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Physicochemical, antioxidant and microbial properties of crystallized pansies (Viola × wittrockiana) during storage

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dc.contributor.authorFernandes, Luana
dc.contributor.authorCasal, Susana
dc.contributor.authorPereira, J.A.
dc.contributor.authorPereira, Ermelinda
dc.contributor.authorSaraiva, Jorge A.
dc.contributor.authorRamalhosa, Elsa
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-01-06T14:10:04Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-01-06T14:10:04Z
dc.date.issued2019
dc.description.abstractEdible flowers, such as pansies, have a short shelf-life. Crystallization is a treatment used to prolong the shelflife of fruits and vegetables. So, the aim of the present work was to investigate the effect of crystallization in the physicochemical, microbial and antioxidant properties of pansies (Viola wittrockiana) during room temperature storage (7, 15, 30, 60 and 90 days). Comparing fresh and crystallized pansies, significant differences were detected. After 90 days of storage, crystallized pansies kept similar appearance to those immediately after treatment. A significant decrease in water activity, moisture, ash and protein contents was observed between 0 and 90 days of storage for crystallized pansies. Some bioactive compounds, such as flavonoids and monomeric anthocyanins, showed a significant decrease after 90 days of storage, while hydrolysable tannins increased. Concerning phenolic compounds, these maintained constant along storage. The microbial load of crystallized pansies during all storage time was lower than fresh ones. So, crystallization can be an effective method for pansies preservation, being some nutritional and bioactive compounds, little affected during storage. However, crystallization contributed to a high increase in sugar content and energy values compared to fresh pansies.
dc.description.sponsorshipThe author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: The authors acknowledge the Portuguese Foundation for Science and Technology (FCT, Portugal) for the financial support provided by the research grant (SFRH/BD/95853/2013), QOPNA research Unit (FCT UID/QUI/00062/2013), REQUIMTE (PEst/UID/QUI/50006/2013) and ‘Project [NORTE-07-0124-FEDER-000069]’ and CIMO (UID/AGR/00690/2013), through national funds and when applicable co-financed by the FEDER, within the PT2020 Partnership Agreement.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationFernandes, Luana; Casal, Susana; Pereira, José A.; Pereira, Ermelinda L.; Saraiva, Jorge A.; Ramalhosa, Elsa (2019). Physicochemical, antioxidant and microbial properties of crystallized pansies (Viola × wittrockiana) during storage. Food Science and Technology International. ISSN 1082-0132. 25, p. 472-479en_EN
dc.identifier.doi10.1177/1082013219833234en_EN
dc.identifier.issn1082-0132
dc.identifier.urihttp://hdl.handle.net/10198/20260
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectEdible flowersen_EN
dc.subjectCrystallizationen_EN
dc.subjectBioactive compoundsen_EN
dc.subjectAntioxidant activityen_EN
dc.subjectNutritional compositionen_EN
dc.subjectMicrobial qualityen_EN
dc.subjectStorageen_EN
dc.titlePhysicochemical, antioxidant and microbial properties of crystallized pansies (Viola × wittrockiana) during storageen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberSFRH/BD/95853/2013
oaire.awardNumberUID/QUI/00062/2013
oaire.awardNumberUID/QUI/50006/2013
oaire.awardNumberUID/AGR/00690/2013
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F95853%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F00062%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.fundingStreamSFRH
oaire.fundingStream5876
oaire.fundingStream5876
oaire.fundingStream5876
person.familyNameFernandes
person.familyNamePereira
person.familyNamePereira
person.familyNameRamalhosa
person.givenNameLuana
person.givenNameJosé Alberto
person.givenNameErmelinda
person.givenNameElsa
person.identifier.ciencia-id1219-7C60-1311
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-id3916-218E-1629
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.orcid0000-0001-9377-2453
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0002-9431-5059
person.identifier.orcid0000-0003-2503-9705
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id35222107200
person.identifier.scopus-author-id6602978189
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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