Effect of modified atmosphere on phytochemical profile of pasteurized peach purées

• Published in: Food science & technology Vol. 64; no. 2; pp. 520 - 527
• Main Authors: Oliveira, Ana, Coelho, Marta, Alexandre, Elisabete M.C., Gomes, Maria Helena, Almeida, Domingos P.F., Pintado, Manuela
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-12-2015
• Subjects: Carotenoids; Nitrogen; Oxygen; Polyphenols; Prunus persica (L.); Polyphenols; Prunus persica (L.); Oxygen; Carotenoids; Nitrogen
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2015.06.023

Peach phytochemical profile was analysed during 90 days storage under three different gas mixtures: 10 kPa O2 + 90 kPa N2, 100 kPa N2 and air (78 kPa N2 + 21 kPa O2 + 0.03 kPa CO2) for both 4 and 23 °C.
The antioxidant activity increased when peach purée was stored under air at 4 °C and 100 kPa N2 at 23 °C, while total phenolic content was not affected by atmospheres. Total carotenoids were more stable for 100 kPa N2, where it decreases 48 and 58% respectively for 4 and 23 °C.
The content of (+)-catechin decreased 42% for 10 kPa O2 at 4 °C, remaining constant in other atmospheres. Chlorogenic and neochlorogenic acids were well preserved in atmospheres containing oxygen, presenting an increase of 14 and 24% for 10 kPa O2 at 4 °C. The higher content of carotenoids was obtained for 100 kPa N2 at 23 °C.
Principal component analysis shows that atmospheres variance was associated with carotenoids while storage time was more related with total phenolics and total antioxidant capacity.
•Antioxidant activity increased for air storage at 4 °C and 100 kPa N2 at 23 °C.•Total phenolic content was not affected by atmospheres.•The (+)-catechin decreased for 10 kPa O2 at 4 °C.•Chlorogenic and neochlorogenic acids were well preserved for oxygen atmospheres.•Higher content of total and individual carotenoids was obtained for 100 kPa N2.