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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/50770
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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 Técnicas2025-09-29T10:06:23Zoai: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:34982025-09-29 10:06:23.489CONICET 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 |
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1844613911333044224 |
score |
13.070432 |