Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
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. P...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S0023643817300063 http://hdl.handle.net/20.500.12123/2381 https://doi.org/10.1016/j.lwt.2017.01.006 |
| _version_ | 1855483045052678144 |
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| author | Denoya, Gabriela Inés Vaudagna, Sergio Ramon Chamorro, Verónica Celeste Godoy, Maria Fernanda Budde, Claudio Olaf Polenta, Gustavo Alberto |
| author_browse | Budde, Claudio Olaf Chamorro, Verónica Celeste Denoya, Gabriela Inés Godoy, Maria Fernanda Polenta, Gustavo Alberto Vaudagna, Sergio Ramon |
| author_facet | Denoya, Gabriela Inés Vaudagna, Sergio Ramon Chamorro, Verónica Celeste Godoy, Maria Fernanda Budde, Claudio Olaf Polenta, Gustavo Alberto |
| author_sort | Denoya, Gabriela Inés |
| collection | INTA Digital |
| description | 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. |
| format | Artículo |
| id | INTA2381 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA23812018-06-26T13:51:08Z Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters Denoya, Gabriela Inés Vaudagna, Sergio Ramon Chamorro, Verónica Celeste Godoy, Maria Fernanda Budde, Claudio Olaf Polenta, Gustavo Alberto Durazno Tecnología Alta Presión Procesamiento de Alimentos Peaches High Pressure Technology Food Processing 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. 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: Chamorro, Verónica Celeste. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina Fil: Godoy, Maria Fernanda. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina 2018-05-14T12:29:58Z 2018-05-14T12:29:58Z 2017-05 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0023643817300063 http://hdl.handle.net/20.500.12123/2381 0023-6438 https://doi.org/10.1016/j.lwt.2017.01.006 eng info:eu-repo/semantics/restrictedAccess application/pdf LWT - Food science and technology 78 : 367-372. (May 2017) |
| spellingShingle | Durazno Tecnología Alta Presión Procesamiento de Alimentos Peaches High Pressure Technology Food Processing Denoya, Gabriela Inés Vaudagna, Sergio Ramon Chamorro, Verónica Celeste Godoy, Maria Fernanda Budde, Claudio Olaf Polenta, Gustavo Alberto Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters |
| title | Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters |
| title_full | Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters |
| title_fullStr | Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters |
| title_full_unstemmed | Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters |
| title_short | Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters |
| title_sort | suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters |
| topic | Durazno Tecnología Alta Presión Procesamiento de Alimentos Peaches High Pressure Technology Food Processing |
| url | https://www.sciencedirect.com/science/article/pii/S0023643817300063 http://hdl.handle.net/20.500.12123/2381 https://doi.org/10.1016/j.lwt.2017.01.006 |
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