Effect of hyperbaric storage at room temperature on the volatile profile of strawberry juice

The effect of hyperbaric storage at room temperature on the volatile profile of raw strawberry juice was evaluated. To do so, volatile profiles of strawberry juices maintained at 20°C and different pressure levels (0.1, 50, and 200MPa) for 15 days were analyzed by gas chromatography-mass spectroscop...

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Detalles Bibliográficos
Autores: Bermejo-Prada, Ana, Vega, Estela, Pérez-Mateos, Miriam, Otero, Laura
Tipo de recurso: artículo
Estado:Versión enviada para evaluación y publicación
Fecha de publicación:2015
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/114904
Acceso en línea:http://hdl.handle.net/10261/114904
Access Level:acceso abierto
Palabra clave:High pressure
Strawberry juice
Volatile profile
Food preservation
Hyperbaric storage
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spelling Effect of hyperbaric storage at room temperature on the volatile profile of strawberry juiceBermejo-Prada, AnaVega, EstelaPérez-Mateos, MiriamOtero, LauraHigh pressureStrawberry juiceVolatile profileFood preservationHyperbaric storageThe effect of hyperbaric storage at room temperature on the volatile profile of raw strawberry juice was evaluated. To do so, volatile profiles of strawberry juices maintained at 20°C and different pressure levels (0.1, 50, and 200MPa) for 15 days were analyzed by gas chromatography-mass spectroscopy and compared with those of control samples at day 0. Data corresponding to juices stored under traditional refrigeration (0.1MPa/5°C) for the same period are also presented for comparison. Hierarchical Cluster Analysis (HCA) and Partial Least Squares Discriminant Analysis (PLS-DA) were applied to discriminate the samples according to the storage conditions. The results clearly showed that samples stored under pressure were more similar to the control juices at day 0 than samples stored under refrigeration at atmospheric pressure. Moreover, hyperbaric storage, unlike traditional refrigeration, was efficient in avoiding changes in all the key aroma compounds detected in the strawberry juice.This work was supported by the R+D+I National Plan of the Spanish Ministry of Education and Science (MEC) through projects AGL2007-63314/ALI and CSD2007-00045 MALTA CONSOLIDER-INGENIO 2010, by CSIC through project 201070I033, and by the Madrid Community (CAM) through project QUIMAPRESS2009/PPQ-1551.Peer ReviewedElsevierComunidad de MadridMinisterio de Educación y Ciencia (España)Consejo Superior de Investigaciones Científicas (España)2015201520152015info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Preprintinfo:eu-repo/semantics/submittedVersionhttp://hdl.handle.net/10261/114904reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#S2009/PPQ-1551/QUIMAPRESShttps://doi.org/10.1016/j.lwt.2014.08.020info:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1149042026-05-22T06:33:51Z
dc.title.none.fl_str_mv Effect of hyperbaric storage at room temperature on the volatile profile of strawberry juice
title Effect of hyperbaric storage at room temperature on the volatile profile of strawberry juice
spellingShingle Effect of hyperbaric storage at room temperature on the volatile profile of strawberry juice
Bermejo-Prada, Ana
High pressure
Strawberry juice
Volatile profile
Food preservation
Hyperbaric storage
title_short Effect of hyperbaric storage at room temperature on the volatile profile of strawberry juice
title_full Effect of hyperbaric storage at room temperature on the volatile profile of strawberry juice
title_fullStr Effect of hyperbaric storage at room temperature on the volatile profile of strawberry juice
title_full_unstemmed Effect of hyperbaric storage at room temperature on the volatile profile of strawberry juice
title_sort Effect of hyperbaric storage at room temperature on the volatile profile of strawberry juice
dc.creator.none.fl_str_mv Bermejo-Prada, Ana
Vega, Estela
Pérez-Mateos, Miriam
Otero, Laura
author Bermejo-Prada, Ana
author_facet Bermejo-Prada, Ana
Vega, Estela
Pérez-Mateos, Miriam
Otero, Laura
author_role author
author2 Vega, Estela
Pérez-Mateos, Miriam
Otero, Laura
author2_role author
author
author
dc.contributor.none.fl_str_mv Comunidad de Madrid
Ministerio de Educación y Ciencia (España)
Consejo Superior de Investigaciones Científicas (España)
dc.subject.none.fl_str_mv High pressure
Strawberry juice
Volatile profile
Food preservation
Hyperbaric storage
topic High pressure
Strawberry juice
Volatile profile
Food preservation
Hyperbaric storage
description The effect of hyperbaric storage at room temperature on the volatile profile of raw strawberry juice was evaluated. To do so, volatile profiles of strawberry juices maintained at 20°C and different pressure levels (0.1, 50, and 200MPa) for 15 days were analyzed by gas chromatography-mass spectroscopy and compared with those of control samples at day 0. Data corresponding to juices stored under traditional refrigeration (0.1MPa/5°C) for the same period are also presented for comparison. Hierarchical Cluster Analysis (HCA) and Partial Least Squares Discriminant Analysis (PLS-DA) were applied to discriminate the samples according to the storage conditions. The results clearly showed that samples stored under pressure were more similar to the control juices at day 0 than samples stored under refrigeration at atmospheric pressure. Moreover, hyperbaric storage, unlike traditional refrigeration, was efficient in avoiding changes in all the key aroma compounds detected in the strawberry juice.
publishDate 2015
dc.date.none.fl_str_mv 2015
2015
2015
2015
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Preprint
info:eu-repo/semantics/submittedVersion
format article
status_str submittedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/114904
url http://hdl.handle.net/10261/114904
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
S2009/PPQ-1551/QUIMAPRESS
https://doi.org/10.1016/j.lwt.2014.08.020
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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