Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species.
Food Chem
; 274: 281-290, 2019 Feb 15.
Article
em En
| MEDLINE
| ID: mdl-30372940
ABSTRACT
The effects of high pressure treatments (200, 400, 600â¯MPa for 5â¯min) and a thermal treatment (85⯰C for 5â¯min) were evaluated on cubes of two pumpkin species (Cucurbita maxima L. var. Delica and Cucurbita moschata Duchesne var. Butternut) up to 2â¯months of refrigerated storage. Increasing the pressure, small parenchyma cells from the pumpkin tissue exhibited collapses and separations, especially for Butternut. This species showed a lower hardness than Delica at time 0. For both species, 400â¯MPa and thermal treatment were the most effective in the inactivation of pectinmethylesterase, which reactivated after 2â¯months, especially for Butternut. Colorimetric parameters decreased after all treatments. Antioxidant activity resulted affected by pressure, showing a significant increase during storage especially for the samples treated at 200â¯MPa after 2â¯months, comparable to the thermal treated ones. Among the tested treatments, 400â¯MPa may be considered as the best option for the quality retention during storage.
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Base de dados:
MEDLINE
Assunto principal:
Cucurbita
/
Armazenamento de Alimentos
Idioma:
En
Ano de publicação:
2019
Tipo de documento:
Article