1. Promoting the preservation of strawberry by supercritical CO 2 drying.
- Author
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Zambon A, Facco P, Morbiato G, Toffoletto M, Poloniato G, Sut S, Andrigo P, Dall'Acqua S, de Bernard M, and Spilimbergo S
- Subjects
- Carbon Dioxide pharmacology, Colony Count, Microbial, Food Microbiology, Escherichia coli O157, Fragaria, Listeria monocytogenes
- Abstract
This work aimed to investigate the supercritical CO
2 (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 < 0.34) and a complete enzymatic (POD and PPO activity) inactivation can be achieved using several combinations of pressure, time and flow rate. ScCO2 dried strawberry at 40 °C, 13.3 MPa, 7 h and 19 kg/h flow rate maintain the total content of Vitamin C (358.5 mg/100 g), 95 % of total anthocyanin (61.68 mg/100 g) and 76 % of total flavonoids (25.85 mg/100 g) in comparison with fresh samples. Foodborne pathogens (E.coli O157:H7, Salmonella enterica and Listeria monocytogenes) inoculated at high concentration (≥6 log CFU/g) were undetected after the process. Overall results are promising for the development of a novel low temperature drying process for the production of healthy and safe snack., (Copyright © 2022 Elsevier Ltd. All rights reserved.)- Published
- 2022
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