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Ramírez R, Delgado J, Rocha-Pimienta J, Valdés ME, Martín-Mateos MJ, Ayuso-Yuste MC. Preservation of white wine pomace by high hydrostatic pressure. Heliyon 2023; 9:e21199. [PMID: 37942164 PMCID: PMC10628665 DOI: 10.1016/j.heliyon.2023.e21199] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Accepted: 10/18/2023] [Indexed: 11/10/2023] Open
Abstract
The effect of different high hydrostatic pressure (HHP) treatments (400, 600 MPa for 1, 6 min) on white wine pomace was studied throughout storage conditions (270 days) at different temperature conditions (4° and 20 °C). The final use of this product would be as an ingredient for food products preservation. Microbiological, enzyme and physico-chemical parameters were evaluated after processing and during storage. HHP greatly reduced the microbial counts of treated pomace and allowed obtaining a safe product with a long shelf-life at 4 and 20 °C. The HHP treatment also preserved phenolic compounds content, however an important reduction of these compounds was found during storage since the polyphenol oxidase enzyme remained active after the treatment and during storage. Phenolic compounds were better preserved during storage at 4 °C than at 20 °C. The application of HHP at 600 MPa/6 min and the refrigeration of the treated pomace would allow obtaining a microbiologically safe pomace with high levels of phenolic compounds with a shelf-life of 90 days. The activity of the enzyme should be limited in future to ensure a long shelf-life of the processed pomace.
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Affiliation(s)
- Rosario Ramírez
- Technological Agri-Food Institute (INTAEX). Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX). 06071 Badajoz, Spain
| | - Jonathan Delgado
- Technological Agri-Food Institute (INTAEX). Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX). 06071 Badajoz, Spain
| | - Javier Rocha-Pimienta
- Technological Agri-Food Institute (INTAEX). Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX). 06071 Badajoz, Spain
| | - M. Esperanza Valdés
- Technological Agri-Food Institute (INTAEX). Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX). 06071 Badajoz, Spain
| | - María Jesús Martín-Mateos
- Technological Agri-Food Institute (INTAEX). Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX). 06071 Badajoz, Spain
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Schiavon G, Garello M, Prencipe S, Meloni GR, Buonsenso F, Spadaro D. Essential Oils Reduce Grey Mould Rot of Apples and Modify the Fruit Microbiome during Postharvest Storage. J Fungi (Basel) 2022; 9:jof9010022. [PMID: 36675843 PMCID: PMC9866169 DOI: 10.3390/jof9010022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 12/18/2022] [Accepted: 12/20/2022] [Indexed: 12/25/2022] Open
Abstract
Botrytis cinerea is the causal agent of grey mould rot of apples. The efficacy of biofumigation with thyme (Thymus vulgaris), savoury (Satureja montana), and basil (Ocimum basilicum) essential oils (EOs) at 1%, 0.5%, and 0.1% concentrations were tested against B. cinerea. In vitro, the results showed 100% growth inhibition at 1% concentration for all oils. Subsequent biofumigation experiments on apples of cultivar 'Opal' with 1% EOs showed that, after 60 d storage, thyme and savoury EOs significantly reduced grey mould rot incidence (average incidence 2% for both treatments) compared to the control (7%). Analyses of quality indicated slightly higher fruit firmness for 1% thyme at 30 d and slightly higher titratable acidity for 1% thyme and savoury at 60 d. Sampling of the atmosphere inside the cabinets was performed to characterize and quantify the volatile components of EOs released through biofumigation. Though thymol and p-cymene were the main components of thyme EO, the antimicrobial activity was mainly due to the presence of thymol and, to a lower extent, of carvacrol. In savoury EO, carvacrol and p-cymene were the main components, whereas in basil EO, linalool and estragole were mainly present. Metabarcoding analyses showed that the epiphytic microbiome had higher richness and evenness compared to their endophytic counterpart. By the end of shelf-life, treatments with thyme EO reduced B. cinerea abundance compared to the inoculated control for both endophytes (from 36.5% to 1.5%) and epiphytes (from 7.0% to 0.7%), while favouring a significant increase in Penicillium species both in endophytes (from 0.2% to 21.5%) and epiphytes (from 0.5% to 18.6%). Results indicate that thyme EO (1%) and savoury EO (1%) are equally effective in hampering grey mould rot development in vivo.
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Affiliation(s)
- Giada Schiavon
- Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
- Centre of Competence for the Innovation in the Agro-Environmental Sector-AGROINNOVA, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Marco Garello
- Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
- Centre of Competence for the Innovation in the Agro-Environmental Sector-AGROINNOVA, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Simona Prencipe
- Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Giovanna Roberta Meloni
- Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
- Centre of Competence for the Innovation in the Agro-Environmental Sector-AGROINNOVA, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Fabio Buonsenso
- Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
- Centre of Competence for the Innovation in the Agro-Environmental Sector-AGROINNOVA, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Davide Spadaro
- Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
- Centre of Competence for the Innovation in the Agro-Environmental Sector-AGROINNOVA, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
- Correspondence:
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Woldemariam HW, Emire SA, Teshome PG, Töpfl S, Aganovic K. Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing. Heliyon 2022; 8:e12441. [PMID: 36590575 PMCID: PMC9798180 DOI: 10.1016/j.heliyon.2022.e12441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 08/11/2022] [Accepted: 12/09/2022] [Indexed: 12/24/2022] Open
Abstract
The study aimed to investigate inactivation of naturally occurring microorganisms and quality of red pepper paste treated by high pressure processing (HPP). Central composite rotatable design was employed to determine the impacts of pressure (100-600 MPa) and holding time (30-600 s). HPP at 527 MPa for 517 s reduced aerobic mesophilic bacteria count by 4.5 log CFU/g. Yeasts and molds counts were reduced to 1 log CFU/g at 600 MPa for 315 s. Total phenols, carotenoids and antioxidants activity ranged from 0.28 to 0.33 g GAE/100 g, 96.0-98.4 mg βc/100 g and 8.70-8.95 μmol TE/g, respectively. Increase (2.5-6.7%) in these variables was observed with increasing pressure and holding time. Total color difference (ΔE∗) values (0.2-2.8) were within the ranges of 'imperceptible' to 'noticeable'. Experimental results were fitted satisfactorily into quadratic model with higher R2 values (0.8619-0.9863). Optimization process suggested treatment of red pepper paste at 536 MPa for 125 s for maximum desirability (0.622). Validation experiments confirmed comparable percentage of relative errors. Overall, this technique could be considered as an efficient treatment for the inactivation of microorganisms that naturally occur in red pepper paste with minimal changes in its characteristics.
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Affiliation(s)
- Henock Woldemichael Woldemariam
- Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
- Department of Food Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
- Corresponding author.
| | - Shimelis Admassu Emire
- Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
| | - Paulos Getachew Teshome
- Center for Food Science and Nutrition, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | - Stefan Töpfl
- Osnabrueck University of Applied Sciences, Osnabrueck, Germany
| | - Kemal Aganovic
- German Institute of Food Technologies (DIL e.V.), Quakenbrueck, Germany
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Yuan L, Xu F, Xu Y, Wu J, Lao F. Production of Marinated Chinese Lotus Root Slices Using High-Pressure Processing as an Alternative to Traditional Thermal-and-Soaking Procedure. Molecules 2022; 27:molecules27196506. [PMID: 36235043 PMCID: PMC9571789 DOI: 10.3390/molecules27196506] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 09/29/2022] [Accepted: 09/30/2022] [Indexed: 11/09/2022] Open
Abstract
Marinated vegetables are traditional cold dishes with a long history and special flavor in the Chinese deli market. However, the traditional thermal-and-soaking (TS) procedure often results in unreproducible flavor quality properties of marinated vegetables and waste of brine and time in production. A novel green and sustainable technique, high-pressure processing (HPP), has caught the attention of the food industry. In this study, the effects of HPP and TS treatment on the visual, flavor, textural, and microbiological qualities of Chinese marinated lotus root slices were investigated. Compared to the TS products, lighter color, more varieties of volatile compounds, and crunchier texture were detected in the HPP products. Throughout the 4 °C, 25 °C, and 45 °C shelf life challenges, the HPP products retained their original color and crunchiness better than the TS ones, whereas no significant differences were found in total viable counts (TVCs) in the first half of the shelf lives. The Arrhenius model under the first-order reaction of TVC deterioration showed a good fit to the shelf life of the HPP marinated lotus root slices. This study demonstrates that HPP may assist in making the best use of brine in a more time-efficient manner to improve the visual, flavor, and textural quality of traditional Chinese marinated lotus root slices.
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Affiliation(s)
- Lin Yuan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Feifei Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Yingying Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
- Correspondence: ; Tel.: +86-010-62737464
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Martín-Vertedor D, Schaide T, Boselli E, Martínez M, García-Parra J, Pérez-Nevado F. Effect of High Hydrostatic Pressure in the Storage of Spanish-Style Table Olive Fermented with Olive Leaf Extract and Saccharomyces cerevisiae. Molecules 2022; 27:molecules27062028. [PMID: 35335389 PMCID: PMC8950053 DOI: 10.3390/molecules27062028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 11/16/2022] Open
Abstract
Olives treated according to the Spanish-style are firstly treated with caustic soda and then fermented in brine to reduce phenols. Next, olives are packed and subjected to pasteurization. The effect of different high hydrostatic pressure treatments (400 MPa, 4 and 6 min) was evaluated in Spanish-style table olives fermented with olive leaf extract (OLE) and S. cerevisiae compared with thermal pasteurization (P) at 80 °C for 15 min. HHP and P led to a significant reduction in yeast and aerobic mesophiles after the conservation treatment and during storage (300 days). The physical-chemical properties changed slightly during storage, except for olive hardness; olives treated with HHP presented a higher hardness than pasteurized ones. The CIELAB parameter L* decreased until day 300 in most of the treatments, as well as phenols. The HHP treatment led to significantly higher contents of phenolics (even during storage) than olives submitted to P. Some sensory attributes (colour, aspect, hardness, and overall evaluation) decreased during storage. P treatment caused a decrease in appearance, aroma, hardness, and overall evaluation compared to olives treated with HHP. Thus, the application of HHP in table olives to increase the shelf-life can be considered a valid alternative to P.
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Affiliation(s)
- Daniel Martín-Vertedor
- Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;
- Research Institute of Agricultural Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (T.S.); (M.M.); (F.P.-N.)
- Correspondence: ; Tel.: +34-924-012-664
| | - Thais Schaide
- Research Institute of Agricultural Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (T.S.); (M.M.); (F.P.-N.)
- Área de Nutrición y Bromatología, Departamento de Producción Animal y Ciencia de los Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06007 Badajoz, Spain
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy;
| | - Manuel Martínez
- Research Institute of Agricultural Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (T.S.); (M.M.); (F.P.-N.)
- Área de Producción Vegetal, Departamento de Ingeniería del Medio Agronómico y Forestal, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06007 Badajoz, Spain
| | - Jesús García-Parra
- Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;
| | - Francisco Pérez-Nevado
- Research Institute of Agricultural Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (T.S.); (M.M.); (F.P.-N.)
- Área de Nutrición y Bromatología, Departamento de Producción Animal y Ciencia de los Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06007 Badajoz, Spain
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Effect of melatonin treatments on biochemical quality and postharvest life of nectarines. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00636-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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de Jesus ALT, Cristianini M, Dos Santos NM, Maróstica Júnior MR. Effects of high hydrostatic pressure on the microbial inactivation and extraction of bioactive compounds from açaí (Euterpe oleracea Martius) pulp. Food Res Int 2019; 130:108856. [PMID: 32156341 DOI: 10.1016/j.foodres.2019.108856] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 11/19/2019] [Accepted: 11/20/2019] [Indexed: 11/18/2022]
Abstract
The aim of this study was to investigate the effects of high hydrostatic pressure (HHP) on the inactivation of Lactobacillus fructivorans, on the inactivation of Alicyclobacillus acidoterrestris spores and on the extraction of anthocyanins and total phenolics from açaí pulp. The tested conditions comprised pressures of 400-600 MPa, treatment times of 5-15 min, and temperatures of 25 °C and 65 °C. Results were compared to those of conventional thermal treatments (85 °C/1 min). Regarding A. acidoterrestris spores, applying HHP for 13.5 min, resulted in a value of four-decimal reduction. L. fructivorans presented considerable sensitivity to HHP treatment, achieving inactivation rates above 6.7 log cycles at process conditions at 600 MPa and 65 °C for 5 min. All samples of açaí pulp processed showed absence of thermotolerant coliforms during the 28 days of refrigerated storage (shelf life study). The açaí pulps processed by HHP (600 MPa/5 min/25 °C) had anthocyanin extraction increased by 37% on average. In contrast, conventional thermal treatment reduced anthocyanin content by 16.3%. For phenolic compounds, the process at 600 MPa/5 min/65 °C increases extraction by 10.25%. A combination of HHP treatment and moderate heat (65 °C) was shown to be an alternative to thermal pasteurization, leading to microbiologically safe products while preserving functional compounds.
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Affiliation(s)
- Ana Laura Tibério de Jesus
- Department of Food Engineering, Sorocaba Engineering College (FACENS), Senador José Ermínio de Moraes Road, 1425, 18085-784 Sorocaba, SP, Brazil.
| | - Marcelo Cristianini
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80. PO Box 6121, 13083-862 Campinas, SP, Brazil.
| | - Nathalia Medina Dos Santos
- Department of Food and Nutrition (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80. PO Box 6121, 13083-862 Campinas, SP, Brazil
| | - Mário Roberto Maróstica Júnior
- Department of Food and Nutrition (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80. PO Box 6121, 13083-862 Campinas, SP, Brazil
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Rodriguez A, Cap M, Ramos N, Godoy F, Mascheroni RH, Vaudagna SR. High‐pressure processing of persimmon purée: Stability during chilled storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14306] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Anabel Rodriguez
- Centro de Investigación de Agroindustria Instituto Nacional de Tecnología Agropecuaria (INTA Instituto Tecnología de Alimentos Hurlingham Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
| | - Mariana Cap
- Centro de Investigación de Agroindustria Instituto Nacional de Tecnología Agropecuaria (INTA Instituto Tecnología de Alimentos Hurlingham Argentina
| | - Nelsi Ramos
- Facultad de Ingeniería Universidad Nacional de Luján Luján Buenos Aires Argentina
| | - Fernanda Godoy
- Centro de Investigación de Agroindustria Instituto Nacional de Tecnología Agropecuaria (INTA Instituto Tecnología de Alimentos Hurlingham Argentina
| | - Rodolfo H. Mascheroni
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) La Plata Argentina
| | - Sergio R. Vaudagna
- Centro de Investigación de Agroindustria Instituto Nacional de Tecnología Agropecuaria (INTA Instituto Tecnología de Alimentos Hurlingham Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
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Effect of pulsed electric fields (PEF) on physico-chemical properties, β-carotene and antioxidant activity of air-dried apricots. Food Chem 2019; 291:253-262. [PMID: 31006467 DOI: 10.1016/j.foodchem.2019.04.021] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Revised: 03/27/2019] [Accepted: 04/05/2019] [Indexed: 01/08/2023]
Abstract
Fresh apricots pre-treated by pulsed electric fields at different intensities [LPEF, 0.65 kV/cm, 100 Hz, 20 µs and total treatment time 30 s; HPEF1, 1.25 kV/cm, 100 Hz, 20 µs and total treatment time 30 s; HPEF2, 1.25 kV/cm, 100 Hz, 20 µs and total treatment time 60 s], along with controls [non-treated, non-treated and sulphite treated, and heat pre-treatment at 80 °C, for 10 min (HC)] and soaked in 0.2% sodium sulphite solution for 1 h and then were subject to hot air drying. The changes in drying rate, polyphenol oxidase, peroxidase, and β-carotene contents as well as antioxidant activity and colour in pre-treatment and hot air-dried apricot samples were investigated. PEF and heat treatments increased the drying rate of apricots. PEF treatments had no effect on the PPO activity and decreased the POD activity (p < 0.05). HPEF2 treatment retained more β-carotene, higher antioxidant activity and suffered less browning during processing. Overall, the results indicate that combining sulphite treatment with PEF produces dried apricots with more β-carotene and antioxidant activity, and better colour.
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Zhang W, Zhao H, Zhang J, Sheng Z, Cao J, Jiang W. Different molecular weights chitosan coatings delay the senescence of postharvest nectarine fruit in relation to changes of redox state and respiratory pathway metabolism. Food Chem 2019; 289:160-168. [PMID: 30955599 DOI: 10.1016/j.foodchem.2019.03.047] [Citation(s) in RCA: 62] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Revised: 03/08/2019] [Accepted: 03/10/2019] [Indexed: 01/17/2023]
Abstract
The aim of this study is to investigate the impact of different molecular weights of chitosan treatment (LM 30 kDa; HM 120 kDa) on fruit senescence related to redox state and respiratory pathway metabolism in postharvest nectarine fruit stored at 25 °C for 8 days. The treatments of LM and HM chitosan both delayed senescence, which are due to inhibition of respiration rate, and enhanced the antioxidant system, as evidenced by the improvement of ASA-GSH cycle and total phenolics and flavonoids contents and decrease in H2O2 and MDA accumulation. Meanwhile, fruit treated with HM chitosan manifested better quality and redox state than LM. It is noteworthy that the results showed that HM chitosan notably suppressed the activity of SDH enzyme and increased the total activity of G-6-PDH and 6-PGDH. Accordingly, changed respiratory pathways by HM chitosan coating contributed to senescence retardation and modification of redox status in postharvest nectarine fruit.
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Affiliation(s)
- Wanli Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Handong Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Zhongting Sheng
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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Comparative study of high hydrostatic pressure and high temperature short time processing on quality of clear and cloudy Se-enriched kiwifruit juices. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.07.010] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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Santoro K, Maghenzani M, Chiabrando V, Bosio P, Gullino ML, Spadaro D, Giacalone G. Thyme and Savory Essential Oil Vapor Treatments Control Brown Rot and Improve the Storage Quality of Peaches and Nectarines, but Could Favor Gray Mold. Foods 2018; 7:E7. [PMID: 29303966 PMCID: PMC5789270 DOI: 10.3390/foods7010007] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2017] [Revised: 12/06/2017] [Accepted: 12/28/2017] [Indexed: 12/04/2022] Open
Abstract
The effect of biofumigation, through slow-release diffusors, of thyme and savory essential oils (EO), was evaluated on the control of postharvest diseases and quality of peaches and nectarines. EO fumigation was effective in controlling postharvest rots. Naturally contaminated peaches and nectarines were exposed to EO vapors for 28 days at 0 °C in sealed storage cabinets and then exposed at 20 °C for five days during shelf-life in normal atmosphere, simulating retail conditions. Under low disease pressure, most treatments significantly reduced fruit rot incidence during shelf-life, while, under high disease pressure, only vapors of thyme essential oil at the highest concentration tested (10% v/v in the diffusor) significantly reduced the rots. The application of thyme or savory EO favored a reduction of brown rot incidence, caused by Monilinia fructicola, but increased gray mold, caused by Botrytis cinerea. In vitro tests confirmed that M. fructicola was more sensitive to EO vapors than B. cinerea. Essential oil volatile components were characterized in storage cabinets during postharvest. The antifungal components of the essential oils increased during storage, but they were a low fraction of the volatile organic compounds in storage chambers. EO vapors did not influence the overall quality of the fruit, but showed a positive effect in reducing weight loss and in maintaining ascorbic acid and carotenoid content. The application of thyme and savory essential oil vapors represents a promising tool for reducing postharvest losses and preserving the quality of peaches and nectarines.
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Affiliation(s)
- Karin Santoro
- Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2 (ex-Via L. da Vinci 44), 10095 Grugliasco, Italy.
- AGROINNOVA-Centre of Competence for the Innovation in the Agro-environmental Sector, University of Turin, Largo Paolo Braccini 2 (ex-Via L. da Vinci 44), 10095 Grugliasco, Italy.
| | - Marco Maghenzani
- Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2 (ex-Via L. da Vinci 44), 10095 Grugliasco, Italy.
| | - Valentina Chiabrando
- Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2 (ex-Via L. da Vinci 44), 10095 Grugliasco, Italy.
| | - Pietro Bosio
- AGROINNOVA-Centre of Competence for the Innovation in the Agro-environmental Sector, University of Turin, Largo Paolo Braccini 2 (ex-Via L. da Vinci 44), 10095 Grugliasco, Italy.
| | - Maria Lodovica Gullino
- Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2 (ex-Via L. da Vinci 44), 10095 Grugliasco, Italy.
- AGROINNOVA-Centre of Competence for the Innovation in the Agro-environmental Sector, University of Turin, Largo Paolo Braccini 2 (ex-Via L. da Vinci 44), 10095 Grugliasco, Italy.
| | - Davide Spadaro
- Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2 (ex-Via L. da Vinci 44), 10095 Grugliasco, Italy.
- AGROINNOVA-Centre of Competence for the Innovation in the Agro-environmental Sector, University of Turin, Largo Paolo Braccini 2 (ex-Via L. da Vinci 44), 10095 Grugliasco, Italy.
| | - Giovanna Giacalone
- Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2 (ex-Via L. da Vinci 44), 10095 Grugliasco, Italy.
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14
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García-Parra J, González-Cebrino F, Delgado-Adámez J, Cava R, Martín-Belloso O, Élez-Martínez P, Ramírez R. Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum. FOOD SCI TECHNOL INT 2017; 24:145-160. [PMID: 29020810 DOI: 10.1177/1082013217735965] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Moderate intensity pulse electric fields were applied in plum with the aim to increase bioactive compounds content of the fruit, while high-hydrostatic pressure was applied to preserve the purées. High-hydrostatic pressure treatment was compared with an equivalent thermal treatment. The addition of ascorbic acid during purée manufacture was also evaluated. The main objective of this study was to assess the effects on microorganisms, polyphenoloxidase, color and bioactive compounds of high-hydrostatic pressure, or thermal-processed plum purées made of moderate intensity pulse electric field-treated or no-moderate intensity pulse electric field-treated plums, after processing during storage. The application of moderate intensity pulse electric field to plums slightly increased the levels of anthocyanins and the antioxidant activity of purées. The application of Hydrostatic-high pressure (HHP) increased the levels of bioactive compounds in purées, while the thermal treatment preserved better the color during storage. The addition of ascorbic acid during the manufacture of plum purée was an important factor for the final quality of purées. The color and the bioactive compounds content were better preserved in purées with ascorbic acid. The no inactivation of polyphenoloxidase enzyme with treatments applied in this study affected the stability purées. Probably more intense treatments conditions (high-hydrostatic pressure and thermal treatment) would be necessary to reach better quality and shelf life during storage.
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Affiliation(s)
- J García-Parra
- 1 CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - F González-Cebrino
- 1 CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - J Delgado-Adámez
- 1 CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - R Cava
- 2 Faculty of Veterinary Science, Research Group Tradinnoval, University of Extremadura, Cáceres, Spain
| | - O Martín-Belloso
- 3 Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain
| | - P Élez-Martínez
- 3 Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain
| | - R Ramírez
- 1 CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
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15
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Kaushik N, Rao PS, Mishra HN. Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp: Influence of processing, packaging, and storage. FOOD SCI TECHNOL INT 2017; 24:15-34. [PMID: 28835121 DOI: 10.1177/1082013217724578] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Storage stability and shelf-life of mango pulp packed in three different packaging films and processed using an optimized thermal-assisted high pressure processing treatment 'HPP' (600 MPa/52 ℃/10 min) was analyzed during refrigerated (5 ℃) and accelerated (37 ℃) storage and compared with the conventional thermal treatment 'TT' (0.1 MPa/95 ℃/15 min). After processing, HPP resulted in relatively lower total color difference (3.5), retained higher ascorbic acid (95%), total phenolics (106%), total flavonoids content (118%) in mango pulp compared to TT, with values of 5.0, 62, 83, 73%, respectively. However, HPP led to ∼50% enzymes inactivation (pectin methylesterase, polyphenol oxidase, peroxidase) in comparison to >90% obtained during TT. Both HPP and TT resulted in > 5 log10 units reduction of the studied microorganisms to give a safe product. In contrast to the refrigerated storage, quality changes under accelerated conditions were found to be considerably rapid and dependent on packaging material irrespective of the method of processing. Shelf-life under refrigeration was limited by microbial growth and sensory quality; whereas, browning restricted the shelf-life during accelerated storage. HPP in aluminum-based retort pouch was adjudged superior processing -packaging combination for maximizing the shelf-life of mango pulp to 120 and 58 days during refrigerated and accelerated storage, respectively. In comparison, TT led to higher quality changes upon processing than HPP and resulted in shelf-life of 110 and 58 days under the same packaging and storage conditions, respectively.
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Affiliation(s)
- Neelima Kaushik
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - P Srinivasa Rao
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - H N Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
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16
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Xi Y, Fan X, Zhao H, Li X, Cao J, Jiang W. Postharvest fruit quality and antioxidants of nectarine fruit as influenced by chlorogenic acid. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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17
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18
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High pressure assisted thermal processing of pumpkin purée: Effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.01.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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19
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Changes in Quality Attributes During Storage of High-Pressure and Thermally Processed Pineapple Puree. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-015-1663-0] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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20
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Assessment of quality parameters and microbial characteristics of Cape gooseberry pulp (Physalis peruviana L.) subjected to high hydrostatic pressure treatment. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2015.09.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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Zhao L, Wang Y, Hu X, Sun Z, Liao X. Korla pear juice treated by ultrafiltration followed by high pressure processing or high temperature short time. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.011] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Chen D, Pang X, Zhao J, Gao L, Liao X, Wu J, Li Q. Comparing the effects of high hydrostatic pressure and high temperature short time on papaya beverage. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.09.018] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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23
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Tadapaneni RK, Daryaei H, Krishnamurthy K, Edirisinghe I, Burton-Freeman BM. High-pressure processing of berry and other fruit products: implications for bioactive compounds and food safety. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:3877-3885. [PMID: 24601537 DOI: 10.1021/jf404400q] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Fruits contain a variety of nutrients and polyphenols that are associated with health benefits. Year-round availability of fresh fruits is limited due to perishability. Processing fruits extends shelf life. Individual quick-frozen fruit is the most common for fruits, but nowadays, processing fruits into beverages offers extended shelf life and new market opportunities. Conventional thermal processing is an effective method for producing safe, extended shelf life, and shelf-stable products, including beverages. However, the high temperatures negatively affect nutritive quality by destroying essential nutrients and biologically active "non-essential" components such as polyphenols. Therefore, novel technologies that can preserve nutrient quality while ensuring food safety are warranted. In this review, the application of high-pressure processing (HPP) for preserving nutrients and phytochemicals while ensuring microbiological safety in beverages and other foods containing fruits is discussed.
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Affiliation(s)
- Ravi Kiran Tadapaneni
- Institute for Food Safety and Health, Illinois Institute of Technology , 6502 South Archer Road, Bedford Park, Illinois 60501, United States
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24
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Effect of Ultrafiltration Combined with High-Pressure Processing on Safety and Quality Features of Fresh Apple Juice. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1307-9] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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25
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García-Parra J, Contador R, Delgado-Adámez J, González-Cebrino F, Ramírez R. The applied pretreatment (blanching, ascorbic acid) at the manufacture process affects the quality of nectarine purée processed by hydrostatic high pressure. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12418] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jesús García-Parra
- Instituto Tecnológico Agroalimentario de Extremadura (INTAEX) (Technological Agri-Food Institute); Avda. Adolfo Suárez s.n 06007 Badajoz Spain
| | - Rebeca Contador
- Instituto Tecnológico Agroalimentario de Extremadura (INTAEX) (Technological Agri-Food Institute); Avda. Adolfo Suárez s.n 06007 Badajoz Spain
| | - Jonathan Delgado-Adámez
- Instituto Tecnológico Agroalimentario de Extremadura (INTAEX) (Technological Agri-Food Institute); Avda. Adolfo Suárez s.n 06007 Badajoz Spain
| | - Francisco González-Cebrino
- Instituto Tecnológico Agroalimentario de Extremadura (INTAEX) (Technological Agri-Food Institute); Avda. Adolfo Suárez s.n 06007 Badajoz Spain
| | - Rosario Ramírez
- Instituto Tecnológico Agroalimentario de Extremadura (INTAEX) (Technological Agri-Food Institute); Avda. Adolfo Suárez s.n 06007 Badajoz Spain
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26
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Overall quality properties in pressurized kiwi purée: Microbial, physicochemical, nutritive and sensory tests during refrigerated storage. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.06.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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27
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Changes after high-pressure processing on physicochemical parameters, bioactive compounds, and polyphenol oxidase activity of red flesh and peel plum purée. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.07.008] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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28
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Masegosa R, Delgado-Adámez J, Contador R, Sánchez-Íñiguez F, Ramírez R. Effect of processing by hydrostatic high pressure of two ready to heat vegetable meals and stability after refrigerated storage. FOOD SCI TECHNOL INT 2013; 20:605-15. [DOI: 10.1177/1082013213497493] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The effect of high pressure processing (HPP) (400 and 600 MPa for 1 and 5 min) and the stability during storage were studied in two ready to heat vegetable meals: meal A, mainly composed by pumpkin and broccoli, and meal B, mainly composed by eggplant, zucchini, chard and spinach. The treatment at 600 MPa/5 min was the most effective to reduce the initial microbial loads of the meals and maintained better the microbial safety during storage. HPP had no effect on the physico-chemical and sensory properties. HPP at 600 MPa increased the antioxidant activity of the meal A. In contrast HPP reduced the antioxidant activity of the meal B, although in general high levels of antioxidants were maintained after processing and during storage. In conclusion, treatments at 600 MPa for 5 min were the most suitable to increase the shelf-life of the meals without affecting their physico-chemical, antioxidant and sensory properties.
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Affiliation(s)
- Rosa Masegosa
- Instituto Tecnológico Agroalimentario de Extremadura (INTAEX) (Technological Agri-Food Institute), Badajoz, Spain
| | - Jonathan Delgado-Adámez
- Instituto Tecnológico Agroalimentario de Extremadura (INTAEX) (Technological Agri-Food Institute), Badajoz, Spain
| | - Rebeca Contador
- Instituto Tecnológico Agroalimentario de Extremadura (INTAEX) (Technological Agri-Food Institute), Badajoz, Spain
| | - Francisco Sánchez-Íñiguez
- Instituto Tecnológico Agroalimentario de Extremadura (INTAEX) (Technological Agri-Food Institute), Badajoz, Spain
| | - Rosario Ramírez
- Instituto Tecnológico Agroalimentario de Extremadura (INTAEX) (Technological Agri-Food Institute), Badajoz, Spain
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29
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Sánchez J, Delgado-Adamez J, Franco MN, De Miguel C, Ramírez MR, Martín-Vertedor D. Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam. GRASAS Y ACEITES 2013. [DOI: 10.3989/gya.023613] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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30
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Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.01.001] [Citation(s) in RCA: 115] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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31
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High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.11.008] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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32
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Contador R, González-Cebrino F, García-Parra J, Lozano M, Ramírez R. Effect of Hydrostatic High Pressure and Thermal Treatments on Two Types of Pumpkin Purée and Changes during Refrigerated Storage. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12021] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Rebeca Contador
- Instituto Tecnológico Agroalimentario de Extremadura (INTAEX), Technological Agri-Food Institute; Carretera de San Vicente s.n. 06071 Badajoz Spain
| | - Francisco González-Cebrino
- Instituto Tecnológico Agroalimentario de Extremadura (INTAEX), Technological Agri-Food Institute; Carretera de San Vicente s.n. 06071 Badajoz Spain
| | - Jesús García-Parra
- Instituto Tecnológico Agroalimentario de Extremadura (INTAEX), Technological Agri-Food Institute; Carretera de San Vicente s.n. 06071 Badajoz Spain
| | - Mercedes Lozano
- Instituto Tecnológico Agroalimentario de Extremadura (INTAEX), Technological Agri-Food Institute; Carretera de San Vicente s.n. 06071 Badajoz Spain
| | - Rosario Ramírez
- Instituto Tecnológico Agroalimentario de Extremadura (INTAEX), Technological Agri-Food Institute; Carretera de San Vicente s.n. 06071 Badajoz Spain
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González-Cebrino F, García-Parra J, Contador R, Tabla R, Ramírez R. Effect of High-Pressure Processing and Thermal Treatment on Quality Attributes and Nutritional Compounds of “Songold” Plum Purée. J Food Sci 2012; 77:C866-73. [DOI: 10.1111/j.1750-3841.2012.02799.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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34
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Barba FJ, Esteve MJ, Frígola A. High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00185.x] [Citation(s) in RCA: 188] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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