High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach

Vázquez-Gutiérrez, José L.; Quiles, Amparo; Vonasek, Erica; Jernstedt, Judith A.; Hernando, Isabel; Nitin, Nitin; Barrett, Diane M.

doi:10.1177/1082013216642049

Cited by 7 publications

(4 citation statements)

References 41 publications

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“…These clusters have also been detected in mango and carrot tissue [41] and in persimmon. [42,43] PEF treatment caused structural modifications in both, outer and inner parenchyma of carrot (Figure 3). PEF caused the breakdown and degradation of cell walls and membranes (Figure 3a and b).…”

Section: Effect Of Pef On Carrot Microstructurementioning

confidence: 99%

Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure

et al. 2021

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Section: Effect Of Pef On Carrot Microstructurementioning

confidence: 99%

Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure

et al. 2021

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“…Furthermore, HPP may either enhance (leading to enzymatic browning reactions due to loss of membrane permeability and sub-cellular compartmentalization) or inhibit the activity of enzymes related to cell wall degradation in FC products [209]. HPP treatment (200-400 MPa, 3 min, 25℃) of FC persimmon induced changes in physicochemical quality (electrolyte leakage, texture, total soluble solids, pH, and color), which were a function of the amount of applied pressure compromising the consumer acceptance of the product [210]. However, latter authors reported that HPP may improve carotenoid extractability and tannin polymerization of FC persimmon, which could enhance its functionality and eliminate astringency, respectively.…”

Section: High-pressure Processingmentioning

confidence: 99%

Fresh-Cut Fruit and Vegetables: Emerging Eco-friendly Techniques for Sanitation and Preserving Safety

Artés–Hernández¹,

Martínez−Hernández²,

Aguayo³

et al. 2017

Postharvest Handling

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The current high demand of minimally processed or fresh-cut fruit and vegetables results from the consumer's desire for healthy, convenient, fresh, and ready-to-eat plant foodderived commodities. Fresh-cut fruits and vegetables are usually packaged under activeor passive-modified atmosphere packaging, while its shelf life must be under refrigerated conditions. The most important goal to preserve quality and safety focuses on releasing the microbial spoilage flora, since every unit operation involved will influence the final load. Sanitation in the washing step is the only unit operation able to reduce microbial load throughout the production chain. Chlorine is widely used as an efficient sanitation agent, but some disadvantages force to find eco-friendly emerging alternatives. It is necessary to deal with aspects related to sustainability because it could positively contribute to the net carbon balance besides reducing its use. Several innovative techniques seem to reach that target. However, industrial changes for replacing conventional techniques request a fine knowledge of the benefits and restrictions as well as a practical outlook. This chapter reviews the principles of emerging eco-friendly techniques for preserving quality and safety of fresh-cut products in order to meet the expected market's demand.

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“…Kumari et al also observed that persimmon pulp treated by HPP under 20 °C/400 Mpa/5 min had a reduced total plate count and yeast mold count [ 8 ]. Moreover, José et al studied HPP under 200 Mpa for improved carotenoid extractability and tannin polymerization in order to improve the functionality and taste of fresh-cut persimmon [ 9 ]. Similar results were studied by de Ancos et al [ 10 ], Lucía et al [ 11 ] and Cano et al [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon

Wang

Zhang

et al. 2021

Foods

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This study investigates the effects of a high pressure processing pre-treatment (pre-HPP) on the juice yield of persimmon (Diospyros kaki L.) pulp and the pre-HPP plus HPP or thermal processing (TP) on microorganism inactivation and quality changes of the persimmon juice. The “Gongcheng” persimmon was selected with the highest juice yield (48.9%), and the pre-HPP set at 300 MPa/8 min increased the juice yield by 60% through an increasing pectin methylesterase (PME) activity of 25.03% and by maintaining polygalacturonase (PG) activity. For different processing modes, namely, pre-HPP plus HPP at 550 Mpa/5 min and pre-HPP plus TP treatment at 95 °C/5 min, both of the guaranteed microorganisms in the juice were below 2.0 lg CFU/mL; however, the persimmon juice treated by the pre-HPP plus HPP had higher contents of total phenol and ascorbic acid which were 16.07 mg GAE/100 g and 17.92 mg/100 mL, respectively, a lower content of soluble tannin which was 55.64 μg/mL, better clarity which was 18.6% and less color change where the ΔE was only 2.68.

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High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach

Cited by 7 publications

References 41 publications

Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure

Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure

Fresh-Cut Fruit and Vegetables: Emerging Eco-friendly Techniques for Sanitation and Preserving Safety

A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon

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