The Effect of Storage in Modified Atmosphere on Changes in Phenolic Content and Antioxidant Capacity of Coleslaw Salad

The aim of the study was to determine the effect of different compositions of modified atmospheres and packaging film's microperforation density on changes in the levels of phenolic compounds and antioxidant capacity in a cole-slaw mix stored for 12 days at 4°C. The salad was made up of 80% shredded head cabbage cv. Galaxy F₁ and 20% carrot cv. Perfekcja. The samples were packaged in modified atmospheres with the following concentration (%) of O₂/CO₂/N₂: 20/25/55, 50/30/20 and 70/30/0, as well as in normal air. Trays with samples of the prepared mix were sealed with a packaging film with oxygen permeability of 2500 cm³/m²/24h^* bar. The film was microperforated using one (1×10) or two (2×10) cylinders 7 cm in diameter with 10 needles 70 μm in diameter. The levels of total and free phenols in the product, and the product's antioxidant capacity were determined after 0, 9 and 12 days of storage.

After 12 days of storage, the total phenolic content and the antioxidant capacity of the tested samples were significantly higher than those of the fresh salad. In the case of free phenolic compounds, their level was significantly lower than in the salad before storage.

The salad samples packaged in the film with 2×10 microperforations contained higher levels of total phenols and had a higher antioxidant capacity than the samples sealed with the film with 1×10 microperforations.