Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces

Autores
Denoya, Gabriela Inés; Polenta, Gustavo Alberto; Apóstolo, Nancy Mariel; Budde, Claudio Olaf; Sancho, Ana Maria; Vaudagna, Sergio Ramon
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Consumers demand fresh-cut fruits, free from additives and with fresh appearance. However, the alteration caused by the tissue processing limits their shelf life. The aim of this work was to optimize the pressure level (from 400 to 600 MPa) and the holding time (from 1 to 9 min) of the high pressure processing (HPP) to achieve enzyme inactivation while preserving texture and color of minimally processed peaches. Peach cylinders were processed by combining dipping in organic acid solution, with vacuum packaging and HPP at room temperature. Results showed that higher pressure levels were more effective to inactivate enzymes and to preserve color than longer times. In addition, long treatments affected the microstructure and the texture of the tissues more seriously. Finally, a desirability study and a principal component analysis were performed. These showed that the optimal treatment would be 585 MPa and 1 min and that the best treatment of the ones studied was 600 MPa for 5 min.
EEA San Pedro
Instituto de Tecnología de Alimentos
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
Fil: Apóstolo, Nancy Mariel. Universidad Nacional de Luján. Departamento de Ciencias Básicas; Argentina
Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica, Argentina
Fuente
Innovative food science and emerging technologies, 33. (2016)
Materia
High Pressure Technology
Peaches
Organoleptic Properties
Enzymes
Tecnología Alta Presión
Durazno
Propiedades Organolépticas
Enzimas
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/99
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oai_identifier_str oai:localhost:20.500.12123/99
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spelling Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach piecesDenoya, Gabriela InésPolenta, Gustavo AlbertoApóstolo, Nancy MarielBudde, Claudio OlafSancho, Ana MariaVaudagna, Sergio RamonHigh Pressure TechnologyPeachesOrganoleptic PropertiesEnzymesTecnología Alta PresiónDuraznoPropiedades OrganolépticasEnzimasConsumers demand fresh-cut fruits, free from additives and with fresh appearance. However, the alteration caused by the tissue processing limits their shelf life. The aim of this work was to optimize the pressure level (from 400 to 600 MPa) and the holding time (from 1 to 9 min) of the high pressure processing (HPP) to achieve enzyme inactivation while preserving texture and color of minimally processed peaches. Peach cylinders were processed by combining dipping in organic acid solution, with vacuum packaging and HPP at room temperature. Results showed that higher pressure levels were more effective to inactivate enzymes and to preserve color than longer times. In addition, long treatments affected the microstructure and the texture of the tissues more seriously. Finally, a desirability study and a principal component analysis were performed. These showed that the optimal treatment would be 585 MPa and 1 min and that the best treatment of the ones studied was 600 MPa for 5 min.EEA San PedroInstituto de Tecnología de AlimentosFil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; ArgentinaFil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; ArgentinaFil: Apóstolo, Nancy Mariel. Universidad Nacional de Luján. Departamento de Ciencias Básicas; ArgentinaFil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; ArgentinaFil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica, Argentina2017-03-23T17:05:47Z2017-03-23T17:05:47Z2016info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/99http://www.sciencedirect.com/science/article/pii/S1466856415002441https://doi.org/10.1016/j.ifset.2015.11.014Innovative food science and emerging technologies, 33. (2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-23T11:16:16Zoai:localhost:20.500.12123/99instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-23 11:16:16.795INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces
title Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces
spellingShingle Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces
Denoya, Gabriela Inés
High Pressure Technology
Peaches
Organoleptic Properties
Enzymes
Tecnología Alta Presión
Durazno
Propiedades Organolépticas
Enzimas
title_short Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces
title_full Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces
title_fullStr Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces
title_full_unstemmed Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces
title_sort Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces
dc.creator.none.fl_str_mv Denoya, Gabriela Inés
Polenta, Gustavo Alberto
Apóstolo, Nancy Mariel
Budde, Claudio Olaf
Sancho, Ana Maria
Vaudagna, Sergio Ramon
author Denoya, Gabriela Inés
author_facet Denoya, Gabriela Inés
Polenta, Gustavo Alberto
Apóstolo, Nancy Mariel
Budde, Claudio Olaf
Sancho, Ana Maria
Vaudagna, Sergio Ramon
author_role author
author2 Polenta, Gustavo Alberto
Apóstolo, Nancy Mariel
Budde, Claudio Olaf
Sancho, Ana Maria
Vaudagna, Sergio Ramon
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv High Pressure Technology
Peaches
Organoleptic Properties
Enzymes
Tecnología Alta Presión
Durazno
Propiedades Organolépticas
Enzimas
topic High Pressure Technology
Peaches
Organoleptic Properties
Enzymes
Tecnología Alta Presión
Durazno
Propiedades Organolépticas
Enzimas
dc.description.none.fl_txt_mv Consumers demand fresh-cut fruits, free from additives and with fresh appearance. However, the alteration caused by the tissue processing limits their shelf life. The aim of this work was to optimize the pressure level (from 400 to 600 MPa) and the holding time (from 1 to 9 min) of the high pressure processing (HPP) to achieve enzyme inactivation while preserving texture and color of minimally processed peaches. Peach cylinders were processed by combining dipping in organic acid solution, with vacuum packaging and HPP at room temperature. Results showed that higher pressure levels were more effective to inactivate enzymes and to preserve color than longer times. In addition, long treatments affected the microstructure and the texture of the tissues more seriously. Finally, a desirability study and a principal component analysis were performed. These showed that the optimal treatment would be 585 MPa and 1 min and that the best treatment of the ones studied was 600 MPa for 5 min.
EEA San Pedro
Instituto de Tecnología de Alimentos
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
Fil: Apóstolo, Nancy Mariel. Universidad Nacional de Luján. Departamento de Ciencias Básicas; Argentina
Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica, Argentina
description Consumers demand fresh-cut fruits, free from additives and with fresh appearance. However, the alteration caused by the tissue processing limits their shelf life. The aim of this work was to optimize the pressure level (from 400 to 600 MPa) and the holding time (from 1 to 9 min) of the high pressure processing (HPP) to achieve enzyme inactivation while preserving texture and color of minimally processed peaches. Peach cylinders were processed by combining dipping in organic acid solution, with vacuum packaging and HPP at room temperature. Results showed that higher pressure levels were more effective to inactivate enzymes and to preserve color than longer times. In addition, long treatments affected the microstructure and the texture of the tissues more seriously. Finally, a desirability study and a principal component analysis were performed. These showed that the optimal treatment would be 585 MPa and 1 min and that the best treatment of the ones studied was 600 MPa for 5 min.
publishDate 2016
dc.date.none.fl_str_mv 2016
2017-03-23T17:05:47Z
2017-03-23T17:05:47Z
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/20.500.12123/99
http://www.sciencedirect.com/science/article/pii/S1466856415002441
https://doi.org/10.1016/j.ifset.2015.11.014
url http://hdl.handle.net/20.500.12123/99
http://www.sciencedirect.com/science/article/pii/S1466856415002441
https://doi.org/10.1016/j.ifset.2015.11.014
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Innovative food science and emerging technologies, 33. (2016)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.982451

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