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Resumen
This study aims to evaluate the physicochemical, antioxidant and microbiological stability of a fruit and vegetable smoothie treated with a previously optimized high pressure processing treatment (HPP: 630 MPa, 6min, 20 °C), stored at 25 °C. The control samples presented a significant increase in microbiological counts during the first days, while treated samples showed counts below the detection limit (<1.0 logCFU/g) throughout the 26 days of storage. [ver mas...]
dc.contributor.authorFernandez, María Verónica
dc.contributor.authorDenoya, Gabriela Inés
dc.contributor.authorJagus, Rosa Juana
dc.contributor.authorVaudagna, Sergio Ramon
dc.contributor.authorAgüero, Maria Victoria
dc.date.accessioned2019-03-07T12:17:18Z
dc.date.available2019-03-07T12:17:18Z
dc.date.issued2019-05
dc.identifier.issn0023-6438
dc.identifier.otherhttps://doi.org/10.1016/j.lwt.2019.02.030
dc.identifier.urihttp://hdl.handle.net/20.500.12123/4542
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0023643819301203?via%3Dihub
dc.description.abstractThis study aims to evaluate the physicochemical, antioxidant and microbiological stability of a fruit and vegetable smoothie treated with a previously optimized high pressure processing treatment (HPP: 630 MPa, 6min, 20 °C), stored at 25 °C. The control samples presented a significant increase in microbiological counts during the first days, while treated samples showed counts below the detection limit (<1.0 logCFU/g) throughout the 26 days of storage. Total soluble solids and pH did not change with treatment or along storage. Initially, HPP-treatment reduced pectinmethylestearase, peroxidase and polyphenoloxidase activities (PME, POD, PPO) by 83.9%, 31.4%, and 9.7%, respectively. During storage, PPO was maintained whereas POD decreased significantly on treated and control samples, while PME decreased on control, the slow value of treated ones was maintained. All the antioxidant indicators presented an initial increase in their values (5–75%) with treatment, presenting similar or better performance than control during storage. All samples presented initially a reddish color (a*: 12.4 ± 0.8) tending towards an orange-brownish color with storage time, probably due to the significant loss of betacyanin, smoothie's main red pigment. In conclusion, although adjustments are necessary to achieve pigments's stability, HPP-treatment is adequate to ensure the microbiological and antioxidant stability of the product at 25 °C.eng
dc.formatapplication/pdfeng
dc.language.isoeng
dc.publisherElseviereng
dc.rightsinfo:eu-repo/semantics/restrictedAccesseng
dc.sourceLWT 105 : 206-210. (May 2019)eng
dc.subjectHigh Pressure Technologyeng
dc.subjectTecnología Alta Presiónes_AR
dc.subjectStorageeng
dc.subjectAlmacenamientoes_AR
dc.subjectHydrostatic Pressureeng
dc.subjectPresión Hidrostáticaes_AR
dc.subjectAptitud para la Conservaciónes_AR
dc.subjectKeeping Qualityeng
dc.subject.otherVegetable Smoothieeng
dc.subject.otherBatido de Verdurases_AR
dc.titleMicrobiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperatureeng
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.origenInstituto de Tecnología de los Alimentoses_AR
dc.description.filFil: Fernandez, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería. Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Peruilh Foundation; Argentinaes_AR
dc.description.filFil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería. Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Peruilh Foundation; Argentinaes_AR
dc.description.filFil: Vaudagna, Sergio Ramon. Instituto de Tecnología de los Alimentos; Argentinaes_AR
dc.description.filFil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería. Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Peruilh Foundation; Argentinaes_AR
dc.subtypecientifico


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