Changes in ascorbic acid, polyphenol content and antioxidant activity in minimally processed cactus pear fruits
A. Piga , , A. Del Caro, I. Pinna and M. Agabbio
Lebensmittel-Wissenschaft und-Technologie Volume 36, Issue 2 , March 2003, Pages 257-262
2003
บทคัดย่อ
Cactus pearfruits(Opuntia ficus indica Mill, cv. ‘Gialla’) were manually peeled, then placed in plastic boxes sealed with a film with high permeability to gases, and kept at 4°C for 9 days. After 3, 6 and 9 days, chemical, physical, microbiological and sensorial parameters, total phenols, vitamin C and antioxidant capacity were determined. In-package gas concentrations were measured almost daily. Vitamin C and antioxidant capacity remained unchanged, while polyphenols decreased after 6 days in storage. Of the chemical parameters, only pH and acidity changed significantly, without however, adversely affecting sensorial properties. Microbiological growth was limited and fungal colonies were never visually detected.