Quality Attributes of Fresh‐Cut Coconut after Supercritical Carbon Dioxide Pasteurization | Zendy

Giovanna Ferrentino | Zendy; Ana BelščakCvitanović | Zendy; Draženka Komes | Zendy; Sara Spilimbergo | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Quality Attributes of Fresh‐Cut Coconut after Supercritical Carbon Dioxide Pasteurization

Author(s) -

Giovanna Ferrentino,

Ana BelščakCvitanović,

Draženka Komes,

Sara Spilimbergo

Publication year - 2013

Publication title -

journal of chemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.436

H-Index - 50

eISSN - 2090-9063

pISSN - 2090-9071

DOI - 10.1155/2013/703057

Subject(s) - chemistry , food science , pasteurization , polyphenol oxidase , browning , aroma , supercritical carbon dioxide , titratable acid , lightness , flavonoid , peroxidase , carbon dioxide , antioxidant , organic chemistry , enzyme , physics , optics

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-CO 2 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.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research