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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 [ver mas...]
dc.contributor.authorDenoya, Gabriela Inés
dc.contributor.authorPolenta, Gustavo Alberto
dc.contributor.authorApóstolo, Nancy Mariel
dc.contributor.authorBudde, Claudio Olaf
dc.contributor.authorCristianini, M.
dc.contributor.authorVaudagna, Sergio Ramon
dc.date.accessioned2021-11-10T10:54:32Z
dc.date.available2021-11-10T10:54:32Z
dc.date.issued2021-11-05
dc.identifier.issn1365-2621
dc.identifier.issn0950-5423
dc.identifier.otherhttps://doi.org/10.1111/ijfs.15448
dc.identifier.urihttp://hdl.handle.net/20.500.12123/10730
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.15448
dc.description.abstractIn 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.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherWiley
dc.relationinfo: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.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceInternational Journal of Food Science & Technology 56 : 11. (November 2021)es_AR
dc.subjectPeacheseng
dc.subjectDuraznoes_AR
dc.subjectHigh Pressure Technologyeng
dc.subjectTecnología Alta Presiónes_AR
dc.subjectAntioxidantseng
dc.subjectAntioxidanteses_AR
dc.subjectMinimally Processed Foodseng
dc.subjectAlimentos Mínimamente Procesadoses_AR
dc.subjectUltrastructureeng
dc.subjectUltraestructuraes_AR
dc.subject.otherHigh Pressure Processingeng
dc.subject.otherProcesamiento de Alta Presiónes_AR
dc.subject.otherMicrostructureeng
dc.subject.otherMicroestructuraes_AR
dc.titleHigh pressure processing applied for enhancing the antioxidant content of minimally processed peacheses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenInstituto de Investigación de Tecnología de Alimentos (ITA)es_AR
dc.description.filFil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.es_AR
dc.description.filFil: Denoya, Gabriela Inés. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina.es_AR
dc.description.filFil: Denoya, Gabriela Inés. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.es_AR
dc.description.filFil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.es_AR
dc.description.filFil: Polenta, Gustavo Alberto. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina.es_AR
dc.description.filFil: Apóstolo, Nancy Mariel. Universidad Nacional de Luján. Departamento de Ciencias Básicas; Argentina.es_AR
dc.description.filFil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina.es_AR
dc.description.filFil: Cristianini, M. Universidad de Campinas. Escuela de Ingeniería de Alimentos. Departamento de Tecnología de Alimentos; Brasil.es_AR
dc.description.filFil: Vaudagna Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.es_AR
dc.description.filFil: Vaudagna Sergio Ramon. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina.es_AR
dc.description.filFil: Vaudagna Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.es_AR
dc.subtypecientifico


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