Effect of High‐Pressure Processing and Thermal Treatment on Quality Attributes and Nutritional Compounds of “Songold” Plum Purée
Identifieur interne : 001518 ( Main/Exploration ); précédent : 001517; suivant : 001519Effect of High‐Pressure Processing and Thermal Treatment on Quality Attributes and Nutritional Compounds of “Songold” Plum Purée
Auteurs : Francisco González-Cebrino [Espagne] ; Jesús García-Parra [Espagne] ; Rebeca Contador [Espagne] ; Rafael Tabla [Espagne] ; Rosario Ramírez [Espagne]Source :
- Journal of Food Science [ 0022-1147 ] ; 2012-08.
English descriptors
Abstract
Abstract: The application of hydrostatic high pressure on a “Songold” plum purée was assessed in comparison with heat pasteurization. To simulate industrial conditions, one‐half of the total purée was manufactured with a pretreatment of thermal blanching (TB) and the other half without it (nonthermally blanched, NTB). Changes after thermal treatment and high‐pressure processing (HPP: 400, 600 MPa) and after 20 d of refrigerated storage were evaluated. HPP maintained the microbial stability of the purées until the end of the storage period. Polyphenol oxidase activity was lower in TB purées than NTB purées. No treatment was completely effective to stop the enzyme activity, although a significant reduction was reached. Thermally treated purées showed more intense color changes after processing and storage than HP‐treated purées. After processing, high‐pressure (HP) purées treated at 600 MPa (TB and NTB) increased the extractability of carotenoids compared with initial untreated purée. Nevertheless, at the end of the storage, the highest carotenoid content was found in the TB purée treated at 400 MPa. After processing, total polyphenol levels were similar in all purées. TB and 600 MPa processing was more effective in the maintenance of the polyphenols than the other purées. TB increased the level of antioxidants after storage, compared to NTB purées. A previous TB step is necessary to inactivate browning enzymes before HPP to maintain the levels of bioactive compounds. HPP of plum purée could be a suitable alternative to traditional thermal processing, but more studies are necessary to ensure a major inactivation of polyphenol oxidase.
Url:
DOI: 10.1111/j.1750-3841.2012.02799.x
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Tecnológico Agroalimentario de Extremadura (INTAEX) (Technological Agri‐Food Inst.), Badajoz</wicri:regionArea><wicri:noRegion>Badajoz</wicri:noRegion></affiliation></author><author><name sortKey="Tabla, Rafael" sort="Tabla, Rafael" uniqKey="Tabla R" first="Rafael" last="Tabla">Rafael Tabla</name><affiliation wicri:level="1"><country wicri:rule="url">Espagne</country><wicri:regionArea>All the authors are with Inst. Tecnológico Agroalimentario de Extremadura (INTAEX) (Technological Agri‐Food Inst.), Badajoz</wicri:regionArea><wicri:noRegion>Badajoz</wicri:noRegion></affiliation></author><author><name sortKey="Ramirez, Rosario" sort="Ramirez, Rosario" uniqKey="Ramirez R" first="Rosario" last="Ramírez">Rosario Ramírez</name><affiliation wicri:level="1"><country wicri:rule="url">Espagne</country><wicri:regionArea>All the authors are with Inst. Tecnológico Agroalimentario de Extremadura (INTAEX) (Technological Agri‐Food Inst.), Badajoz</wicri:regionArea><wicri:noRegion>Badajoz</wicri:noRegion></affiliation></author></analytic><monogr></monogr><series><title level="j">Journal of Food Science</title><idno type="ISSN">0022-1147</idno><idno type="eISSN">1750-3841</idno><imprint><publisher>Blackwell Publishing Inc</publisher><pubPlace>Malden, USA</pubPlace><date type="published" when="2012-08">2012-08</date><biblScope unit="volume">77</biblScope><biblScope unit="issue">8</biblScope><biblScope unit="page" from="C866">C866</biblScope><biblScope unit="page" to="C873">C873</biblScope></imprint><idno type="ISSN">0022-1147</idno></series><idno type="istex">5D922505AA3628DD4B8193C6D19CC8C8122F1CFF</idno><idno type="DOI">10.1111/j.1750-3841.2012.02799.x</idno><idno type="ArticleID">JFDS2799</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0022-1147</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>high hydrostatic pressure</term><term>plum purée</term><term>refrigerated storage</term><term>thermal treatment</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract">Abstract: The application of hydrostatic high pressure on a “Songold” plum purée was assessed in comparison with heat pasteurization. To simulate industrial conditions, one‐half of the total purée was manufactured with a pretreatment of thermal blanching (TB) and the other half without it (nonthermally blanched, NTB). Changes after thermal treatment and high‐pressure processing (HPP: 400, 600 MPa) and after 20 d of refrigerated storage were evaluated. HPP maintained the microbial stability of the purées until the end of the storage period. Polyphenol oxidase activity was lower in TB purées than NTB purées. No treatment was completely effective to stop the enzyme activity, although a significant reduction was reached. Thermally treated purées showed more intense color changes after processing and storage than HP‐treated purées. After processing, high‐pressure (HP) purées treated at 600 MPa (TB and NTB) increased the extractability of carotenoids compared with initial untreated purée. Nevertheless, at the end of the storage, the highest carotenoid content was found in the TB purée treated at 400 MPa. After processing, total polyphenol levels were similar in all purées. TB and 600 MPa processing was more effective in the maintenance of the polyphenols than the other purées. TB increased the level of antioxidants after storage, compared to NTB purées. A previous TB step is necessary to inactivate browning enzymes before HPP to maintain the levels of bioactive compounds. HPP of plum purée could be a suitable alternative to traditional thermal processing, but more studies are necessary to ensure a major inactivation of polyphenol oxidase.</div></front></TEI><affiliations><list><country><li>Espagne</li></country></list><tree><country name="Espagne"><noRegion><name sortKey="Gonzalez Ebrino, Francisco" sort="Gonzalez Ebrino, Francisco" uniqKey="Gonzalez Ebrino F" first="Francisco" last="González-Cebrino">Francisco González-Cebrino</name></noRegion><name sortKey="Contador, Rebeca" sort="Contador, Rebeca" uniqKey="Contador R" first="Rebeca" last="Contador">Rebeca Contador</name><name sortKey="Garcia Arra, Jesus" sort="Garcia Arra, Jesus" uniqKey="Garcia Arra J" first="Jesús" last="García-Parra">Jesús García-Parra</name><name sortKey="Ramirez, Rosario" sort="Ramirez, Rosario" uniqKey="Ramirez R" first="Rosario" last="Ramírez">Rosario Ramírez</name><name sortKey="Tabla, Rafael" sort="Tabla, Rafael" uniqKey="Tabla R" first="Rafael" last="Tabla">Rafael Tabla</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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