Portal de Periódicos da CAPES

HIGH HYDROSTATIC PRESSURE PROCESSING OF PEACH PUREE WITH AND WITHOUT ANTIBROWNING AGENTS

2004; Wiley; Volume: 28; Issue: 1 Linguagem: Inglês

10.1111/j.1745-4549.2004.tb00538.x

1745-4549

José Ángel Guerrero-Beltrán, Gustavo V. Barbosa‐Cánovas, Barry G. Swanson,

Nanocomposite Films for Food Packaging

Journal of Food Processing and PreservationVolume 28, Issue 1 p. 69-85 HIGH HYDROSTATIC PRESSURE PROCESSING OF PEACH PUREE WITH AND WITHOUT ANTIBROWNING AGENTS JOSÉ A. GUERRERO-BELTRÁN, JOSÉ A. GUERRERO-BELTRÁN Biological Systems Engineering Department L. J. Smith Hall Room 213 Washington State University Pullman, WA 99164-6120Search for more papers by this authorGUSTAVO V. BARBOSA-CÁNOVAS, Corresponding Author GUSTAVO V. BARBOSA-CÁNOVAS Biological Systems Engineering Department L. J. Smith Hall Room 213 Washington State University Pullman, WA 99164-61201 Author to whom correspondence should be addressed. TEL: (509) 335-6188; FAX: (509) 335–2722; EMAIL: barbosa@mail.wsu.eduSearch for more papers by this authorBARRY G. SWANSON, BARRY G. SWANSON Food Science and Human Nutrition Department Washington State University Pullman, WA 99164-6376Search for more papers by this author JOSÉ A. GUERRERO-BELTRÁN, JOSÉ A. GUERRERO-BELTRÁN Biological Systems Engineering Department L. J. Smith Hall Room 213 Washington State University Pullman, WA 99164-6120Search for more papers by this authorGUSTAVO V. BARBOSA-CÁNOVAS, Corresponding Author GUSTAVO V. BARBOSA-CÁNOVAS Biological Systems Engineering Department L. J. Smith Hall Room 213 Washington State University Pullman, WA 99164-61201 Author to whom correspondence should be addressed. TEL: (509) 335-6188; FAX: (509) 335–2722; EMAIL: barbosa@mail.wsu.eduSearch for more papers by this authorBARRY G. SWANSON, BARRY G. SWANSON Food Science and Human Nutrition Department Washington State University Pullman, WA 99164-6376Search for more papers by this author First published: 26 April 2007 https://doi.org/10.1111/j.1745-4549.2004.tb00538.xCitations: 50AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract High hydrostatic pressure (HHP) (103 to 517 MPa) was applied for selected times (5 to 25 min) on peach puree with and without the addition of antibrowning agents (1000 ppm ascorbic acid or 300 ppm cysteine). Polyphenoloxidase (PPO) activity was assessed before and after HHP processing. Peach purees were stored at 3C for 13 days and then at 22C for 15 additional days. A zp value of 224 MPa, in a range from 207 to 517 MPa of pressure, was obtained for peach puree without the addition of antibrowning agents. PPO activation at 103, 207 and 310 MPa or inhibition at 414 and 517 MPa was observed in peach purees containing added ascorbic acid. More than 50% inactivation of PPO was observed after adding cysteine to the peach puree and 99% inhibition was observed after 517 MPa of pressure at the experimental times. The higher the pressure treatment and the longer the treatment time for inactivating PPO, the less the discoloration of the peach puree with and without antibrowning agents during storage at low temperatures. Citing Literature Volume28, Issue1April 2004Pages 69-85 RelatedInformation