Optimizing high hydrostatic pressure processing for the preservation of minimally processed peaches

DENOYA GABRIELA; GUSTAVO POLENTA; APOSTOLO NANCY; BUDDE CLAUDIO; SANCHO ANA MARÍA; VAUDAGNA SERGIO R.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2015

1466-8564

Consumers demand fresh-cut fruits, free from additivesand with fresh appearance. However, the alterationcaused by the tissue processing limits their shelflife. The aim of this work was to optimize the pressure level(from 400 to 600 MPa) and the holding time (from 1 to 9min) of the High Pressure Processing (HPP) toachieve enzyme inactivation while preserving textureand color of minimally processed peaches. Peachcylinders were processed by combining dipping inorganic acid solution, with vacuum-packaging and HPP atroom temperature. Results showed that higher pressurelevels were more effective to inactivate enzymes andto preserve color than longer times. In addition, longtreatments affected the microstructure and the texture ofthe tissues more seriously. Finally, a desirabilitystudy and a Principal Component Analysis were performed.These showed that the optimal treatment would be 585MPa and 1 min and that the best treatment of the onesstudied was 600 MPafor 5 min