Chemical and physical properties of Aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing

KARINA DI SCALA; ANTONIO VEGA-GÁLVEZ; KONG AH-HEN; YISSLEEN NUÑEZ-MANCILLA; GIPSY TABILO- MINIZAGA; MARIO PEREZ-WON; CLAUDIA GIOVAGNOLI

CIêNCIA E TECNOLOGIA DE ALIMENTOS

SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS

Año: 2012 vol. 32 p. 1 - 8

0101-2061

The aim of this study was to evaluate the influence of high hydrostatic pressure (150, 28 250, 350, 450 and 550 MPa) applied for 5 minutes on antioxidant capacity, total 29 phenolic content, color, firmness, rehydration ratio and water holding capacity of aloe 30 vera gel stored for 60 days at 4 ºC. The analyzed properties of the pressurized gel 31 showed significant changes after the storage period. At 550 MPa the total phenolic 32 content showed the highest increase. Nevertheless, a decrease in antioxidant capacity 33 was noted in all pressurized gel samples, when compared to control sample (p