Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition
Since the condition of freshness is closely linked to the definition of minimally processed fruits, it is generally assumed that they should be constituted by living tissues. High-pressure processing (HPP) has been proven to be successful in maintaining the freshness of foods, although the integrity...
| Main Authors: | , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
2017
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| Online Access: | http://hdl.handle.net/20.500.12123/1084 http://www.sciencedirect.com/science/article/pii/S146685641630131X?via%3Dihub https://doi.org/10.1016/j.ifset.2016.06.026 |
| _version_ | 1855482825244934144 |
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| author | Denoya, Gabriela Inés Polenta, Gustavo Alberto Vaudagna, Sergio Ramon Nanni, Mariana Apóstolo, Nancy Mariel |
| author_browse | Apóstolo, Nancy Mariel Denoya, Gabriela Inés Nanni, Mariana Polenta, Gustavo Alberto Vaudagna, Sergio Ramon |
| author_facet | Denoya, Gabriela Inés Polenta, Gustavo Alberto Vaudagna, Sergio Ramon Nanni, Mariana Apóstolo, Nancy Mariel |
| author_sort | Denoya, Gabriela Inés |
| collection | INTA Digital |
| description | Since the condition of freshness is closely linked to the definition of minimally processed fruits, it is generally assumed that they should be constituted by living tissues. High-pressure processing (HPP) has been proven to be successful in maintaining the freshness of foods, although the integrity of some tissues could be altered. The aim of this work was to assess different biochemical and microstructural changes experimented by the HPP-treated tissues. The following determinations were conducted in control and treated diced peaches: viability assay, microstructure analysis, relative expression of RNAm, and enzyme activities related to browning and anaerobic metabolism. Results showed that although HPP-treated tissues were not viable, changes in the expression of the RNAs of the enzymes evidenced that some metabolic processes were still active. In turn, the microstructure remained rather unaltered, while the enzymes tested were significantly inhibited. Then, although some characteristics of living tissues were modified in the HPP-treated fruits, they could be considered as fresh in appearance. |
| format | Artículo |
| id | INTA1084 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | INTA10842019-03-22T13:29:48Z Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition Denoya, Gabriela Inés Polenta, Gustavo Alberto Vaudagna, Sergio Ramon Nanni, Mariana Apóstolo, Nancy Mariel Durazno Tecnología Alta Presión Frescura de los Alimentos Procesamiento de Alimentos Peaches High Pressure Technology Freshness of Foods Food Processing Since the condition of freshness is closely linked to the definition of minimally processed fruits, it is generally assumed that they should be constituted by living tissues. High-pressure processing (HPP) has been proven to be successful in maintaining the freshness of foods, although the integrity of some tissues could be altered. The aim of this work was to assess different biochemical and microstructural changes experimented by the HPP-treated tissues. The following determinations were conducted in control and treated diced peaches: viability assay, microstructure analysis, relative expression of RNAm, and enzyme activities related to browning and anaerobic metabolism. Results showed that although HPP-treated tissues were not viable, changes in the expression of the RNAs of the enzymes evidenced that some metabolic processes were still active. In turn, the microstructure remained rather unaltered, while the enzymes tested were significantly inhibited. Then, although some characteristics of living tissues were modified in the HPP-treated fruits, they could be considered as fresh in appearance. Inst. de Tecnol. de los Alimentos- ITA Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina Fil: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina Fil: Apóstolo, Nancye Mariel. Universidad Nacional de Luján. Departamento de Ciencias Básicas;Argentina Fil: Nanni, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina 2017-08-30T15:39:54Z 2017-08-30T15:39:54Z 2016 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion http://hdl.handle.net/20.500.12123/1084 http://www.sciencedirect.com/science/article/pii/S146685641630131X?via%3Dihub 1466-8564 https://doi.org/10.1016/j.ifset.2016.06.026 eng info:eu-repo/semantics/restrictedAccess application/pdf Buenos Aires Innovative food science & emerging technologies 36 : 212-220. (August 2016) |
| spellingShingle | Durazno Tecnología Alta Presión Frescura de los Alimentos Procesamiento de Alimentos Peaches High Pressure Technology Freshness of Foods Food Processing Denoya, Gabriela Inés Polenta, Gustavo Alberto Vaudagna, Sergio Ramon Nanni, Mariana Apóstolo, Nancy Mariel Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition |
| title | Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition |
| title_full | Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition |
| title_fullStr | Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition |
| title_full_unstemmed | Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition |
| title_short | Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition |
| title_sort | biochemical and microstructural assessment of minimally processed peaches subjected to high pressure processing implications on the freshness condition |
| topic | Durazno Tecnología Alta Presión Frescura de los Alimentos Procesamiento de Alimentos Peaches High Pressure Technology Freshness of Foods Food Processing |
| url | http://hdl.handle.net/20.500.12123/1084 http://www.sciencedirect.com/science/article/pii/S146685641630131X?via%3Dihub https://doi.org/10.1016/j.ifset.2016.06.026 |
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