statistical research methods were used to achieve this goal. As a result of the conducted studies, it was established that the frozen fruits of highbush blueberries of the studied varieties ‘Duke’, ‘Patriot’, ‘Chanticleer’ met the requirements of the highest commercial grade according to DSTU 4837:2007. Defrosted berries of the ‘Duke’ variety had a better appearance than the other two varieties under study, were unfrozen with a wax coating inherent in this type of fruit, their weight loss during freezing was 0.20%, and juice loss after defrosting – 0.71%. Highbush blueberries of the varieties ‘Duke’, ‘Patriot’, ‘Chanticleer’ in the forest-steppe of Ukraine accumulated from 17.6 to 19.0 mg/100 g of vitamin C, 378-545 mg/100 g of polyphenolic substances, 127.2-176.8 mg/100 g of flavonoids, 59.4-162.9 mg/100 g of anthocyanins, and 15.6-32.5 mg/100 g of chalcones. Defrosted ‘Duke’ berries contained the largest amount of nutrients, while losses during freezing and defrosting were: vitamin C – 2.7 mg/100 g, total polyphenols – 102 mg/100 g, anthocyanins – 41.8 mg/100 g. The data obtained are of practical value for gardeners when choosing a variety for creating plantings of highbush blueberries, the fruits of which can be used both for fresh consumption and freezing. Актуальність досліджень обумовлена значною популярністю чорниці високорослої серед споживачів, яку вона здобула завдяки збалансованому смаку, та вмісту корисних для організму людини поживних і біоактивних речовин. Тому метою проведених досліджень було встановлення придатності плодів сортів ‘Duke’, ‘Patriot’, ‘Chanticleer’ до замороження та зберігання у замороженому стані. Задля досягненння мети були застосовані біометричні, лабораторні, аналітичні та статистичні методи дослідження. В результаті проведених досліджень встановлено, що заморожені плоди чорниці високорослої досліджуваних сортів ‘Duke’, ‘Patriot’, ‘Chanticleer’ відповідали вимогам вищого товарного сорту згідно ДСТУ 4837:2007. Дефростовані ягоди сорту ‘Duke’ вирізнялися кращим зовнішнім виглядом ніж два інших досліджуваних сорти, були незморщеними з притаманним даному виду плодів восковим покриттям, втрати їх маси у процесі замороження становили 0,20%, а соку після дефростації – 0,71%. Чорниця високоросла сортів ‘Duke’, ‘Patriot’, ‘Chanticleer’ в умовах Лісостепу України накопичувала від 17,6 до 19,0 мг/100 г вітаміну С, 378-545 мг/100 г поліфенольних речовин, 127,2−176,8 мг/100 г флавоноїдів, 59,4-162,9 мг/100 г антоціанів та 15,6-32,5 мг/100 г халконів. Найбільшу кількість нутрієнтноцінних речовин містили розморожені ягоди сорту ‘Duke’, при цьому втрати в процесі замороження та дефростації становили: вітаміну С – 2,7 мг/100 г, загальних поліфенолів – 102 мг/100 г, антоціанів – 41,8 мг/100 г. Дані отриманих досліджень мають практичну цінність для садівників при виборі сорту для створення насаджень чорниці високорослої, плоди яких можна використовувати як для споживання у свіжому вигляді, так і замороження.
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Fruit and vegetable consumption is inversely related to the incidence of heart disease and several cancers. However, many people in countries in Northern latitudes do not eat the recommended “5-a-day” of fruit and vegetables. For such populations, a potentially important source of fruit may be locally grown soft fruits (eg. raspberries, blackberries, blueberries, blackcurrants). Such berries contain micronutrients such as vitamin C and folic acid which are essential for health. However, berries may have additional health benefits as they are also rich in phytochemicals such as anthocyanins which are glycosidic-linked flavonoids responsible for their red, violet, purple and blue colours. In vitro studies indicate that anthocyanins and other polyphenols in berries have a range of potential anti-cancer and heart disease properties including antioxidant, anti-inflammatory, and cell regulatory effects. Such experimental data has lead to numerous health claims on the internet implying that “berries are edible superstars that may protect against heart disease, cancers and ageing”. However, the bioavailabilty of polyphenols such as anthocyanins would appear to be limited, thus compromising their nutritional relevance. Consequently the aim of the article is to assess the current scientific evidence for claims that berries may have additional health benefits to those normally associated with consuming fruit and vegetables.
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Three types of mulberry; white (M. alba), black (M. nigra) and red-purple (M. rubra) are grown in Turkey. It is widely consumed fresh as well as dried, processed into jam, marmelade, pekmez (a traditional Turkish food), wine, juices, paste and ice cream. In this study, anthocyanin composition, chemical composition and antioxidant activity of wild purple mulberry grown naturally was determined. The color of the samples differed from red to purple. Brightness, redness and blueness values were found as 33.07, +7.64 and -4.30, respectively. Average composition of the samples were 173.10 g kg-1 dry matter, 13.50°Bx soluble solids, 4.92 pH, 4.0 g kg-1 total acidity, 127.18 g kg-1 total sugar, 120.95 g kg-1 reducing sugar, 5.92 g kg-1 non-reducing sugar, 12.60 g kg-1 crude protein, 2107.47 mg kg-1 potassium, 889.04 mg kg-1 calcium, 194.04 mg kg-1 magnesium, 118.94 mg kg-1 sodium, 28.50 mg kg-1 iron, 5.20 mg kg-1 zinc, 3.49 mg kg -1 manganese and 3.09 mg kg-1 copper. Average values for the natural antioxidants were found as 28.42 mg kg-1 ascorbic acid, 193.85 mg kg-1 total anthocyanins and 1308.07 mg kg-1 total phenolics. The ferric reducing/antioxidant power (FRAP) assay was used to measure the total antioxidant activity of purple mulberry and the average value was obtained as 33.90 μmol g-1. The anthocyanin pigments in purple mulberry samples were isolated and identified by high performance liquid chromatography (HPLC) with UV-Visible detection. The ratios of individual anthocyanins in the purple mulberries varied markedly. Cyanidin 3-glucoside was the predominant anthocyanin in the samples.
Article
In this work the correlation between the free radical‐scavenging capacity and bioactive compounds (anthocyanins, ellagic acid, total phenolics and vitamin C) in four Spanish raspberry cultivars (Heritage, Autumn Bliss, Zeva and Rubi) and Spanish wild blackberry as affected by freezing and frozen storage was evaluated. From this mathematical study a significant correlation was obtained between the radical‐scavenging capacity and the anthocyanin and total phenolic contents in both raspberry ( r = 0.85 and 0.83 respectively) and blackberry ( r = 0.84 and 0.68 respectively) fruits, but no correlation was found between this parameter and the ellagic acid and vitamin C contents. A key objective of this study was to select the raspberry cultivar most suitable for freezing preservation in terms of the stability of its health‐promoting constituents. A two‐dimensional principal component analysis (PCA) of the raspberry cultivars explained 82% of the total variance of the factors mentioned above. The early raspberry cultivars (Heritage and Autumn Bliss) showed a lower content of bioactive compounds and lower radical‐scavenging capacity, while the late cultivars (Zeva and Rubi) showed higher values, and these differences were clearly displayed by the PCA. © 2003 Society of Chemical Industry
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Blackberry wine was made from thawed fruit (Evergreen variety) by fermentation of pulp, depectinized juice, and high-temperature short-time (HTST)-treated and depectinized juice. The effects of fining and storage on pigment composition, color and appearance were investigated. Seven anthocyanin pigments (cyanidin-3-glucoside, cyanidin-3-rutinoside, a xylose-cyanidin derivative, two acylated cyanidin derivatives, cyanidin and a polymeric derivative) were detected in the juices and wines by HPLC. Cyanidin-3-glucoside was highly unstable during fermentation. Haze development and sediment formation occurred, and 85 to 100% of total anthocyanins degraded. Blackberry juice that had been HTST-pasteurized, depectinized and fined produced wine with the most stable color and best appearance after storage.