Impact of High Hydrostatic Pressure on Physicochemical Characteristics, Nutritional Content and Functional Properties of Cape Gooseberry Pulp (Physalis peruviana L.)

Autores
Torres Ossandón, M. J.; López, J.; Vega Gálvez, A.; Galotto, M. J.; Perez Won, M.; Di Scala, Karina Cecilia
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this research was to assess the effect of high hydrostatic pressure (HHP) treatments (300, 400 and 500MPa/5min) on physicochemical, nutritional and functional properties of Cape gooseberry pulp immediately after processing and after 30 days of refrigerated storage. Results showed that HHP as well as storage time clearly influenced sugars, vitamin C, β-carotene, mineral contents and antioxidant capacity. However, the physicochemical characteristics were not influenced by HHP. Pressurization led to a significant increase in fructose and glucose at 300-500MPa both on day 0 and day 30 (P<0.05). Potassium content increased 8-10% at 300 and 500MPa, while phosphorus content increased 65% compared with control sample at 400MPa at day 0 (P<0.05). The antioxidant activity (2,2-diphenyl-1-picrylhydrazyl) increased after 30 days of storage in pressurized samples at 300 and 500MPa. A maximum antioxidant activity value was observed at 300MPa by means of the oxygen radical absorbance capacity analysis (P<0.05). Practical Applications: Influence of high hydrostatic pressure (HHP) on Cape gooseberry pulp quality was evaluated immediately after processing and after 30 days of storage at 4C. Physicochemical, nutritional and functional properties of the gooseberry pulp were determined. The results of this work may contribute to a better assessment of the benefits of high pressure processed gooseberry pulp. HHP processing preserves and enhances quality of bioactive compounds as well as improves their stability during storage, which may lead to the development of new functional food products with this pulp as basic ingredient.
Fil: Torres Ossandón, M. J.. Universidad de La Serena; Chile
Fil: López, J.. Universidad de La Serena; Chile. Universidad de Santiago de Chile; Chile
Fil: Vega Gálvez, A.. Universidad de La Serena; Chile
Fil: Galotto, M. J.. Universidad de Santiago de Chile; Chile
Fil: Perez Won, M.. Universidad de La Serena; Chile
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
High Hydrostatic Pressure
Sugars
Minerals
Antioxidant Capacity
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/50770
Acceder
id CONICETDig_9b9b668a743b18a685287ecd95b4df3b
oai_identifier_str oai:ri.conicet.gov.ar:11336/50770
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Impact of High Hydrostatic Pressure on Physicochemical Characteristics, Nutritional Content and Functional Properties of Cape Gooseberry Pulp (Physalis peruviana L.)Torres Ossandón, M. J.López, J.Vega Gálvez, A.Galotto, M. J.Perez Won, M.Di Scala, Karina CeciliaHigh Hydrostatic PressureSugarsMineralsAntioxidant Capacityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this research was to assess the effect of high hydrostatic pressure (HHP) treatments (300, 400 and 500MPa/5min) on physicochemical, nutritional and functional properties of Cape gooseberry pulp immediately after processing and after 30 days of refrigerated storage. Results showed that HHP as well as storage time clearly influenced sugars, vitamin C, β-carotene, mineral contents and antioxidant capacity. However, the physicochemical characteristics were not influenced by HHP. Pressurization led to a significant increase in fructose and glucose at 300-500MPa both on day 0 and day 30 (P<0.05). Potassium content increased 8-10% at 300 and 500MPa, while phosphorus content increased 65% compared with control sample at 400MPa at day 0 (P<0.05). The antioxidant activity (2,2-diphenyl-1-picrylhydrazyl) increased after 30 days of storage in pressurized samples at 300 and 500MPa. A maximum antioxidant activity value was observed at 300MPa by means of the oxygen radical absorbance capacity analysis (P<0.05). Practical Applications: Influence of high hydrostatic pressure (HHP) on Cape gooseberry pulp quality was evaluated immediately after processing and after 30 days of storage at 4C. Physicochemical, nutritional and functional properties of the gooseberry pulp were determined. The results of this work may contribute to a better assessment of the benefits of high pressure processed gooseberry pulp. HHP processing preserves and enhances quality of bioactive compounds as well as improves their stability during storage, which may lead to the development of new functional food products with this pulp as basic ingredient.Fil: Torres Ossandón, M. J.. Universidad de La Serena; ChileFil: López, J.. Universidad de La Serena; Chile. Universidad de Santiago de Chile; ChileFil: Vega Gálvez, A.. Universidad de La Serena; ChileFil: Galotto, M. J.. Universidad de Santiago de Chile; ChileFil: Perez Won, M.. Universidad de La Serena; ChileFil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaWiley Blackwell Publishing, Inc2015-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/50770Torres Ossandón, M. J.; López, J.; Vega Gálvez, A.; Galotto, M. J.; Perez Won, M.; et al.; Impact of High Hydrostatic Pressure on Physicochemical Characteristics, Nutritional Content and Functional Properties of Cape Gooseberry Pulp (Physalis peruviana L.); Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 39; 6; 12-2015; 2844-28550145-8892CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/jfpp.12535info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.12535info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:03:13Zoai:ri.conicet.gov.ar:11336/50770instacron: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 15:03:13.439CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Impact of High Hydrostatic Pressure on Physicochemical Characteristics, Nutritional Content and Functional Properties of Cape Gooseberry Pulp (Physalis peruviana L.)
title Impact of High Hydrostatic Pressure on Physicochemical Characteristics, Nutritional Content and Functional Properties of Cape Gooseberry Pulp (Physalis peruviana L.)
spellingShingle Impact of High Hydrostatic Pressure on Physicochemical Characteristics, Nutritional Content and Functional Properties of Cape Gooseberry Pulp (Physalis peruviana L.)
Torres Ossandón, M. J.
High Hydrostatic Pressure
Sugars
Minerals
Antioxidant Capacity
title_short Impact of High Hydrostatic Pressure on Physicochemical Characteristics, Nutritional Content and Functional Properties of Cape Gooseberry Pulp (Physalis peruviana L.)
title_full Impact of High Hydrostatic Pressure on Physicochemical Characteristics, Nutritional Content and Functional Properties of Cape Gooseberry Pulp (Physalis peruviana L.)
title_fullStr Impact of High Hydrostatic Pressure on Physicochemical Characteristics, Nutritional Content and Functional Properties of Cape Gooseberry Pulp (Physalis peruviana L.)
title_full_unstemmed Impact of High Hydrostatic Pressure on Physicochemical Characteristics, Nutritional Content and Functional Properties of Cape Gooseberry Pulp (Physalis peruviana L.)
title_sort Impact of High Hydrostatic Pressure on Physicochemical Characteristics, Nutritional Content and Functional Properties of Cape Gooseberry Pulp (Physalis peruviana L.)
dc.creator.none.fl_str_mv Torres Ossandón, M. J.
López, J.
Vega Gálvez, A.
Galotto, M. J.
Perez Won, M.
Di Scala, Karina Cecilia
author Torres Ossandón, M. J.
author_facet Torres Ossandón, M. J.
López, J.
Vega Gálvez, A.
Galotto, M. J.
Perez Won, M.
Di Scala, Karina Cecilia
author_role author
author2 López, J.
Vega Gálvez, A.
Galotto, M. J.
Perez Won, M.
Di Scala, Karina Cecilia
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv High Hydrostatic Pressure
Sugars
Minerals
Antioxidant Capacity
topic High Hydrostatic Pressure
Sugars
Minerals
Antioxidant Capacity
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 research was to assess the effect of high hydrostatic pressure (HHP) treatments (300, 400 and 500MPa/5min) on physicochemical, nutritional and functional properties of Cape gooseberry pulp immediately after processing and after 30 days of refrigerated storage. Results showed that HHP as well as storage time clearly influenced sugars, vitamin C, β-carotene, mineral contents and antioxidant capacity. However, the physicochemical characteristics were not influenced by HHP. Pressurization led to a significant increase in fructose and glucose at 300-500MPa both on day 0 and day 30 (P<0.05). Potassium content increased 8-10% at 300 and 500MPa, while phosphorus content increased 65% compared with control sample at 400MPa at day 0 (P<0.05). The antioxidant activity (2,2-diphenyl-1-picrylhydrazyl) increased after 30 days of storage in pressurized samples at 300 and 500MPa. A maximum antioxidant activity value was observed at 300MPa by means of the oxygen radical absorbance capacity analysis (P<0.05). Practical Applications: Influence of high hydrostatic pressure (HHP) on Cape gooseberry pulp quality was evaluated immediately after processing and after 30 days of storage at 4C. Physicochemical, nutritional and functional properties of the gooseberry pulp were determined. The results of this work may contribute to a better assessment of the benefits of high pressure processed gooseberry pulp. HHP processing preserves and enhances quality of bioactive compounds as well as improves their stability during storage, which may lead to the development of new functional food products with this pulp as basic ingredient.
Fil: Torres Ossandón, M. J.. Universidad de La Serena; Chile
Fil: López, J.. Universidad de La Serena; Chile. Universidad de Santiago de Chile; Chile
Fil: Vega Gálvez, A.. Universidad de La Serena; Chile
Fil: Galotto, M. J.. Universidad de Santiago de Chile; Chile
Fil: Perez Won, M.. Universidad de La Serena; Chile
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The aim of this research was to assess the effect of high hydrostatic pressure (HHP) treatments (300, 400 and 500MPa/5min) on physicochemical, nutritional and functional properties of Cape gooseberry pulp immediately after processing and after 30 days of refrigerated storage. Results showed that HHP as well as storage time clearly influenced sugars, vitamin C, β-carotene, mineral contents and antioxidant capacity. However, the physicochemical characteristics were not influenced by HHP. Pressurization led to a significant increase in fructose and glucose at 300-500MPa both on day 0 and day 30 (P<0.05). Potassium content increased 8-10% at 300 and 500MPa, while phosphorus content increased 65% compared with control sample at 400MPa at day 0 (P<0.05). The antioxidant activity (2,2-diphenyl-1-picrylhydrazyl) increased after 30 days of storage in pressurized samples at 300 and 500MPa. A maximum antioxidant activity value was observed at 300MPa by means of the oxygen radical absorbance capacity analysis (P<0.05). Practical Applications: Influence of high hydrostatic pressure (HHP) on Cape gooseberry pulp quality was evaluated immediately after processing and after 30 days of storage at 4C. Physicochemical, nutritional and functional properties of the gooseberry pulp were determined. The results of this work may contribute to a better assessment of the benefits of high pressure processed gooseberry pulp. HHP processing preserves and enhances quality of bioactive compounds as well as improves their stability during storage, which may lead to the development of new functional food products with this pulp as basic ingredient.
publishDate 2015
dc.date.none.fl_str_mv 2015-12
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/11336/50770
Torres Ossandón, M. J.; López, J.; Vega Gálvez, A.; Galotto, M. J.; Perez Won, M.; et al.; Impact of High Hydrostatic Pressure on Physicochemical Characteristics, Nutritional Content and Functional Properties of Cape Gooseberry Pulp (Physalis peruviana L.); Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 39; 6; 12-2015; 2844-2855
0145-8892
CONICET Digital
CONICET
url http://hdl.handle.net/11336/50770
identifier_str_mv Torres Ossandón, M. J.; López, J.; Vega Gálvez, A.; Galotto, M. J.; Perez Won, M.; et al.; Impact of High Hydrostatic Pressure on Physicochemical Characteristics, Nutritional Content and Functional Properties of Cape Gooseberry Pulp (Physalis peruviana L.); Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 39; 6; 12-2015; 2844-2855
0145-8892
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/jfpp.12535
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.12535
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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_ 1846083174693601280
score 13.22299

Publicaciones similares