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Abstract
The aim of the study was to evaluate the effect of the high pressure (HP) technology on the preservation of persimmon purée during chilled storage (1, 30, and 90 days at 4 ± 1 °C). Results showed that the treatment at 400 MPa for 1 min was enough to eliminate the microbial counts and no regrowth was observed during storage. Physicochemical parameters, phenolic compounds, and antioxidant capacity were not affected by HP and were kept stable during storage. [ver mas...]
dc.contributor.authorRodriguez, Anabel
dc.contributor.authorCap, Mariana
dc.contributor.authorRamos, Nelsi
dc.contributor.authorGodoy, Maria Fernanda
dc.contributor.authorMascheroni, Rodolfo H.
dc.contributor.authorVaudagna, Sergio Ramon
dc.date.accessioned2020-04-02T12:42:57Z
dc.date.available2020-04-02T12:42:57Z
dc.date.issued2019-11-13
dc.identifier.issn1745-4549
dc.identifier.otherhttps://doi.org/10.1111/jfpp.14306
dc.identifier.urihttp://hdl.handle.net/20.500.12123/7023
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14306
dc.description.abstractThe aim of the study was to evaluate the effect of the high pressure (HP) technology on the preservation of persimmon purée during chilled storage (1, 30, and 90 days at 4 ± 1 °C). Results showed that the treatment at 400 MPa for 1 min was enough to eliminate the microbial counts and no regrowth was observed during storage. Physicochemical parameters, phenolic compounds, and antioxidant capacity were not affected by HP and were kept stable during storage. The mechanical and rheological properties were not affected by HP treatments at 500 and 600 MPa, preserving these properties during storage. The HP treatments were not able to effectively preserve the chromatic parameters and achieve the complete inhibition of the enzyme´s activity. The conditions that achieved the best preservation of the quality properties was 600 MPa for 5 min.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherWiley
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceJournal of Food Processing and Preservation 44 (1) : e14306 (2020)es_AR
dc.subjectStorageeng
dc.subjectAlmacenamientoes_AR
dc.subjectDiospyros kakies_AR
dc.subjectCaqui del Japónes_AR
dc.subjectAptitud para la Conservaciónes_AR
dc.subject.otherHigh-pressure Processingeng
dc.subject.otherProcesamiento a Alta Presiónes_AR
dc.subject.otherStability during Chilled Storageeng
dc.subject.otherEstabilidad durante Almacenamiento Refrigeradoes_AR
dc.subject.otherPersimmon puréees_AR
dc.subject.otherPuré de caquies_AR
dc.subject.otherKeeping Qualityeng
dc.titleHigh‐pressure processing of persimmon purée: Stability during chilled storagees_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.filFil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.es_AR
dc.description.filFil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.es_AR
dc.description.filFil: Nelsi Ramos. Universidad Nacional de Luján. Facultad de Ingeniería; Argentina.es_AR
dc.description.filFil: Godoy, Maria Fernanda. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.es_AR
dc.description.filFil: Mascheroni, Rodolfo H. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), La Plata; Argentina.es_AR
dc.description.filFil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. Universidad de Morón (UM); Argentina.es_AR
dc.subtypecientifico


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