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Impact of high hydrostatic pressure on the structure, diffusion of soluble compounds and textural properties of persimmon 'Rojo Brillante'

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Impact of high hydrostatic pressure on the structure, diffusion of soluble compounds and textural properties of persimmon 'Rojo Brillante'

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dc.contributor.author Vázquez Gutiérrez, José Luis es_ES
dc.contributor.author Hernández Carrión, María es_ES
dc.contributor.author Quiles Chuliá, Mª Desamparados es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.contributor.author Pérez Munuera, Isabel Mª es_ES
dc.date.accessioned 2017-05-12T06:46:59Z
dc.date.available 2017-05-12T06:46:59Z
dc.date.issued 2012-07
dc.identifier.issn 0963-9969
dc.identifier.uri http://hdl.handle.net/10251/81020
dc.description.abstract [EN] The use of high hydrostatic pressure (HHP) provides a reliable way of obtaining high quality food. The aim of this work was to analyze the effect of high pressure treatments on the microstructure and textural properties of astringent and non-astringent (95-98% CO 2, 24h, 24°C) persimmon 'Rojo Brillante'. Samples were submitted to different HHP treatments (200MPa and 400MPa during 1, 3 and 6min). The microstructural changes observed by Low Temperature Scanning Electron Microscopy and Light Microscopy were related to the improvement in the diffusion and extractability of tannins and acid compounds of this fruit. Some textural properties (firmness and cohesiveness), pH and titratable acidity were also analyzed. Cell wall disruption and migration of the cell content to the intercellular spaces took place when 200MPa was applied. Precipitated tannins could be observed in the intercellular spaces of the astringent samples, while they remained inside the tannic cells of the non-astringent ones. The cellular degradation was more obvious and the concentration of solutes in the intercellular spaces increased when 400MPa was applied. In this way, HHP favored the diffusion of tannins and other soluble components to the intercellular spaces, which could be related to a higher extractability of these nutritional compounds in persimmon 'Rojo Brillante'. The tissue from non-astringent samples was more affected by HHP treatments. Despite the greater diffusion of soluble compounds, the application of HHP provoked undesirable effects on texture, such as a decrease in flesh firmness and cohesiveness in both astringent and non-astringent samples. pH increased in both astringent and non-astringent samples when 200MPa was applied due to the insolubilization of tannins, while titratable acidity decreased for the same reason. According to the pH values obtained, extractability of acid compounds could be improved when 400MPa is applied. © 2011 Elsevier Ltd. es_ES
dc.format.extent 5 es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Research International es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Cryo-SEM es_ES
dc.subject High hydrostatic pressure es_ES
dc.subject Microstructure es_ES
dc.subject Persimmon es_ES
dc.subject Tannins es_ES
dc.subject Texture es_ES
dc.subject Cell walls es_ES
dc.subject Cellular degradation es_ES
dc.subject Effect of high pressure es_ES
dc.subject Extractability es_ES
dc.subject High quality es_ES
dc.subject Intercellular spaces es_ES
dc.subject Low temperature scanning electron microscopies es_ES
dc.subject Microstructural changes es_ES
dc.subject PH value es_ES
dc.subject Textural properties es_ES
dc.subject Titratable acidity es_ES
dc.subject Undesirable effects es_ES
dc.subject Degradation es_ES
dc.subject Hydrostatic pressure es_ES
dc.subject Scanning electron microscopy es_ES
dc.subject Soil conditioners es_ES
dc.subject Textures es_ES
dc.subject Tissue es_ES
dc.subject Diffusion es_ES
dc.subject Diospyros es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Impact of high hydrostatic pressure on the structure, diffusion of soluble compounds and textural properties of persimmon 'Rojo Brillante' es_ES
dc.type Artículo es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.1016/j.foodres.2011.06.024
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Vázquez Gutiérrez, JL.; Hernández Carrión, M.; Quiles Chuliá, MD.; Hernando Hernando, MI.; Pérez Munuera, IM. (2012). Impact of high hydrostatic pressure on the structure, diffusion of soluble compounds and textural properties of persimmon 'Rojo Brillante'. Food Research International. 47(2):218-222. doi:10.1016/j.foodres.2011.06.024 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.conferencename 15th IUFoST World Congress of Food Science and Technology on Food Science Solutions in Evolving World es_ES
dc.relation.conferencedate August 22-26, 2010 es_ES
dc.relation.conferenceplace Cape Town, South Africa es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.foodres.2011.06.024 es_ES
dc.description.upvformatpinicio 218 es_ES
dc.description.upvformatpfin 222 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 47 es_ES
dc.description.issue 2 es_ES
dc.relation.senia 222815 es_ES


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