High pressure processing applied for enhancing the antioxidant content of minimally processed peaches
- Autores
- Denoya, Gabriela Inés; Polenta, Gustavo Alberto; Apóstolo, Nancy Mariel; Budde, Claudio Olaf; Cristianini, M.; Vaudagna, Sergio Ramon
- Año de publicación
- 2021
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- In addition of the capacity of High-Pressure Processing (HPP) to preserve fruits, recent studies highlight the ability of this technology to increase the content of antioxidants. The aim of this work was to find the HPP conditions able to maximize the increase in antioxidants in minimally processed peaches without affecting the overall quality, complemented by a microstructural study to better understand the observed effects. Therefore, minimally processed peaches were subjected to HPP-treatment with different pressure levels (100, 300, 500 MPa) and holding times (1,5 min). Results showed that 300 and 500 MPa induced a significant increase in the antioxidant content, which can be partially linked to the increase in the extractability of these compounds brought about by the changes in the microstructure. It can be concluded that a treatment at 300 MPa for 1 min is enough to induce a significant increase in antioxidants, without causing deterioration of the product.
Instituto de Investigación de Tecnología de Alimentos (ITA)
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Denoya, Gabriela Inés. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina.
Fil: Denoya, Gabriela Inés. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Polenta, Gustavo Alberto. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; 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: Cristianini, M. Universidad de Campinas. Escuela de Ingeniería de Alimentos. Departamento de Tecnología de Alimentos; Brasil.
Fil: Vaudagna Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Vaudagna Sergio Ramon. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina.
Fil: Vaudagna Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. - Fuente
- International Journal of Food Science & Technology 56 : 11. (November 2021)
- Materia
-
Peaches
High Pressure Technology
Antioxidants
Minimally Processed Foods
Ultrastructure
Durazno
Tecnología Alta Presión
Antioxidantes
Alimentos Mínimamente Procesados
Ultraestructura
High Pressure Processing
Microstructure
Procesamiento de Alta Presión
Microestructura - Nivel de accesibilidad
- acceso restringido
- Condiciones de uso
- Repositorio
.jpg)
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/10730
Ver los metadatos del registro completo
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High pressure processing applied for enhancing the antioxidant content of minimally processed peachesDenoya, Gabriela InésPolenta, Gustavo AlbertoApóstolo, Nancy MarielBudde, Claudio OlafCristianini, M.Vaudagna, Sergio RamonPeachesHigh Pressure TechnologyAntioxidantsMinimally Processed FoodsUltrastructureDuraznoTecnología Alta PresiónAntioxidantesAlimentos Mínimamente ProcesadosUltraestructuraHigh Pressure ProcessingMicrostructureProcesamiento de Alta PresiónMicroestructuraIn addition of the capacity of High-Pressure Processing (HPP) to preserve fruits, recent studies highlight the ability of this technology to increase the content of antioxidants. The aim of this work was to find the HPP conditions able to maximize the increase in antioxidants in minimally processed peaches without affecting the overall quality, complemented by a microstructural study to better understand the observed effects. Therefore, minimally processed peaches were subjected to HPP-treatment with different pressure levels (100, 300, 500 MPa) and holding times (1,5 min). Results showed that 300 and 500 MPa induced a significant increase in the antioxidant content, which can be partially linked to the increase in the extractability of these compounds brought about by the changes in the microstructure. It can be concluded that a treatment at 300 MPa for 1 min is enough to induce a significant increase in antioxidants, without causing deterioration of the product.Instituto de Investigación de Tecnología de Alimentos (ITA)Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Denoya, Gabriela Inés. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina.Fil: Denoya, Gabriela Inés. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Polenta, Gustavo Alberto. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; 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: Cristianini, M. Universidad de Campinas. Escuela de Ingeniería de Alimentos. Departamento de Tecnología de Alimentos; Brasil.Fil: Vaudagna Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Vaudagna Sergio Ramon. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina.Fil: Vaudagna Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Wiley2021-11-10T10:54:32Z2021-11-10T10:54:32Z2021-11-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/10730https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.154481365-26210950-5423https://doi.org/10.1111/ijfs.15448International Journal of Food Science & Technology 56 : 11. (November 2021)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/2019-PD-E7-I153-001/2019-PD-E7-I153-001/AR./Estrategias tecnológicas innovadoras para la transformación y preservación de alimentosinfo:eu-repo/semantics/restrictedAccess2025-09-29T13:45:24Zoai:localhost:20.500.12123/10730instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:45:24.344INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
| dc.title.none.fl_str_mv |
High pressure processing applied for enhancing the antioxidant content of minimally processed peaches |
| title |
High pressure processing applied for enhancing the antioxidant content of minimally processed peaches |
| spellingShingle |
High pressure processing applied for enhancing the antioxidant content of minimally processed peaches Denoya, Gabriela Inés Peaches High Pressure Technology Antioxidants Minimally Processed Foods Ultrastructure Durazno Tecnología Alta Presión Antioxidantes Alimentos Mínimamente Procesados Ultraestructura High Pressure Processing Microstructure Procesamiento de Alta Presión Microestructura |
| title_short |
High pressure processing applied for enhancing the antioxidant content of minimally processed peaches |
| title_full |
High pressure processing applied for enhancing the antioxidant content of minimally processed peaches |
| title_fullStr |
High pressure processing applied for enhancing the antioxidant content of minimally processed peaches |
| title_full_unstemmed |
High pressure processing applied for enhancing the antioxidant content of minimally processed peaches |
| title_sort |
High pressure processing applied for enhancing the antioxidant content of minimally processed peaches |
| dc.creator.none.fl_str_mv |
Denoya, Gabriela Inés Polenta, Gustavo Alberto Apóstolo, Nancy Mariel Budde, Claudio Olaf Cristianini, M. Vaudagna, Sergio Ramon |
| author |
Denoya, Gabriela Inés |
| author_facet |
Denoya, Gabriela Inés Polenta, Gustavo Alberto Apóstolo, Nancy Mariel Budde, Claudio Olaf Cristianini, M. Vaudagna, Sergio Ramon |
| author_role |
author |
| author2 |
Polenta, Gustavo Alberto Apóstolo, Nancy Mariel Budde, Claudio Olaf Cristianini, M. Vaudagna, Sergio Ramon |
| author2_role |
author author author author author |
| dc.subject.none.fl_str_mv |
Peaches High Pressure Technology Antioxidants Minimally Processed Foods Ultrastructure Durazno Tecnología Alta Presión Antioxidantes Alimentos Mínimamente Procesados Ultraestructura High Pressure Processing Microstructure Procesamiento de Alta Presión Microestructura |
| topic |
Peaches High Pressure Technology Antioxidants Minimally Processed Foods Ultrastructure Durazno Tecnología Alta Presión Antioxidantes Alimentos Mínimamente Procesados Ultraestructura High Pressure Processing Microstructure Procesamiento de Alta Presión Microestructura |
| dc.description.none.fl_txt_mv |
In addition of the capacity of High-Pressure Processing (HPP) to preserve fruits, recent studies highlight the ability of this technology to increase the content of antioxidants. The aim of this work was to find the HPP conditions able to maximize the increase in antioxidants in minimally processed peaches without affecting the overall quality, complemented by a microstructural study to better understand the observed effects. Therefore, minimally processed peaches were subjected to HPP-treatment with different pressure levels (100, 300, 500 MPa) and holding times (1,5 min). Results showed that 300 and 500 MPa induced a significant increase in the antioxidant content, which can be partially linked to the increase in the extractability of these compounds brought about by the changes in the microstructure. It can be concluded that a treatment at 300 MPa for 1 min is enough to induce a significant increase in antioxidants, without causing deterioration of the product. Instituto de Investigación de Tecnología de Alimentos (ITA) Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Denoya, Gabriela Inés. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. Fil: Denoya, Gabriela Inés. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Polenta, Gustavo Alberto. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; 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: Cristianini, M. Universidad de Campinas. Escuela de Ingeniería de Alimentos. Departamento de Tecnología de Alimentos; Brasil. Fil: Vaudagna Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Vaudagna Sergio Ramon. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. Fil: Vaudagna Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. |
| description |
In addition of the capacity of High-Pressure Processing (HPP) to preserve fruits, recent studies highlight the ability of this technology to increase the content of antioxidants. The aim of this work was to find the HPP conditions able to maximize the increase in antioxidants in minimally processed peaches without affecting the overall quality, complemented by a microstructural study to better understand the observed effects. Therefore, minimally processed peaches were subjected to HPP-treatment with different pressure levels (100, 300, 500 MPa) and holding times (1,5 min). Results showed that 300 and 500 MPa induced a significant increase in the antioxidant content, which can be partially linked to the increase in the extractability of these compounds brought about by the changes in the microstructure. It can be concluded that a treatment at 300 MPa for 1 min is enough to induce a significant increase in antioxidants, without causing deterioration of the product. |
| publishDate |
2021 |
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2021-11-10T10:54:32Z 2021-11-10T10:54:32Z 2021-11-05 |
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info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
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article |
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publishedVersion |
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http://hdl.handle.net/20.500.12123/10730 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.15448 1365-2621 0950-5423 https://doi.org/10.1111/ijfs.15448 |
| url |
http://hdl.handle.net/20.500.12123/10730 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.15448 https://doi.org/10.1111/ijfs.15448 |
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1365-2621 0950-5423 |
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eng |
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eng |
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info:eu-repograntAgreement/INTA/2019-PD-E7-I153-001/2019-PD-E7-I153-001/AR./Estrategias tecnológicas innovadoras para la transformación y preservación de alimentos |
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application/pdf |
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Wiley |
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Wiley |
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International Journal of Food Science & Technology 56 : 11. (November 2021) reponame:INTA Digital (INTA) instname:Instituto Nacional de Tecnología Agropecuaria |
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