High hydrostatic pressure effect on chemical composition, colour, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)

ANTONIO VEGA-GÁLVEZ; LÓPEZ JESSICA; MA JOSÉ TORRES-OSANDÓN; MA JOSÉ GALOTTO; LUIS PUENTE DÍAZ; ISSIS QUISPE-FUENTES; DI SCALA, KARINA

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2014 vol. 58 p. 519 - 526

0023-6438

The aim of this study was to evaluate the effects of high hydrostatic pressure (HHP) at 300, 400 and 500 MPa/ 1, 3 and 5 min on nutritional and antioxidant properties of Cape gooseberry pulp after immediate application and after 60 days of storage. Proximal analysis, colour, phenolic acids content and antioxidant capacity were determined. When analyzing the immediate effect of different treatments, a clear influence of HHP was observed in all the components of the proximal analysis. Regarding colour, none of the three chromatic parameters showed significant differences with control leading to a minimum E at 300 MPa/3 min. Changes in bound and free phenolic acids were evidenced after treatments. The maximum levels of TPC as well as antioxidant capacity were observed at 500 MPa/5 min. By the end of storage, all treated samples discolored leading to E = 14.9 at 500 MPa/5 min. The profile of free and bound phenolic acids presented differences compared to Day 0. The antioxidant capacity by means of ORAC increased for treatments above 300 MPa/5 min indicating the effectiveness of these treatments for the production of functional products based on gooseberry pulp. For treatments above 400MPa/3 min, molds and yeasts were not detected.