Publicación:
APPLICATION OF HIGH HYDROSTATIC PRESSURE TO ALOE VERA (ALOE BARBADENSIS MILLER) GEL: MICROBIAL INACTIVATION AND EVALUATION OF QUALITY PARAMETERS

dc.creatorJUAN ESTEBAN REYES PARRA
dc.date2012
dc.date.accessioned2025-01-10T14:32:03Z
dc.date.available2025-01-10T14:32:03Z
dc.date.issued2012
dc.description.abstractHIGH HYDROSTATIC PRESSURE (HHP) IS AN INNOVATIVE TECHNOLOGY WHICH MINIMIZES LOSS OF PHYSICOCHEMICAL AND NUTRITIONAL QUALITY MATCHING CONSUMER DEMANDS FOR FRESH-LIKE FOODS. THE AIM OF THIS STUDY WAS TO INVESTIGATE THE EFFECT OF HIGH HYDROSTATIC PRESSURE (300, 400 AND 500 MPA/1, 3 AND 5 MIN) ON MICROBIAL INACTIVATION AND QUALITY PARAMETERS OF A. VERA GEL AFTER 60 DAYS OF STORAGE. SHELF LIFE WAS DETERMINED SUCCESSFULLY BY FITTING EXPERIMENTAL MICROBIAL DATA TO THE MODIFIED GOMPERTZ EQUATION FOR SAMPLES TREATED AT 300 MPA/1 MIN. THE SAMPLES TREATED AT 400 AND 500 MPA DURING 1, 3 AND 5 MIN PRESENTED UNDETECTABLE LEVELS OF MICROORGANISMS' COUNTS. BASED ON MICROBIOLOGICAL RESULTS, THE ANALYSIS OF QUALITY ATTRIBUTES WAS FOCUSED ON THE EFFECTS OF HHP (300, 400 AND 500 MPA) DURING 5 MIN OF PROCESSING. ANTIOXIDANT ACTIVITY, WHICH WAS ANALYZED BY MEANS OF TOTAL POLYPHENOLS CONTENT AND DPPH-RADICAL SCAVENGING ACTIVITY, SHOWED A MAXIMUM VALUE AT 500 MPA. AT 400 MPA, VITAMIN C SHOWED THE MAXIMUM RETENTION (93%) AND VITAMIN E INCREASED THE INITIAL VALUE OF THE GEL. AN INCREASE OF POLYSACCHARIDES AT 500 MPA ALSO AFFECTED THE GEL FIRMNESS. DIFFERENCES IN SURFACE COLOR WERE ALSO OBSERVED. BASED ON RESULTS, APPLICATION OF 500 MPA DURING 5 MIN MAY BE SUCCESSFULLY USED TO PRESERVE MAIN QUALITY ATTRIBUTES OF A. VERA GEL.
dc.formatapplication/pdf
dc.identifier.doi10.1016/j.ifset.2011.07.013
dc.identifier.issn1878-5522
dc.identifier.issn1466-8564
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/7847
dc.languagespa
dc.publisherInnovative Food Science & Emerging Technologies
dc.relation.uri10.1016/j.ifset.2011.07.013
dc.rightsPUBLICADA
dc.titleAPPLICATION OF HIGH HYDROSTATIC PRESSURE TO ALOE VERA (ALOE BARBADENSIS MILLER) GEL: MICROBIAL INACTIVATION AND EVALUATION OF QUALITY PARAMETERS
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
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