Effect of chill storage and modified atmosphere packaging (MAP) on antioxidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots

• Published in: Food chemistry Vol. 89; no. 1; pp. 69 - 76
• Main Authors: Alasalvar, C, Al-Farsi, M, Quantick, P.C, Shahidi, F, Wiktorowicz, R
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2005; Elsevier
• Subjects: Anthocyanins; Antioxidant activity; Biological and medical sciences; carbon dioxide; Carotenoids; carrots; cold storage; color; cultivars; Daucus carota; food composition; Food industries; food quality; food storage; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; modified atmosphere packaging; nitrogen; Orange and purple carrots; oxygen; phenolic compounds; Phenolics; ready-to-eat foods; Sensory assessment; shelf life; Orange and purple carrots; Sensory assessment; Carotenoids; Antioxidant activity; Anthocyanins; MAP; Phenolics; Anthocyanin; Vegetables; Fruit; Citrus fruit; Antioxidant; Flavonoid; Orange; Warehousing; Quality; Pigments; Food preservation; Packaging; Phenols; Proanthocyanidin; Conditioning; Modified atmosphere; Carotenoid
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2004.02.013

Ready-to-eat shredded orange and purple carrots, packed in air (control), or in modified atmosphere packaging [MAP; (90%N 2 + 5%O 2 + 5%CO 2 and 95%O 2 + 5%CO 2)], and stored chilled for up to 13 days, were examined for their antioxidant activity and contents of anthocyanins, carotenoids and phenolics, as well as sensory quality. Total antioxidant activity, carotenoids and phenolics of purple carrots were initially 2.8-, 2.3- and 2.9-fold higher than orange carrots, respectively. Total antioxidant activity remained relatively constant in orange carrots during storage under all treatment conditions, whereas a highly significant decrease ( P<0.01) in (95%O 2 + 5%CO 2)-treated purple carrots was observed. The content of anthocyanin, only found in purple carrots, was decreased slightly during the storage period, and this was particularly significant in the 95%O 2 + 5%CO 2 treatment. In both orange and purple carrots, loss of total carotenoids occurred in the 95%O 2 + 5%CO 2 treatment. Total phenolic content of purple carrots increased at a much higher rate during storage than orange carrots. The MAP treatment (90%N 2 + 5%O 2 + 5%CO 2) gave better sensory quality and extended shelf-life for purple carrots (∼2–3 days longer shelf-life than other treatments,) but, no difference was observed for orange carrots. Shredded purple carrot can be stored under 90%N 2 + 5%CO 2 + 5%O 2 treatment for up to 10 days and high nitrogen treatment may be used in maintaining the storage quality of shredded purple carrots. Thus, purple carrots may be used in place of orange carrots to take advantage of their nutraceutical components.