High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)

Autores
Vega Gálvez, Antonio; López, Jessica; Torres Osandón, Maria José; Galotto, Maria José; Puente Díaz, Luis; Quispe Fuentes, Issis; Di Scala, Karina Cecilia
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study was to evaluate the effects of high hydrostatic pressure (HHP) at 300, 400 and 500 MPa/1, 3 and 5 min on nutritional and antioxidant properties of Cape gooseberry pulp after immediate application and after 60 days of storage. Proximal analysis, color, phenolic acids content and antioxidant capacity were determined. When analyzing the immediate effect of different treatments, a clear influence of HHP was observed in all the components of the proximal analysis. Regarding color, none of the three chromatic parameters showed significant differences with control leading to a minimum ΔE at 300 MPa/3 min. Changes in bound and free phenolic acids were evidenced after treatments. The maximum levels of TPC as well as antioxidant capacity were observed at 500 MPa/5 min. By the end of storage, all treated samples discolored leading to ΔE = 14.9 at 500 MPa/5 min. The profile of free and bound phenolic acids presented differences compared to Day 0. The antioxidant capacity by means of ORAC increased for treatments above 300 MPa/5 min indicating the effectiveness of these treatments for the production of functional products based on gooseberry pulp. For treatments above 400 MPa/3 min, molds and yeasts were not detected.
Fil: Vega Gálvez, Antonio. Universidad de la Serena; Chile
Fil: López, Jessica. Universidad de la Serena; Chile. Universidad de Santiago de Chile; Chile
Fil: Torres Osandón, Maria José. Universidad de la Serena; Chile
Fil: Galotto, Maria José. Universidad de Santiago de Chile; Chile
Fil: Puente Díaz, Luis. Universidad de la Serena; Chile
Fil: Quispe Fuentes, Issis. Universidad de la Serena; Chile
Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Materia
High Hydrostatic Pressure
Antioxidant Capacity
Phenolic Compounds
Functional Foods
Cape Gooseberry
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:11336/34605
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/34605
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)Vega Gálvez, AntonioLópez, JessicaTorres Osandón, Maria JoséGalotto, Maria JoséPuente Díaz, LuisQuispe Fuentes, IssisDi Scala, Karina CeciliaHigh Hydrostatic PressureAntioxidant CapacityPhenolic CompoundsFunctional FoodsCape Gooseberryhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this study was to evaluate the effects of high hydrostatic pressure (HHP) at 300, 400 and 500 MPa/1, 3 and 5 min on nutritional and antioxidant properties of Cape gooseberry pulp after immediate application and after 60 days of storage. Proximal analysis, color, phenolic acids content and antioxidant capacity were determined. When analyzing the immediate effect of different treatments, a clear influence of HHP was observed in all the components of the proximal analysis. Regarding color, none of the three chromatic parameters showed significant differences with control leading to a minimum ΔE at 300 MPa/3 min. Changes in bound and free phenolic acids were evidenced after treatments. The maximum levels of TPC as well as antioxidant capacity were observed at 500 MPa/5 min. By the end of storage, all treated samples discolored leading to ΔE = 14.9 at 500 MPa/5 min. The profile of free and bound phenolic acids presented differences compared to Day 0. The antioxidant capacity by means of ORAC increased for treatments above 300 MPa/5 min indicating the effectiveness of these treatments for the production of functional products based on gooseberry pulp. For treatments above 400 MPa/3 min, molds and yeasts were not detected.Fil: Vega Gálvez, Antonio. Universidad de la Serena; ChileFil: López, Jessica. Universidad de la Serena; Chile. Universidad de Santiago de Chile; ChileFil: Torres Osandón, Maria José. Universidad de la Serena; ChileFil: Galotto, Maria José. Universidad de Santiago de Chile; ChileFil: Puente Díaz, Luis. Universidad de la Serena; ChileFil: Quispe Fuentes, Issis. Universidad de la Serena; ChileFil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaElsevier Science2014-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/34605Vega Gálvez, Antonio; López, Jessica; Torres Osandón, Maria José; Galotto, Maria José; Puente Díaz, Luis; et al.; High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.); Elsevier Science; LWT - Food Science and Technology; 58; 2; 4-2014; 519-5260023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2014.04.010info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643814002035info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:23:18Zoai:ri.conicet.gov.ar:11336/34605instacron: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:34982025-10-15 14:23:18.638CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)
title High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)
spellingShingle High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)
Vega Gálvez, Antonio
High Hydrostatic Pressure
Antioxidant Capacity
Phenolic Compounds
Functional Foods
Cape Gooseberry
title_short High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)
title_full High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)
title_fullStr High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)
title_full_unstemmed High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)
title_sort High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)
dc.creator.none.fl_str_mv Vega Gálvez, Antonio
López, Jessica
Torres Osandón, Maria José
Galotto, Maria José
Puente Díaz, Luis
Quispe Fuentes, Issis
Di Scala, Karina Cecilia
author Vega Gálvez, Antonio
author_facet Vega Gálvez, Antonio
López, Jessica
Torres Osandón, Maria José
Galotto, Maria José
Puente Díaz, Luis
Quispe Fuentes, Issis
Di Scala, Karina Cecilia
author_role author
author2 López, Jessica
Torres Osandón, Maria José
Galotto, Maria José
Puente Díaz, Luis
Quispe Fuentes, Issis
Di Scala, Karina Cecilia
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv High Hydrostatic Pressure
Antioxidant Capacity
Phenolic Compounds
Functional Foods
Cape Gooseberry
topic High Hydrostatic Pressure
Antioxidant Capacity
Phenolic Compounds
Functional Foods
Cape Gooseberry
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this study was to evaluate the effects of high hydrostatic pressure (HHP) at 300, 400 and 500 MPa/1, 3 and 5 min on nutritional and antioxidant properties of Cape gooseberry pulp after immediate application and after 60 days of storage. Proximal analysis, color, phenolic acids content and antioxidant capacity were determined. When analyzing the immediate effect of different treatments, a clear influence of HHP was observed in all the components of the proximal analysis. Regarding color, none of the three chromatic parameters showed significant differences with control leading to a minimum ΔE at 300 MPa/3 min. Changes in bound and free phenolic acids were evidenced after treatments. The maximum levels of TPC as well as antioxidant capacity were observed at 500 MPa/5 min. By the end of storage, all treated samples discolored leading to ΔE = 14.9 at 500 MPa/5 min. The profile of free and bound phenolic acids presented differences compared to Day 0. The antioxidant capacity by means of ORAC increased for treatments above 300 MPa/5 min indicating the effectiveness of these treatments for the production of functional products based on gooseberry pulp. For treatments above 400 MPa/3 min, molds and yeasts were not detected.
Fil: Vega Gálvez, Antonio. Universidad de la Serena; Chile
Fil: López, Jessica. Universidad de la Serena; Chile. Universidad de Santiago de Chile; Chile
Fil: Torres Osandón, Maria José. Universidad de la Serena; Chile
Fil: Galotto, Maria José. Universidad de Santiago de Chile; Chile
Fil: Puente Díaz, Luis. Universidad de la Serena; Chile
Fil: Quispe Fuentes, Issis. Universidad de la Serena; Chile
Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
description The aim of this study was to evaluate the effects of high hydrostatic pressure (HHP) at 300, 400 and 500 MPa/1, 3 and 5 min on nutritional and antioxidant properties of Cape gooseberry pulp after immediate application and after 60 days of storage. Proximal analysis, color, phenolic acids content and antioxidant capacity were determined. When analyzing the immediate effect of different treatments, a clear influence of HHP was observed in all the components of the proximal analysis. Regarding color, none of the three chromatic parameters showed significant differences with control leading to a minimum ΔE at 300 MPa/3 min. Changes in bound and free phenolic acids were evidenced after treatments. The maximum levels of TPC as well as antioxidant capacity were observed at 500 MPa/5 min. By the end of storage, all treated samples discolored leading to ΔE = 14.9 at 500 MPa/5 min. The profile of free and bound phenolic acids presented differences compared to Day 0. The antioxidant capacity by means of ORAC increased for treatments above 300 MPa/5 min indicating the effectiveness of these treatments for the production of functional products based on gooseberry pulp. For treatments above 400 MPa/3 min, molds and yeasts were not detected.
publishDate 2014
dc.date.none.fl_str_mv 2014-04
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/11336/34605
Vega Gálvez, Antonio; López, Jessica; Torres Osandón, Maria José; Galotto, Maria José; Puente Díaz, Luis; et al.; High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.); Elsevier Science; LWT - Food Science and Technology; 58; 2; 4-2014; 519-526
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/34605
identifier_str_mv Vega Gálvez, Antonio; López, Jessica; Torres Osandón, Maria José; Galotto, Maria José; Puente Díaz, Luis; et al.; High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.); Elsevier Science; LWT - Food Science and Technology; 58; 2; 4-2014; 519-526
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.2014.04.010
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643814002035
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_ 1846082641323884544
score 13.22299

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