Akademik Veri Yönetim Sistemi
International Journal of Food Engineering, cilt.21, sa.1, ss.51-61, 2025 (SCI-Expanded)
This 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 °C or frozen at -18 °C. Samples stored at +4 °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 °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 °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 °C and -18 °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.