EFFECT OF HIGH HYDROSTATIC PRESSURES ON QUALITY INDICES AND MICROBIOLOGICAL INACTIVATION OF ALOE VERA (Aloe Barbadensis Miller) GEL

ANTONIO VEGA-GÁLVEZ; CLAUDIA GIOVAGNOLI; MARIO PEREZ-WON; GIPSY TABILO- MINIZAGA; JUDITH VERGARA; MARGARITA MIRANDA; KARINA DI SCALA

Lima

Congreso; Congreso Iberoamericano de Ingeniería en Alimentos. CIBIA VIII.; 2011

The aims of this work were to study the effect of high hydrostatic pressures (300-500 MPa/1-5 min) on quality indices of A. vera gel including antioxidant capacity, vitamin C, firmness and microbiological grow after 60 days of refrigerated storage. At 300 and 400 MPa a significant decrease in antioxidant capacity was noted compared to control sample. DPPH (p