High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice

Autores
Manassero, Carlos Alberto; Speroni Aguirre, Francisco José; Vaudagna, Sergio Ramon
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Calcium- and soybean proteins-added peach beverages were prepared and subjected to high hydrostatic pressure (HHP, 600 MPa, 5 min) in order to evaluate their physicochemical properties (protein solubility, physical stability, viscosity and color). Calcium addition decreased protein solubility and destabilized the beverage. Solubilizing effect of HHP was detected only for non-calcium-added beverages. Nevertheless, HHP treatment stabilized calcium-added beverages, with a greater effect in samples with 10 mmol L-1 CaCl2. HHP treatment increased viscosity of calcium-added beverages, which could contribute to their increase in physical stability. This work provides information that may be useful in the handling of functional foods, since physicochemical properties such as physical stability was improved by HHP in a drink with improved nutritional value (incorporation of proteins and calcium).
Fil: Manassero, Carlos Alberto. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Speroni Aguirre, Francisco José. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; 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
Materia
PEACH
PROTEIN STABILITY
COLLOIDAL STABILITY
HIGH HYDROSTATIC PRESSURE
SOYBEAN PROTEINS
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:11336/112638
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/112638
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juiceManassero, Carlos AlbertoSperoni Aguirre, Francisco JoséVaudagna, Sergio RamonPEACHPROTEIN STABILITYCOLLOIDAL STABILITYHIGH HYDROSTATIC PRESSURESOYBEAN PROTEINShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Calcium- and soybean proteins-added peach beverages were prepared and subjected to high hydrostatic pressure (HHP, 600 MPa, 5 min) in order to evaluate their physicochemical properties (protein solubility, physical stability, viscosity and color). Calcium addition decreased protein solubility and destabilized the beverage. Solubilizing effect of HHP was detected only for non-calcium-added beverages. Nevertheless, HHP treatment stabilized calcium-added beverages, with a greater effect in samples with 10 mmol L-1 CaCl2. HHP treatment increased viscosity of calcium-added beverages, which could contribute to their increase in physical stability. This work provides information that may be useful in the handling of functional foods, since physicochemical properties such as physical stability was improved by HHP in a drink with improved nutritional value (incorporation of proteins and calcium).Fil: Manassero, Carlos Alberto. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Speroni Aguirre, Francisco José. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; 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; ArgentinaElsevier Science2019-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/112638Manassero, Carlos Alberto; Speroni Aguirre, Francisco José; Vaudagna, Sergio Ramon; High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice; Elsevier Science; LWT - Food Science and Technology; 101; 3-2019; 54-600023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643818309721?via%3Dihubinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.11.021info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:17:09Zoai:ri.conicet.gov.ar:11336/112638instacron: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:34982025-09-10 13:17:09.706CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice
title High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice
spellingShingle High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice
Manassero, Carlos Alberto
PEACH
PROTEIN STABILITY
COLLOIDAL STABILITY
HIGH HYDROSTATIC PRESSURE
SOYBEAN PROTEINS
title_short High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice
title_full High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice
title_fullStr High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice
title_full_unstemmed High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice
title_sort High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice
dc.creator.none.fl_str_mv Manassero, Carlos Alberto
Speroni Aguirre, Francisco José
Vaudagna, Sergio Ramon
author Manassero, Carlos Alberto
author_facet Manassero, Carlos Alberto
Speroni Aguirre, Francisco José
Vaudagna, Sergio Ramon
author_role author
author2 Speroni Aguirre, Francisco José
Vaudagna, Sergio Ramon
author2_role author
author
dc.subject.none.fl_str_mv PEACH
PROTEIN STABILITY
COLLOIDAL STABILITY
HIGH HYDROSTATIC PRESSURE
SOYBEAN PROTEINS
topic PEACH
PROTEIN STABILITY
COLLOIDAL STABILITY
HIGH HYDROSTATIC PRESSURE
SOYBEAN PROTEINS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Calcium- and soybean proteins-added peach beverages were prepared and subjected to high hydrostatic pressure (HHP, 600 MPa, 5 min) in order to evaluate their physicochemical properties (protein solubility, physical stability, viscosity and color). Calcium addition decreased protein solubility and destabilized the beverage. Solubilizing effect of HHP was detected only for non-calcium-added beverages. Nevertheless, HHP treatment stabilized calcium-added beverages, with a greater effect in samples with 10 mmol L-1 CaCl2. HHP treatment increased viscosity of calcium-added beverages, which could contribute to their increase in physical stability. This work provides information that may be useful in the handling of functional foods, since physicochemical properties such as physical stability was improved by HHP in a drink with improved nutritional value (incorporation of proteins and calcium).
Fil: Manassero, Carlos Alberto. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Speroni Aguirre, Francisco José. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; 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
description Calcium- and soybean proteins-added peach beverages were prepared and subjected to high hydrostatic pressure (HHP, 600 MPa, 5 min) in order to evaluate their physicochemical properties (protein solubility, physical stability, viscosity and color). Calcium addition decreased protein solubility and destabilized the beverage. Solubilizing effect of HHP was detected only for non-calcium-added beverages. Nevertheless, HHP treatment stabilized calcium-added beverages, with a greater effect in samples with 10 mmol L-1 CaCl2. HHP treatment increased viscosity of calcium-added beverages, which could contribute to their increase in physical stability. This work provides information that may be useful in the handling of functional foods, since physicochemical properties such as physical stability was improved by HHP in a drink with improved nutritional value (incorporation of proteins and calcium).
publishDate 2019
dc.date.none.fl_str_mv 2019-03
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/11336/112638
Manassero, Carlos Alberto; Speroni Aguirre, Francisco José; Vaudagna, Sergio Ramon; High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice; Elsevier Science; LWT - Food Science and Technology; 101; 3-2019; 54-60
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/112638
identifier_str_mv Manassero, Carlos Alberto; Speroni Aguirre, Francisco José; Vaudagna, Sergio Ramon; High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice; Elsevier Science; LWT - Food Science and Technology; 101; 3-2019; 54-60
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/url/https://www.sciencedirect.com/science/article/pii/S0023643818309721?via%3Dihub
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.11.021
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
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
_version_ 1842980938469867520
score 12.993085

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