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El consumo de arándanos (Vaccinium corymbosum) despierta, actualmente, un gran interés debido a los efectos beneficiosos que tienen para la salud, relacionado con su alto contenido en componentes antioxidantes, principalmente, en antocianinas. Distintos autores le atribuyen propiedades farmacológicas y funcionales como anticarcinogénesis, reducción...
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... Although a higher firmness might be expected with a higher calcium concentration used, and this behavior could be attributed to the calcium, which can precipitate at the entrance of the pores blocking the entrance of more compounds, as has been stated before [42]. However, comparing the values of firmness for the treated fruit and the control, it is noticeable that the treated fruit showed higher values. ...
The cape gooseberry (Physalis peruviana L.) is an exotic tropical fruit of great national and international importance due to its nutritional and organoleptic properties. The objective of this study was to evaluate different postharvest treatments—coating, vacuum impregnation, and immersion—on the conservation of several quality characteristics of cape gooseberry fruit. Moreover, the different conditions of the selected treatments were studied. Weight loss was assessed with a gravimetric analysis of the fresh and treated fruit. Firmness was determined by the instrumental texture. A sensory analysis was conducted using a multidimensional profile approach. Of the treatments evaluated, the lowest weight loss was recorded with the use of coating and immersion. However, the immersion process resulted in the product with the highest overall quality according to the sensory analysis and presented the most appropriate texture according to the firmness values. Finally, in the evaluation of the immersion, a significant influence of the CaCl2 immersion time (p < 0.05) on the firmness values of the product was found, resulting in longer times leading to less firm products. Considering 10% as a commercial standard limit for weight loss, the fruit treated under immersion and coating processes can be stored for at least 12 days. The immersion process is highlighted because it improved the sensory characteristics with respect to the control (i.e., without treatment). Therefore, it is a promising alternative for the postharvest treatment of cape gooseberries.
... The panelists highlighted some aspects of each of the treatments, including the control fruit. The sensory characteristics of the control present different types of notes associated with sweet, fruity, 9 and herbal flavors, which are predominant for this type of fruit product as they indicate their final quality (Rodríguez et al., 2015). The fresh cape gooseberry presents a waxy surface attributed to the fruit's own natural wax and which constitutes an important point in its long-term preservation since it prevents moisture loss and delays the phenomena associated with senescence. ...
... Results showed that there were no significant differences (p>0.05) between any response variables including firmness by the effect of calcium concentration (1-3%). Although higher firmness might be expected with higher calcium concentration used, this behavior could be attributed to the calcium that can precipitate at the entrance of the pores blocking the entrance of more compounds, as has been stated before (Castagnini, 2015). However, comparing the values of firmness for the treated fruits and the control it is noticeable that treated fruits showed higher values. ...
The cape gooseberry (Physalis peruviana L.) is an exotic tropical fruit of great national and international importance due to its nutritional, and organoleptic properties. The objective of this study was to evaluate different postharvest treatments: Coating, Vacuum Impregnation, and Immersion, on the conservation of some quality characteristics of cape gooseberry fruit. Moreover, different conditions of the selected treatment were studied. The weight loss was assessed with gravimetric analysis for fresh and treated fruits. Firmness was determined by instrumental texture. The sensory analysis was conducted using a multidimensional profile approach. Of the treatments evaluated, the lowest weight loss was recorded with the use of coating and immersion. However, the immersion process resulted in the product with the highest overall quality according to the sensory analysis and presented the most appropriate texture according to the firmness values. Finally, in the evaluation of immersion, a significant influence of the CaCl2 immersion time (p<0.05) on the firmness values of the product was found, resulting in longer times leading to less firm products. Considering 10% as a commercial standard limit for weight loss, the fruit treated under immersion and coating processes can be stored for at least 12 days. The immersion process is highlighted because it improved the sensory characteristics with respect to the control (without treatment). Thus, it process gives added value to the fruit and is presented as a promising alternative for the postharvest treatment of cape gooseberries.
... Comparing these results with those reported by Salustiana orange juice (150.1 ± 4.8, 107.7 ± 4.1 µm) and Ortanique mandarin (372.1 ± 1.9, 122.9 ± 2.2 µm) exhibits slightly similar values to those obtained for diameter (D [4,3]) in the present study. However, the (D [4,3]) and (D [3,2]) diameter values found by Castagnini et al. [29] in cranberry juice are much lower. Both authors claim particle size reduction in juices treated with homogenization pressure. ...
... Particle size values below 10%, 50%, and 90% of the particles present in the lulo juices studied in the present work are much higher than those reported by Castagnini et al. [29] for homogenized cranberry juice. ...
... That is to say, each fruit juice requires a different shear effort, suggesting that HPH may produce contrasting effects on different products, being mainly conditioned by the chemical nature of the components that are suspended in the juice. In studying blueberry juice, Castagnini et al. [29] obtained a consistency index of 0.57 ± 0.03 Pa.s n and a flow behavior index of 0.33 ± 0.02. Chiralt et al. [33] reported a K value of 2 Pa.s n and an n value of 0.43 for tomato juice with 12.8% solids and a K value of 6.48 Pa.s n and an n value of 0.74 for concentrated orange juice homogenized at high pressures. ...
Lulo (Solanum quitoense Lam.) is a Colombian fruit that is mostly used in the preparation of homemade juice as well as natural remedy for hypertension. The aim of this study was to determine physicochemical and antioxidant properties (antioxidant capacity, total phenols, flavonoids and spermidine content, and polyphenolic compounds profile by liquid chromatography—mass spectrometry (LC-MS)) of the lulo fruit and its juice. Additionally, vacuum impregnation (VI) properties of the fruit and the effect of high homogenization pressure (50, 100, and 150 MPa) on the juice properties were studied. The results revealed a good availability and impregnation capacity of the pores in fruits with similar maturity index. The main differences observed between the juice and fruit derive from removing solids and bioactive components in the filtering operation. However, the effect of high-pressure homogenization (HPH) on particle size and bioactive compounds increases the antiradical capacity of the juice and the diversity in polyphenolics when increasing the homogenization pressure.
... A lot of studies are found in literature in which fruits and vegetables are impregnated with different isotonic or hypertonic solutions of one or more bioactive compounds, in order to achieve a considerable amount of the recommended daily intake in the final product (Cortes, Osorio, & Garcia, 2007;Gras, Vidal, Betoret, Chiralt, & Fito, 2003;Xie & Zhao, 2003). In this regard, it is noteworthy the increasing tendency to change the impregnation liquid formulated with purified extracts of bioactive compounds by fruits juices, with a high content in bioactive compounds in its raw composition (Betoret et al., 2012a;Castagnini, 2014). It has been shown that the application of HPH reduces the size of the cloud particles and facilitates the incorporation of the juices into the intercellular spaces of fruits and vegetables. ...
During the last years, the food industry has been facing technical and economic changes both in society and in the food processing practices, paying high attention to food products that meet the consumers´ demands. In this direction, the study areas in food process and products have evolved mainly from safety to other topics such as quality, environment or health. The improvement of the food products is now directed towards ensuring nutritional and specific functional benefits. Regarding the processes evolution, they are directed to ensure the quality and safety of environmentally friendly food products produced optimizing the use of resources, minimally affecting or even enhancing their nutritional and beneficial characteristics. The product structure both in its raw form and after processing plays an important role maintaining, enhancing and delivering the bioactive compounds in the appropriate target within the organism. The aim of this review is to make an overview on some synergistic technologies that can constitute a technological process to develop functional foods, enhancing the technological and/or nutritional functionality of the food products in which they are applied. More concretely, the effect of homogenization, vacuum impregnation and drying operations on bioactive compounds have been reviewed, focusing on the structure changes produced and its relationship on the product functionality, as well as on the parameters and the strategies used to quantify and increase the achieved functionality.
