Publicación:
OSMODEHYDRATATION ASSISTED BY OHMIC HEATING/PULSE VACUUM IN APPLES (CV.FUJI): RETENTION OF POLYPHENOLS DURING REFRIGERATED STORAGE

Imagen por defecto
Fecha
2017
Título de la revista
ISSN de la revista
Título del volumen
Editor
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Proyectos de investigación
Unidades organizativas
Número de la revista
Resumen
APPLES ARE A WIDELY CONSUMED FRUIT AND HAVE A HIGH POLYPHENOL CONTENT. THE AIM OF THIS STUDY WAS TO ANALYSE THE COMBINED EFFECTS OF OSMOTIC DEHYDRATION (OD) AND OHMIC HEATING (OH) WITH A PULSED VACUUM (PV) ON POLYPHENOL RETENTION DURING THE STORED REFRIGERATION OF APPLE CUBES. TREATMENTS WERE PERFORMED USING A 65°BRIX SUCROSE SOLUTION AT 30, 40 OR 50 °C FOR 120 MIN, AND THEN, SAMPLES WERE STORED FOR 28 DAYS AT 5 °C. OH PROVIDES AN ELECTRIC FIELD OF 13 V CM?1, AND A PULSED VACUUM WAS APPLIED FOR 5 MIN AT THE BEGINNING OF THE PROCESS. THE RESULTS INDICATED THAT A LOWER TEMPERATURE PROCESS (30?40 °C) RESULTED IN THE RETENTION OF MORE POLYPHENOL COMPOUNDS AFTER TREATMENT THAN A HIGHER TEMPERATURE PROCESS (50 °C). NEVERTHELESS, DURING REFRIGERATED STORAGE, WE OBSERVED THAT 50 °C PRESERVED THESE COMPOUNDS BETTER DUE TO POLYPHENOL OXIDASE INACTIVATION. PVOD/OH TREATMENT AT 50 °C WAS DETERMINED TO BE THE BEST RETENTION OF POLYPHENOLS FROM THE FRESH APPLE FOR DEHYDRATING APPLES.
Descripción
Palabras clave
Citación