Relationship between pulp structure breakdown and nutritional value of papaya (Carica papaya) and strawberry (Fragaria x ananassa) nectars using alternative thermal and non-thermal processing techniques

BACKGROUND Papaya and strawberry contain a wide array of nutrients that contribute to human health; however, availability of these fruits is limited due to their short shelf lives and seasonal nature. In this study, the effect of alternative techniques including ultra high temperature (UHT, 20–135 °...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the science of food and agriculture 2016-05, Vol.96 (7), p.2514-2523
Main Authors: Swada, Jeffrey G, Keeley, Christopher J, Ghane, Mohammad A, Engeseth, Nicki J
Format: Article
Language:English
Subjects:
antioxidant
Antioxidants
Antioxidants - chemistry
Beverages - analysis
Carica - chemistry
carotenoid
Carotenoids
Carotenoids - chemistry
Equivalence
Food Handling - methods
Food processing industry
Food science
Fragaria - chemistry
Fruit
Fruits
Hot Temperature
Irradiation
nutrient value
Nutrients
ORAC
Papayas
pulp structure breakdown
Strawberries
TEM
Transmission electron microscopy
UHT
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:BACKGROUND Papaya and strawberry contain a wide array of nutrients that contribute to human health; however, availability of these fruits is limited due to their short shelf lives and seasonal nature. In this study, the effect of alternative techniques including ultra high temperature (UHT, 20–135 °C, 1–3 s) and irradiation (0–10 kGy) on carotenoid concentration, antioxidant capacity and changes to pulp structure using transmission electron microscopy were determined for papaya and strawberry nectars. RESULTS UHT had moderate effects on antioxidant capacity, but the greatest overall release of carotenoids from the pulp matrix (34.2%, 6.26%, 8.31%; β‐cryptoxanthin, β‐carotene, and lycopene, respectively). Irradiation resulted in the greatest increase in antioxidant capacity [19.22 to 24.32 µmol Trolox equivalents kg−1 (papaya), 190.51 to 287.68 µmol Trolox equivalents kg−1 (strawberry)], with moderate effects on carotenoid concentration. CONCLUSION This research demonstrates that decreases in nutrient value and antioxidant capacity can result from processing, but that regeneration of these losses can be seen corresponding to the apparent breakdown of pulp structure. © 2015 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.7372