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Changes in bioactive compounds and microstructure in persimmon (Diospyros kaki L.) treated by high hydrostatic pressures during cold storage

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Changes in bioactive compounds and microstructure in persimmon (Diospyros kaki L.) treated by high hydrostatic pressures during cold storage

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dc.contributor.author García-Cayuela, Tomás es_ES
dc.contributor.author Quiles Chuliá, Mª Desamparados es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.contributor.author Welti-Chanes, Jorge es_ES
dc.contributor.author Cano, M. Pilar es_ES
dc.date.accessioned 2019-05-06T20:03:31Z
dc.date.available 2019-05-06T20:03:31Z
dc.date.issued 2018 es_ES
dc.identifier.issn 0145-8892 es_ES
dc.identifier.uri http://hdl.handle.net/10251/120004
dc.description.abstract [EN] High hydrostatic pressure (HHP) processing modifies the localization, concentration, and activity of the bioactive compounds of plant foods. The aim of this study was to evaluate changes in carotenoids and total phenolics of persimmon (astringent fruits, cv. Rojo Brillante) pieces submitted to high pressures and stored at 4oC during 28days. A microstructure study was conducted by Light Microscopy (LM) and Cryo Scanning Electron Microscopy (Cryo-SEM). Individual carotenoids were analyzed by HPLC, total phenolic content by Folin-Ciolcateau and antioxidant activity by DPPH methods, respectively. HHP treatment produced a significant increase in the extractability of carotenoids (23%-28%) but a decrease in total phenolics (20%). During cold storage, there was a progressive release of cell content toward the apoplast due to the damages in membranes and cell walls produced by HHP treatments. This fact produced a significant decrease in carotenoid and phenolic contents and in antioxidant capacity in all persimmon samples. es_ES
dc.description.sponsorship Instituto Tecnologico y de Estudios Superiores de Monterrey, Grant/Award Number: FunFoodEmertec; Secretaria de Estado de Investigacion, Desarrollo e Innovacion, Grant/Award Number: AGL2011-30064-C02-01/ALI and RTA2015-00044-C02-02; Consejeria de Educacion, Juventud y Deporte, Comunidad de Madrid, Grant/Award Number: ALIBIRD P2013/ABI-2728; Spanish Ministry of Economy and Competitiveness inserted instead Secretaria de Estado de Investigacion, Desarrollo e Innovacion. es_ES
dc.language Inglés es_ES
dc.publisher Blackwell Publishing es_ES
dc.relation.ispartof Journal of Food Processing and Preservation es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Changes in bioactive compounds and microstructure in persimmon (Diospyros kaki L.) treated by high hydrostatic pressures during cold storage es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/jfpp.13738 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2011-30064-C02-02/ES/EFECTO DEL PROCESADO POR ALTAS PRESIONES SOBRE LA MICROESTRUCTURA DE VEGETALES CON ALTO CONTENIDO EN CAROTENOIDES./ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//RTA2015-00044-C02-02/
dc.relation.projectID info:eu-repo/grantAgreement/CAM//P2013%2FABI-2728/
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation García-Cayuela, T.; Quiles Chuliá, MD.; Hernando Hernando, MI.; Welti-Chanes, J.; Cano, MP. (2018). Changes in bioactive compounds and microstructure in persimmon (Diospyros kaki L.) treated by high hydrostatic pressures during cold storage. Journal of Food Processing and Preservation. 42(9):1-11. https://doi.org/10.1111/jfpp.13738 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1111/jfpp.13738 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 11 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 42 es_ES
dc.description.issue 9 es_ES
dc.relation.pasarela S\368553 es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
dc.contributor.funder Ministerio de Ciencia e Innovación
dc.contributor.funder Comunidad de Madrid
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