Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
Nowadays consumers demand fresh-cut fruits free from additives and with appealing appearance. High pressure processing (HPP) could be a suitable alternative to preserve fresh-cut fruit, since it is less aggressive than thermal treatments. This work was accomplished to study the effect of HPP in comb...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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2018
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| Subjects: | |
| Online Access: | https://www.sciencedirect.com/science/article/pii/S0023643814005921 http://hdl.handle.net/20.500.12123/2380 https://doi.org/10.1016/j.lwt.2014.09.036 |
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| author | Denoya, Gabriela Inés Vaudagna, Sergio Ramon Polenta, Gustavo Alberto |
| author_browse | Denoya, Gabriela Inés Polenta, Gustavo Alberto Vaudagna, Sergio Ramon |
| author_facet | Denoya, Gabriela Inés Vaudagna, Sergio Ramon Polenta, Gustavo Alberto |
| author_sort | Denoya, Gabriela Inés |
| collection | INTA Digital |
| description | Nowadays consumers demand fresh-cut fruits free from additives and with appealing appearance. High pressure processing (HPP) could be a suitable alternative to preserve fresh-cut fruit, since it is less aggressive than thermal treatments. This work was accomplished to study the effect of HPP in combination with vacuum packaging (VP) on the preservation of fresh-cut peaches. Cubes of peaches were treated with a solution of ascorbic acid and citric acid to inhibit enzymatic browning and then subjected to: A) VP + HPP (500 MPa-5 min), B) only VP and C) Control. Immediately after processing, after 15 and 21 days, different evaluations were carried out over the samples: chromatic parameters (CIE L∗C∗h°), polyphenoloxidase (PPO) activity, Textural Profile Analysis, and ethanol content. During the period evaluated, L∗ and C∗ were significantly lower in vacuum-packed and pressurized samples than in the control. At day 21, the pressurized samples showed the best textural properties. Peaches subjected to HPP + VP also had significantly lower content of ethanol and PPO activity than the other treatments, which evidences that fermentation and browning were successfully inhibited by this combination. It can be concluded that HPP + VP could preserve fresh-cut peaches for at least 21 days at 10 °C, with only a slight translucency caused by VP. |
| format | info:ar-repo/semantics/artículo |
| id | INTA2380 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA23802018-07-05T18:42:05Z Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches Denoya, Gabriela Inés Vaudagna, Sergio Ramon Polenta, Gustavo Alberto Durazno Tecnología Alta Presión Procesamiento de Alimentos Embalaje en Vacío Peaches High Pressure Technology Food Processing Vacuum Packaging Nowadays consumers demand fresh-cut fruits free from additives and with appealing appearance. High pressure processing (HPP) could be a suitable alternative to preserve fresh-cut fruit, since it is less aggressive than thermal treatments. This work was accomplished to study the effect of HPP in combination with vacuum packaging (VP) on the preservation of fresh-cut peaches. Cubes of peaches were treated with a solution of ascorbic acid and citric acid to inhibit enzymatic browning and then subjected to: A) VP + HPP (500 MPa-5 min), B) only VP and C) Control. Immediately after processing, after 15 and 21 days, different evaluations were carried out over the samples: chromatic parameters (CIE L∗C∗h°), polyphenoloxidase (PPO) activity, Textural Profile Analysis, and ethanol content. During the period evaluated, L∗ and C∗ were significantly lower in vacuum-packed and pressurized samples than in the control. At day 21, the pressurized samples showed the best textural properties. Peaches subjected to HPP + VP also had significantly lower content of ethanol and PPO activity than the other treatments, which evidences that fermentation and browning were successfully inhibited by this combination. It can be concluded that HPP + VP could preserve fresh-cut peaches for at least 21 days at 10 °C, with only a slight translucency caused by VP. Instituto de Tecnología de Alimentos Fil: Denoya, Gabriela Inés. 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: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina 2018-05-14T12:02:07Z 2018-05-14T12:02:07Z 2015-06 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0023643814005921 http://hdl.handle.net/20.500.12123/2380 0023-6438 https://doi.org/10.1016/j.lwt.2014.09.036 eng info:eu-repo/semantics/restrictedAccess application/pdf LWT - Food science and technology 62 (1), Part 2 : 801-806. (June 2015) |
| spellingShingle | Durazno Tecnología Alta Presión Procesamiento de Alimentos Embalaje en Vacío Peaches High Pressure Technology Food Processing Vacuum Packaging Denoya, Gabriela Inés Vaudagna, Sergio Ramon Polenta, Gustavo Alberto Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches |
| title | Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches |
| title_full | Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches |
| title_fullStr | Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches |
| title_full_unstemmed | Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches |
| title_short | Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches |
| title_sort | effect of high pressure processing and vacuum packaging on the preservation of fresh cut peaches |
| topic | Durazno Tecnología Alta Presión Procesamiento de Alimentos Embalaje en Vacío Peaches High Pressure Technology Food Processing Vacuum Packaging |
| url | https://www.sciencedirect.com/science/article/pii/S0023643814005921 http://hdl.handle.net/20.500.12123/2380 https://doi.org/10.1016/j.lwt.2014.09.036 |
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