Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller)

Physical and biochemical qualities of pressurized and pasteurized longan<br>juices upon storage

“…The studies by Keenan et al (2010) revealed that ascorbic acid, total phenols and antioxidant activity (DPPH and FRAP assays) in pressurized (450 MPa/25°C/1-5 min) and pasteurized (70°C/10 min) fruit smoothies significantly diminished after storing at 4°C for 30 days. Similar results were obtained by Vega-Galvez et al (2011 who pressurized Aloe vera gel at 300-500 MPa at 20°C for 3 min and kept at 4°C for 35 or 60 days. Table 3 shows that pH of both processed juices significantly decreased (P<0.05) after the second week of storage.…”

Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid ( Todarodes pacificus ) muscles

“…A similar behavior was observed by V azquez-Guti errez et al (2013), who found that higher antioxidant activity (DPPH and TRP values) was observed in onions when the pressure applied increased at pressures of 300 or 600 MPa. Vega-G alvez et al (2011) reported that DPPH free radical-scavenging activity increased after 35 days of storage in all 300e500 MPa pressurized samples (P < 0.05), reaching its highest activity at 300 MPa. However, Su arez-Jacobo et al (2011) found that high pressure (100e300 MPa) homogenization processing did not change apple juice TRP and DPPH values.…”

“…However, other studies formed contrary opinions to our results. Vega-G alvez et al (2011) stated that HHP at 300e800 MPa for 3 min resulted in significant losses of vitamin E in Aloe vera gel after 35 days of storage. Barba et al (2012a, b) observed a significant increase in vitamin E activity (7e28%) of orange juiceemilk after the application of HHP (100e400 MPa for 9 min).…”

“…Barba et al (2012a, b) observed a significant increase in vitamin E activity (7e28%) of orange juiceemilk after the application of HHP (100e400 MPa for 9 min). This discrepancy could be related to the fact that both the processing conditions and the food matrix can influence the degradation of lipidic constituents via oxidation, as well as the release of vitamin E linked to proteins or phospholipids, thereby directly affecting the vitamin E content (Vega-G alvez et al, 2011). Our results do not agree with those reported by de Ancos, Gonzalez, and Cano (2000), who noted that the vitamin A content of persimmon pur ee increased by 45% as a result of application of 350 MPa for 5 min.…”

“…High hydrostatic pressure processing (HHP) is considered a valuable nonthermal processing technology, allowing the extension of the shell-life of food products (Kim & Ahn, 2013). It inactivates and inhibits microorganisms, and can activate or inactivate enzymes, as well as producing safe and minimally processed foods with satisfactory nutritional and organoleptic qualities (Andr es, Møller, Adamsen, & Skibsted, 2004;Chevalier, Le Bail, & Ghoul, 2001;Stollewerk, Jofr e, Comaposada, Arnau, & Garriga, 2014;Vega-G alvez et al, 2011;Zhang, Jiao, Lian, Deng, & Zhao, 2015). When HHP technology is employed in food processing, complete evaluation of the effects of process variables on essential nutrients and functional components is vital to define treatment conditions that avoid the loss of important food properties of foods and to obtain seafood with high health benefits for the consumer.…”