Effect of high hydrostatic pressure processing on microbial inactivation and physicochemical properties of pomegranate arils. [Spanish]Original Title Efecto de la aplicacion de alta presion hidrostatica sobre la inactivacion microbiana y las propiedades fisicoquimicas de arilos de granada.

摘要

The objective of this research was to evaluate the effect of high pressure processing on the microbiological shelf life and physicochemical properties (pH, acidity, antioxidant activity, polyphenols, total soluble solids, and color) of the pomegranate arils during refrigerated storage. Pressures of 350, 450, and 550 MPa for 30, 60, and 90 s were applied on pomegranate arils and stored at 4 degrees C during 35 days. Microbiological and physicochemical parameters were determined during storage. High hydrostatic pressure treatments were able to reduce the initial microbial load (1.0 and 1.60 CFU/g) to <1.0 CFU/g. Independently of the applied treatment the self-life was extended more than 35 days. During the storage time, the total polyphenol content and antioxidant activity decreased significantly (p<0.05) compared to the control sample.Digital Object Identifier http://dx.doi.org/10.1080/19476337.2011.604876