Efecto de las altas presiones hidrostáticas en la fisiología postcosecha del mango ‘Ataulfo’

Álvarez-Virrueta, D.R.; García-López, Eustolia; Montalvo‐González, Efigenia; Ramı́rez, José A.; Mata-Montes-de-Oca, M.; Tovar-Gómez, B.

doi:10.1080/19476337.2011.603843

Cited by 11 publications

(8 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In previous studies, ' Ataulfo' mango pressurized at 60 MPa (10 or 20 minutes) showed lower respiration rate and ethylene production rate (ÁLVAREZ-VIRRUETA et al, 2012). Thus, an increase in ascorbic acid concentration in fruits pressurized at 30 and 60 MPa might be associated with the structural alteration of the cells yielding a higher amount of extracted metabolite.…”

Section: High Hydrostatic Pressure Treatmentmentioning

confidence: 99%

“…Álvarez-Virrueta et al (2012) reported that ' Ataulfo' mango ripened after pressurization at 15 MPa (10 and 20 minutes). Therefore, the ascorbic acid content in ' Ataulfo' mango after the 15 MPa treatment was not affected.…”

Section: Ascorbic Acid (Aa)mentioning

confidence: 99%

“…To obtain the antioxidant extract, 5 g of pulp were stirred with 10 mL of absolute methanol for 2 h before centrifuged for pressurization time, and interaction of both parameters (ÁLVAREZ-VIRRUETA et al, 2012). On the other hand, heat shock and UV-C irradiation have been reported as effective methods to induce abiotic stress in carrots, altering the respiratory metabolism and improving the synthesis of bioactive compounds (ALEGRIA et al, 2012).…”

Section: Antiradical Efficiency (Ae)mentioning

confidence: 99%

See 2 more Smart Citations

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

et al. 2013

View full text Add to dashboard Cite

Section: High Hydrostatic Pressure Treatmentmentioning

confidence: 99%

Section: Ascorbic Acid (Aa)mentioning

confidence: 99%

Section: Antiradical Efficiency (Ae)mentioning

confidence: 99%

See 1 more Smart Citation

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

et al. 2013

View full text Add to dashboard Cite

“…High pressure processing (HPP) is a non-thermal technique of growing interest for the processing and preservation of food. This processing system has advantages over the traditional thermal processing because it retains better the organoleptic and nutritional properties of food while inactivates microbial load leading to shelf-life extension and safety enhancement (Álvarez-Virrueta et al, 2012;Cheftel & Culioli, 1997;Mújica-Paz, Valdez-Fragoso, Samson, Welti-Chanes, & Torres, 2011;Patterson, Linton, & Doona, 2007;Ríos-Romero et al, 2012;Téllez-Luis, Ramírez, Pérez-Lamela, Vázquez, & Simal-Gándara, 2001). Consumers usually associate the color of seafood with freshness having better flavor and higher quality (Gormley, 1992).…”

Section: Introductionmentioning

confidence: 99%

High-pressure processing before freezing and frozen storage of European hake (Merluccius merluccius): effect on mechanical properties and visual appearance

Pita-Calvo

Guerra-Rodríguez

Saraiva

et al. 2017

Eur Food Res Technol

View full text Add to dashboard Cite

High Pressure Processing (HPP) is a non-thermal technique of growing interest for fish preservation. In this work, the effect on functional properties of European hake (Merluccius merluccius) caused by HPP pre-treatment followed by freezing and frozen storage at-10ºC for 5 months were evaluated in an accelerated frozen storage study. Following a central composite design, five pressure levels (150, 169.27, 300, 430.73, or 450 MPa) and frozen storage times (0, 0.32, 2.5, 4.68, or 5 months) were tested. Colour parameters (L*, a* and b*) were measured in raw muscle. Expressible water and mechanical texture parameters were evaluated on both raw and cooked muscles. Results showed that a low-pressure level (150 MPa) allowed an adequate water holding capacity for raw muscle up to 2.5 months of frozen storage time. Values of 150 or 169.27 MPa did not cause significant changes on L* values of raw muscle when compared to nontreated samples. Overall, HPP led to changes on texture parameters of fresh muscle before and after cooking. However, 300 MPa and 5 months of frozen storage gave adhesiveness for raw muscle like that of non-treated fresh muscle. Moreover, 150-300 MPa for 5 months of frozen storage allowed cohesiveness and chewiness values for cooked muscle like those observed on cooked fresh hake showing that the HPP improves the quality of frozen hake. High-pressure processing before freezing and frozen storage of European hake (Merluccius merluccius): effect on mechanical properties and visual appearance

show abstract

“…Furthermore, treating mango at 40 MPa resulted in higher ascorbic acid retention, whereas samples treated at 20 MPa presented higher flavonoid content. Similarly, Álvarez-Virrueta et al [ 25 ] and Ortega et al [ 26 ] evaluated the effects of HHP treatment (15, 30, or 60 MPa for 10 or 20 min) on the accumulation of carotenoids and phenolics in whole mangoes stored for 14 days at 25 °C. The authors found that treating whole mangoes at 30 and 60 MPa for 20 min increased the ascorbic acid content by 30.7–46.1% after storage.…”

Section: Scientific Evidence For Non-thermal Technologies (Ntts) That Emulate Wound-induced Biosynthesis Of Bioactive Compounds In Whole mentioning

confidence: 99%

Non-Thermal Technologies as Tools to Increase the Content of Health-Promoting Compounds in Whole Fruits and Vegetables While Retaining Quality Attributes

Jacobo‐Velázquez

Benavides

2021

Foods

View full text Add to dashboard Cite

Fruits and vegetables contain health-promoting compounds. However, their natural concentration in the plant tissues is low and in most cases is not sufficient to exert the expected pharmacological effects. The application of wounding stress as a tool to increase the content of bioactive compounds in fruits and vegetables has been well characterized. Nevertheless, its industrial application presents different drawbacks. For instance, during the washing and sanitizing steps post-wounding, the primary wound signal (extracellular adenosine triphosphate) that elicits the stress-induced biosynthesis of secondary metabolites is partially removed from the tissue. Furthermore, detrimental reactions that affect the quality attributes of fresh produce are also activated by wounding. Therefore, there is a need to search for technologies that emulate the wound response in whole fruits and vegetables while retaining quality attributes. Herein, the application of non-thermal technologies (NTTs) such as high hydrostatic pressure, ultrasound, and pulsed electric fields are presented as tools for increasing the content of health-promoting compounds in whole fruits and vegetables by inducing a wound-like response. The industrial implementation and economic feasibility of using NTTs as abiotic elicitors is also discussed. Whole fruits and vegetables with enhanced levels of bioactive compounds obtained by NTT treatments could be commercialized as functional foods.

show abstract

Efecto de las altas presiones hidrostáticas en la fisiología postcosecha del mango ‘Ataulfo’

Cited by 11 publications

References 36 publications

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

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

High-pressure processing before freezing and frozen storage of European hake (Merluccius merluccius): effect on mechanical properties and visual appearance

Non-Thermal Technologies as Tools to Increase the Content of Health-Promoting Compounds in Whole Fruits and Vegetables While Retaining Quality Attributes

Contact Info

Product

Resources

About