Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca)

Autores
Nuñez Mancilla, Yissleen; Perez Won, Mario; Uribe, Elsa; Vega Gálvez, Antonio; Di Scala, Karina Cecilia
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Simultaneous application of osmotic dehydration under high hydrostatic pressure conditions of strawberries was studied with the purpose of analyzing the effect of the combined process on the antioxidant capacity, phenolic compounds, colour and vitamin C of strawberries during refrigerated storage. The osmotic solution was prepared using commercial sugar at 40 Brix. Samples were pressurized between 100 and 500 MPa for 10 min. The radical scavenging activity showed higher antioxidant activity at 400 MPa rather than at low pressure (100, 200 and 300 MPa). The total phenolic content increased with pressure presenting a maximum at 400 MPa. Pressurized samples retained vitamin C content. Based on these results, working at 400 MPa for 10 min ensures physicochemical and high levels of nutritional parameters in osmo-dried strawberries.
Fil: Nuñez Mancilla, Yissleen. Universidad de la Serena; Chile
Fil: Perez Won, Mario. Universidad de la Serena; Chile
Fil: Uribe, Elsa. Universidad de la Serena; Chile
Fil: Vega Gálvez, Antonio. Universidad de la Serena; Chile
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Osmotic Dehydration
High Hydrostatic Pressure
Antioxidant Capacity
Total Phenolic Content
Colour
Vitamin C
Strawberry
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:11336/25124
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/25124
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca)Nuñez Mancilla, YissleenPerez Won, MarioUribe, ElsaVega Gálvez, AntonioDi Scala, Karina CeciliaOsmotic DehydrationHigh Hydrostatic PressureAntioxidant CapacityTotal Phenolic ContentColourVitamin CStrawberryhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Simultaneous application of osmotic dehydration under high hydrostatic pressure conditions of strawberries was studied with the purpose of analyzing the effect of the combined process on the antioxidant capacity, phenolic compounds, colour and vitamin C of strawberries during refrigerated storage. The osmotic solution was prepared using commercial sugar at 40 Brix. Samples were pressurized between 100 and 500 MPa for 10 min. The radical scavenging activity showed higher antioxidant activity at 400 MPa rather than at low pressure (100, 200 and 300 MPa). The total phenolic content increased with pressure presenting a maximum at 400 MPa. Pressurized samples retained vitamin C content. Based on these results, working at 400 MPa for 10 min ensures physicochemical and high levels of nutritional parameters in osmo-dried strawberries.Fil: Nuñez Mancilla, Yissleen. Universidad de la Serena; ChileFil: Perez Won, Mario. Universidad de la Serena; ChileFil: Uribe, Elsa. Universidad de la Serena; ChileFil: Vega Gálvez, Antonio. Universidad de la Serena; ChileFil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier Science2013-03info: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/11336/25124Nuñez Mancilla, Yissleen; Perez Won, Mario; Uribe, Elsa; Vega Gálvez, Antonio; Di Scala, Karina Cecilia; Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca); Elsevier Science; LWT - Food Science and Technology; 52; 2; 3-2013; 151-1560023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.02.027info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643812001053info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:25:36Zoai:ri.conicet.gov.ar:11336/25124instacron: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:34982025-10-22 11:25:36.893CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca)
title Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca)
spellingShingle Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca)
Nuñez Mancilla, Yissleen
Osmotic Dehydration
High Hydrostatic Pressure
Antioxidant Capacity
Total Phenolic Content
Colour
Vitamin C
Strawberry
title_short Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca)
title_full Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca)
title_fullStr Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca)
title_full_unstemmed Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca)
title_sort Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca)
dc.creator.none.fl_str_mv Nuñez Mancilla, Yissleen
Perez Won, Mario
Uribe, Elsa
Vega Gálvez, Antonio
Di Scala, Karina Cecilia
author Nuñez Mancilla, Yissleen
author_facet Nuñez Mancilla, Yissleen
Perez Won, Mario
Uribe, Elsa
Vega Gálvez, Antonio
Di Scala, Karina Cecilia
author_role author
author2 Perez Won, Mario
Uribe, Elsa
Vega Gálvez, Antonio
Di Scala, Karina Cecilia
author2_role author
author
author
author
dc.subject.none.fl_str_mv Osmotic Dehydration
High Hydrostatic Pressure
Antioxidant Capacity
Total Phenolic Content
Colour
Vitamin C
Strawberry
topic Osmotic Dehydration
High Hydrostatic Pressure
Antioxidant Capacity
Total Phenolic Content
Colour
Vitamin C
Strawberry
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Simultaneous application of osmotic dehydration under high hydrostatic pressure conditions of strawberries was studied with the purpose of analyzing the effect of the combined process on the antioxidant capacity, phenolic compounds, colour and vitamin C of strawberries during refrigerated storage. The osmotic solution was prepared using commercial sugar at 40 Brix. Samples were pressurized between 100 and 500 MPa for 10 min. The radical scavenging activity showed higher antioxidant activity at 400 MPa rather than at low pressure (100, 200 and 300 MPa). The total phenolic content increased with pressure presenting a maximum at 400 MPa. Pressurized samples retained vitamin C content. Based on these results, working at 400 MPa for 10 min ensures physicochemical and high levels of nutritional parameters in osmo-dried strawberries.
Fil: Nuñez Mancilla, Yissleen. Universidad de la Serena; Chile
Fil: Perez Won, Mario. Universidad de la Serena; Chile
Fil: Uribe, Elsa. Universidad de la Serena; Chile
Fil: Vega Gálvez, Antonio. Universidad de la Serena; Chile
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Simultaneous application of osmotic dehydration under high hydrostatic pressure conditions of strawberries was studied with the purpose of analyzing the effect of the combined process on the antioxidant capacity, phenolic compounds, colour and vitamin C of strawberries during refrigerated storage. The osmotic solution was prepared using commercial sugar at 40 Brix. Samples were pressurized between 100 and 500 MPa for 10 min. The radical scavenging activity showed higher antioxidant activity at 400 MPa rather than at low pressure (100, 200 and 300 MPa). The total phenolic content increased with pressure presenting a maximum at 400 MPa. Pressurized samples retained vitamin C content. Based on these results, working at 400 MPa for 10 min ensures physicochemical and high levels of nutritional parameters in osmo-dried strawberries.
publishDate 2013
dc.date.none.fl_str_mv 2013-03
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/11336/25124
Nuñez Mancilla, Yissleen; Perez Won, Mario; Uribe, Elsa; Vega Gálvez, Antonio; Di Scala, Karina Cecilia; Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca); Elsevier Science; LWT - Food Science and Technology; 52; 2; 3-2013; 151-156
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/25124
identifier_str_mv Nuñez Mancilla, Yissleen; Perez Won, Mario; Uribe, Elsa; Vega Gálvez, Antonio; Di Scala, Karina Cecilia; Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca); Elsevier Science; LWT - Food Science and Technology; 52; 2; 3-2013; 151-156
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.2012.02.027
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643812001053
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
_version_ 1846781806692532224
score 13.129756

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