Promoting the preservation of strawberry by supercritical CO2 drying

被引：16

作者：

Zambon, Alessandro ^{[1
]}

Facco, Pierantonio ^{[1
]}

Morbiato, Gianluca ^{[1
]}

Toffoletto, Marta ^{[2
]}

Poloniato, Gabriele ^{[3
]}

Sut, Stefania ^{[3
]}

Andrigo, Pietro ^{[1
]}

Dall'Acqua, Stefano ^{[3
]}

de Bernard, Marina ^{[2
]}

Spilimbergo, Sara ^{[1
]}

机构：

[1] Univ Padua, Dept Ind Engn, via Marzolo 9, I-35131 Padua, Italy

[2] Univ Padua, Dept Biol, via U Bassi 58-B, I-35131 Padua, Italy

[3] Univ Padua, Dept Pharmaceut & Pharmacol Sci, Via Marzolo 5, I-35131 Padua, Italy

来源：

FOOD CHEMISTRY | 2022年 / 397卷

基金：

欧盟地平线“2020”;

关键词：

Strawberry; Supercritical drying; Carbon dioxide; Microbial inactivation; Nutritional evaluation; PRESSURE CARBON-DIOXIDE; HIGH-POWER ULTRASOUND; MICROBIAL INACTIVATION; POLYPHENOL OXIDASE; DRIED FRUITS; VITAMIN-C; QUALITY; KINETICS; DEGRADATION; PEROXIDASE;

D O I：

10.1016/j.foodchem.2022.133789

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This work aimed to investigate the supercritical CO2 (ScCO2) drying of strawberries and its effect on enzymatic, chemical and microbial stability.Process conditions influenced the final weight loss (WL), water activity (a(w)) and the inactivation of polyphenol oxidase (PPO) and peroxidase (POD). At 40 ?, an efficient drying (WL > 92 %, a(w) < 0.34) and a complete enzymatic (POD and PPO activity) inactivation can be achieved using several combinations of pressure, time and flow rate. ScCO2 dried strawberry at 40 ?, 13.3 MPa, 7 h and 19 kg/h flow rate maintain the total content of Vitamin C (358.5 mg/100 g), 95 % of total anthocyanin (61.68 mg/100 g) and 76 % of total flavonoids (25.85 mg/100 g) in comparison with fresh samples. Foodborne pathogens (E.coli O157:H7, Salmonella enterica and Listeria monocytogenes) inoculated at high concentration (>= 6 log CFU/g) were undetected after the process. Overall results are promising for the development of a novel low temperature drying process for the production of healthy and safe snack.

引用

页数：11

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