TY - JOUR
T1 - High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)
AU - Vega-Gálvez, Antonio
AU - López, Jéssica
AU - Torres-Ossandón, Maria José
AU - Galotto, María José
AU - Puente-Díaz, Luis
AU - Quispe-Fuentes, Issis
AU - Di Scala, Karina
N1 - Funding Information:
The authors gratefully acknowledge the financial support of project FONDECYT 1120102 and Research Department of Universidad de La Serena (DIULS), La Serena, Chile , as well as CONICYT for Jessica Lopez fellowship.
PY - 2014/10
Y1 - 2014/10
N2 - The aim of this study was to evaluate the effects of high hydrostatic pressure (HHP) at 300, 400 and 500 MPa/1, 3 and 5 min on nutritional and antioxidant properties of Cape gooseberry pulp after immediate application and after 60 days of storage. Proximal analysis, color, phenolic acids content and antioxidant capacity were determined. When analyzing the immediate effect of different treatments, a clear influence of HHP was observed in all the components of the proximal analysis. Regarding color, none of the three chromatic parameters showed significant differences with control leading to a minimum δ. E at 300 MPa/3 min. Changes in bound and free phenolic acids were evidenced after treatments. The maximum levels of TPC as well as antioxidant capacity were observed at 500 MPa/5 min. By the end of storage, all treated samples discolored leading to δ. E = 14.9 at 500 MPa/5 min. The profile of free and bound phenolic acids presented differences compared to Day 0. The antioxidant capacity by means of ORAC increased for treatments above 300 MPa/5 min indicating the effectiveness of these treatments for the production of functional products based on gooseberry pulp. For treatments above 400 MPa/3 min, molds and yeasts were not detected.
AB - The aim of this study was to evaluate the effects of high hydrostatic pressure (HHP) at 300, 400 and 500 MPa/1, 3 and 5 min on nutritional and antioxidant properties of Cape gooseberry pulp after immediate application and after 60 days of storage. Proximal analysis, color, phenolic acids content and antioxidant capacity were determined. When analyzing the immediate effect of different treatments, a clear influence of HHP was observed in all the components of the proximal analysis. Regarding color, none of the three chromatic parameters showed significant differences with control leading to a minimum δ. E at 300 MPa/3 min. Changes in bound and free phenolic acids were evidenced after treatments. The maximum levels of TPC as well as antioxidant capacity were observed at 500 MPa/5 min. By the end of storage, all treated samples discolored leading to δ. E = 14.9 at 500 MPa/5 min. The profile of free and bound phenolic acids presented differences compared to Day 0. The antioxidant capacity by means of ORAC increased for treatments above 300 MPa/5 min indicating the effectiveness of these treatments for the production of functional products based on gooseberry pulp. For treatments above 400 MPa/3 min, molds and yeasts were not detected.
KW - Antioxidant capacity
KW - Cape gooseberry
KW - Functional foods
KW - High hydrostatic pressure
KW - Phenolic compounds
UR - http://www.scopus.com/inward/record.url?scp=84901248114&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2014.04.010
DO - 10.1016/j.lwt.2014.04.010
M3 - Article
AN - SCOPUS:84901248114
SN - 0023-6438
VL - 58
SP - 519
EP - 526
JO - LWT
JF - LWT
IS - 2
ER -