Synergistic effect of high hydrostatic pressure and proteolytic fraction P1G10 on the growth of Botrytis cinerea and antioxidant capacity in a grape juice
The trend in the consumption of minimally processed healthy foods without additives has increased in recent years. Among the products available with these characteristics are fruit juices, in this context, grape juice has been determined to be a good source of antioxidants. To prevent physical damag...
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| Tipo de recurso: | tesis doctoral |
| Estado: | Versión publicada |
| Fecha de publicación: | 2019 |
| País: | Chile |
| OAI Identifier: | oai:repositorio.anid.cl:10533/246577 |
| Acceso en línea: | https://hdl.handle.net/10533/246577 |
| Access Level: | acceso abierto |
| Palabra clave: | Ingeniería y Tecnología Otras Ciencias Naturales |
| Sumario: | The trend in the consumption of minimally processed healthy foods without additives has increased in recent years. Among the products available with these characteristics are fruit juices, in this context, grape juice has been determined to be a good source of antioxidants. To prevent physical damage in grape juices, heat treatments are used, however, the application of high temperatures can cause major changes in sensory characteristics and antioxidant compounds. An alternative to heat treatments is high hydrostatic pressure (HHP), a food preservation process through non-thermal pasteurization. However, the magnitude of the high pressure (over 700 MPa) can adversely alter the organoleptic characteristics of many foods. Among the different options to reduce the magnitude of the pressure is the use of natural antimicrobials, substances mainly from plants. In this sense, it has been described that the proteolytic fractions (P1G10) from the latex of the Chilean papaya (Vasconcellea cundinamarcensis) were shown to have antifungal activity against fungi of the genus Fusarium and Aspergillus niger. According to the above, using natural antimicrobials in combination with high hydrostatic pressure would reduce the intensity of pressure necessary to inactivate microorganisms and achieve the same inhibitory effect that is obtained by using only high pressures. Therefore, the objective of this research was to evaluate the synergistic effect of HHP and the P1G10 fraction on the growth of Botrytis cinerea in a grape juice, determine its effect on physicochemical parameters and antioxidant activity of grape juice. The results showed that 1 mg/mL of P1G10 inhibited mycelial growth of B. cinerea by 50%. On the other hand, the inhibitory effect of P1G10 and the high pressure on B. cinerea inoculated in a 64 ºBrix grape juice (CGJ) was independently determined, a matrix with a high content of soluble solids interferes with the inhibitory effect of each treatment, therefore, was work with a grape juice at 16 ºBrix (GJ). It was shown that 1 mg/mL of P1G10 and 250 MPa/4 min inhibited the growth of the fungus by 92%. In addition, the antioxidant compounds present in the GJ have a significant stability compared to the applied treatment. In conclusion, it was shown that the synergistic effect work with moderate pressures and was obtain a high quality, stable and sensory acceptable product. |
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