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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...

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Main Authors: Rodriguez, Anabel, Cap, Mariana, Ramos, Nelsi, Godoy, Maria Fernanda, Mascheroni, Rodolfo H., Vaudagna, Sergio Ramon
Format: info:ar-repo/semantics/artículo
Language:Inglés
Published: Wiley 2020
Subjects:
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
Online Access: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
Summary: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.

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