Promoting the preservation of strawberry by supercritical CO2 drying

Promoting the preservation of strawberry by supercritical CO2 drying

•ScCO2 process parameters influenced the final weight loss and water activity.•PPO and POD can be completely inactivated after ScCO2 drying at 40 °C.•The total content of Vitamin C was maintained.•E.coli O157:H7, Salmonella enterica and Listeria monocytogenes were completely inactivated. This work a...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Food chemistry 2022-12, Vol.397, p.133789-133789, Article 133789
Hauptverfasser: Zambon, Alessandro, Facco, Pierantonio, Morbiato, Gianluca, Toffoletto, Marta, Poloniato, Gabriele, Sut, Stefania, Andrigo, Pietro, Dall'Acqua, Stefano, de Bernard, Marina, Spilimbergo, Sara
Format: Artikel
Sprache:eng
Schlagworte:
Carbon dioxide
Microbial inactivation
Nutritional evaluation
Strawberry
Supercritical drying
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:•ScCO2 process parameters influenced the final weight loss and water activity.•PPO and POD can be completely inactivated after ScCO2 drying at 40 °C.•The total content of Vitamin C was maintained.•E.coli O157:H7, Salmonella enterica and Listeria monocytogenes were completely inactivated. 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 (aw) and the inactivation of polyphenol oxidase (PPO) and peroxidase (POD). At 40 °C, an efficient drying (WL > 92 %, aw 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2022.133789