IMPACT OF HIGH HYDROSTATIC PRESSURE ON PHYSICO-CHEMICAL CHARACTERISTICS, NUTRITIONAL CONTENT AND FUNCTIONAL PROPERTIES OF CAPE GOOSEBERRY PULP (PHYSALIS PERUVIANA L.)

MARIA JOSE TORRES; LÓPEZ JESSICA; ANTONIO VEGA-GÁLVEZ; MARIA JOSÉ GALOTTO; MARIO PEREZ-WON; KARINA DI SCALA

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2015 p. 2844 - 2855

0145-8892

The aim of this research was to assess the effect of high hydrostatic pressure (HHP) treatments (300, 400 and 500 MPa/5 min) on physico-chemical, nutritional and functional properties of Cape gooseberry pulp immediately after processing and after 30 days of refrigerated storage. Results showed HHP as well as storage time clearly influenced sugars, vitamin C, β-carotene, and minerals contents and antioxidant capacity. However, the physico-chemical characteristics were not influenced by HHP. Pressurization led to a significant increase in fructose and glucose at 300-500 MPa both on day 0 and day 30 (P