Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization
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, w...
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| Language: | English |
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Wiley
2013-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2013/703057 |
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| author | Giovanna Ferrentino Ana Belscak-Cvitanovic Drazenka Komes Sara Spilimbergo |
| author_facet | Giovanna Ferrentino Ana Belscak-Cvitanovic Drazenka Komes Sara Spilimbergo |
| author_sort | Giovanna Ferrentino |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-b35edd14ee3a449d896ae2aa18b1e2fa |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2013-01-01 |
| publisher | Wiley |
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| series | Journal of Chemistry |
| spelling | doaj-art-b35edd14ee3a449d896ae2aa18b1e2fa2025-02-03T01:28:03ZengWileyJournal of Chemistry2090-90632090-90712013-01-01201310.1155/2013/703057703057Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide PasteurizationGiovanna Ferrentino0Ana Belscak-Cvitanovic1Drazenka Komes2Sara Spilimbergo3Department of Materials Industrial Engineering, University of Trento, Via Mesiano 77, 38123 Trento, ItalyDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, CroatiaDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, CroatiaDepartment of Materials Industrial Engineering, University of Trento, Via Mesiano 77, 38123 Trento, ItalyThe 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.http://dx.doi.org/10.1155/2013/703057 |
| spellingShingle | Giovanna Ferrentino Ana Belscak-Cvitanovic Drazenka Komes Sara Spilimbergo Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization Journal of Chemistry |
| title | Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization |
| title_full | Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization |
| title_fullStr | Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization |
| title_full_unstemmed | Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization |
| title_short | Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization |
| title_sort | quality attributes of fresh cut coconut after supercritical carbon dioxide pasteurization |
| url | http://dx.doi.org/10.1155/2013/703057 |
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