Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces
Consumers demand fresh-cut fruits, free from additives and with fresh appearance. However, the alteration caused by the tissue processing limits their shelf life. The aim of this work was to optimize the pressure level (from 400 to 600 MPa) and the holding time (from 1 to 9 min) of the high pressure...
| Autores principales: | , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
2017
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/99 http://www.sciencedirect.com/science/article/pii/S1466856415002441 https://doi.org/10.1016/j.ifset.2015.11.014 |
| _version_ | 1855034648733679616 |
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| author | Denoya, Gabriela Inés Polenta, Gustavo Alberto Apóstolo, Nancy Mariel Budde, Claudio Olaf Sancho, Ana Maria Vaudagna, Sergio Ramon |
| author_browse | Apóstolo, Nancy Mariel Budde, Claudio Olaf Denoya, Gabriela Inés Polenta, Gustavo Alberto Sancho, Ana Maria Vaudagna, Sergio Ramon |
| author_facet | Denoya, Gabriela Inés Polenta, Gustavo Alberto Apóstolo, Nancy Mariel Budde, Claudio Olaf Sancho, Ana Maria Vaudagna, Sergio Ramon |
| author_sort | Denoya, Gabriela Inés |
| collection | INTA Digital |
| description | Consumers demand fresh-cut fruits, free from additives and with fresh appearance. However, the alteration caused by the tissue processing limits their shelf life. The aim of this work was to optimize the pressure level (from 400 to 600 MPa) and the holding time (from 1 to 9 min) of the high pressure processing (HPP) to achieve enzyme inactivation while preserving texture and color of minimally processed peaches. Peach cylinders were processed by combining dipping in organic acid solution, with vacuum packaging and HPP at room temperature. Results showed that higher pressure levels were more effective to inactivate enzymes and to preserve color than longer times. In addition, long treatments affected the microstructure and the texture of the tissues more seriously. Finally, a desirability study and a principal component analysis were performed. These showed that the optimal treatment would be 585 MPa and 1 min and that the best treatment of the ones studied was 600 MPa for 5 min. |
| format | info:ar-repo/semantics/artículo |
| id | INTA99 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | INTA992019-03-22T11:37:07Z Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces Denoya, Gabriela Inés Polenta, Gustavo Alberto Apóstolo, Nancy Mariel Budde, Claudio Olaf Sancho, Ana Maria Vaudagna, Sergio Ramon High Pressure Technology Peaches Organoleptic Properties Enzymes Tecnología Alta Presión Durazno Propiedades Organolépticas Enzimas Consumers demand fresh-cut fruits, free from additives and with fresh appearance. However, the alteration caused by the tissue processing limits their shelf life. The aim of this work was to optimize the pressure level (from 400 to 600 MPa) and the holding time (from 1 to 9 min) of the high pressure processing (HPP) to achieve enzyme inactivation while preserving texture and color of minimally processed peaches. Peach cylinders were processed by combining dipping in organic acid solution, with vacuum packaging and HPP at room temperature. Results showed that higher pressure levels were more effective to inactivate enzymes and to preserve color than longer times. In addition, long treatments affected the microstructure and the texture of the tissues more seriously. Finally, a desirability study and a principal component analysis were performed. These showed that the optimal treatment would be 585 MPa and 1 min and that the best treatment of the ones studied was 600 MPa for 5 min. EEA San Pedro Instituto de Tecnología de Alimentos Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina Fil: Apóstolo, Nancy Mariel. Universidad Nacional de Luján. Departamento de Ciencias Básicas; Argentina Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina Fil: Sancho, Ana Maria. 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 2017-03-23T17:05:47Z 2017-03-23T17:05:47Z 2016 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/99 http://www.sciencedirect.com/science/article/pii/S1466856415002441 https://doi.org/10.1016/j.ifset.2015.11.014 eng info:eu-repo/semantics/restrictedAccess application/pdf Innovative food science and emerging technologies, 33. (2016) |
| spellingShingle | High Pressure Technology Peaches Organoleptic Properties Enzymes Tecnología Alta Presión Durazno Propiedades Organolépticas Enzimas Denoya, Gabriela Inés Polenta, Gustavo Alberto Apóstolo, Nancy Mariel Budde, Claudio Olaf Sancho, Ana Maria Vaudagna, Sergio Ramon Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces |
| title | Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces |
| title_full | Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces |
| title_fullStr | Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces |
| title_full_unstemmed | Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces |
| title_short | Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces |
| title_sort | optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces |
| topic | High Pressure Technology Peaches Organoleptic Properties Enzymes Tecnología Alta Presión Durazno Propiedades Organolépticas Enzimas |
| url | http://hdl.handle.net/20.500.12123/99 http://www.sciencedirect.com/science/article/pii/S1466856415002441 https://doi.org/10.1016/j.ifset.2015.11.014 |
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