Food and Bioprocess Technology

, Volume 8, Issue 9, pp 1838–1844 | Cite as

Long-Term Frozen Storage and Pasteurization Effects on Strawberry Polyphenols Content

  • Ana Oliveira
  • Marta Coelho
  • Elisabete M. C. Alexandre
  • Domingos P. F. Almeida
  • Manuela Pintado
Original Paper
First Online:
Received:
Accepted:

Abstract

The profile of the strawberry polyphenols was analysed on fresh strawberry, immediately after freezing or after pasteurization and during frozen storage of strawberry at −20 °C for 360 days. Freezing increased the extractability of (−)-epigallocatechin gallate (60 %), (−)-epicatechin (48 %) and ellagic acid (51 %) and decreased the pelargonidin-3-glucoside (18 %). Direct pasteurization of fresh strawberry increased the extractability for (−)-epigallocatechin gallate (73 %), (−)-epicatechin (45 %) and ellagic acid (143 %) and decreased for pelargonidin-3-glucoside (16 %). During storage at −20 °C for 360 days the extractable levels of pelargonidin-3-rutinoside, (−)-epigallocatechin gallate, (+)-catechin, (−)-epicatechin and ellagic acid decreased by 17, 20, 37, 65 and 80 %, respectively, while those of pelargonidin-3-glucoside increased 13 %. Changes in polyphenols content, produced by pasteurization after 360 days frozen storage, were minimal. Polyphenols content decreased during storage of strawberry pieces at −20 °C for 360 days, while the thermal treatment applied after freezing storage did not induce any significant change.

Keywords

Anthocyanin Fragaria × ananassa Freezing Pasteurization Fruit processing Preservation technology 
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Notes

Funding

The work was financially supported by Agência de Inovação, Portugal, and Quadro de Referência Estratégico Nacional (QREN Portugal) through project Frutamais—preservation of functional nutritional and organoleptic characteristic of fruits and derived food (QREN-ADI 3436). This work was supported by National Funds from FCT—Fundação para a Ciência e a Tecnologia through project PEst-OE/EQB/LA0016/2013 and by the PhD grant SFRH/BD/75041/2010 to A. Oliveira. To Frulact S.A. for kindly providing the raw material.

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Copyright information

© Springer Science+Business Media New York 2015

Authors and Affiliations

  • Ana Oliveira
    • 1
  • Marta Coelho
    • 1
  • Elisabete M. C. Alexandre
    • 1
  • Domingos P. F. Almeida
    • 2
  • Manuela Pintado
    • 1
  1. 1.Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de BiotecnologiaUniversidade Católica Portuguesa/PortoPortoPortugal
  2. 2.Instituto Superior de AgronomiaUniversidade de LisboaLisbonPortugal

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