High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice
Calcium- and soybean proteins-added peach beverages were prepared and subjected to high hydrostatic pressure (HHP, 600 MPa, 5 min) in order to evaluate their physicochemical properties (protein solubility, physical stability, viscosity and color). Calcium addition decreased protein solubility and de...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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Elsevier
2018
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| Online Access: | https://www.sciencedirect.com/science/article/pii/S0023643818309721 http://hdl.handle.net/20.500.12123/3976 https://doi.org/10.1016/j.lwt.2018.11.021 |
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| author | Manassero, Carlos Alberto Speroni, Francisco Vaudagna, Sergio Ramon |
| author_browse | Manassero, Carlos Alberto Speroni, Francisco Vaudagna, Sergio Ramon |
| author_facet | Manassero, Carlos Alberto Speroni, Francisco Vaudagna, Sergio Ramon |
| author_sort | Manassero, Carlos Alberto |
| collection | INTA Digital |
| description | Calcium- and soybean proteins-added peach beverages were prepared and subjected to high hydrostatic pressure (HHP, 600 MPa, 5 min) in order to evaluate their physicochemical properties (protein solubility, physical stability, viscosity and color). Calcium addition decreased protein solubility and destabilized the beverage. Solubilizing effect of HHP was detected only for non-calcium-added beverages. Nevertheless, HHP treatment stabilized calcium-added beverages, with a greater effect in samples with 10 mmol L−1 CaCl2. HHP treatment increased viscosity of calcium-added beverages, which could contribute to their increase in physical stability. This work provides information that may be useful in the handling of functional foods, since physicochemical properties such as physical stability was improved by HHP in a drink with improved nutritional value (incorporation of proteins and calcium). |
| format | info:ar-repo/semantics/artículo |
| id | INTA3976 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA39762018-11-27T14:23:42Z High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice Manassero, Carlos Alberto Speroni, Francisco Vaudagna, Sergio Ramon Soja Presión Hidrostática Jugo de Frutas Durazno Calcio Alimentos Sanos Proteínas Soybeans Hydrostatic Pressure Fruit Juices Peaches Calcium Health Foods Proteins Alimentos Funcionales Calcium- and soybean proteins-added peach beverages were prepared and subjected to high hydrostatic pressure (HHP, 600 MPa, 5 min) in order to evaluate their physicochemical properties (protein solubility, physical stability, viscosity and color). Calcium addition decreased protein solubility and destabilized the beverage. Solubilizing effect of HHP was detected only for non-calcium-added beverages. Nevertheless, HHP treatment stabilized calcium-added beverages, with a greater effect in samples with 10 mmol L−1 CaCl2. HHP treatment increased viscosity of calcium-added beverages, which could contribute to their increase in physical stability. This work provides information that may be useful in the handling of functional foods, since physicochemical properties such as physical stability was improved by HHP in a drink with improved nutritional value (incorporation of proteins and calcium). Instituto de Tecnología de Alimentos Fil: Manassero, Carlos Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas Fil: Speroni, Francisco. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas; Argentina Fil: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina 2018-11-27T14:15:48Z 2018-11-27T14:15:48Z 2018-11 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0023643818309721 http://hdl.handle.net/20.500.12123/3976 0023-6438 https://doi.org/10.1016/j.lwt.2018.11.021 eng info:eu-repo/semantics/embargoedAccess application/pdf Elsevier LWT - Food Science and Technology 101 : 54-60 (March 2019) |
| spellingShingle | Soja Presión Hidrostática Jugo de Frutas Durazno Calcio Alimentos Sanos Proteínas Soybeans Hydrostatic Pressure Fruit Juices Peaches Calcium Health Foods Proteins Alimentos Funcionales Manassero, Carlos Alberto Speroni, Francisco Vaudagna, Sergio Ramon High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice |
| title | High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice |
| title_full | High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice |
| title_fullStr | High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice |
| title_full_unstemmed | High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice |
| title_short | High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice |
| title_sort | high hydrostatic pressure treatment improves physicochemical properties of calcium and soybean protein added peach juice |
| topic | Soja Presión Hidrostática Jugo de Frutas Durazno Calcio Alimentos Sanos Proteínas Soybeans Hydrostatic Pressure Fruit Juices Peaches Calcium Health Foods Proteins Alimentos Funcionales |
| url | https://www.sciencedirect.com/science/article/pii/S0023643818309721 http://hdl.handle.net/20.500.12123/3976 https://doi.org/10.1016/j.lwt.2018.11.021 |
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