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dc.contributor.author
Denoya, Gabriela Inés  
dc.contributor.author
Vaudagna, Sergio Ramon  
dc.contributor.author
Polenta, Gustavo Alberto  
dc.date.available
2018-04-10T17:26:01Z  
dc.date.issued
2015-06  
dc.identifier.citation
Denoya, Gabriela Inés; Vaudagna, Sergio Ramon; Polenta, Gustavo Alberto; Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches; Elsevier Science; LWT - Food Science and Technology; 62; 2; 6-2015; 801-806  
dc.identifier.issn
0023-6438  
dc.identifier.uri
http://hdl.handle.net/11336/41534  
dc.description.abstract
Nowadays consumers demand fresh-cut fruits free from additives and with appealing appearance. High pressure processing (HPP) could be a suitable alternative to preserve fresh-cut fruit, since it is less aggressive than thermal treatments. This work was accomplished to study the effect of HPP in combination with vacuum packaging (VP) on the preservation of fresh-cut peaches. Cubes of peaches were treated with a solution of ascorbic acid and citric acid to inhibit enzymatic browning and then subjected to: A) VP + HPP (500 MPa-5 min), B) only VP and C) Control. Immediately after processing, after 15 and 21 days, different evaluations were carried out over the samples: chromatic parameters (CIE L∗C∗h°), polyphenoloxidase (PPO) activity, Textural Profile Analysis, and ethanol content. During the period evaluated, L∗ and C∗ were significantly lower in vacuum-packed and pressurized samples than in the control. At day 21, the pressurized samples showed the best textural properties. Peaches subjected to HPP + VP also had significantly lower content of ethanol and PPO activity than the other treatments, which evidences that fermentation and browning were successfully inhibited by this combination. It can be concluded that HPP + VP could preserve fresh-cut peaches for at least 21 days at 10 °C, with only a slight translucency caused by VP.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier Science  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/  
dc.subject
Fresh-Cut Peaches  
dc.subject
High Pressure Processing  
dc.subject
Browning  
dc.subject
Fermentation  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-04-10T14:17:37Z  
dc.journal.volume
62  
dc.journal.number
2  
dc.journal.pagination
801-806  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina  
dc.description.fil
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina  
dc.journal.title
LWT - Food Science and Technology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2014.09.036  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643814005921