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EFFECT OF HIGH HYDROSTATIC PRESSURE ON FUNCTIONAL PROPERTIES AND QUALITY CHARACTERISTICS OF ALOE VERA GEL (ALOE BARBADENSIS MILLER)

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dc.creatorGIPSY ELIZABETH TABILO MUNIZAGA
dc.date2011
dc.date.accessioned2025-01-10T14:37:13Z
dc.date.available2025-01-10T14:37:13Z
dc.date.issued2011
dc.description.abstractTHE AIM OF THIS STUDY WAS TO EVALUATE THE EFFECTS OF HIGH HYDROSTATIC PRESSURE TREATMENT AT THREE PRESSURE LEVELS (300, 400 AND 500MPA) ON THE FUNCTIONAL AND QUALITY CHARACTERISTICS OF ALOE VERA GEL INCLUDING VITAMIN C AND E, ALOIN, MINERALS, PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY. THE RESULTS SHOW THAT HHP EXERTED A CLEAR INFLUENCE ON MINERALS CONTENT, VITAMIN C AND E CONTENT, ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC AND ALOIN CONTENT. AFTER 35DAYS OF STORAGE ALL TREATED SAMPLES PRESENTED A DECREASE IN MINERAL CONTENT, EXCEPT FOR PHOSPHORUS. TOTAL PHENOLIC CONTENT AND VITAMIN C AND E CONTENT DECREASED AT HIGH PRESSURES (500MPA), WHILE ALL PRESSURISED SAMPLES SHOWED A HIGHER ANTIOXIDANT ACTIVITY AND ALOIN CONTENT THAN UNTREATED SAMPLE AFTER 35DAYS OF STORAGE. THE MAXIMUM VALUES OF ANTIOXIDANT ACTIVITY AND ALOIN WERE 6.55±1.26?G/ML AT 300MPA AND 24.23±2.27MG/100G D.M. AT 400MPA.
dc.formatapplication/pdf
dc.identifier.doi10.1016/j.foodchem.2011.05.074
dc.identifier.issn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/8224
dc.languagespa
dc.publisherFOOD CHEMISTRY
dc.relation.uri10.1016/j.foodchem.2011.05.074
dc.rightsPUBLICADA
dc.titleEFFECT OF HIGH HYDROSTATIC PRESSURE ON FUNCTIONAL PROPERTIES AND QUALITY CHARACTERISTICS OF ALOE VERA GEL (ALOE BARBADENSIS MILLER)
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
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