Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches

Autores
Denoya, Gabriela Inés; Vaudagna, Sergio Ramon; Polenta, Gustavo Alberto
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Nowadays consumers demand fresh-cut fruits free from additives and with appealing appearance. High pressure processing (HPP) could be a suitable alternative to preserve fresh-cut fruit, since it is less aggressive than thermal treatments. This work was accomplished to study the effect of HPP in combination with vacuum packaging (VP) on the preservation of fresh-cut peaches. Cubes of peaches were treated with a solution of ascorbic acid and citric acid to inhibit enzymatic browning and then subjected to: A) VP + HPP (500 MPa-5 min), B) only VP and C) Control. Immediately after processing, after 15 and 21 days, different evaluations were carried out over the samples: chromatic parameters (CIE L∗C∗h°), polyphenoloxidase (PPO) activity, Textural Profile Analysis, and ethanol content. During the period evaluated, L∗ and C∗ were significantly lower in vacuum-packed and pressurized samples than in the control. At day 21, the pressurized samples showed the best textural properties. Peaches subjected to HPP + VP also had significantly lower content of ethanol and PPO activity than the other treatments, which evidences that fermentation and browning were successfully inhibited by this combination. It can be concluded that HPP + VP could preserve fresh-cut peaches for at least 21 days at 10 °C, with only a slight translucency caused by VP.
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Materia
Fresh-Cut Peaches
High Pressure Processing
Browning
Fermentation
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/41534
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peachesDenoya, Gabriela InésVaudagna, Sergio RamonPolenta, Gustavo AlbertoFresh-Cut PeachesHigh Pressure ProcessingBrowningFermentationhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Nowadays consumers demand fresh-cut fruits free from additives and with appealing appearance. High pressure processing (HPP) could be a suitable alternative to preserve fresh-cut fruit, since it is less aggressive than thermal treatments. This work was accomplished to study the effect of HPP in combination with vacuum packaging (VP) on the preservation of fresh-cut peaches. Cubes of peaches were treated with a solution of ascorbic acid and citric acid to inhibit enzymatic browning and then subjected to: A) VP + HPP (500 MPa-5 min), B) only VP and C) Control. Immediately after processing, after 15 and 21 days, different evaluations were carried out over the samples: chromatic parameters (CIE L∗C∗h°), polyphenoloxidase (PPO) activity, Textural Profile Analysis, and ethanol content. During the period evaluated, L∗ and C∗ were significantly lower in vacuum-packed and pressurized samples than in the control. At day 21, the pressurized samples showed the best textural properties. Peaches subjected to HPP + VP also had significantly lower content of ethanol and PPO activity than the other treatments, which evidences that fermentation and browning were successfully inhibited by this combination. It can be concluded that HPP + VP could preserve fresh-cut peaches for at least 21 days at 10 °C, with only a slight translucency caused by VP.Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; ArgentinaFil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; ArgentinaElsevier Science2015-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/41534Denoya, Gabriela Inés; Vaudagna, Sergio Ramon; Polenta, Gustavo Alberto; Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches; Elsevier Science; LWT - Food Science and Technology; 62; 2; 6-2015; 801-8060023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2014.09.036info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643814005921info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:32:38Zoai:ri.conicet.gov.ar:11336/41534instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:32:38.597CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
title Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
spellingShingle Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
Denoya, Gabriela Inés
Fresh-Cut Peaches
High Pressure Processing
Browning
Fermentation
title_short Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
title_full Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
title_fullStr Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
title_full_unstemmed Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
title_sort Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
dc.creator.none.fl_str_mv Denoya, Gabriela Inés
Vaudagna, Sergio Ramon
Polenta, Gustavo Alberto
author Denoya, Gabriela Inés
author_facet Denoya, Gabriela Inés
Vaudagna, Sergio Ramon
Polenta, Gustavo Alberto
author_role author
author2 Vaudagna, Sergio Ramon
Polenta, Gustavo Alberto
author2_role author
author
dc.subject.none.fl_str_mv Fresh-Cut Peaches
High Pressure Processing
Browning
Fermentation
topic Fresh-Cut Peaches
High Pressure Processing
Browning
Fermentation
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Nowadays consumers demand fresh-cut fruits free from additives and with appealing appearance. High pressure processing (HPP) could be a suitable alternative to preserve fresh-cut fruit, since it is less aggressive than thermal treatments. This work was accomplished to study the effect of HPP in combination with vacuum packaging (VP) on the preservation of fresh-cut peaches. Cubes of peaches were treated with a solution of ascorbic acid and citric acid to inhibit enzymatic browning and then subjected to: A) VP + HPP (500 MPa-5 min), B) only VP and C) Control. Immediately after processing, after 15 and 21 days, different evaluations were carried out over the samples: chromatic parameters (CIE L∗C∗h°), polyphenoloxidase (PPO) activity, Textural Profile Analysis, and ethanol content. During the period evaluated, L∗ and C∗ were significantly lower in vacuum-packed and pressurized samples than in the control. At day 21, the pressurized samples showed the best textural properties. Peaches subjected to HPP + VP also had significantly lower content of ethanol and PPO activity than the other treatments, which evidences that fermentation and browning were successfully inhibited by this combination. It can be concluded that HPP + VP could preserve fresh-cut peaches for at least 21 days at 10 °C, with only a slight translucency caused by VP.
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
description Nowadays consumers demand fresh-cut fruits free from additives and with appealing appearance. High pressure processing (HPP) could be a suitable alternative to preserve fresh-cut fruit, since it is less aggressive than thermal treatments. This work was accomplished to study the effect of HPP in combination with vacuum packaging (VP) on the preservation of fresh-cut peaches. Cubes of peaches were treated with a solution of ascorbic acid and citric acid to inhibit enzymatic browning and then subjected to: A) VP + HPP (500 MPa-5 min), B) only VP and C) Control. Immediately after processing, after 15 and 21 days, different evaluations were carried out over the samples: chromatic parameters (CIE L∗C∗h°), polyphenoloxidase (PPO) activity, Textural Profile Analysis, and ethanol content. During the period evaluated, L∗ and C∗ were significantly lower in vacuum-packed and pressurized samples than in the control. At day 21, the pressurized samples showed the best textural properties. Peaches subjected to HPP + VP also had significantly lower content of ethanol and PPO activity than the other treatments, which evidences that fermentation and browning were successfully inhibited by this combination. It can be concluded that HPP + VP could preserve fresh-cut peaches for at least 21 days at 10 °C, with only a slight translucency caused by VP.
publishDate 2015
dc.date.none.fl_str_mv 2015-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/41534
Denoya, Gabriela Inés; Vaudagna, Sergio Ramon; Polenta, Gustavo Alberto; Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches; Elsevier Science; LWT - Food Science and Technology; 62; 2; 6-2015; 801-806
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/41534
identifier_str_mv Denoya, Gabriela Inés; Vaudagna, Sergio Ramon; Polenta, Gustavo Alberto; Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches; Elsevier Science; LWT - Food Science and Technology; 62; 2; 6-2015; 801-806
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2014.09.036
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643814005921
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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