Effects of home vacuum packaging method at different storage conditions on total antioxidant and phenolic compound levels in berry fruits

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dc.contributor.authorNisari, Mustafa
dc.contributor.authorBaşmısırlı, Eda
dc.contributor.authorAykemat, Yusuf
dc.contributor.authorAytekin-Sahin, Gizem
dc.contributor.authorİnanç, Neriman
dc.contributor.authorDishan, Adalet
dc.date.accessioned2025-02-24T17:18:57Z
dc.date.available2025-02-24T17:18:57Z
dc.date.issued2025
dc.departmentFakülteler, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü
dc.description.abstractThis study aimed to investigate the effects of home vacuum packaging on the total antioxidant capacity (TAC) and total phenolic content (TPC) levels of seven types of berries (raspberry, hawthorn, goldenberry, blackberry, strawberry, redcurrant, and blueberry) under different storage conditions. The berries were either vacuum+ or vacuum- and stored in a household refrigerator at +4 degrees C or frozen at -18 degrees C. Samples stored at +4 degrees C were analyzed on days 0, 7, and 30, while frozen samples were analyzed on days 0, 30, and 90. The results showed that TAC levels of fruit samples decreased by 18.88 % after 30 days at +4 degrees C in the vacuum- samples, while the vacuum+ samples showed only a 9.64 % reduction. Similarly, after 90 days of freezing, TAC levels decreased by 19.35 % in vacuum- samples, compared to an 11.56 % reduction in vacuum+ samples. Moreover, TPC levels of fruit samples decreased by 81.81 % after 30 days at +4 degrees C in the vacuum- samples, while the vacuum+ samples showed a 72.99 % reduction. After 90 days of freezing, TPC levels decreased by 75.99 % in vacuum- samples, while the vacuum+ samples showed only a 48.30 % reduction. Although TAC and TPC levels decreased over time at both +4 degrees C and -18 degrees C, the vacuum+ samples generally retained higher levels of TAC and TPC compared to the vacuum- samples, suggesting that vacuum packaging can slow down enzymatic and oxidative reactions. These findings indicate that home vacuum packaging could be a useful method for preserving the nutritional quality of berries and potentially reducing food waste.
dc.description.sponsorshipNuh Naci Yazgan University Scientific Research Fund [2020 SA-BP 5]
dc.description.sponsorshipThis work was supported by the Nuh Naci Yazgan University Scientific Research Fund [Grant Number:2020 SA-BP 5].
dc.identifier.doi10.1515/ijfe-2024-0091
dc.identifier.endpage61
dc.identifier.issn2194-5764
dc.identifier.issn1556-3758
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85213448113
dc.identifier.scopusqualityQ2
dc.identifier.startpage51
dc.identifier.urihttps://doi.org/10.1515/ijfe-2024-0091
dc.identifier.urihttps://hdl.handle.net/20.500.14440/936
dc.identifier.volume21
dc.identifier.wosWOS:001370426400001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWalter De Gruyter Gmbh
dc.relation.ispartofInternational Journal of Food Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250201
dc.subjectberry fruits
dc.subjecttotal antioxidant capacity
dc.subjecttotal phenolic compound
dc.subjecthome vacuum packaging
dc.subjectfreezing
dc.subjectrefrigeration
dc.titleEffects of home vacuum packaging method at different storage conditions on total antioxidant and phenolic compound levels in berry fruits
dc.typeArticle

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