Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
| Autor: | Gustavo Alberto Polenta, Verónica Celeste Chamorro, Claudio Olaf Budde, Sergio Ramon Vaudagna, Gabriela Inés Denoya, M. Fernanda Godoy |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Otras Ingenierías y Tecnologías Hydrostatic pressure INGENIERÍAS Y TECNOLOGÍAS 01 natural sciences Pascalization Alimentos y Bebidas Prunus 0404 agricultural biotechnology 010608 biotechnology Browning Cultivar Food science HIGH PRESSURE PROCESSING purl.org/becyt/ford/2.11 [https] PEACHES Chemistry 04 agricultural and veterinary sciences Factorial experiment Ascorbic acid 040401 food science purl.org/becyt/ford/2 [https] Polyphenol ASCORBIC ACID ENZYMES PHENOLS Food Science |
| Zdroj: | CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET |
| Popis: | Fresh-cut products represent an easy way to include fruits in everyday meals. The aim of this work was to evaluate the suitability of two cultivars for high pressure processing (HPP), and to establish the principal parameters leading to a better quality preservation of minimally processed peaches. Prunus persicae cv. Flavorcrest and cv. Romea were subjected to different HPP-treatments according to a factorial design. The factors were: pressure level (500, 600 and 700 MPa) and holding time (1 and 5 min), applied at room temperature. Several determinations were carried out over the samples: texture parameters, ascorbic acid content, total phenols, and polyphenoloxidase and alcohol dehydrogenase activity. Results showed that only the 700 MPa treatments, for both holding time evaluated, provoked a significant decrease in the hardness of the HPP-product. Romea had lower polyphenoloxidase activity and higher ascorbic acid and total phenols content than Flavorcrest. The application of 600 MPa-5 min to Romea peaches successfully prevented enzymatic browning, with the additional advantage of rendering higher concentrations of ascorbic acid and phenols. This last aspect would be an asset either for the development of high-quality products or, as a pre-treatment, for increasing the yield of polyphenols to be recovered from fruit products waste. Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Los Alimentos; Argentina Fil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Los Alimentos; Argentina Fil: Chamorro, Verónica C.. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Los Alimentos; Argentina Fil: Godoy, Maria Fernanda. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Los Alimentos; Argentina Fil: Budde, Claudio O.. Instituto Nacional de Tecnología Agropecuaria; Argentina Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Los Alimentos; Argentina |
| Databáze: | OpenAIRE |
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