Effects of high pressure processing on cocoyam, Peruvian carrot, and sweet potato: Changes in microstructure, physical characteristics, starch, and drying rate

Author(s)

de Oliveira, Miguel Meirelles ^{[1, 2]} ; Lima Tribst, Alline Artigiani ^{[1, 3]} ; de Castro Leite Junior, Bruno Ricardo ^[1] ; de Oliveira, Rafael Augustus ^[4] ; Cristianini, Marcelo ^[1]

Affiliation

^[1] Univ Campinas UNICAMP, Sch Food Engn FEA, Dept Food Technol DTA, BR-13083862 Campinas, SP - Brazil

^[2] Fed Ctr Technol Educ Celso Suckow Fonseca CEFET R, BR-27600000 Valenca, RJ - Brazil

^[3] Univ Campinas UNICAMP, Ctr Studies & Res Food NEPA, BR-13083852 Campinas, SP - Brazil

^[4] Univ Campinas UNICAMP, Sch Agr Engn FEAGRI, BR-13083875 Campinas, SP - Brazil

• Document type: Journal article
• Source: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; v. 31, p. 45-53, OCT 2015.
• Web of Science Citations: 1

Abstract

This study investigated the effect of high pressure processing (HPP) at 600 MPa for 5 and 30 min on cocoyam, Peruvian carrot, and sweet potatoes cylinders. The impact of the process was evaluated through syneresis analysis, water activity, polarized optical microscopy, thermal properties, texture profile, and drying rate. The results demonstrated that regardless of the process time, the HPP caused physical damage to the structure of the vegetables, providing greater syneresis (up to 12%), disruption of cell wall, reduction of the maximum force to cut the sample (up to 60%), and increased drying rate (similar to 30%). Starch gelatinization ranged between 30% (in Peruvian carrot) and 70% (in sweet potato). Additionally, this process reduced the gelatinization temperature of the sweet potatoes starch. Therefore, the results suggest that HPP modifies the tubers structure, being an alternative for tubers softening and reduces the time required in its drying process. Industrial Relevance: The results showed that HPP processing at 600 MPa for 5 or 30 min can be used as an interesting tool for pretreatment of dry tubers, increasing its drying rate and consequently reducing its process time. Additionally, the changes caused by the HPP process promote softening and pre-gelatinization of tubers starch, making them easier to be cooked by the final consumers. (C) 2015 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 12/13509-6 - Application of high pressure technology in the modification on enzymes used in cheese manufacturing
• Grantee: Marcelo Cristianini
• Support Opportunities: Regular Research Grants