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Preservation of white wine pomace by high hydrostatic pressure
The effect of different high hydrostatic pressure (HHP) treatments (400, 600 MPa for 1, 6 min) on white wine pomace was studied throughout storage conditions (270 days) at different temperature conditions (4° and 20 °C). The final use of this product would be as an ingredient for food products prese...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10628665/ https://www.ncbi.nlm.nih.gov/pubmed/37942164 http://dx.doi.org/10.1016/j.heliyon.2023.e21199 |
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author | Ramírez, Rosario Delgado, Jonathan Rocha-Pimienta, Javier Valdés, M. Esperanza Martín-Mateos, María Jesús Ayuso-Yuste, M. Concepción |
author_facet | Ramírez, Rosario Delgado, Jonathan Rocha-Pimienta, Javier Valdés, M. Esperanza Martín-Mateos, María Jesús Ayuso-Yuste, M. Concepción |
author_sort | Ramírez, Rosario |
collection | PubMed |
description | The effect of different high hydrostatic pressure (HHP) treatments (400, 600 MPa for 1, 6 min) on white wine pomace was studied throughout storage conditions (270 days) at different temperature conditions (4° and 20 °C). The final use of this product would be as an ingredient for food products preservation. Microbiological, enzyme and physico-chemical parameters were evaluated after processing and during storage. HHP greatly reduced the microbial counts of treated pomace and allowed obtaining a safe product with a long shelf-life at 4 and 20 °C. The HHP treatment also preserved phenolic compounds content, however an important reduction of these compounds was found during storage since the polyphenol oxidase enzyme remained active after the treatment and during storage. Phenolic compounds were better preserved during storage at 4 °C than at 20 °C. The application of HHP at 600 MPa/6 min and the refrigeration of the treated pomace would allow obtaining a microbiologically safe pomace with high levels of phenolic compounds with a shelf-life of 90 days. The activity of the enzyme should be limited in future to ensure a long shelf-life of the processed pomace. |
format | Online Article Text |
id | pubmed-10628665 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-106286652023-11-08 Preservation of white wine pomace by high hydrostatic pressure Ramírez, Rosario Delgado, Jonathan Rocha-Pimienta, Javier Valdés, M. Esperanza Martín-Mateos, María Jesús Ayuso-Yuste, M. Concepción Heliyon Research Article The effect of different high hydrostatic pressure (HHP) treatments (400, 600 MPa for 1, 6 min) on white wine pomace was studied throughout storage conditions (270 days) at different temperature conditions (4° and 20 °C). The final use of this product would be as an ingredient for food products preservation. Microbiological, enzyme and physico-chemical parameters were evaluated after processing and during storage. HHP greatly reduced the microbial counts of treated pomace and allowed obtaining a safe product with a long shelf-life at 4 and 20 °C. The HHP treatment also preserved phenolic compounds content, however an important reduction of these compounds was found during storage since the polyphenol oxidase enzyme remained active after the treatment and during storage. Phenolic compounds were better preserved during storage at 4 °C than at 20 °C. The application of HHP at 600 MPa/6 min and the refrigeration of the treated pomace would allow obtaining a microbiologically safe pomace with high levels of phenolic compounds with a shelf-life of 90 days. The activity of the enzyme should be limited in future to ensure a long shelf-life of the processed pomace. Elsevier 2023-10-24 /pmc/articles/PMC10628665/ /pubmed/37942164 http://dx.doi.org/10.1016/j.heliyon.2023.e21199 Text en © 2023 Published by Elsevier Ltd. https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Research Article Ramírez, Rosario Delgado, Jonathan Rocha-Pimienta, Javier Valdés, M. Esperanza Martín-Mateos, María Jesús Ayuso-Yuste, M. Concepción Preservation of white wine pomace by high hydrostatic pressure |
title | Preservation of white wine pomace by high hydrostatic pressure |
title_full | Preservation of white wine pomace by high hydrostatic pressure |
title_fullStr | Preservation of white wine pomace by high hydrostatic pressure |
title_full_unstemmed | Preservation of white wine pomace by high hydrostatic pressure |
title_short | Preservation of white wine pomace by high hydrostatic pressure |
title_sort | preservation of white wine pomace by high hydrostatic pressure |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10628665/ https://www.ncbi.nlm.nih.gov/pubmed/37942164 http://dx.doi.org/10.1016/j.heliyon.2023.e21199 |
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