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Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization
Joint Authors
Ferrentino, Giovanna
Komes, Drazenka
Belscak-Cvitanovic, Ana
Spilimbergo, Sara
Source
Issue
Vol. 2013, Issue 2013 (31 Dec. 2013), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2013-06-12
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Abstract EN
The impact of supercritical CO2 (SC-CO2) process on the quality attributes of fresh-cut coconut has been investigated to establish the acceptability of SC-CO2 treated products by the consumers.
Two process conditions, previously identified as optimal to reduce the microbial content of the product, were studied: 12 MPa, 40°C, 30 min and 12 MPa, 45°C, 15 min.
The results highlighted that both conditions induced some effects on product attributes.
After 30 min of treatment at 12 MPa and 40°C a decrease of lightness (8%), pH (13%), fat content (24%), total phenol content (29%), flavonoid compounds (49%), antioxidant capacity (30%) and an increase of dry matter (11%) and titratable acidity (51.1%) were observed while polyphenol oxidase (PPO) exhibited 35% and 98.5% inactivation.
Peroxidase enzyme activity increased by 77.8% and 30.4% at 12 MPa, 40°C, 30 min and 12 MPa, 45°C, 15 min, respectively.
Sensory evaluations revealed no significant differences in appearance, texture, taste, and aroma of treated fresh-cut coconut compared to the untreated.
The study confirms the feasibility of SC-CO2 process for the pasteurization of fresh fruits with a firm structure and opens the door to the possibility of exploiting such a technology at industrial level.
American Psychological Association (APA)
Ferrentino, Giovanna& Belscak-Cvitanovic, Ana& Komes, Drazenka& Spilimbergo, Sara. 2013. Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization. Journal of Chemistry،Vol. 2013, no. 2013, pp.1-9.
https://search.emarefa.net/detail/BIM-491790
Modern Language Association (MLA)
Ferrentino, Giovanna…[et al.]. Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization. Journal of Chemistry No. 2013 (2013), pp.1-9.
https://search.emarefa.net/detail/BIM-491790
American Medical Association (AMA)
Ferrentino, Giovanna& Belscak-Cvitanovic, Ana& Komes, Drazenka& Spilimbergo, Sara. Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization. Journal of Chemistry. 2013. Vol. 2013, no. 2013, pp.1-9.
https://search.emarefa.net/detail/BIM-491790
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-491790