Application of high pressure-assisted infusion treatment to mango pieces: effect on quality properties
The aim of this study was to evaluate the effect of the high pressure-assisted infusion treatment on the quality properties of mango cubes. Factors studied were: sorbitol concentration (20°Brix, 40°Brix, 60°Brix), calcium lactate concentration (0%w/w, 1%w/w, 2% w/w) and pressure level (0.1 MPa, 300...
| Autores principales: | , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2020
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/7532 https://www.sciencedirect.com/science/article/pii/S1466856420303775 https://doi.org/10.1016/j.ifset.2020.102431 |
| _version_ | 1855035875850715136 |
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| author | Perdomo Lamilla, Carolina Vaudagna, Sergio Ramon Cap, Mariana Rodriguez, Anabel |
| author_browse | Cap, Mariana Perdomo Lamilla, Carolina Rodriguez, Anabel Vaudagna, Sergio Ramon |
| author_facet | Perdomo Lamilla, Carolina Vaudagna, Sergio Ramon Cap, Mariana Rodriguez, Anabel |
| author_sort | Perdomo Lamilla, Carolina |
| collection | INTA Digital |
| description | The aim of this study was to evaluate the effect of the high pressure-assisted infusion treatment on the quality properties of mango cubes. Factors studied were: sorbitol concentration (20°Brix, 40°Brix, 60°Brix), calcium lactate concentration (0%w/w, 1%w/w, 2% w/w) and pressure level (0.1 MPa, 300 MPa, 600 MPa). Results showed that process factors not only improved the mass transfer during the infusion process but also the solid gain was restricted by the incorporation of the calcium salt. The synergetic effect of pressure level and the addition of calcium salt preserved the mechanical properties. The tonality and chromaticity parameters of mango cubes were preserved by the antagonistic effect of the pressure level and sorbitol concentration. All microbiological counts were below the detection level. The most effective process was 600 MPa-60°Brix-2% w/w since it produced an 81.9% of inactivation of the polyphenol oxidase enzyme, which will allow preserving the final product. |
| format | info:ar-repo/semantics/artículo |
| id | INTA7532 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA75322020-07-07T19:35:22Z Application of high pressure-assisted infusion treatment to mango pieces: effect on quality properties Perdomo Lamilla, Carolina Vaudagna, Sergio Ramon Cap, Mariana Rodriguez, Anabel Mangoes High Pressure Treatment Properties Mango Infusion Tratamiento a Alta Presión Propiedades Assisted Infusion Quality Properties Infusión Asistida Propiedades de Calidad The aim of this study was to evaluate the effect of the high pressure-assisted infusion treatment on the quality properties of mango cubes. Factors studied were: sorbitol concentration (20°Brix, 40°Brix, 60°Brix), calcium lactate concentration (0%w/w, 1%w/w, 2% w/w) and pressure level (0.1 MPa, 300 MPa, 600 MPa). Results showed that process factors not only improved the mass transfer during the infusion process but also the solid gain was restricted by the incorporation of the calcium salt. The synergetic effect of pressure level and the addition of calcium salt preserved the mechanical properties. The tonality and chromaticity parameters of mango cubes were preserved by the antagonistic effect of the pressure level and sorbitol concentration. All microbiological counts were below the detection level. The most effective process was 600 MPa-60°Brix-2% w/w since it produced an 81.9% of inactivation of the polyphenol oxidase enzyme, which will allow preserving the final product. Fil: Perdomo Lamilla, Carolina. Universidad de Buenos Aires; Argentina. Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. 2020-07-07T19:18:38Z 2020-07-07T19:18:38Z 2020-06-20 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/7532 https://www.sciencedirect.com/science/article/pii/S1466856420303775 1466-8564 1878-5522 https://doi.org/10.1016/j.ifset.2020.102431 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Innovative Food Science & Emerging Technologies 64 : 102431 (2020) |
| spellingShingle | Mangoes High Pressure Treatment Properties Mango Infusion Tratamiento a Alta Presión Propiedades Assisted Infusion Quality Properties Infusión Asistida Propiedades de Calidad Perdomo Lamilla, Carolina Vaudagna, Sergio Ramon Cap, Mariana Rodriguez, Anabel Application of high pressure-assisted infusion treatment to mango pieces: effect on quality properties |
| title | Application of high pressure-assisted infusion treatment to mango pieces: effect on quality properties |
| title_full | Application of high pressure-assisted infusion treatment to mango pieces: effect on quality properties |
| title_fullStr | Application of high pressure-assisted infusion treatment to mango pieces: effect on quality properties |
| title_full_unstemmed | Application of high pressure-assisted infusion treatment to mango pieces: effect on quality properties |
| title_short | Application of high pressure-assisted infusion treatment to mango pieces: effect on quality properties |
| title_sort | application of high pressure assisted infusion treatment to mango pieces effect on quality properties |
| topic | Mangoes High Pressure Treatment Properties Mango Infusion Tratamiento a Alta Presión Propiedades Assisted Infusion Quality Properties Infusión Asistida Propiedades de Calidad |
| url | http://hdl.handle.net/20.500.12123/7532 https://www.sciencedirect.com/science/article/pii/S1466856420303775 https://doi.org/10.1016/j.ifset.2020.102431 |
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