PDF(Pubmed)
Abstract：
The influence of applying hydrostatic high pressure (HHP) to red grape pomace cv. Tempranillo was studied to obtain an ingredient rich in bioactive compounds for the manufacture of food products. Four treatments were investigated: (i) 600 MPa/1 s; (ii) 600 MPa/300 s, and other two treatments with 2 cycles of HHP: (iii) 2 cycles of 600 MPa/1 s; and (iv) 1 first cycle of 400 MPa/1 s and a second cycle 600 MPa/1 s. Treated pomace was stored at different temperatures (4 and 20 °C). The application of two consecutive cycles had no effect on the microorganisms\' inactivation compared to only one cycle. Immediately after HHP, the phenolic compounds content was maintained. However, HHP had no influence on the polyphenol oxidase enzyme (PPO), and so the phenolic compounds were significantly reduced during storage. Hence, the shelf-life of red grape pomace was significantly reduced at both temperatures, although phenolic compounds were better preserved under refrigeration than at room temperature.
摘要：
应用静水高压（HHP）对红葡萄果渣cv的影响。对Tempranillo进行了研究，以获得富含生物活性化合物的成分，用于制造食品。研究了四种处理方法：（i）600MPa/1s；（ii）600MPa/300s，以及其他两种HHP处理方法：（iii）2个600MPa/1s的循环；（iv）1个400MPa/1s的第一个循环和第二个600MPa/1s的循环。处理过的果渣在不同温度（4和20°C）下储存。与仅一个循环相比，两个连续循环的应用对微生物灭活没有影响。紧接HHP之后,保持酚类化合物的含量。然而,HHP对多酚氧化酶（PPO）无影响，因此在储存过程中酚类化合物显著减少。因此，在这两个温度下，红葡萄果渣的保质期显著缩短，尽管酚类化合物在冷藏下比在室温下保存得更好。
