Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters

Autores
Denoya, Gabriela Inés; Vaudagna, Sergio Ramon; Chamorro, Verónica Celeste; Godoy, Maria Fernanda; Budde, Claudio Olaf; Polenta, Gustavo Alberto
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fresh-cut products represent an easy way to include fruits in everyday meals. The aim of this work was to evaluate the suitability of two cultivars for high pressure processing (HPP), and to establish the principal parameters leading to a better quality preservation of minimally processed peaches. Prunus persicae cv. Flavorcrest and cv. Romea were subjected to different HPP-treatments according to a factorial design. The factors were: pressure level (500, 600 and 700 MPa) and holding time (1 and 5 min), applied at room temperature. Several determinations were carried out over the samples: texture parameters, ascorbic acid content, total phenols, and polyphenoloxidase and alcohol dehydrogenase activity. Results showed that only the 700 MPa treatments, for both holding time evaluated, provoked a significant decrease in the hardness of the HPP-product. Romea had lower polyphenoloxidase activity and higher ascorbic acid and total phenols content than Flavorcrest. The application of 600 MPa-5 min to Romea peaches successfully prevented enzymatic browning, with the additional advantage of rendering higher concentrations of ascorbic acid and phenols. This last aspect would be an asset either for the development of high-quality products or, as a pre-treatment, for increasing the yield of polyphenols to be recovered from fruit products waste.
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: Chamorro, Verónica Celeste. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
Fil: Godoy, Maria Fernanda. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
Fuente
LWT - Food science and technology 78 : 367-372. (May 2017)
Materia
Durazno
Tecnología Alta Presión
Procesamiento de Alimentos
Peaches
High Pressure Technology
Food Processing
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2381
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oai_identifier_str oai:localhost:20.500.12123/2381
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spelling Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parametersDenoya, Gabriela InésVaudagna, Sergio RamonChamorro, Verónica CelesteGodoy, Maria FernandaBudde, Claudio OlafPolenta, Gustavo AlbertoDuraznoTecnología Alta PresiónProcesamiento de AlimentosPeachesHigh Pressure TechnologyFood ProcessingFresh-cut products represent an easy way to include fruits in everyday meals. The aim of this work was to evaluate the suitability of two cultivars for high pressure processing (HPP), and to establish the principal parameters leading to a better quality preservation of minimally processed peaches. Prunus persicae cv. Flavorcrest and cv. Romea were subjected to different HPP-treatments according to a factorial design. The factors were: pressure level (500, 600 and 700 MPa) and holding time (1 and 5 min), applied at room temperature. Several determinations were carried out over the samples: texture parameters, ascorbic acid content, total phenols, and polyphenoloxidase and alcohol dehydrogenase activity. Results showed that only the 700 MPa treatments, for both holding time evaluated, provoked a significant decrease in the hardness of the HPP-product. Romea had lower polyphenoloxidase activity and higher ascorbic acid and total phenols content than Flavorcrest. The application of 600 MPa-5 min to Romea peaches successfully prevented enzymatic browning, with the additional advantage of rendering higher concentrations of ascorbic acid and phenols. This last aspect would be an asset either for the development of high-quality products or, as a pre-treatment, for increasing the yield of polyphenols to be recovered from fruit products waste.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: Chamorro, Verónica Celeste. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; ArgentinaFil: Godoy, Maria Fernanda. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; ArgentinaFil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina2018-05-14T12:29:58Z2018-05-14T12:29:58Z2017-05info: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/S0023643817300063http://hdl.handle.net/20.500.12123/23810023-6438https://doi.org/10.1016/j.lwt.2017.01.006LWT - Food science and technology 78 : 367-372. (May 2017)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-23T11:16:31Zoai:localhost:20.500.12123/2381instacron: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 11:16:31.736INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
title Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
spellingShingle Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
Denoya, Gabriela Inés
Durazno
Tecnología Alta Presión
Procesamiento de Alimentos
Peaches
High Pressure Technology
Food Processing
title_short Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
title_full Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
title_fullStr Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
title_full_unstemmed Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
title_sort Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
dc.creator.none.fl_str_mv Denoya, Gabriela Inés
Vaudagna, Sergio Ramon
Chamorro, Verónica Celeste
Godoy, Maria Fernanda
Budde, Claudio Olaf
Polenta, Gustavo Alberto
author Denoya, Gabriela Inés
author_facet Denoya, Gabriela Inés
Vaudagna, Sergio Ramon
Chamorro, Verónica Celeste
Godoy, Maria Fernanda
Budde, Claudio Olaf
Polenta, Gustavo Alberto
author_role author
author2 Vaudagna, Sergio Ramon
Chamorro, Verónica Celeste
Godoy, Maria Fernanda
Budde, Claudio Olaf
Polenta, Gustavo Alberto
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Durazno
Tecnología Alta Presión
Procesamiento de Alimentos
Peaches
High Pressure Technology
Food Processing
topic Durazno
Tecnología Alta Presión
Procesamiento de Alimentos
Peaches
High Pressure Technology
Food Processing
dc.description.none.fl_txt_mv Fresh-cut products represent an easy way to include fruits in everyday meals. The aim of this work was to evaluate the suitability of two cultivars for high pressure processing (HPP), and to establish the principal parameters leading to a better quality preservation of minimally processed peaches. Prunus persicae cv. Flavorcrest and cv. Romea were subjected to different HPP-treatments according to a factorial design. The factors were: pressure level (500, 600 and 700 MPa) and holding time (1 and 5 min), applied at room temperature. Several determinations were carried out over the samples: texture parameters, ascorbic acid content, total phenols, and polyphenoloxidase and alcohol dehydrogenase activity. Results showed that only the 700 MPa treatments, for both holding time evaluated, provoked a significant decrease in the hardness of the HPP-product. Romea had lower polyphenoloxidase activity and higher ascorbic acid and total phenols content than Flavorcrest. The application of 600 MPa-5 min to Romea peaches successfully prevented enzymatic browning, with the additional advantage of rendering higher concentrations of ascorbic acid and phenols. This last aspect would be an asset either for the development of high-quality products or, as a pre-treatment, for increasing the yield of polyphenols to be recovered from fruit products waste.
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: Chamorro, Verónica Celeste. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
Fil: Godoy, Maria Fernanda. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
description Fresh-cut products represent an easy way to include fruits in everyday meals. The aim of this work was to evaluate the suitability of two cultivars for high pressure processing (HPP), and to establish the principal parameters leading to a better quality preservation of minimally processed peaches. Prunus persicae cv. Flavorcrest and cv. Romea were subjected to different HPP-treatments according to a factorial design. The factors were: pressure level (500, 600 and 700 MPa) and holding time (1 and 5 min), applied at room temperature. Several determinations were carried out over the samples: texture parameters, ascorbic acid content, total phenols, and polyphenoloxidase and alcohol dehydrogenase activity. Results showed that only the 700 MPa treatments, for both holding time evaluated, provoked a significant decrease in the hardness of the HPP-product. Romea had lower polyphenoloxidase activity and higher ascorbic acid and total phenols content than Flavorcrest. The application of 600 MPa-5 min to Romea peaches successfully prevented enzymatic browning, with the additional advantage of rendering higher concentrations of ascorbic acid and phenols. This last aspect would be an asset either for the development of high-quality products or, as a pre-treatment, for increasing the yield of polyphenols to be recovered from fruit products waste.
publishDate 2017
dc.date.none.fl_str_mv 2017-05
2018-05-14T12:29:58Z
2018-05-14T12:29:58Z
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/S0023643817300063
http://hdl.handle.net/20.500.12123/2381
0023-6438
https://doi.org/10.1016/j.lwt.2017.01.006
url https://www.sciencedirect.com/science/article/pii/S0023643817300063
http://hdl.handle.net/20.500.12123/2381
https://doi.org/10.1016/j.lwt.2017.01.006
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 78 : 367-372. (May 2017)
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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