Changes in the microstructure and location of some bioactive compounds in persimmons treated by high hydrostatic pressure

Effect of high hydrostatic pressure on antioxidant content of 'Ataulfo' mango during postharvest maturation

“…As previously discussed, HPP can induce changes in the structure of fruit tissue and in the cell membrane permeability, resulting in the release of antioxidant compounds into the extracellular medium. However, an increase in the extractability of bioactive compounds is always dependent on a higher level of pressure (McINERNEY et al, 2007;GRASSMANN;HIPPELI;ELSTNER, 2002;VÁZQUEZ-GUTIÉRREZ et al, 2011a). In the present study, the increase in the concentration of bioactive compounds and antiradical efficiency seemed to depend on a lower level of pressure.…”

“…Samples treated at 400 MPa showed higher extractability of compounds than the samples treated at 200 MPa at these two stages of maturity. The improvement in extractability was associated with the cell wall rupture and dispersion of intracellular components through the tissue causing an overall decrease in firmness at both ripening stages (VÁZQUEZ-GUTIÉRREZ et al, 2011a).…”

Influence of storage at 4°C on the stability of high hydrostatic pressure treated onion

“…The Cryo-SEM observation was carried out according to Vázquez-Gutiérrez et al (2011). Samples (1 mm thick pieces from the second outer layer of the onion halves) were examined at 15 kV under a JSM-5410 SEM microscope (JEOL, Tokyo, Japan).…”

Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review

“…They reported that HHP treatment produced a signifi cant effect on the persimmon structure by affecting the integrity of cell walls and membranes, and stated that much of the soluble tannins spread outside vacuoles, carotenoid substances were released from the chromoplasts, cell walls were degraded and extractability was affected. It was concluded that the high hydrostatic pressure application induced the precipitation of soluble tannins in "Rojo Brillante" persimmons, that could be related to the loss of astringency [Vázquez-Gutiérrez et al, 2011].…”