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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/34605
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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 Técnicas2025-09-29T09:34:53Zoai: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:34982025-09-29 09:34:53.956CONICET 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_ |
1844613082419036160 |
score |
13.070432 |