Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing

Food Science and Technology (Campinas)

Karina Di Scala²  Antonio Vega-gálvez¹  Kong Ah-hen¹  Yissleen Nuñez-mancilla¹  Gipsy Tabilo-munizaga¹  Mario Pérez-won¹  Claudia Giovagnoli¹ 

[1] ,Universidad Nacional de Mar del Plata - UNMDP Facultad de Ingeniería Mar del Plata,Argentina

关键词: antioxidant capacity;    total phenolics;    quality;    aloe vera;    capacidade antioxidante;    polifenóis totais;    qualidade;    aloe vera;   

DOI  :  10.1590/S0101-20612013005000002

来源: SciELO

【 摘 要 】

The aim of this study was to evaluate the influence of high hydrostatic pressure (150, 250, 350, 450, and 550 MPa), applied for 5 minutes, on antioxidant capacity, total phenolic content, color, firmness, rehydration ratio, and water holding capacity of aloe vera gel stored for 60 days at 4 °C. The analyzed properties of the pressurized gel showed significant changes after the storage period. The highest value of total phenolic content was found at 550 MPa. However, a decrease in the antioxidant capacity was observed for all pressurized gel samples when compared to the control sample (p < 0.05). The smallest changes in product color were observed at pressure levels between 150 and 250 MP. The application of high hydrostatic pressure resulted in lower gel firmness, and the lowest value was found at 150 MPa (p < 0.05). On the other hand, the untreated sample showed a greater decrease in firmness, indicating that high pressure processing preserves this property. The application of high hydrostatic pressure exhibited modifications in the food matrix, which were evaluated in terms of rehydration ratio and water holding capacity.

【 授权许可】

CC BY   
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