Application of high pressure-assisted infusion treatment to mango pieces: effect on quality properties

Autores
Perdomo Lamilla, Carolina; Vaudagna, Sergio Ramon; Cap, Mariana; Rodriguez, Anabel
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study was to evaluate the effect of the high pressure-assisted infusion treatment on the quality properties of mango cubes. Factors studied were: sorbitol concentration (20°Brix, 40°Brix, 60°Brix), calcium lactate concentration (0%w/w, 1%w/w, 2% w/w) and pressure level (0.1 MPa, 300 MPa, 600 MPa). Results showed that process factors not only improved the mass transfer during the infusion process but also the solid gain was restricted by the incorporation of the calcium salt. The synergetic effect of pressure level and the addition of calcium salt preserved the mechanical properties. The tonality and chromaticity parameters of mango cubes were preserved by the antagonistic effect of the pressure level and sorbitol concentration. All microbiological counts were below the detection level. The most effective process was 600 MPa-60°Brix-2% w/w since it produced an 81.9% of inactivation of the polyphenol oxidase enzyme, which will allow preserving the final product.
Fil: Perdomo Lamilla, Carolina. Universidad de Buenos Aires; Argentina.
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fuente
Innovative Food Science & Emerging Technologies 64 : 102431 (2020)
Materia
Mangoes
High Pressure Treatment
Properties
Mango
Infusion
Tratamiento a Alta Presión
Propiedades
Assisted Infusion
Quality Properties
Infusión Asistida
Propiedades de Calidad
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/7532
Acceder
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oai_identifier_str oai:localhost:20.500.12123/7532
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling Application of high pressure-assisted infusion treatment to mango pieces: effect on quality propertiesPerdomo Lamilla, CarolinaVaudagna, Sergio RamonCap, MarianaRodriguez, AnabelMangoesHigh Pressure TreatmentPropertiesMangoInfusionTratamiento a Alta PresiónPropiedadesAssisted InfusionQuality PropertiesInfusión AsistidaPropiedades de CalidadThe aim of this study was to evaluate the effect of the high pressure-assisted infusion treatment on the quality properties of mango cubes. Factors studied were: sorbitol concentration (20°Brix, 40°Brix, 60°Brix), calcium lactate concentration (0%w/w, 1%w/w, 2% w/w) and pressure level (0.1 MPa, 300 MPa, 600 MPa). Results showed that process factors not only improved the mass transfer during the infusion process but also the solid gain was restricted by the incorporation of the calcium salt. The synergetic effect of pressure level and the addition of calcium salt preserved the mechanical properties. The tonality and chromaticity parameters of mango cubes were preserved by the antagonistic effect of the pressure level and sorbitol concentration. All microbiological counts were below the detection level. The most effective process was 600 MPa-60°Brix-2% w/w since it produced an 81.9% of inactivation of the polyphenol oxidase enzyme, which will allow preserving the final product.Fil: Perdomo Lamilla, Carolina. Universidad de Buenos Aires; Argentina.Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Elsevier2020-07-07T19:18:38Z2020-07-07T19:18:38Z2020-06-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/7532https://www.sciencedirect.com/science/article/pii/S14668564203037751466-85641878-5522https://doi.org/10.1016/j.ifset.2020.102431Innovative Food Science & Emerging Technologies 64 : 102431 (2020)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-18T10:07:57Zoai:localhost:20.500.12123/7532instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-18 10:07:57.887INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Application of high pressure-assisted infusion treatment to mango pieces: effect on quality properties
title Application of high pressure-assisted infusion treatment to mango pieces: effect on quality properties
spellingShingle Application of high pressure-assisted infusion treatment to mango pieces: effect on quality properties
Perdomo Lamilla, Carolina
Mangoes
High Pressure Treatment
Properties
Mango
Infusion
Tratamiento a Alta Presión
Propiedades
Assisted Infusion
Quality Properties
Infusión Asistida
Propiedades de Calidad
title_short Application of high pressure-assisted infusion treatment to mango pieces: effect on quality properties
title_full Application of high pressure-assisted infusion treatment to mango pieces: effect on quality properties
title_fullStr Application of high pressure-assisted infusion treatment to mango pieces: effect on quality properties
title_full_unstemmed Application of high pressure-assisted infusion treatment to mango pieces: effect on quality properties
title_sort Application of high pressure-assisted infusion treatment to mango pieces: effect on quality properties
dc.creator.none.fl_str_mv Perdomo Lamilla, Carolina
Vaudagna, Sergio Ramon
Cap, Mariana
Rodriguez, Anabel
author Perdomo Lamilla, Carolina
author_facet Perdomo Lamilla, Carolina
Vaudagna, Sergio Ramon
Cap, Mariana
Rodriguez, Anabel
author_role author
author2 Vaudagna, Sergio Ramon
Cap, Mariana
Rodriguez, Anabel
author2_role author
author
author
dc.subject.none.fl_str_mv Mangoes
High Pressure Treatment
Properties
Mango
Infusion
Tratamiento a Alta Presión
Propiedades
Assisted Infusion
Quality Properties
Infusión Asistida
Propiedades de Calidad
topic Mangoes
High Pressure Treatment
Properties
Mango
Infusion
Tratamiento a Alta Presión
Propiedades
Assisted Infusion
Quality Properties
Infusión Asistida
Propiedades de Calidad
dc.description.none.fl_txt_mv The aim of this study was to evaluate the effect of the high pressure-assisted infusion treatment on the quality properties of mango cubes. Factors studied were: sorbitol concentration (20°Brix, 40°Brix, 60°Brix), calcium lactate concentration (0%w/w, 1%w/w, 2% w/w) and pressure level (0.1 MPa, 300 MPa, 600 MPa). Results showed that process factors not only improved the mass transfer during the infusion process but also the solid gain was restricted by the incorporation of the calcium salt. The synergetic effect of pressure level and the addition of calcium salt preserved the mechanical properties. The tonality and chromaticity parameters of mango cubes were preserved by the antagonistic effect of the pressure level and sorbitol concentration. All microbiological counts were below the detection level. The most effective process was 600 MPa-60°Brix-2% w/w since it produced an 81.9% of inactivation of the polyphenol oxidase enzyme, which will allow preserving the final product.
Fil: Perdomo Lamilla, Carolina. Universidad de Buenos Aires; Argentina.
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
description The aim of this study was to evaluate the effect of the high pressure-assisted infusion treatment on the quality properties of mango cubes. Factors studied were: sorbitol concentration (20°Brix, 40°Brix, 60°Brix), calcium lactate concentration (0%w/w, 1%w/w, 2% w/w) and pressure level (0.1 MPa, 300 MPa, 600 MPa). Results showed that process factors not only improved the mass transfer during the infusion process but also the solid gain was restricted by the incorporation of the calcium salt. The synergetic effect of pressure level and the addition of calcium salt preserved the mechanical properties. The tonality and chromaticity parameters of mango cubes were preserved by the antagonistic effect of the pressure level and sorbitol concentration. All microbiological counts were below the detection level. The most effective process was 600 MPa-60°Brix-2% w/w since it produced an 81.9% of inactivation of the polyphenol oxidase enzyme, which will allow preserving the final product.
publishDate 2020
dc.date.none.fl_str_mv 2020-07-07T19:18:38Z
2020-07-07T19:18:38Z
2020-06-20
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/20.500.12123/7532
https://www.sciencedirect.com/science/article/pii/S1466856420303775
1466-8564
1878-5522
https://doi.org/10.1016/j.ifset.2020.102431
url http://hdl.handle.net/20.500.12123/7532
https://www.sciencedirect.com/science/article/pii/S1466856420303775
https://doi.org/10.1016/j.ifset.2020.102431
identifier_str_mv 1466-8564
1878-5522
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.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Innovative Food Science & Emerging Technologies 64 : 102431 (2020)
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 13.000565

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