Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches

Autores
Denoya, Gabriela Inés; Vaudagna, Sergio Ramon; Polenta, Gustavo Alberto
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Nowadays consumers demand fresh-cut fruits free from additives and with appealing appearance. High pressure processing (HPP) could be a suitable alternative to preserve fresh-cut fruit, since it is less aggressive than thermal treatments. This work was accomplished to study the effect of HPP in combination with vacuum packaging (VP) on the preservation of fresh-cut peaches. Cubes of peaches were treated with a solution of ascorbic acid and citric acid to inhibit enzymatic browning and then subjected to: A) VP + HPP (500 MPa-5 min), B) only VP and C) Control. Immediately after processing, after 15 and 21 days, different evaluations were carried out over the samples: chromatic parameters (CIE L∗C∗h°), polyphenoloxidase (PPO) activity, Textural Profile Analysis, and ethanol content. During the period evaluated, L∗ and C∗ were significantly lower in vacuum-packed and pressurized samples than in the control. At day 21, the pressurized samples showed the best textural properties. Peaches subjected to HPP + VP also had significantly lower content of ethanol and PPO activity than the other treatments, which evidences that fermentation and browning were successfully inhibited by this combination. It can be concluded that HPP + VP could preserve fresh-cut peaches for at least 21 days at 10 °C, with only a slight translucency caused by VP.
Instituto de Tecnología de Alimentos
Fil: Denoya, Gabriela Inés. 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: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
Fuente
LWT - Food science and technology 62 (1), Part 2 : 801-806. (June 2015)
Materia
Durazno
Tecnología Alta Presión
Procesamiento de Alimentos
Embalaje en Vacío
Peaches
High Pressure Technology
Food Processing
Vacuum Packaging
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2380
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oai_identifier_str oai:localhost:20.500.12123/2380
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spelling Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peachesDenoya, Gabriela InésVaudagna, Sergio RamonPolenta, Gustavo AlbertoDuraznoTecnología Alta PresiónProcesamiento de AlimentosEmbalaje en VacíoPeachesHigh Pressure TechnologyFood ProcessingVacuum PackagingNowadays consumers demand fresh-cut fruits free from additives and with appealing appearance. High pressure processing (HPP) could be a suitable alternative to preserve fresh-cut fruit, since it is less aggressive than thermal treatments. This work was accomplished to study the effect of HPP in combination with vacuum packaging (VP) on the preservation of fresh-cut peaches. Cubes of peaches were treated with a solution of ascorbic acid and citric acid to inhibit enzymatic browning and then subjected to: A) VP + HPP (500 MPa-5 min), B) only VP and C) Control. Immediately after processing, after 15 and 21 days, different evaluations were carried out over the samples: chromatic parameters (CIE L∗C∗h°), polyphenoloxidase (PPO) activity, Textural Profile Analysis, and ethanol content. During the period evaluated, L∗ and C∗ were significantly lower in vacuum-packed and pressurized samples than in the control. At day 21, the pressurized samples showed the best textural properties. Peaches subjected to HPP + VP also had significantly lower content of ethanol and PPO activity than the other treatments, which evidences that fermentation and browning were successfully inhibited by this combination. It can be concluded that HPP + VP could preserve fresh-cut peaches for at least 21 days at 10 °C, with only a slight translucency caused by VP.Instituto de Tecnología de AlimentosFil: Denoya, Gabriela Inés. 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: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina2018-05-14T12:02:07Z2018-05-14T12:02:07Z2015-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0023643814005921http://hdl.handle.net/20.500.12123/23800023-6438https://doi.org/10.1016/j.lwt.2014.09.036LWT - Food science and technology 62 (1), Part 2 : 801-806. (June 2015)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:18Zoai:localhost:20.500.12123/2380instacron: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 13:44:18.99INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
title Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
spellingShingle Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
Denoya, Gabriela Inés
Durazno
Tecnología Alta Presión
Procesamiento de Alimentos
Embalaje en Vacío
Peaches
High Pressure Technology
Food Processing
Vacuum Packaging
title_short Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
title_full Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
title_fullStr Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
title_full_unstemmed Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
title_sort Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
dc.creator.none.fl_str_mv Denoya, Gabriela Inés
Vaudagna, Sergio Ramon
Polenta, Gustavo Alberto
author Denoya, Gabriela Inés
author_facet Denoya, Gabriela Inés
Vaudagna, Sergio Ramon
Polenta, Gustavo Alberto
author_role author
author2 Vaudagna, Sergio Ramon
Polenta, Gustavo Alberto
author2_role author
author
dc.subject.none.fl_str_mv Durazno
Tecnología Alta Presión
Procesamiento de Alimentos
Embalaje en Vacío
Peaches
High Pressure Technology
Food Processing
Vacuum Packaging
topic Durazno
Tecnología Alta Presión
Procesamiento de Alimentos
Embalaje en Vacío
Peaches
High Pressure Technology
Food Processing
Vacuum Packaging
dc.description.none.fl_txt_mv Nowadays consumers demand fresh-cut fruits free from additives and with appealing appearance. High pressure processing (HPP) could be a suitable alternative to preserve fresh-cut fruit, since it is less aggressive than thermal treatments. This work was accomplished to study the effect of HPP in combination with vacuum packaging (VP) on the preservation of fresh-cut peaches. Cubes of peaches were treated with a solution of ascorbic acid and citric acid to inhibit enzymatic browning and then subjected to: A) VP + HPP (500 MPa-5 min), B) only VP and C) Control. Immediately after processing, after 15 and 21 days, different evaluations were carried out over the samples: chromatic parameters (CIE L∗C∗h°), polyphenoloxidase (PPO) activity, Textural Profile Analysis, and ethanol content. During the period evaluated, L∗ and C∗ were significantly lower in vacuum-packed and pressurized samples than in the control. At day 21, the pressurized samples showed the best textural properties. Peaches subjected to HPP + VP also had significantly lower content of ethanol and PPO activity than the other treatments, which evidences that fermentation and browning were successfully inhibited by this combination. It can be concluded that HPP + VP could preserve fresh-cut peaches for at least 21 days at 10 °C, with only a slight translucency caused by VP.
Instituto de Tecnología de Alimentos
Fil: Denoya, Gabriela Inés. 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: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
description Nowadays consumers demand fresh-cut fruits free from additives and with appealing appearance. High pressure processing (HPP) could be a suitable alternative to preserve fresh-cut fruit, since it is less aggressive than thermal treatments. This work was accomplished to study the effect of HPP in combination with vacuum packaging (VP) on the preservation of fresh-cut peaches. Cubes of peaches were treated with a solution of ascorbic acid and citric acid to inhibit enzymatic browning and then subjected to: A) VP + HPP (500 MPa-5 min), B) only VP and C) Control. Immediately after processing, after 15 and 21 days, different evaluations were carried out over the samples: chromatic parameters (CIE L∗C∗h°), polyphenoloxidase (PPO) activity, Textural Profile Analysis, and ethanol content. During the period evaluated, L∗ and C∗ were significantly lower in vacuum-packed and pressurized samples than in the control. At day 21, the pressurized samples showed the best textural properties. Peaches subjected to HPP + VP also had significantly lower content of ethanol and PPO activity than the other treatments, which evidences that fermentation and browning were successfully inhibited by this combination. It can be concluded that HPP + VP could preserve fresh-cut peaches for at least 21 days at 10 °C, with only a slight translucency caused by VP.
publishDate 2015
dc.date.none.fl_str_mv 2015-06
2018-05-14T12:02:07Z
2018-05-14T12:02:07Z
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 https://www.sciencedirect.com/science/article/pii/S0023643814005921
http://hdl.handle.net/20.500.12123/2380
0023-6438
https://doi.org/10.1016/j.lwt.2014.09.036
url https://www.sciencedirect.com/science/article/pii/S0023643814005921
http://hdl.handle.net/20.500.12123/2380
https://doi.org/10.1016/j.lwt.2014.09.036
identifier_str_mv 0023-6438
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 LWT - Food science and technology 62 (1), Part 2 : 801-806. (June 2015)
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 12.559606

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