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dc.contributor.authorBermejo-Prada, Ana-
dc.contributor.authorOtero, Laura-
dc.date.accessioned2015-11-23T10:09:36Z-
dc.date.available2015-11-23T10:09:36Z-
dc.date.issued2016-
dc.identifierdoi: 10.1016/j.jfoodeng.2015.08.030-
dc.identifierissn: 0260-8774-
dc.identifier.citationJournal of Food Engineering 169: 141- 148 (2016)-
dc.identifier.urihttp://hdl.handle.net/10261/125462-
dc.description.abstract© 2015 Elsevier Ltd. All rights reserved. Recent studies show that hyperbaric storage at room temperature (HS-RT) could be an interesting method for food preservation. In this paper, the effect of HS-RT on color degradation was evaluated in strawberry juice. To do so, strawberry juices were stored for 1, 2, 5, 7, 10, and 15 days at three pressure levels (0.1, 50, and 200 MPa) and 20°C. The evolution of the instrumental color parameters L∗, h°, C∗, and ΔE∗, total phenolic and anthocyanin contents, polyphenoloxidase and peroxidase activities, and percent polymeric color (PPC) during storage was compared in samples maintained at different pressures. Color differences due to the storage pressure were slight to the naked eye, but instrumentally perceptible on some of the storage days. The results showed that the storage pressure affected some mechanisms of color degradation. Thus, significant peroxidase inactivation (on storage days 5, 7, and 15) and lower PPC (on storage days 5, 7, and 10) were found in the samples stored at 200 MPa when compared with those maintained at atmospheric pressure.-
dc.description.sponsorshipThis work was supported by the R+D+I National Plan of the Spanish Ministry of Education and Science (MEC), through the projects AGL2007-63314/ALI (partially financed by FEDER funds) and CSD2007-00045 MALTA CONSOLIDER-INGENIO 2010, by CSIC through the project 201070I033, and by the Madrid Community (CAM) through project QUIMAPRES S2009/PPQ-1551-
dc.publisherElsevier-
dc.rightsclosedAccess-
dc.titleEffect of hyperbaric storage at room temperature on color degradation of strawberry juice-
dc.typeArtículo-
dc.identifier.doi10.1016/j.jfoodeng.2015.08.030-
dc.date.updated2015-11-23T10:09:37Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
dc.contributor.funderComisión Interministerial de Ciencia y Tecnología, CICYT (España)-
dc.contributor.funderMinisterio de Educación y Ciencia (España)-
dc.contributor.funderConsejo Superior de Investigaciones Científicas (España)-
dc.relation.csic-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003339es_ES
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