Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species.
Antioxidant activity
Enzymatic activity
High pressure processing
Microstructure
Pumpkin
Texture Profile Analysis
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Feb 2019
15 Feb 2019
Historique:
received:
06
06
2018
revised:
03
09
2018
accepted:
03
09
2018
entrez:
31
10
2018
pubmed:
31
10
2018
medline:
18
12
2018
Statut:
ppublish
Résumé
The effects of high pressure treatments (200, 400, 600 MPa for 5 min) and a thermal treatment (85 °C for 5 min) were evaluated on cubes of two pumpkin species (Cucurbita maxima L. var. Delica and Cucurbita moschata Duchesne var. Butternut) up to 2 months of refrigerated storage. Increasing the pressure, small parenchyma cells from the pumpkin tissue exhibited collapses and separations, especially for Butternut. This species showed a lower hardness than Delica at time 0. For both species, 400 MPa and thermal treatment were the most effective in the inactivation of pectinmethylesterase, which reactivated after 2 months, especially for Butternut. Colorimetric parameters decreased after all treatments. Antioxidant activity resulted affected by pressure, showing a significant increase during storage especially for the samples treated at 200 MPa after 2 months, comparable to the thermal treated ones. Among the tested treatments, 400 MPa may be considered as the best option for the quality retention during storage.
Identifiants
pubmed: 30372940
pii: S0308-8146(18)31590-5
doi: 10.1016/j.foodchem.2018.09.021
pii:
doi:
Substances chimiques
Antioxidants
0
Carboxylic Ester Hydrolases
EC 3.1.1.-
pectinesterase
EC 3.1.1.11
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
281-290Informations de copyright
Copyright © 2018 Elsevier Ltd. All rights reserved.