1
|
Denoya GI, Polenta GA, Apóstolo NM, Budde CO, Cristianini M, Vaudagna SR. High‐pressure processing applied for enhancing the antioxidant content of minimally processed peaches. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gabriela Inés Denoya
- Instituto Nacional de Tecnología Agropecuaria (INTA) Instituto Tecnología de Alimentos Buenos Aires Argentina
- Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables UEDD INTA CONICET Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Ciudad Autónoma de Buenos Aires Argentina
| | - Gustavo Alberto Polenta
- Instituto Nacional de Tecnología Agropecuaria (INTA) Instituto Tecnología de Alimentos Buenos Aires Argentina
- Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables UEDD INTA CONICET Buenos Aires Argentina
| | - Nancy Mariel Apóstolo
- Departamento de Ciencias Básicas Universidad Nacional de Luján Buenos Aires Argentina
| | - Claudio Olaf Budde
- Instituto Nacional de Tecnología Agropecuaria Estación Experimental Agropecuaria San Pedro Buenos Aires Argentina
| | - Marcelo Cristianini
- Department of Food Technology School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Sergio Ramón Vaudagna
- Instituto Nacional de Tecnología Agropecuaria (INTA) Instituto Tecnología de Alimentos Buenos Aires Argentina
- Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables UEDD INTA CONICET Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Ciudad Autónoma de Buenos Aires Argentina
| |
Collapse
|
2
|
Xu J, Wang Y, Zhang X, Zhao Z, Yang Y, Yang X, Wang Y, Liao X, Zhao L. A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon. Foods 2021; 10:foods10123069. [PMID: 34945620 PMCID: PMC8700792 DOI: 10.3390/foods10123069] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 11/26/2021] [Accepted: 12/03/2021] [Indexed: 11/16/2022] Open
Abstract
This study investigates the effects of a high pressure processing pre-treatment (pre-HPP) on the juice yield of persimmon (Diospyros kaki L.) pulp and the pre-HPP plus HPP or thermal processing (TP) on microorganism inactivation and quality changes of the persimmon juice. The “Gongcheng” persimmon was selected with the highest juice yield (48.9%), and the pre-HPP set at 300 MPa/8 min increased the juice yield by 60% through an increasing pectin methylesterase (PME) activity of 25.03% and by maintaining polygalacturonase (PG) activity. For different processing modes, namely, pre-HPP plus HPP at 550 Mpa/5 min and pre-HPP plus TP treatment at 95 °C/5 min, both of the guaranteed microorganisms in the juice were below 2.0 lg CFU/mL; however, the persimmon juice treated by the pre-HPP plus HPP had higher contents of total phenol and ascorbic acid which were 16.07 mg GAE/100 g and 17.92 mg/100 mL, respectively, a lower content of soluble tannin which was 55.64 μg/mL, better clarity which was 18.6% and less color change where the ΔE was only 2.68.
Collapse
Affiliation(s)
- Jiayue Xu
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Yilun Wang
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Xinyue Zhang
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Zhen Zhao
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Yao Yang
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Xin Yang
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Yongtao Wang
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Xiaojun Liao
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Liang Zhao
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
- Correspondence: ; Tel.: +86-1062737464
| |
Collapse
|
3
|
Rux G, Gelewsky R, Schlüter O, Herppich W. High hydrostatic pressure treatment effects on selected tissue properties of fresh horticultural products. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102326] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
4
|
Belmiro RH, Tribst AAL, Cristianini M. Effects of High Pressure Processing on Common Beans (
Phaseolus Vulgaris
L.): Cotyledon Structure, Starch Characteristics, and Phytates and Tannins Contents. STARCH-STARKE 2020. [DOI: 10.1002/star.201900212] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Ricardo Henrique Belmiro
- Department of Food Technology (DTA)School of Food Engineering (FEA)University of Campinas (UNICAMP) Monteiro Lobato, 80, P.O. Box 6121 13083‐862 Campinas São Paulo Brazil
| | - Alline Artigiani Lima Tribst
- Center for Food Studies (NEPA)University of Campinas (UNICAMP) Albert Einstein, 291 13083‐852 Campinas São Paulo Brazil
| | - Marcelo Cristianini
- Department of Food Technology (DTA)School of Food Engineering (FEA)University of Campinas (UNICAMP) Monteiro Lobato, 80, P.O. Box 6121 13083‐862 Campinas São Paulo Brazil
- Center for Food Studies (NEPA)University of Campinas (UNICAMP) Albert Einstein, 291 13083‐852 Campinas São Paulo Brazil
| |
Collapse
|
5
|
The impact of high pressure and drying processing on internal structure and quality of fruit. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3047-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
6
|
Domínguez Avila JA, Wall Medrano A, Ruiz Pardo CA, Montalvo González E, González Aguilar GA. Use of nonthermal technologies in the production of functional beverages from vegetable ingredients to preserve heat‐labile phytochemicals. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13506] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- J. Abraham Domínguez Avila
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, AC, Carretera a la Victoria km 0.6Hermosillo Sonora 83304 Mexico
| | - Abraham Wall Medrano
- Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del PRONAF y Estocolmo s/nCiudad Juárez Chihuahua 32310 Mexico
| | - Cinthya A. Ruiz Pardo
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, AC, Carretera a la Victoria km 0.6Hermosillo Sonora 83304 Mexico
| | - Efigenia Montalvo González
- Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, Av Tecnológico No 2595, Lagos del CountryTepic Nayarit 63175 Mexico
| | - Gustavo A. González Aguilar
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, AC, Carretera a la Victoria km 0.6Hermosillo Sonora 83304 Mexico
| |
Collapse
|
7
|
Rodríguez-Garayar M, Martín-Cabrejas MA, Esteban RM. High Hydrostatic Pressure in Astringent and Non-Astringent Persimmons to Obtain Fiber-Enriched Ingredients with Improved Functionality. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1870-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
8
|
Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing: Implications on the freshness condition. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.06.026] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
9
|
Toledo del Árbol J, Pérez Pulido R, Grande Burgos MJ, Gálvez A, Lucas López R. Inactivation of leuconostocs in cherimoya pulp by high hydrostatic pressure treatments applied singly or in combination with enterocin AS-48. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.09.045] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
10
|
Miraei Ashtiani SH, Salarikia A, Golzarian MR, Emadi B. Non-Destructive Estimation of Mechanical and Chemical Properties of Persimmons by Ultrasonic Spectroscopy. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1082485] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
11
|
Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.10.011] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
12
|
Pérez Pulido R, Toledo J, Grande MJ, Gálvez A, Lucas R. Analysis of the effect of high hydrostatic pressure treatment and enterocin AS-48 addition on the bacterial communities of cherimoya pulp. Int J Food Microbiol 2014; 196:62-9. [PMID: 25528726 DOI: 10.1016/j.ijfoodmicro.2014.11.033] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2014] [Revised: 11/22/2014] [Accepted: 11/29/2014] [Indexed: 12/21/2022]
Abstract
In the present study, pulp obtained from cherimoya pulp (Annona cherimola) was inoculated with epiphytic microbiota collected from cherimoya fruits, and supplemented or not with the circular bacteriocin enterocin AS-48 (50μg/g) and then packed under vacuum. Samples supplemented or not with enterocin were treated by high hydrostatic pressure (600MPa, 8min) and then stored at 5°C for 30days. The single AS-48 treatment only delayed microbial growth non-significantly (p>0.05). HHP treatment reduced microbial counts by five log cycles, but it did not prevent further growth of survivors by day 7. The combined treatment (AS-48+HHP) was the most effective, keeping bacterial cell densities at ≤1.5 log CFU/g for up to 15days. 16S rRNA gene pyrosequencing analysis was done on amplicon libraries from the growth on TSA plates seeded with ten-fold dilutions of pulp suspensions and incubated at 22°C for 24h. The results obtained are limited by the experimental conditions used in the study, and only concern the bacterial fraction that was selected by the TSA and growth conditions used. Pantoea (Pantoea agglomerans, Pantoea vagans) were the operational taxonomic units (OTUs) detected at highest relative abundance in bacterial biomass grown from control samples for the first 7days of storage, followed by Enterococcus gallinarum and Leuconostoc mesenteroides during late storage. The single HHP treatment significantly reduced the relative abundance of OTUs belonging to Pantoea and strongly increased that of endosporeformers (mainly Bacillus firmus and Bacillus stratosphericus) early after treatment, although Pantoea became again the predominant OTUs during storage. Samples singly treated with enterocin AS-48 revealed a strong inhibition of E. gallinarum as well as an early decrease in the relative abundance of Pantoea and an increased relative abundance of OTUs belonging to other Gram-negative species (mainly from genera Serratia and Pseudomonas). The strong microbial inactivation achieved by the combined treatment with enterocin and HHP reduced the levels of viable cells below detectable limits at days 0 and 1, and survivors recovered on TSA at day 7 were represented in >99% by B. firmus OTU. OTUs from endosporeformers were no longer detected during prolonged incubation, displaced by Pantoea spp., Erwinia billingiae and leuconostocs. Results from the present study indicate that HHP in combination with enterocin AS-48 is more effective in preserving the microbiological quality of cherimoya pulp during storage than the single HHP treatment.
Collapse
Affiliation(s)
- Rubén Pérez Pulido
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071-Jaén, Spain
| | - Julia Toledo
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071-Jaén, Spain
| | - M José Grande
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071-Jaén, Spain
| | - Antonio Gálvez
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071-Jaén, Spain.
| | - Rosario Lucas
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071-Jaén, Spain
| |
Collapse
|
13
|
Hernández-Carrión M, Hernando I, Quiles A. High hydrostatic pressure treatment as an alternative to pasteurization to maintain bioactive compound content and texture in red sweet pepper. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.06.004] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
14
|
Hernández-Carrión M, Tárrega A, Hernando I, Fiszman SM, Quiles A. High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality. Food Funct 2014; 5:1250-60. [PMID: 24733518 DOI: 10.1039/c3fo60625b] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
High hydrostatic pressure (HHP) applied during food processing can improve the retention of food quality attributes and nutritional values in comparison with pasteurization. Persimmon is a good source of bioactive compounds but it is a seasonal fruit that cannot be consumed throughout the year. The aim of this work was to compare the HHP and pasteurization treatments to formulate milk-based beverages containing this carotenoid rich ingredient and to evaluate their performance in these beverages. The carotenoid and tannin contents of persimmon were determined and the microstructure and rheology of the new milk-based persimmon beverages were examined. The results showed that HHP treatment favoured the release of carotenoids from the fruit matrix and precipitation of the tannins. The milk-based beverages prepared with the high-pressure persimmon presented the best rheological properties because unlike the untreated and pasteurized persimmon milk-based beverages, they did not form a gel-like structure or separate out.
Collapse
Affiliation(s)
- M Hernández-Carrión
- Research Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | | | | | | | | |
Collapse
|
15
|
Hernández-Carrión M, Vázquez-Gutiérrez JL, Hernando I, Quiles A. Impact of High Hydrostatic Pressure and Pasteurization on the Structure and the Extractability of Bioactive Compounds of Persimmon “Rojo Brillante”. J Food Sci 2013; 79:C32-8. [DOI: 10.1111/1750-3841.12321] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2013] [Accepted: 10/30/2013] [Indexed: 11/29/2022]
Affiliation(s)
- M. Hernández-Carrión
- Research Group of Food Microstructure and Chemistry; Dept. of Food Technology; Univ. Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
| | - J. L. Vázquez-Gutiérrez
- Research Group of Food Microstructure and Chemistry; Dept. of Food Technology; Univ. Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
| | - I. Hernando
- Research Group of Food Microstructure and Chemistry; Dept. of Food Technology; Univ. Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
| | - A. Quiles
- Research Group of Food Microstructure and Chemistry; Dept. of Food Technology; Univ. Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
| |
Collapse
|
16
|
Almela C, Castelló ML, Tarrazó J, Ortolá MD. Influence of calcium lactate and modified atmosphere on respiration rate, optical and mechanical properties of sliced persimmon. FOOD SCI TECHNOL INT 2013; 21:55-63. [DOI: 10.1177/1082013213507069] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The aim of this study was to evaluate the effect of a modified atmosphere (5% and 10% of CO2) and calcium lactate treatment on the respiratory metabolism of minimally processed persimmon. A static system to measure changes in the composition of the headspace was used. Composition, texture and colour were also analysed. Persimmon slices were evaluated immediately after the washing treatment and after the O2 composition had decreased to 17% to avoid changes in the metabolic pathway. All samples were stored at 4 ℃. The results showed that modified atmosphere did not affect compositional properties, although there was a slight increase in pH values at the end of each treatment. Calcium lactate treatment reduced the respiration rate, in terms of O2, in samples kept in air. Additionally, a calcium lactate effect was immediately observed on mechanical properties after the washing stage. On the other hand, luminosity and b* coordinate decreased in unwashed and calcium lactate samples kept in 5% CO2.
Collapse
Affiliation(s)
- C Almela
- Institute of Food Engineering for Development, Universitat Politècnica de València, Spain
| | - ML Castelló
- Institute of Food Engineering for Development, Universitat Politècnica de València, Spain
| | - J Tarrazó
- Institute of Food Engineering for Development, Universitat Politècnica de València, Spain
| | - MD Ortolá
- Institute of Food Engineering for Development, Universitat Politècnica de València, Spain
| |
Collapse
|
17
|
Ortega VG, Ramírez JA, Velázquez G, Tovar B, Mata M, Montalvo E. Effect of high hydrostatic pressure on antioxidant content of 'Ataulfo' mango during postharvest maturation. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000062] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
18
|
Nutritional Composition of Processed Onion: S-Alk(en)yl-l-cysteine Sulfoxides, Organic Acids, Sugars, Minerals, and Vitamin C. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1150-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
19
|
Changes in tannin solubility and microstructure of high hydrostatic pressure–treated persimmon cubes during storage at 4 °C. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2010-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
20
|
Vázquez-Gutiérrez JL, Plaza L, Hernando I, Sánchez-Moreno C, Quiles A, de Ancos B, Cano MP. Changes in the structure and antioxidant properties of onions by high pressure treatment. Food Funct 2013; 4:586-91. [PMID: 23370723 DOI: 10.1039/c3fo30253a] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Onions have antioxidant properties and they are an important source of bioactive compounds such as phenols. The aim of this work was to study the effect of high hydrostatic pressure (HHP) (100-600 MPa/1-3 min/25 °C) on the microstructure and antioxidant properties of onions (cv. Doux) and its relationship with changes in the extractability of potential health-related compounds. Cryo scanning electron microscopy was used to study the microstructure. Vitamin C, total phenolic content and antioxidant activity (DPPH˙, ABTS˙(+), FRAP) were also analyzed. Tonoplast, plasmalemma and cell walls were affected by the HHP treatment and it favored the diffusion of the cellular content to the intercellular spaces. Vitamin C did not show significant changes, whereas the extracted phenolic content and antioxidant activity increased at pressures of 300 or 600 MPa. Therefore, it could be concluded that HHP produced changes in membrane permeability and disruption of cell walls favoring the release of phenolic compounds from tissue and, in consequence, improving their extractability.
Collapse
Affiliation(s)
- José Luis Vázquez-Gutiérrez
- Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | | | | | | | | | | | | |
Collapse
|