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In addition of the capacity of High-Pressure Processing (HPP) to preserve fruits, recent studies highlight the ability of this technology to increase the content of antioxidants. The aim of this work was to find the HPP conditions able to maximize the increase in antioxidants in minimally processed peaches without affecting the overall quality, complemented by a microstructural study to better understand the observed effects. Therefore, minimally
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dc.contributor.author | Denoya, Gabriela Inés | |
dc.contributor.author | Polenta, Gustavo Alberto | |
dc.contributor.author | Apóstolo, Nancy Mariel | |
dc.contributor.author | Budde, Claudio Olaf | |
dc.contributor.author | Cristianini, M. | |
dc.contributor.author | Vaudagna, Sergio Ramon | |
dc.date.accessioned | 2021-11-10T10:54:32Z | |
dc.date.available | 2021-11-10T10:54:32Z | |
dc.date.issued | 2021-11-05 | |
dc.identifier.issn | 1365-2621 | |
dc.identifier.issn | 0950-5423 | |
dc.identifier.other | https://doi.org/10.1111/ijfs.15448 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/10730 | |
dc.identifier.uri | https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.15448 | |
dc.description.abstract | In addition of the capacity of High-Pressure Processing (HPP) to preserve fruits, recent studies highlight the ability of this technology to increase the content of antioxidants. The aim of this work was to find the HPP conditions able to maximize the increase in antioxidants in minimally processed peaches without affecting the overall quality, complemented by a microstructural study to better understand the observed effects. Therefore, minimally processed peaches were subjected to HPP-treatment with different pressure levels (100, 300, 500 MPa) and holding times (1,5 min). Results showed that 300 and 500 MPa induced a significant increase in the antioxidant content, which can be partially linked to the increase in the extractability of these compounds brought about by the changes in the microstructure. It can be concluded that a treatment at 300 MPa for 1 min is enough to induce a significant increase in antioxidants, without causing deterioration of the product. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.publisher | Wiley | |
dc.relation | info:eu-repograntAgreement/INTA/2019-PD-E7-I153-001/2019-PD-E7-I153-001/AR./Estrategias tecnológicas innovadoras para la transformación y preservación de alimentos | |
dc.rights | info:eu-repo/semantics/restrictedAccess | es_AR |
dc.source | International Journal of Food Science & Technology 56 : 11. (November 2021) | es_AR |
dc.subject | Peaches | eng |
dc.subject | Durazno | es_AR |
dc.subject | High Pressure Technology | eng |
dc.subject | Tecnología Alta Presión | es_AR |
dc.subject | Antioxidants | eng |
dc.subject | Antioxidantes | es_AR |
dc.subject | Minimally Processed Foods | eng |
dc.subject | Alimentos Mínimamente Procesados | es_AR |
dc.subject | Ultrastructure | eng |
dc.subject | Ultraestructura | es_AR |
dc.subject.other | High Pressure Processing | eng |
dc.subject.other | Procesamiento de Alta Presión | es_AR |
dc.subject.other | Microstructure | eng |
dc.subject.other | Microestructura | es_AR |
dc.title | High pressure processing applied for enhancing the antioxidant content of minimally processed peaches | es_AR |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | es_AR |
dc.type | info:eu-repo/semantics/publishedVersion | es_AR |
dc.description.origen | Instituto de Investigación de Tecnología de Alimentos (ITA) | es_AR |
dc.description.fil | Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. | es_AR |
dc.description.fil | Fil: Denoya, Gabriela Inés. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. | es_AR |
dc.description.fil | Fil: Denoya, Gabriela Inés. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. | es_AR |
dc.description.fil | Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. | es_AR |
dc.description.fil | Fil: Polenta, Gustavo Alberto. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. | es_AR |
dc.description.fil | Fil: Apóstolo, Nancy Mariel. Universidad Nacional de Luján. Departamento de Ciencias Básicas; Argentina. | es_AR |
dc.description.fil | Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina. | es_AR |
dc.description.fil | Fil: Cristianini, M. Universidad de Campinas. Escuela de Ingeniería de Alimentos. Departamento de Tecnología de Alimentos; Brasil. | es_AR |
dc.description.fil | Fil: Vaudagna Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. | es_AR |
dc.description.fil | Fil: Vaudagna Sergio Ramon. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. | es_AR |
dc.description.fil | Fil: Vaudagna Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. | es_AR |
dc.subtype | cientifico |
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