%0 Journal Article
%T Effect of high
%A F Gonz¨¢lez-Cebrino
%A J Delgado-Ad¨¢mez
%A J Garc¨ªa-Parra
%A O Mart¨ªn-Belloso
%A P ¨¦lez-Mart¨ªnez
%A R Cava
%A R Ram¨ªrez
%J Food Science and Technology International
%@ 1532-1738
%D 2018
%R 10.1177/1082013217735965
%X Moderate intensity pulse electric fields were applied in plum with the aim to increase bioactive compounds content of the fruit, while high-hydrostatic pressure was applied to preserve the pur¨¦es. High-hydrostatic pressure treatment was compared with an equivalent thermal treatment. The addition of ascorbic acid during pur¨¦e manufacture was also evaluated. The main objective of this study was to assess the effects on microorganisms, polyphenoloxidase, color and bioactive compounds of high-hydrostatic pressure, or thermal-processed plum pur¨¦es made of moderate intensity pulse electric field-treated or no-moderate intensity pulse electric field-treated plums, after processing during storage. The application of moderate intensity pulse electric field to plums slightly increased the levels of anthocyanins and the antioxidant activity of pur¨¦es. The application of Hydrostatic-high pressure (HHP) increased the levels of bioactive compounds in pur¨¦es, while the thermal treatment preserved better the color during storage. The addition of ascorbic acid during the manufacture of plum pur¨¦e was an important factor for the final quality of pur¨¦es. The color and the bioactive compounds content were better preserved in pur¨¦es with ascorbic acid. The no inactivation of polyphenoloxidase enzyme with treatments applied in this study affected the stability pur¨¦es. Probably more intense treatments conditions (high-hydrostatic pressure and thermal treatment) would be necessary to reach better quality and shelf life during storage
%K High-hydrostatic pressure
%K moderate-intensity pulsed electric fields
%K plum
%K anthocyanins
%K antioxidants
%K polyphenols
%U https://journals.sagepub.com/doi/full/10.1177/1082013217735965