High‐pressure processing of persimmon purée: Stability during chilled storage
The aim of the study was to evaluate the effect of the high pressure (HP) technology on the preservation of persimmon purée during chilled storage (1, 30, and 90 days at 4 ± 1 °C). Results showed that the treatment at 400 MPa for 1 min was enough to eliminate the microbial counts and no regrowth was...
| Autores principales: | , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2020
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/7023 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14306 https://doi.org/10.1111/jfpp.14306 |
| _version_ | 1855035783022379008 |
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| author | Rodriguez, Anabel Cap, Mariana Ramos, Nelsi Godoy, Maria Fernanda Mascheroni, Rodolfo H. Vaudagna, Sergio Ramon |
| author_browse | Cap, Mariana Godoy, Maria Fernanda Mascheroni, Rodolfo H. Ramos, Nelsi Rodriguez, Anabel Vaudagna, Sergio Ramon |
| author_facet | Rodriguez, Anabel Cap, Mariana Ramos, Nelsi Godoy, Maria Fernanda Mascheroni, Rodolfo H. Vaudagna, Sergio Ramon |
| author_sort | Rodriguez, Anabel |
| collection | INTA Digital |
| description | The aim of the study was to evaluate the effect of the high pressure (HP) technology on the preservation of persimmon purée during chilled storage (1, 30, and 90 days at 4 ± 1 °C). Results showed that the treatment at 400 MPa for 1 min was enough to eliminate the microbial counts and no regrowth was observed during storage. Physicochemical parameters, phenolic compounds, and antioxidant capacity were not affected by HP and were kept stable during storage. The mechanical and rheological properties were not affected by HP treatments at 500 and 600 MPa, preserving these properties during storage. The HP treatments were not able to effectively preserve the chromatic parameters and achieve the complete inhibition of the enzyme´s activity. The conditions that achieved the best preservation of the quality properties was 600 MPa for 5 min. |
| format | info:ar-repo/semantics/artículo |
| id | INTA7023 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | INTA70232020-04-02T12:54:26Z High‐pressure processing of persimmon purée: Stability during chilled storage Rodriguez, Anabel Cap, Mariana Ramos, Nelsi Godoy, Maria Fernanda Mascheroni, Rodolfo H. Vaudagna, Sergio Ramon Storage Almacenamiento Diospyros kaki Caqui del Japón Aptitud para la Conservación High-pressure Processing Stability during Chilled Storage Keeping Quality Procesamiento a Alta Presión Estabilidad durante Almacenamiento Refrigerado Persimmon purée Puré de caqui The aim of the study was to evaluate the effect of the high pressure (HP) technology on the preservation of persimmon purée during chilled storage (1, 30, and 90 days at 4 ± 1 °C). Results showed that the treatment at 400 MPa for 1 min was enough to eliminate the microbial counts and no regrowth was observed during storage. Physicochemical parameters, phenolic compounds, and antioxidant capacity were not affected by HP and were kept stable during storage. The mechanical and rheological properties were not affected by HP treatments at 500 and 600 MPa, preserving these properties during storage. The HP treatments were not able to effectively preserve the chromatic parameters and achieve the complete inhibition of the enzyme´s activity. The conditions that achieved the best preservation of the quality properties was 600 MPa for 5 min. Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Fil: Nelsi Ramos. Universidad Nacional de Luján. Facultad de Ingeniería; Argentina. Fil: Godoy, Maria Fernanda. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Fil: Mascheroni, Rodolfo H. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), La Plata; Argentina. Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. Universidad de Morón (UM); Argentina. 2020-04-02T12:42:57Z 2020-04-02T12:42:57Z 2019-11-13 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/7023 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14306 1745-4549 https://doi.org/10.1111/jfpp.14306 eng info:eu-repo/semantics/restrictedAccess application/pdf Wiley Journal of Food Processing and Preservation 44 (1) : e14306 (2020) |
| spellingShingle | Storage Almacenamiento Diospyros kaki Caqui del Japón Aptitud para la Conservación High-pressure Processing Stability during Chilled Storage Keeping Quality Procesamiento a Alta Presión Estabilidad durante Almacenamiento Refrigerado Persimmon purée Puré de caqui Rodriguez, Anabel Cap, Mariana Ramos, Nelsi Godoy, Maria Fernanda Mascheroni, Rodolfo H. Vaudagna, Sergio Ramon High‐pressure processing of persimmon purée: Stability during chilled storage |
| title | High‐pressure processing of persimmon purée: Stability during chilled storage |
| title_full | High‐pressure processing of persimmon purée: Stability during chilled storage |
| title_fullStr | High‐pressure processing of persimmon purée: Stability during chilled storage |
| title_full_unstemmed | High‐pressure processing of persimmon purée: Stability during chilled storage |
| title_short | High‐pressure processing of persimmon purée: Stability during chilled storage |
| title_sort | high pressure processing of persimmon puree stability during chilled storage |
| topic | Storage Almacenamiento Diospyros kaki Caqui del Japón Aptitud para la Conservación High-pressure Processing Stability during Chilled Storage Keeping Quality Procesamiento a Alta Presión Estabilidad durante Almacenamiento Refrigerado Persimmon purée Puré de caqui |
| url | http://hdl.handle.net/20.500.12123/7023 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14306 https://doi.org/10.1111/jfpp.14306 |
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