Preservation of white wine pomace by high hydrostatic pressure
The effect of different high hydrostatic pressure (HHP) treatments (400, 600 MPa for 1, 6 min) on white wine pomace was studied throughout storage conditions (270 days) at different temperature conditions (4° and 20 °C). The final use of this product would be as an ingredient for food products prese...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-11-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023084074 |
| _version_ | 1797429897410379776 |
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| author | Rosario Ramírez Jonathan Delgado Javier Rocha-Pimienta M. Esperanza Valdés María Jesús Martín-Mateos M. Concepción Ayuso-Yuste |
| author_facet | Rosario Ramírez Jonathan Delgado Javier Rocha-Pimienta M. Esperanza Valdés María Jesús Martín-Mateos M. Concepción Ayuso-Yuste |
| author_sort | Rosario Ramírez |
| collection | DOAJ |
| description | The effect of different high hydrostatic pressure (HHP) treatments (400, 600 MPa for 1, 6 min) on white wine pomace was studied throughout storage conditions (270 days) at different temperature conditions (4° and 20 °C). The final use of this product would be as an ingredient for food products preservation. Microbiological, enzyme and physico-chemical parameters were evaluated after processing and during storage. HHP greatly reduced the microbial counts of treated pomace and allowed obtaining a safe product with a long shelf-life at 4 and 20 °C. The HHP treatment also preserved phenolic compounds content, however an important reduction of these compounds was found during storage since the polyphenol oxidase enzyme remained active after the treatment and during storage. Phenolic compounds were better preserved during storage at 4 °C than at 20 °C. The application of HHP at 600 MPa/6 min and the refrigeration of the treated pomace would allow obtaining a microbiologically safe pomace with high levels of phenolic compounds with a shelf-life of 90 days. The activity of the enzyme should be limited in future to ensure a long shelf-life of the processed pomace. |
| first_indexed | 2024-03-09T09:19:32Z |
| format | Article |
| id | doaj.art-31840b65637c494385d7c65b637c4c92 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-09T09:19:32Z |
| publishDate | 2023-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-31840b65637c494385d7c65b637c4c922023-12-02T07:01:27ZengElsevierHeliyon2405-84402023-11-01911e21199Preservation of white wine pomace by high hydrostatic pressureRosario Ramírez0Jonathan Delgado1Javier Rocha-Pimienta2M. Esperanza Valdés3María Jesús Martín-Mateos4M. Concepción Ayuso-Yuste5Technological Agri-Food Institute (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), 06071 Badajoz, SpainTechnological Agri-Food Institute (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), 06071 Badajoz, SpainTechnological Agri-Food Institute (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), 06071 Badajoz, SpainTechnological Agri-Food Institute (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), 06071 Badajoz, SpainTechnological Agri-Food Institute (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), 06071 Badajoz, SpainEscuela de Ingenierías Agrarias, Universidad de Extremadura, 06007 Badajoz, SpainThe effect of different high hydrostatic pressure (HHP) treatments (400, 600 MPa for 1, 6 min) on white wine pomace was studied throughout storage conditions (270 days) at different temperature conditions (4° and 20 °C). The final use of this product would be as an ingredient for food products preservation. Microbiological, enzyme and physico-chemical parameters were evaluated after processing and during storage. HHP greatly reduced the microbial counts of treated pomace and allowed obtaining a safe product with a long shelf-life at 4 and 20 °C. The HHP treatment also preserved phenolic compounds content, however an important reduction of these compounds was found during storage since the polyphenol oxidase enzyme remained active after the treatment and during storage. Phenolic compounds were better preserved during storage at 4 °C than at 20 °C. The application of HHP at 600 MPa/6 min and the refrigeration of the treated pomace would allow obtaining a microbiologically safe pomace with high levels of phenolic compounds with a shelf-life of 90 days. The activity of the enzyme should be limited in future to ensure a long shelf-life of the processed pomace.http://www.sciencedirect.com/science/article/pii/S2405844023084074Co-productValorizationPomacehigh hydrostatic pressure |
| spellingShingle | Rosario Ramírez Jonathan Delgado Javier Rocha-Pimienta M. Esperanza Valdés María Jesús Martín-Mateos M. Concepción Ayuso-Yuste Preservation of white wine pomace by high hydrostatic pressure Heliyon Co-product Valorization Pomace high hydrostatic pressure |
| title | Preservation of white wine pomace by high hydrostatic pressure |
| title_full | Preservation of white wine pomace by high hydrostatic pressure |
| title_fullStr | Preservation of white wine pomace by high hydrostatic pressure |
| title_full_unstemmed | Preservation of white wine pomace by high hydrostatic pressure |
| title_short | Preservation of white wine pomace by high hydrostatic pressure |
| title_sort | preservation of white wine pomace by high hydrostatic pressure |
| topic | Co-product Valorization Pomace high hydrostatic pressure |
| url | http://www.sciencedirect.com/science/article/pii/S2405844023084074 |
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