Facebook
Twitter
YouTube
Instagram
    • español
    • English
  • Contacto
  •  
    • español
    • English
  • Mi Cuenta
Acerca deAutoresTítulosTemasColeccionesComunidades☰
JavaScript is disabled for your browser. Some features of this site may not work without it.
Ver ítem 
    xmlui.general.dspace_homeCentros e Institutos de InvestigaciónCIA. Centro de Investigaciones de AgroindustriaInstituto de Tecnología de AlimentosArtículos científicosxmlui.ArtifactBrowser.ItemViewer.trail
  • Inicio
  • Centros e Institutos de Investigación
  • CIA. Centro de Investigaciones de Agroindustria
  • Instituto de Tecnología de Alimentos
  • Artículos científicos
  • Ver ítem

Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition

Resumen
Since the condition of freshness is closely linked to the definition of minimally processed fruits, it is generally assumed that they should be constituted by living tissues. High-pressure processing (HPP) has been proven to be successful in maintaining the freshness of foods, although the integrity of some tissues could be altered. The aim of this work was to assess different biochemical and microstructural changes experimented by the HPP-treated [ver mas...]
Since the condition of freshness is closely linked to the definition of minimally processed fruits, it is generally assumed that they should be constituted by living tissues. High-pressure processing (HPP) has been proven to be successful in maintaining the freshness of foods, although the integrity of some tissues could be altered. The aim of this work was to assess different biochemical and microstructural changes experimented by the HPP-treated tissues. The following determinations were conducted in control and treated diced peaches: viability assay, microstructure analysis, relative expression of RNAm, and enzyme activities related to browning and anaerobic metabolism. Results showed that although HPP-treated tissues were not viable, changes in the expression of the RNAs of the enzymes evidenced that some metabolic processes were still active. In turn, the microstructure remained rather unaltered, while the enzymes tested were significantly inhibited. Then, although some characteristics of living tissues were modified in the HPP-treated fruits, they could be considered as fresh in appearance. [Cerrar]
Thumbnail
Autor
Denoya, Gabriela Inés;   Polenta, Gustavo Alberto;   Vaudagna, Sergio Ramon;   Nanni, Mariana;   Apóstolo, Nancy Mariel;  
Fuente
Innovative food science & emerging technologies 36 : 212-220. (August 2016)
Fecha
2016
ISSN
1466-8564
URI
http://hdl.handle.net/20.500.12123/1084
http://www.sciencedirect.com/science/article/pii/S146685641630131X?via%3Dihub
DOI
https://doi.org/10.1016/j.ifset.2016.06.026
Formato
pdf
Tipo de documento
artículo
Palabras Claves
Durazno; Peaches; High Pressure Technology; Tecnología Alta Presión; Frescura de los Alimentos; Freshness of Foods; Procesamiento de Alimentos; Food Processing;
Derechos de acceso
Restringido
Descargar
Compartir
  • Compartir
    Facebook Email Twitter Mendeley
Excepto donde se diga explicitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Metadatos
Mostrar el registro completo del ítem