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Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum.
Food Sci Technol Int. 2018 Mar; 24(2):145-160.FS

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.

Authors+Show Affiliations

1 CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain.1 CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain.1 CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain.2 Faculty of Veterinary Science, Research Group Tradinnoval, University of Extremadura, Cáceres, Spain.3 Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain.3 Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain.1 CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

29020810

Citation

García-Parra, J, et al. "Effect of High-hydrostatic Pressure and Moderate-intensity Pulsed Electric Field On Plum." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 24, no. 2, 2018, pp. 145-160.
García-Parra J, González-Cebrino F, Delgado-Adámez J, et al. Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum. Food Sci Technol Int. 2018;24(2):145-160.
García-Parra, J., González-Cebrino, F., Delgado-Adámez, J., Cava, R., Martín-Belloso, O., Élez-Martínez, P., & Ramírez, R. (2018). Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 24(2), 145-160. https://doi.org/10.1177/1082013217735965
García-Parra J, et al. Effect of High-hydrostatic Pressure and Moderate-intensity Pulsed Electric Field On Plum. Food Sci Technol Int. 2018;24(2):145-160. PubMed PMID: 29020810.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum. AU - García-Parra,J, AU - González-Cebrino,F, AU - Delgado-Adámez,J, AU - Cava,R, AU - Martín-Belloso,O, AU - Élez-Martínez,P, AU - Ramírez,R, Y1 - 2017/10/11/ PY - 2017/10/13/pubmed PY - 2018/8/21/medline PY - 2017/10/13/entrez KW - High-hydrostatic pressure KW - anthocyanins KW - antioxidants KW - moderate-intensity pulsed electric fields KW - plum KW - polyphenols SP - 145 EP - 160 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 24 IS - 2 N2 - 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. SN - 1532-1738 UR - https://www.unboundmedicine.com/medline/citation/29020810/Effect_of_high_hydrostatic_pressure_and_moderate_intensity_pulsed_electric_field_on_plum_ L2 - https://journals.sagepub.com/doi/10.1177/1082013217735965?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -