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Changes in the bioactive properties of strawberries caused by the storage in oxygen‐ and carbon dioxide‐enriched atmospheres
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| Zeitschriftentitel: | Food Science & Nutrition |
|---|---|
| Personen und Körperschaften: | , , , , , , |
| In: | Food Science & Nutrition, 7, 2019, 8, S. 2527-2536 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
Wiley
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| Schlagwörter: |
| author_facet |
Van de Velde, Franco Esposito, Debora Overall, John Méndez‐Galarraga, María Paula Grace, Mary Élida Pirovani, María Lila, Mary Ann Van de Velde, Franco Esposito, Debora Overall, John Méndez‐Galarraga, María Paula Grace, Mary Élida Pirovani, María Lila, Mary Ann |
|---|---|
| author |
Van de Velde, Franco Esposito, Debora Overall, John Méndez‐Galarraga, María Paula Grace, Mary Élida Pirovani, María Lila, Mary Ann |
| spellingShingle |
Van de Velde, Franco Esposito, Debora Overall, John Méndez‐Galarraga, María Paula Grace, Mary Élida Pirovani, María Lila, Mary Ann Food Science & Nutrition Changes in the bioactive properties of strawberries caused by the storage in oxygen‐ and carbon dioxide‐enriched atmospheres Food Science |
| author_sort |
van de velde, franco |
| spelling |
Van de Velde, Franco Esposito, Debora Overall, John Méndez‐Galarraga, María Paula Grace, Mary Élida Pirovani, María Lila, Mary Ann 2048-7177 2048-7177 Wiley Food Science http://dx.doi.org/10.1002/fsn3.1099 <jats:title>Abstract</jats:title><jats:p>The changes in the antioxidant capacity, anti‐inflammatory, and wound healing properties of strawberry fruits as a consequence of the storage in atmospheres enriched in oxygen and carbon dioxide were investigated. Berries were exposed to two different gas compositions: 70% O<jats:sub>2</jats:sub> + 20% CO<jats:sub>2</jats:sub> and 90% O<jats:sub>2</jats:sub> + 10% CO<jats:sub>2</jats:sub>, and stored for up to 20 days at 5°C. The antioxidant capacity, assessed through DPPH and FRAP methods, decreased around 17% in samples exposed to 70% O<jats:sub>2</jats:sub> + 20% CO<jats:sub>2</jats:sub> at day 20. However, the antioxidant activity of fruits stored in 90% O<jats:sub>2</jats:sub> + 10% CO<jats:sub>2</jats:sub> was maintained until day 20 and experienced an increase of around 10% on day 10. Moreover, strawberry stored in 90% O<jats:sub>2</jats:sub> + 10% CO<jats:sub>2 </jats:sub>at days 5–10 showed an improved suppression of the pro‐inflammatory genes Cox‐2 and iNOS up to 30% higher than samples at day 0 in an in vitro LPS‐stimulated RAW 264.7 macrophage culture. In addition, berries exposed to 90% O<jats:sub>2</jats:sub> + 10% CO<jats:sub>2</jats:sub> at day 10 showed a human dermal fibroblast migration 30% higher than samples at day 0 in an in vitro skin‐fibroblast‐migration model. Therefore, evidence suggests that strawberry storage in 90% O<jats:sub>2</jats:sub> + 10% CO<jats:sub>2</jats:sub> can be a promissory alternative to offer fruits with enhanced bioactivity.</jats:p> Changes in the bioactive properties of strawberries caused by the storage in oxygen‐ and carbon dioxide‐enriched atmospheres Food Science & Nutrition |
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10.1002/fsn3.1099 |
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Wiley, 2019 |
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| title |
Changes in the bioactive properties of strawberries caused by the storage in oxygen‐ and carbon dioxide‐enriched atmospheres |
| title_unstemmed |
Changes in the bioactive properties of strawberries caused by the storage in oxygen‐ and carbon dioxide‐enriched atmospheres |
| title_full |
Changes in the bioactive properties of strawberries caused by the storage in oxygen‐ and carbon dioxide‐enriched atmospheres |
| title_fullStr |
Changes in the bioactive properties of strawberries caused by the storage in oxygen‐ and carbon dioxide‐enriched atmospheres |
| title_full_unstemmed |
Changes in the bioactive properties of strawberries caused by the storage in oxygen‐ and carbon dioxide‐enriched atmospheres |
| title_short |
Changes in the bioactive properties of strawberries caused by the storage in oxygen‐ and carbon dioxide‐enriched atmospheres |
| title_sort |
changes in the bioactive properties of strawberries caused by the storage in oxygen‐ and carbon dioxide‐enriched atmospheres |
| topic |
Food Science |
| url |
http://dx.doi.org/10.1002/fsn3.1099 |
| publishDate |
2019 |
| physical |
2527-2536 |
| description |
<jats:title>Abstract</jats:title><jats:p>The changes in the antioxidant capacity, anti‐inflammatory, and wound healing properties of strawberry fruits as a consequence of the storage in atmospheres enriched in oxygen and carbon dioxide were investigated. Berries were exposed to two different gas compositions: 70% O<jats:sub>2</jats:sub> + 20% CO<jats:sub>2</jats:sub> and 90% O<jats:sub>2</jats:sub> + 10% CO<jats:sub>2</jats:sub>, and stored for up to 20 days at 5°C. The antioxidant capacity, assessed through DPPH and FRAP methods, decreased around 17% in samples exposed to 70% O<jats:sub>2</jats:sub> + 20% CO<jats:sub>2</jats:sub> at day 20. However, the antioxidant activity of fruits stored in 90% O<jats:sub>2</jats:sub> + 10% CO<jats:sub>2</jats:sub> was maintained until day 20 and experienced an increase of around 10% on day 10. Moreover, strawberry stored in 90% O<jats:sub>2</jats:sub> + 10% CO<jats:sub>2 </jats:sub>at days 5–10 showed an improved suppression of the pro‐inflammatory genes Cox‐2 and iNOS up to 30% higher than samples at day 0 in an in vitro LPS‐stimulated RAW 264.7 macrophage culture. In addition, berries exposed to 90% O<jats:sub>2</jats:sub> + 10% CO<jats:sub>2</jats:sub> at day 10 showed a human dermal fibroblast migration 30% higher than samples at day 0 in an in vitro skin‐fibroblast‐migration model. Therefore, evidence suggests that strawberry storage in 90% O<jats:sub>2</jats:sub> + 10% CO<jats:sub>2</jats:sub> can be a promissory alternative to offer fruits with enhanced bioactivity.</jats:p> |
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| author | Van de Velde, Franco, Esposito, Debora, Overall, John, Méndez‐Galarraga, María Paula, Grace, Mary, Élida Pirovani, María, Lila, Mary Ann |
| author_facet | Van de Velde, Franco, Esposito, Debora, Overall, John, Méndez‐Galarraga, María Paula, Grace, Mary, Élida Pirovani, María, Lila, Mary Ann, Van de Velde, Franco, Esposito, Debora, Overall, John, Méndez‐Galarraga, María Paula, Grace, Mary, Élida Pirovani, María, Lila, Mary Ann |
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| description | <jats:title>Abstract</jats:title><jats:p>The changes in the antioxidant capacity, anti‐inflammatory, and wound healing properties of strawberry fruits as a consequence of the storage in atmospheres enriched in oxygen and carbon dioxide were investigated. Berries were exposed to two different gas compositions: 70% O<jats:sub>2</jats:sub> + 20% CO<jats:sub>2</jats:sub> and 90% O<jats:sub>2</jats:sub> + 10% CO<jats:sub>2</jats:sub>, and stored for up to 20 days at 5°C. The antioxidant capacity, assessed through DPPH and FRAP methods, decreased around 17% in samples exposed to 70% O<jats:sub>2</jats:sub> + 20% CO<jats:sub>2</jats:sub> at day 20. However, the antioxidant activity of fruits stored in 90% O<jats:sub>2</jats:sub> + 10% CO<jats:sub>2</jats:sub> was maintained until day 20 and experienced an increase of around 10% on day 10. Moreover, strawberry stored in 90% O<jats:sub>2</jats:sub> + 10% CO<jats:sub>2 </jats:sub>at days 5–10 showed an improved suppression of the pro‐inflammatory genes Cox‐2 and iNOS up to 30% higher than samples at day 0 in an in vitro LPS‐stimulated RAW 264.7 macrophage culture. In addition, berries exposed to 90% O<jats:sub>2</jats:sub> + 10% CO<jats:sub>2</jats:sub> at day 10 showed a human dermal fibroblast migration 30% higher than samples at day 0 in an in vitro skin‐fibroblast‐migration model. Therefore, evidence suggests that strawberry storage in 90% O<jats:sub>2</jats:sub> + 10% CO<jats:sub>2</jats:sub> can be a promissory alternative to offer fruits with enhanced bioactivity.</jats:p> |
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| spelling | Van de Velde, Franco Esposito, Debora Overall, John Méndez‐Galarraga, María Paula Grace, Mary Élida Pirovani, María Lila, Mary Ann 2048-7177 2048-7177 Wiley Food Science http://dx.doi.org/10.1002/fsn3.1099 <jats:title>Abstract</jats:title><jats:p>The changes in the antioxidant capacity, anti‐inflammatory, and wound healing properties of strawberry fruits as a consequence of the storage in atmospheres enriched in oxygen and carbon dioxide were investigated. Berries were exposed to two different gas compositions: 70% O<jats:sub>2</jats:sub> + 20% CO<jats:sub>2</jats:sub> and 90% O<jats:sub>2</jats:sub> + 10% CO<jats:sub>2</jats:sub>, and stored for up to 20 days at 5°C. The antioxidant capacity, assessed through DPPH and FRAP methods, decreased around 17% in samples exposed to 70% O<jats:sub>2</jats:sub> + 20% CO<jats:sub>2</jats:sub> at day 20. However, the antioxidant activity of fruits stored in 90% O<jats:sub>2</jats:sub> + 10% CO<jats:sub>2</jats:sub> was maintained until day 20 and experienced an increase of around 10% on day 10. Moreover, strawberry stored in 90% O<jats:sub>2</jats:sub> + 10% CO<jats:sub>2 </jats:sub>at days 5–10 showed an improved suppression of the pro‐inflammatory genes Cox‐2 and iNOS up to 30% higher than samples at day 0 in an in vitro LPS‐stimulated RAW 264.7 macrophage culture. In addition, berries exposed to 90% O<jats:sub>2</jats:sub> + 10% CO<jats:sub>2</jats:sub> at day 10 showed a human dermal fibroblast migration 30% higher than samples at day 0 in an in vitro skin‐fibroblast‐migration model. Therefore, evidence suggests that strawberry storage in 90% O<jats:sub>2</jats:sub> + 10% CO<jats:sub>2</jats:sub> can be a promissory alternative to offer fruits with enhanced bioactivity.</jats:p> Changes in the bioactive properties of strawberries caused by the storage in oxygen‐ and carbon dioxide‐enriched atmospheres Food Science & Nutrition |
| spellingShingle | Van de Velde, Franco, Esposito, Debora, Overall, John, Méndez‐Galarraga, María Paula, Grace, Mary, Élida Pirovani, María, Lila, Mary Ann, Food Science & Nutrition, Changes in the bioactive properties of strawberries caused by the storage in oxygen‐ and carbon dioxide‐enriched atmospheres, Food Science |
| title | Changes in the bioactive properties of strawberries caused by the storage in oxygen‐ and carbon dioxide‐enriched atmospheres |
| title_full | Changes in the bioactive properties of strawberries caused by the storage in oxygen‐ and carbon dioxide‐enriched atmospheres |
| title_fullStr | Changes in the bioactive properties of strawberries caused by the storage in oxygen‐ and carbon dioxide‐enriched atmospheres |
| title_full_unstemmed | Changes in the bioactive properties of strawberries caused by the storage in oxygen‐ and carbon dioxide‐enriched atmospheres |
| title_short | Changes in the bioactive properties of strawberries caused by the storage in oxygen‐ and carbon dioxide‐enriched atmospheres |
| title_sort | changes in the bioactive properties of strawberries caused by the storage in oxygen‐ and carbon dioxide‐enriched atmospheres |
| title_unstemmed | Changes in the bioactive properties of strawberries caused by the storage in oxygen‐ and carbon dioxide‐enriched atmospheres |
| topic | Food Science |
| url | http://dx.doi.org/10.1002/fsn3.1099 |