High pressure processing applied for enhancing the antioxidant content of minimally processed peaches
In addition of the capacity of High-Pressure Processing (HPP) to preserve fruits, recent studies highlight the ability of this technology to increase the content of antioxidants. The aim of this work was to find the HPP conditions able to maximize the increase in antioxidants in minimally processed...
| Autores principales: | , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2021
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/10730 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.15448 https://doi.org/10.1111/ijfs.15448 |
| _version_ | 1855036442764378112 |
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| author | Denoya, Gabriela Inés Polenta, Gustavo Alberto Apóstolo, Nancy Mariel Budde, Claudio Olaf Cristianini, M. Vaudagna, Sergio Ramon |
| author_browse | Apóstolo, Nancy Mariel Budde, Claudio Olaf Cristianini, M. Denoya, Gabriela Inés Polenta, Gustavo Alberto Vaudagna, Sergio Ramon |
| author_facet | Denoya, Gabriela Inés Polenta, Gustavo Alberto Apóstolo, Nancy Mariel Budde, Claudio Olaf Cristianini, M. Vaudagna, Sergio Ramon |
| author_sort | Denoya, Gabriela Inés |
| collection | INTA Digital |
| description | In addition of the capacity of High-Pressure Processing (HPP) to preserve fruits, recent studies highlight the ability of this technology to increase the content of antioxidants. The aim of this work was to find the HPP conditions able to maximize the increase in antioxidants in minimally processed peaches without affecting the overall quality, complemented by a microstructural study to better understand the observed effects. Therefore, minimally processed peaches were subjected to HPP-treatment with different pressure levels (100, 300, 500 MPa) and holding times (1,5 min). Results showed that 300 and 500 MPa induced a significant increase in the antioxidant content, which can be partially linked to the increase in the extractability of these compounds brought about by the changes in the microstructure. It can be concluded that a treatment at 300 MPa for 1 min is enough to induce a significant increase in antioxidants, without causing deterioration of the product. |
| format | info:ar-repo/semantics/artículo |
| id | INTA10730 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | INTA107302021-11-15T13:24:42Z High pressure processing applied for enhancing the antioxidant content of minimally processed peaches Denoya, Gabriela Inés Polenta, Gustavo Alberto Apóstolo, Nancy Mariel Budde, Claudio Olaf Cristianini, M. Vaudagna, Sergio Ramon Peaches High Pressure Technology Antioxidants Minimally Processed Foods Ultrastructure Durazno Tecnología Alta Presión Antioxidantes Alimentos Mínimamente Procesados Ultraestructura High Pressure Processing Microstructure Procesamiento de Alta Presión Microestructura In addition of the capacity of High-Pressure Processing (HPP) to preserve fruits, recent studies highlight the ability of this technology to increase the content of antioxidants. The aim of this work was to find the HPP conditions able to maximize the increase in antioxidants in minimally processed peaches without affecting the overall quality, complemented by a microstructural study to better understand the observed effects. Therefore, minimally processed peaches were subjected to HPP-treatment with different pressure levels (100, 300, 500 MPa) and holding times (1,5 min). Results showed that 300 and 500 MPa induced a significant increase in the antioxidant content, which can be partially linked to the increase in the extractability of these compounds brought about by the changes in the microstructure. It can be concluded that a treatment at 300 MPa for 1 min is enough to induce a significant increase in antioxidants, without causing deterioration of the product. Instituto de Investigación de Tecnología de Alimentos (ITA) Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Denoya, Gabriela Inés. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. Fil: Denoya, Gabriela Inés. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Polenta, Gustavo Alberto. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. Fil: Apóstolo, Nancy Mariel. Universidad Nacional de Luján. Departamento de Ciencias Básicas; Argentina. Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina. Fil: Cristianini, M. Universidad de Campinas. Escuela de Ingeniería de Alimentos. Departamento de Tecnología de Alimentos; Brasil. Fil: Vaudagna Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Vaudagna Sergio Ramon. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. Fil: Vaudagna Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. 2021-11-10T10:54:32Z 2021-11-10T10:54:32Z 2021-11-05 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/10730 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.15448 1365-2621 0950-5423 https://doi.org/10.1111/ijfs.15448 eng info:eu-repograntAgreement/INTA/2019-PD-E7-I153-001/2019-PD-E7-I153-001/AR./Estrategias tecnológicas innovadoras para la transformación y preservación de alimentos info:eu-repo/semantics/restrictedAccess application/pdf Wiley International Journal of Food Science & Technology 56 : 11. (November 2021) |
| spellingShingle | Peaches High Pressure Technology Antioxidants Minimally Processed Foods Ultrastructure Durazno Tecnología Alta Presión Antioxidantes Alimentos Mínimamente Procesados Ultraestructura High Pressure Processing Microstructure Procesamiento de Alta Presión Microestructura Denoya, Gabriela Inés Polenta, Gustavo Alberto Apóstolo, Nancy Mariel Budde, Claudio Olaf Cristianini, M. Vaudagna, Sergio Ramon High pressure processing applied for enhancing the antioxidant content of minimally processed peaches |
| title | High pressure processing applied for enhancing the antioxidant content of minimally processed peaches |
| title_full | High pressure processing applied for enhancing the antioxidant content of minimally processed peaches |
| title_fullStr | High pressure processing applied for enhancing the antioxidant content of minimally processed peaches |
| title_full_unstemmed | High pressure processing applied for enhancing the antioxidant content of minimally processed peaches |
| title_short | High pressure processing applied for enhancing the antioxidant content of minimally processed peaches |
| title_sort | high pressure processing applied for enhancing the antioxidant content of minimally processed peaches |
| topic | Peaches High Pressure Technology Antioxidants Minimally Processed Foods Ultrastructure Durazno Tecnología Alta Presión Antioxidantes Alimentos Mínimamente Procesados Ultraestructura High Pressure Processing Microstructure Procesamiento de Alta Presión Microestructura |
| url | http://hdl.handle.net/20.500.12123/10730 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.15448 https://doi.org/10.1111/ijfs.15448 |
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