Changes in the bioactive properties of strawberries caused by the storage in oxygen and carbon dioxide-enriched atmospheres

FRANCO VAN DE VELDE; DEBORA ESPOSITO; JOHN OVERALL; MARÍA PAULA MÉNDEZ-GALARRAGA; MARY GRACE; MARÍA ÉLIDA PIROVANI; MARY ANN LILA

Food Science and Nutrition

John Wiley and sons, Inc.

Año: 2019

2048-7177

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% O2 + 20% CO2 and 90% O2 + 10% CO2, 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% O2 + 20% CO2 at day 20. However, the antioxidant activity of fruits stored in 90% O2 + 10% CO2 was maintained until day 20 and experienced an increase of around 10% on day 10. Moreover, strawberry stored in 90% O2 + 10% CO2 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% O2 + 10% CO2 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% O2 + 10% CO2 can be a promissory alternative to offer fruits with enhanced bioactivity.