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dc.contributor.author
Bambace, María Florencia  
dc.contributor.author
Moreira, Maria del Rosario  
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Sánchez Moreno, Concepción  
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De Ancos, Begoña  
dc.date.available
2022-06-06T12:53:23Z  
dc.date.issued
2021-01  
dc.identifier.citation
Bambace, María Florencia; Moreira, Maria del Rosario; Sánchez Moreno, Concepción; De Ancos, Begoña; Effects of combined application of high-pressure processing and active coatings on phenolic compounds and microbiological and physicochemical quality of apple cubes; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 1-2021; 1-10  
dc.identifier.issn
0022-5142  
dc.identifier.uri
http://hdl.handle.net/11336/158989  
dc.description.abstract
BACKGROUND: In recent years the use of high-pressure processing (HPP) of fruit products has steadily increased due to its antimicrobial effectiveness and the retention of nutritional and quality attributes compared to conventional thermal technologies. Edible coatings are already being used to enhance the quality of minimally processed fruits. Thus, apple cubes (AC) and alginate?vanillin-coated apple cubes (AVAC) were subjected to HPP (400 MPa/5 min/35 °C). The microbiological and physicochemical parameters were evaluated and the bioactive compounds were monitored before and after HPP of apple cubes. Also, an in vitro gastrointestinal digestion (GID) was conducted. RESULTS: HPP left L. monocytogenes counts below the detection limit (2 log UFC g−1), regardless of the presence of coating. For E. coli, HPP + active coating showed a synergism affording the greatest reduction (>5 log) for AVAC-HPP. Firmness was maintained in AVAC-HPP samples, while AC-HPP samples suffered reductions of 35%. Colour attributes were also better retained in AVAC-HPP samples. In general, HPP led to a decrease in phenolic compounds. Regarding the effects of GID, vanillin-based active coating exerted a protective effect on some phenolics. Thus, p-coumaroylquinic acid concentration was maintained for AVAC and AVAC-HPP during GID. Epigallocatechin, the compound with the highest concentration in apple cubes, increased for AVAC (106%) and AVAC-HPP (57%). Also, phloridzin concentration increased for AVAC-HPP (17%). At the end of GID, procyanidin B1 and epigallocatechin were the main phenolic compounds for all samples, AVAC showing the highest concentration. CONCLUSIONS: This work demonstrates that the combined application of HPP and active coatings on apple cubes could be used to obtain a safe and good-quality product.  
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application/pdf  
dc.language.iso
eng  
dc.publisher
John Wiley & Sons Ltd  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
APPLE CUBES  
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HIGH-PRESSURE PROCESSING (HPP)  
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ACTIVE COATINGS  
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FOODBORNE PATHOGENS  
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GASTROINTESTINAL DIGESTION (GID)  
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Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Effects of combined application of high-pressure processing and active coatings on phenolic compounds and microbiological and physicochemical quality of apple cubes  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
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info:eu-repo/semantics/publishedVersion  
dc.date.updated
2022-03-08T20:58:52Z  
dc.journal.pagination
1-10  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Londres  
dc.description.fil
Fil: Bambace, María Florencia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina  
dc.description.fil
Fil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina  
dc.description.fil
Fil: Sánchez Moreno, Concepción. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España  
dc.description.fil
Fil: De Ancos, Begoña. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España  
dc.journal.title
Journal of the Science of Food and Agriculture  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1002/jsfa.11065