Contribution of Periderm Material and Blanching Time to the Quality of Pasteurized Peach Puree

Abstract

Fresh peaches were blanched for either a long (20 min) or short (2 min) time, with and without periderm material. Samples were then macerated into purees and pasteurized in boiling water for 30 min. Samples were subsequently stored at 40 degrees C for 4 weeks to determine physicochemical and sensory changes affecting overall quality and nutritional content. Purees containing periderm had higher antioxidant activity (AOX) and individual phenolic acid content after processing and storage, with good correlation to AOX observed with chlorogenic acid (r = 0.82). Long blanch times resulted in increased levels of extraction and retention of both total soluble phenolics and ascorbic acid. Quantitative descriptive analysis demonstrated increased aromatic perception of skin in samples containing periderm material, but the remaining sensory attributes were indistinguishable between treatments. Macerating peaches without periderm removal was demonstrated to increase levels of bioactive phytochemicals and increase the processing yield by 7. 6%, without significantly impacting product quality, color, or sensory attributes.

Phytochemical composition and antioxidant activity of peach as affected by pasteurization and storage duration

“…Decreases in the antioxidant activity of unpeeled peach puree pasteurized at 100 C for 30 min have been reported (Talcott, Howard, & Brenes, 2000), but the 20% reduction of antioxidant activity after pasteurization reported herein for peach cubes was not statistically significant. The content of total phenolics in the methanolic extracts was similar in fresh and pasteurized peach pieces (Table 1).…”

“…1). A reduction in total phenolics was also observed in a pasteurized peach puree stored at 40 C during 4 weeks (Talcott et al, 2000) and in canned peaches stored at room temperature for 3 months (Hong, Barrett, & Mitchell, 2004).…”

Bioactive Fraction of Geopropolis fromMelipona scutellarisDecreases Neutrophils Migration in the Inflammatory Process: Involvement of Nitric Oxide Pathway

“…The gradient started with 0 to 30% of solvent B in 20 min, 30 to 50% of B in 10 min, 50 to 70% of B in 20 min, 70 to 100% of B in 5 min, 100% of B in 20 min, and 100 to 0% of B in 10 min [24]. We utilized authentic standards of flavonoids and phenolic acids to compare the retention time of substances in the aqueous fraction sample.…”

Antioxidants in fruits and vegetables - the millennium's health

“…The antioxidant levels increased immediately after heat processing by 34.3% declined during storage but never returned to the original levels found in canned carrots. Furthermore incorporation of periderm tissue in carrot puree resulted in not only an increase in the antioxidant activity but also increased processing eciency and yields (Talcott et al, 2000). The bioavailability of carotenoids increased ®vefold in the processed products as a consequence of moderate heating or enzymatic disruption of vegetable cell structure (Southon, 2000).…”

“…Polyphenols with an intermediate oxidation state can exhibit higher radical scavenging activity than nonoxidized polyphenols. The concentration and oxidation of the phenolic acids, accentuated by thermal processing and storage conditions at elevated temperatures signi®cantly impacted the antioxidant activity of carrot puree (Talcott et al, 2000). The higher antioxidant activity of the partially oxidized polyphenols could be attributed to their increased ability to donate a hydrogen atom from the aromatic hydroxyl group to a free radical and/or to the capacity of their aromatic structure to support unpaired electrons through delocalization around the p-electron system.…”