Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition

Autores
Denoya, Gabriela Inés; Polenta, Gustavo Alberto; Vaudagna, Sergio Ramon; Nanni, Mariana; Apóstolo, Nancy Mariel
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
Since the condition of freshness is closely linked to the definition of minimally processed fruits, it is generally assumed that they should be constituted by living tissues. High-pressure processing (HPP) has been proven to be successful in maintaining the freshness of foods, although the integrity of some tissues could be altered. The aim of this work was to assess different biochemical and microstructural changes experimented by the HPP-treated tissues. The following determinations were conducted in control and treated diced peaches: viability assay, microstructure analysis, relative expression of RNAm, and enzyme activities related to browning and anaerobic metabolism. Results showed that although HPP-treated tissues were not viable, changes in the expression of the RNAs of the enzymes evidenced that some metabolic processes were still active. In turn, the microstructure remained rather unaltered, while the enzymes tested were significantly inhibited. Then, although some characteristics of living tissues were modified in the HPP-treated fruits, they could be considered as fresh in appearance.
Inst. de Tecnol. de los Alimentos- ITA
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: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina
Fil: Apóstolo, Nancye Mariel. Universidad Nacional de Luján. Departamento de Ciencias Básicas;Argentina
Fil: Nanni, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
Fuente
Innovative food science & emerging technologies 36 : 212-220. (August 2016)
Materia
Durazno
Tecnología Alta Presión
Frescura de los Alimentos
Procesamiento de Alimentos
Peaches
High Pressure Technology
Freshness of Foods
Food Processing
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/1084
Acceder
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spelling Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness conditionDenoya, Gabriela InésPolenta, Gustavo AlbertoVaudagna, Sergio RamonNanni, MarianaApóstolo, Nancy MarielDuraznoTecnología Alta PresiónFrescura de los AlimentosProcesamiento de AlimentosPeachesHigh Pressure TechnologyFreshness of FoodsFood ProcessingSince the condition of freshness is closely linked to the definition of minimally processed fruits, it is generally assumed that they should be constituted by living tissues. High-pressure processing (HPP) has been proven to be successful in maintaining the freshness of foods, although the integrity of some tissues could be altered. The aim of this work was to assess different biochemical and microstructural changes experimented by the HPP-treated tissues. The following determinations were conducted in control and treated diced peaches: viability assay, microstructure analysis, relative expression of RNAm, and enzyme activities related to browning and anaerobic metabolism. Results showed that although HPP-treated tissues were not viable, changes in the expression of the RNAs of the enzymes evidenced that some metabolic processes were still active. In turn, the microstructure remained rather unaltered, while the enzymes tested were significantly inhibited. Then, although some characteristics of living tissues were modified in the HPP-treated fruits, they could be considered as fresh in appearance.Inst. de Tecnol. de los Alimentos- ITAFil: 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: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; ArgentinaFil: Apóstolo, Nancye Mariel. Universidad Nacional de Luján. Departamento de Ciencias Básicas;ArgentinaFil: Nanni, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina2017-08-30T15:39:54Z2017-08-30T15:39:54Z2016info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/1084http://www.sciencedirect.com/science/article/pii/S146685641630131X?via%3Dihub1466-8564https://doi.org/10.1016/j.ifset.2016.06.026Innovative food science & emerging technologies 36 : 212-220. (August 2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología AgropecuariaengBuenos Airesinfo:eu-repo/semantics/restrictedAccess2025-10-23T11:16:21Zoai:localhost:20.500.12123/1084instacron: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 11:16:22.115INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition
title Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition
spellingShingle Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition
Denoya, Gabriela Inés
Durazno
Tecnología Alta Presión
Frescura de los Alimentos
Procesamiento de Alimentos
Peaches
High Pressure Technology
Freshness of Foods
Food Processing
title_short Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition
title_full Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition
title_fullStr Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition
title_full_unstemmed Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition
title_sort Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition
dc.creator.none.fl_str_mv Denoya, Gabriela Inés
Polenta, Gustavo Alberto
Vaudagna, Sergio Ramon
Nanni, Mariana
Apóstolo, Nancy Mariel
author Denoya, Gabriela Inés
author_facet Denoya, Gabriela Inés
Polenta, Gustavo Alberto
Vaudagna, Sergio Ramon
Nanni, Mariana
Apóstolo, Nancy Mariel
author_role author
author2 Polenta, Gustavo Alberto
Vaudagna, Sergio Ramon
Nanni, Mariana
Apóstolo, Nancy Mariel
author2_role author
author
author
author
dc.subject.none.fl_str_mv Durazno
Tecnología Alta Presión
Frescura de los Alimentos
Procesamiento de Alimentos
Peaches
High Pressure Technology
Freshness of Foods
Food Processing
topic Durazno
Tecnología Alta Presión
Frescura de los Alimentos
Procesamiento de Alimentos
Peaches
High Pressure Technology
Freshness of Foods
Food Processing
dc.description.none.fl_txt_mv Since the condition of freshness is closely linked to the definition of minimally processed fruits, it is generally assumed that they should be constituted by living tissues. High-pressure processing (HPP) has been proven to be successful in maintaining the freshness of foods, although the integrity of some tissues could be altered. The aim of this work was to assess different biochemical and microstructural changes experimented by the HPP-treated tissues. The following determinations were conducted in control and treated diced peaches: viability assay, microstructure analysis, relative expression of RNAm, and enzyme activities related to browning and anaerobic metabolism. Results showed that although HPP-treated tissues were not viable, changes in the expression of the RNAs of the enzymes evidenced that some metabolic processes were still active. In turn, the microstructure remained rather unaltered, while the enzymes tested were significantly inhibited. Then, although some characteristics of living tissues were modified in the HPP-treated fruits, they could be considered as fresh in appearance.
Inst. de Tecnol. de los Alimentos- ITA
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: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina
Fil: Apóstolo, Nancye Mariel. Universidad Nacional de Luján. Departamento de Ciencias Básicas;Argentina
Fil: Nanni, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
description Since the condition of freshness is closely linked to the definition of minimally processed fruits, it is generally assumed that they should be constituted by living tissues. High-pressure processing (HPP) has been proven to be successful in maintaining the freshness of foods, although the integrity of some tissues could be altered. The aim of this work was to assess different biochemical and microstructural changes experimented by the HPP-treated tissues. The following determinations were conducted in control and treated diced peaches: viability assay, microstructure analysis, relative expression of RNAm, and enzyme activities related to browning and anaerobic metabolism. Results showed that although HPP-treated tissues were not viable, changes in the expression of the RNAs of the enzymes evidenced that some metabolic processes were still active. In turn, the microstructure remained rather unaltered, while the enzymes tested were significantly inhibited. Then, although some characteristics of living tissues were modified in the HPP-treated fruits, they could be considered as fresh in appearance.
publishDate 2016
dc.date.none.fl_str_mv 2016
2017-08-30T15:39:54Z
2017-08-30T15:39:54Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/1084
http://www.sciencedirect.com/science/article/pii/S146685641630131X?via%3Dihub
1466-8564
https://doi.org/10.1016/j.ifset.2016.06.026
url http://hdl.handle.net/20.500.12123/1084
http://www.sciencedirect.com/science/article/pii/S146685641630131X?via%3Dihub
https://doi.org/10.1016/j.ifset.2016.06.026
identifier_str_mv 1466-8564
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.coverage.none.fl_str_mv Buenos Aires
dc.source.none.fl_str_mv Innovative food science & emerging technologies 36 : 212-220. (August 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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