Changes of quality and free radical scavenging activity of strawberry and raspberry frozen under different conditions
Само за регистроване кориснике
2021
Аутори
Stevanović, Snežana M.Petrović, Tanja S.
Marković, Dragan D.
Milovančević, Uroš M.
Stevanović, Simo
Urošević, Tijana
Kozarski, Maja
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The effects of different freezing methods and long-term frozen storage on quality of strawberry and raspberry were investigated, that is, the retention of initial property and free radical scavenging (AO) activity after individual quick freezing (IQF) and conventional (discontinuous) freezing. The physicochemical properties, vitamin C, and AO activity were more affected by long-term frozen storage than by freezing itself; however, their better retention was obtained after IQF. Moreover, AO activity was found to be higher in frozen samples compared to fresh fruits, but significant decrease was detected after 8 months of frozen storage. Despite the significantly higher initial content of vitamin C in strawberry, it demonstrated a lower AO activity than raspberry. Sensory attributes were significantly affected by freezing; the most considerable changes were recorded on their texture/firmness, especially after conventional (slow) freezing. Therefore, IQF can generally be suggested as a mor...e suitable method of preserving these delicate fruits than slow freezing. Practical applications: Nowadays, consumers are increasingly interested in foods that possess not only good nutritional value but also health-promoting property. Berries are known as rich sources of micronutrients and antioxidant compounds, but consumption of fresh strawberry and raspberry fruits may be limited because of seasonal and market availability; therefore, they must be preserved commonly by freezing. Frozen food industry is of crucial importance for developing countries, in which the fast freezing industry is rapidly developed. Investigation of the effect of industrial freezing and frozen storage on retention of the quality-related property and antioxidant activity is important for providing the best quality for consumers and health benefits, as well as international fruit trade. In addition, the results obtained in this study could provide best practice and guidance for the frozen fruit industry.
Извор:
Journal of Food Processing and Preservation, 2021Издавач:
- John Wiley and Sons Inc
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200116 (Универзитет у Београду, Пољопривредни факултет) (RS-MESTD-inst-2020-200116)
DOI: 10.1111/jfpp.15981
ISSN: 0145-8892
WoS: 000702977300001
Scopus: 2-s2.0-85116203166
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Stevanović, Snežana M. AU - Petrović, Tanja S. AU - Marković, Dragan D. AU - Milovančević, Uroš M. AU - Stevanović, Simo AU - Urošević, Tijana AU - Kozarski, Maja PY - 2021 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5946 AB - The effects of different freezing methods and long-term frozen storage on quality of strawberry and raspberry were investigated, that is, the retention of initial property and free radical scavenging (AO) activity after individual quick freezing (IQF) and conventional (discontinuous) freezing. The physicochemical properties, vitamin C, and AO activity were more affected by long-term frozen storage than by freezing itself; however, their better retention was obtained after IQF. Moreover, AO activity was found to be higher in frozen samples compared to fresh fruits, but significant decrease was detected after 8 months of frozen storage. Despite the significantly higher initial content of vitamin C in strawberry, it demonstrated a lower AO activity than raspberry. Sensory attributes were significantly affected by freezing; the most considerable changes were recorded on their texture/firmness, especially after conventional (slow) freezing. Therefore, IQF can generally be suggested as a more suitable method of preserving these delicate fruits than slow freezing. Practical applications: Nowadays, consumers are increasingly interested in foods that possess not only good nutritional value but also health-promoting property. Berries are known as rich sources of micronutrients and antioxidant compounds, but consumption of fresh strawberry and raspberry fruits may be limited because of seasonal and market availability; therefore, they must be preserved commonly by freezing. Frozen food industry is of crucial importance for developing countries, in which the fast freezing industry is rapidly developed. Investigation of the effect of industrial freezing and frozen storage on retention of the quality-related property and antioxidant activity is important for providing the best quality for consumers and health benefits, as well as international fruit trade. In addition, the results obtained in this study could provide best practice and guidance for the frozen fruit industry. PB - John Wiley and Sons Inc T2 - Journal of Food Processing and Preservation T1 - Changes of quality and free radical scavenging activity of strawberry and raspberry frozen under different conditions DO - 10.1111/jfpp.15981 ER -
@article{ author = "Stevanović, Snežana M. and Petrović, Tanja S. and Marković, Dragan D. and Milovančević, Uroš M. and Stevanović, Simo and Urošević, Tijana and Kozarski, Maja", year = "2021", abstract = "The effects of different freezing methods and long-term frozen storage on quality of strawberry and raspberry were investigated, that is, the retention of initial property and free radical scavenging (AO) activity after individual quick freezing (IQF) and conventional (discontinuous) freezing. The physicochemical properties, vitamin C, and AO activity were more affected by long-term frozen storage than by freezing itself; however, their better retention was obtained after IQF. Moreover, AO activity was found to be higher in frozen samples compared to fresh fruits, but significant decrease was detected after 8 months of frozen storage. Despite the significantly higher initial content of vitamin C in strawberry, it demonstrated a lower AO activity than raspberry. Sensory attributes were significantly affected by freezing; the most considerable changes were recorded on their texture/firmness, especially after conventional (slow) freezing. Therefore, IQF can generally be suggested as a more suitable method of preserving these delicate fruits than slow freezing. Practical applications: Nowadays, consumers are increasingly interested in foods that possess not only good nutritional value but also health-promoting property. Berries are known as rich sources of micronutrients and antioxidant compounds, but consumption of fresh strawberry and raspberry fruits may be limited because of seasonal and market availability; therefore, they must be preserved commonly by freezing. Frozen food industry is of crucial importance for developing countries, in which the fast freezing industry is rapidly developed. Investigation of the effect of industrial freezing and frozen storage on retention of the quality-related property and antioxidant activity is important for providing the best quality for consumers and health benefits, as well as international fruit trade. In addition, the results obtained in this study could provide best practice and guidance for the frozen fruit industry.", publisher = "John Wiley and Sons Inc", journal = "Journal of Food Processing and Preservation", title = "Changes of quality and free radical scavenging activity of strawberry and raspberry frozen under different conditions", doi = "10.1111/jfpp.15981" }
Stevanović, S. M., Petrović, T. S., Marković, D. D., Milovančević, U. M., Stevanović, S., Urošević, T.,& Kozarski, M.. (2021). Changes of quality and free radical scavenging activity of strawberry and raspberry frozen under different conditions. in Journal of Food Processing and Preservation John Wiley and Sons Inc.. https://doi.org/10.1111/jfpp.15981
Stevanović SM, Petrović TS, Marković DD, Milovančević UM, Stevanović S, Urošević T, Kozarski M. Changes of quality and free radical scavenging activity of strawberry and raspberry frozen under different conditions. in Journal of Food Processing and Preservation. 2021;. doi:10.1111/jfpp.15981 .
Stevanović, Snežana M., Petrović, Tanja S., Marković, Dragan D., Milovančević, Uroš M., Stevanović, Simo, Urošević, Tijana, Kozarski, Maja, "Changes of quality and free radical scavenging activity of strawberry and raspberry frozen under different conditions" in Journal of Food Processing and Preservation (2021), https://doi.org/10.1111/jfpp.15981 . .