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CHEMICAL AND PHYSICAL PROPERTIES OF ALOE VERA (ALOE BARBADENSIS MILLER) GEL STORED AFTER HIGH HYDROSTATIC PRESSURE PROCESSING

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dc.creatorGIPSY ELIZABETH TABILO MUNIZAGA
dc.date2012
dc.date.accessioned2025-01-10T14:33:55Z
dc.date.available2025-01-10T14:33:55Z
dc.date.issued2012
dc.description.abstractTHE AIM OF THIS STUDY WAS TO EVALUATE THE INFLUENCE OF HIGH HYDROSTATIC PRESSURE (150, 250, 350, 450, AND 550 MPA), APPLIED FOR 5 MINUTES, ON ANTIOXIDANT CAPACITY, TOTAL PHENOLIC CONTENT, COLOR, FIRMNESS, REHYDRATION RATIO, AND WATER HOLDING CAPACITY OF ALOE VERA GEL STORED FOR 60 DAYS AT 4 °C. THE ANALYZED PROPERTIES OF THE PRESSURIZED GEL SHOWED SIGNIFICANT CHANGES AFTER THE STORAGE PERIOD. THE HIGHEST VALUE OF TOTAL PHENOLIC CONTENT WAS FOUND AT 550 MPA. HOWEVER, A DECREASE IN THE ANTIOXIDANT CAPACITY WAS OBSERVED FOR ALL PRESSURIZED GEL SAMPLES WHEN COMPARED TO THE CONTROL SAMPLE (P < 0.05). THE SMALLEST CHANGES IN PRODUCT COLOR WERE OBSERVED AT PRESSURE LEVELS BETWEEN 150 AND 250 MP. THE APPLICATION OF HIGH HYDROSTATIC PRESSURE RESULTED IN LOWER GEL FIRMNESS, AND THE LOWEST VALUE WAS FOUND AT 150 MPA (P < 0.05). ON THE OTHER HAND, THE UNTREATED SAMPLE SHOWED A GREATER DECREASE IN FIRMNESS, INDICATING THAT HIGH PRESSURE PROCESSING PRESERVES THIS PROPERTY. THE APPLICATION OF HIGH HYDROSTATIC PRESSURE EXHIBITED MODIFICATIONS IN THE FOOD MATRIX, WHICH WERE EVALUATED IN TERMS OF REHYDRATION RATIO AND WATER HOLDING CAPACITY.
dc.formatapplication/pdf
dc.identifier.doi10.1590/S0101-20612013005000002
dc.identifier.issn1678-457X
dc.identifier.issn0101-2061
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/7981
dc.languagespa
dc.publisherFood Science and Technology
dc.relation.uri10.1590/S0101-20612013005000002
dc.rightsPUBLICADA
dc.subjectTOTAL PHENOLICS
dc.subjectQUALITY
dc.subjectANTIOXIDANT CAPACITY
dc.subjectALOE VERA
dc.subjectQUALIDADE
dc.subjectPOLIFENÓIS TOTAIS
dc.subjectCAPACIDADE ANTIOXIDANTE
dc.subjectALOE VERA
dc.titleCHEMICAL AND PHYSICAL PROPERTIES OF ALOE VERA (ALOE BARBADENSIS MILLER) GEL STORED AFTER HIGH HYDROSTATIC PRESSURE PROCESSING
dc.title.alternativePROPRIEDADES QUÍMICAS E FÍSICAS DO GEL DE ALOE VERA (ALOE BARBADENSIS MILLER) ARMAZENADO APÓS PROCESSAMENTO SOB ALTA PRESSÃO HIDROSTÁTICA
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
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