Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum

García Parra, Jesús Javier; González-Cebrino, F.; Delgado Adámez, Jonathan; Cava López, Ramón; Martín Belloso, Olga; Elez Martínez, Pedro; Ramírez Bernabé, María Rosario

doi:https://doi.org/10.1177/1082013217735965

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Issue date

2018

Author

García Parra, Jesús Javier

González-Cebrino, F.

Delgado Adámez, Jonathan

Cava López, Ramón

Martín Belloso, Olga

Elez Martínez, Pedro

Ramírez Bernabé, María Rosario

Suggested citation

García Parra, Jesús Javier; González-Cebrino, F.; Delgado Adámez, Jonathan; Cava López, Ramón; Martín Belloso, Olga; Elez Martínez, Pedro; Ramírez Bernabé, María Rosario; . (2018) . Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum. Food Science and Technology International, 2018, vol. 24, num. 2, p. 145-160. https://doi.org/10.1177/1082013217735965.

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.

URI

http://hdl.handle.net/10459.1/66669

DOI

https://doi.org/10.1177/1082013217735965

Is part of

Food Science and Technology International, 2018, vol. 24, num. 2, p. 145-160