Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters

Autores
Denoya, Gabriela Inés; Vaudagna, Sergio Ramon; Chamorro, Verónica C.; Godoy, Maria Fernanda; Budde, Claudio O.; Polenta, Gustavo Alberto
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fresh-cut products represent an easy way to include fruits in everyday meals. The aim of this work was to evaluate the suitability of two cultivars for high pressure processing (HPP), and to establish the principal parameters leading to a better quality preservation of minimally processed peaches. Prunus persicae cv. Flavorcrest and cv. Romea were subjected to different HPP-treatments according to a factorial design. The factors were: pressure level (500, 600 and 700 MPa) and holding time (1 and 5 min), applied at room temperature. Several determinations were carried out over the samples: texture parameters, ascorbic acid content, total phenols, and polyphenoloxidase and alcohol dehydrogenase activity. Results showed that only the 700 MPa treatments, for both holding time evaluated, provoked a significant decrease in the hardness of the HPP-product. Romea had lower polyphenoloxidase activity and higher ascorbic acid and total phenols content than Flavorcrest. The application of 600 MPa-5 min to Romea peaches successfully prevented enzymatic browning, with the additional advantage of rendering higher concentrations of ascorbic acid and phenols. This last aspect would be an asset either for the development of high-quality products or, as a pre-treatment, for increasing the yield of polyphenols to be recovered from fruit products waste.
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Chamorro, Verónica C.. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Godoy, Maria Fernanda. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Budde, Claudio O.. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Los Alimentos; Argentina
Materia
Ascorbic Acid
Enzymes
High Pressure Processing
Peaches
Phenols
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:11336/53106
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/53106
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parametersDenoya, Gabriela InésVaudagna, Sergio RamonChamorro, Verónica C.Godoy, Maria FernandaBudde, Claudio O.Polenta, Gustavo AlbertoAscorbic AcidEnzymesHigh Pressure ProcessingPeachesPhenolshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Fresh-cut products represent an easy way to include fruits in everyday meals. The aim of this work was to evaluate the suitability of two cultivars for high pressure processing (HPP), and to establish the principal parameters leading to a better quality preservation of minimally processed peaches. Prunus persicae cv. Flavorcrest and cv. Romea were subjected to different HPP-treatments according to a factorial design. The factors were: pressure level (500, 600 and 700 MPa) and holding time (1 and 5 min), applied at room temperature. Several determinations were carried out over the samples: texture parameters, ascorbic acid content, total phenols, and polyphenoloxidase and alcohol dehydrogenase activity. Results showed that only the 700 MPa treatments, for both holding time evaluated, provoked a significant decrease in the hardness of the HPP-product. Romea had lower polyphenoloxidase activity and higher ascorbic acid and total phenols content than Flavorcrest. The application of 600 MPa-5 min to Romea peaches successfully prevented enzymatic browning, with the additional advantage of rendering higher concentrations of ascorbic acid and phenols. This last aspect would be an asset either for the development of high-quality products or, as a pre-treatment, for increasing the yield of polyphenols to be recovered from fruit products waste.Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Los Alimentos; ArgentinaFil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Los Alimentos; ArgentinaFil: Chamorro, Verónica C.. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Los Alimentos; ArgentinaFil: Godoy, Maria Fernanda. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Los Alimentos; ArgentinaFil: Budde, Claudio O.. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Los Alimentos; ArgentinaElsevier Science2017-05info: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/11336/53106Denoya, Gabriela Inés; Vaudagna, Sergio Ramon; Chamorro, Verónica C.; Godoy, Maria Fernanda; Budde, Claudio O.; et al.; Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters; Elsevier Science; LWT - Food Science and Technology; 78; 5-2017; 367-3720023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.01.006info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643817300063info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:07:40Zoai:ri.conicet.gov.ar:11336/53106instacron: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 13:07:40.927CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
title Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
spellingShingle Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
Denoya, Gabriela Inés
Ascorbic Acid
Enzymes
High Pressure Processing
Peaches
Phenols
title_short Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
title_full Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
title_fullStr Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
title_full_unstemmed Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
title_sort Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
dc.creator.none.fl_str_mv Denoya, Gabriela Inés
Vaudagna, Sergio Ramon
Chamorro, Verónica C.
Godoy, Maria Fernanda
Budde, Claudio O.
Polenta, Gustavo Alberto
author Denoya, Gabriela Inés
author_facet Denoya, Gabriela Inés
Vaudagna, Sergio Ramon
Chamorro, Verónica C.
Godoy, Maria Fernanda
Budde, Claudio O.
Polenta, Gustavo Alberto
author_role author
author2 Vaudagna, Sergio Ramon
Chamorro, Verónica C.
Godoy, Maria Fernanda
Budde, Claudio O.
Polenta, Gustavo Alberto
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Ascorbic Acid
Enzymes
High Pressure Processing
Peaches
Phenols
topic Ascorbic Acid
Enzymes
High Pressure Processing
Peaches
Phenols
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Fresh-cut products represent an easy way to include fruits in everyday meals. The aim of this work was to evaluate the suitability of two cultivars for high pressure processing (HPP), and to establish the principal parameters leading to a better quality preservation of minimally processed peaches. Prunus persicae cv. Flavorcrest and cv. Romea were subjected to different HPP-treatments according to a factorial design. The factors were: pressure level (500, 600 and 700 MPa) and holding time (1 and 5 min), applied at room temperature. Several determinations were carried out over the samples: texture parameters, ascorbic acid content, total phenols, and polyphenoloxidase and alcohol dehydrogenase activity. Results showed that only the 700 MPa treatments, for both holding time evaluated, provoked a significant decrease in the hardness of the HPP-product. Romea had lower polyphenoloxidase activity and higher ascorbic acid and total phenols content than Flavorcrest. The application of 600 MPa-5 min to Romea peaches successfully prevented enzymatic browning, with the additional advantage of rendering higher concentrations of ascorbic acid and phenols. This last aspect would be an asset either for the development of high-quality products or, as a pre-treatment, for increasing the yield of polyphenols to be recovered from fruit products waste.
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Chamorro, Verónica C.. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Godoy, Maria Fernanda. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Budde, Claudio O.. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Los Alimentos; Argentina
description Fresh-cut products represent an easy way to include fruits in everyday meals. The aim of this work was to evaluate the suitability of two cultivars for high pressure processing (HPP), and to establish the principal parameters leading to a better quality preservation of minimally processed peaches. Prunus persicae cv. Flavorcrest and cv. Romea were subjected to different HPP-treatments according to a factorial design. The factors were: pressure level (500, 600 and 700 MPa) and holding time (1 and 5 min), applied at room temperature. Several determinations were carried out over the samples: texture parameters, ascorbic acid content, total phenols, and polyphenoloxidase and alcohol dehydrogenase activity. Results showed that only the 700 MPa treatments, for both holding time evaluated, provoked a significant decrease in the hardness of the HPP-product. Romea had lower polyphenoloxidase activity and higher ascorbic acid and total phenols content than Flavorcrest. The application of 600 MPa-5 min to Romea peaches successfully prevented enzymatic browning, with the additional advantage of rendering higher concentrations of ascorbic acid and phenols. This last aspect would be an asset either for the development of high-quality products or, as a pre-treatment, for increasing the yield of polyphenols to be recovered from fruit products waste.
publishDate 2017
dc.date.none.fl_str_mv 2017-05
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/11336/53106
Denoya, Gabriela Inés; Vaudagna, Sergio Ramon; Chamorro, Verónica C.; Godoy, Maria Fernanda; Budde, Claudio O.; et al.; Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters; Elsevier Science; LWT - Food Science and Technology; 78; 5-2017; 367-372
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/53106
identifier_str_mv Denoya, Gabriela Inés; Vaudagna, Sergio Ramon; Chamorro, Verónica C.; Godoy, Maria Fernanda; Budde, Claudio O.; et al.; Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters; Elsevier Science; LWT - Food Science and Technology; 78; 5-2017; 367-372
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.2017.01.006
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643817300063
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 12.993085

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