The effects of high pressure treatments (200, 400, 600MPa for 5 min) and a thermal treatment (85°C for 5 min) were evaluated on cubes of two pumpkin species (Cucurbita maxima L. var. Delica and Cucurbita moschata Duchesne var. Butternut) up to 2 months of refrigerated storage. Increasing the pressure, small parenchyma cells from the pumpkin tissue exhibited collapses and separations, especially for Butternut. This species showed a lower hardness than Delica at time 0. For both species, 400MPa and thermal treatment were the most effective in the inactivation of pectinmethylesterase, which reactivated after 2 months, especially for Butternut. Colorimetric parameters decreased after all treatments. Antioxidant activity resulted affected by pressure, showing a significant increase during storage especially for the samples treated at 200MPa after 2 months, comparable to the thermal treated ones. Among the tested treatments, 400MPa may be considered as the best option for the quality retention during storage.

Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species / Paciulli, Maria; Rinaldi, Massimiliano; Rodolfi, Margherita; Ganino, Tommaso; Morbarigazzi, Michele; Chiavaro, Emma. - In: FOOD CHEMISTRY. - ISSN 1873-7072. - 274(2019), pp. 281-290. [10.1016/j.foodchem.2018.09.021]

Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species

Maria Paciulli;Massimiliano Rinaldi
;
Margherita Rodolfi;Tommaso Ganino;Emma Chiavaro
2019

Abstract

The effects of high pressure treatments (200, 400, 600MPa for 5 min) and a thermal treatment (85°C for 5 min) were evaluated on cubes of two pumpkin species (Cucurbita maxima L. var. Delica and Cucurbita moschata Duchesne var. Butternut) up to 2 months of refrigerated storage. Increasing the pressure, small parenchyma cells from the pumpkin tissue exhibited collapses and separations, especially for Butternut. This species showed a lower hardness than Delica at time 0. For both species, 400MPa and thermal treatment were the most effective in the inactivation of pectinmethylesterase, which reactivated after 2 months, especially for Butternut. Colorimetric parameters decreased after all treatments. Antioxidant activity resulted affected by pressure, showing a significant increase during storage especially for the samples treated at 200MPa after 2 months, comparable to the thermal treated ones. Among the tested treatments, 400MPa may be considered as the best option for the quality retention during storage.
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species / Paciulli, Maria; Rinaldi, Massimiliano; Rodolfi, Margherita; Ganino, Tommaso; Morbarigazzi, Michele; Chiavaro, Emma. - In: FOOD CHEMISTRY. - ISSN 1873-7072. - 274(2019), pp. 281-290. [10.1016/j.foodchem.2018.09.021]
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11381/2849533
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