Abstract
Food preservation techniques are usually based either on millenary techniques: such as the use of heat, salt, and smoke, along with centuryold techniques, such as pasteurization, cold, the use of chemical additives,
and pH modification. However, since the second half of the 20th-century, researchers from all over the world began to develop new preservation techniques, and terms like “intermediate moisture content“ and “combined methods” were currently in that way. Subsequently, the concept of emerging technologies was finally adopted, the main features of this group of technologies are they use less energy or use it more
efficiently. Techniques belonging to this group are high hydrostatic pressures, microwaves, pulsed electric fields, high light pulses, ultrasound, irradiation, and electric fields, among others. This chapter describes the development of an electric field generator equipment and its potential application for conservation of avocado paste, its oils, the whole fruit, in addition to different studies conducted to evaluate its effectiveness in some other agro-products.
The first aim of this research was to demonstrate the effect of electric fields (EF) on the activity of polyphenol oxidase enzyme (PFO), responsible for enzymatic darkening in the avocado paste, achieving an inactivation of 65%. The second was on the search of adverse effects of the EF on the avocado components, such as fatty acids and the vitamins
present on avocado paste. After applying the EF on avocado paste, the formation of trans-Fatty acids was not observed. Respect the vitamins that were analyzed (A, D, C, E, and K). The use of EF did not reduce the content of vitamins when they are in the avocado matrix, except for vitamin C, which decreased to 97%. Electric fields technology is an
emerging methodology in which energy consumption is minimal. There is no generation of heat, and is considered as a clean production technique and involve less damage to the processed foods. To sum up, this technology can potentially be applied to different types of food products to increase their quality characteristics as well as the shelf life of
fruits as avocado.
and pH modification. However, since the second half of the 20th-century, researchers from all over the world began to develop new preservation techniques, and terms like “intermediate moisture content“ and “combined methods” were currently in that way. Subsequently, the concept of emerging technologies was finally adopted, the main features of this group of technologies are they use less energy or use it more
efficiently. Techniques belonging to this group are high hydrostatic pressures, microwaves, pulsed electric fields, high light pulses, ultrasound, irradiation, and electric fields, among others. This chapter describes the development of an electric field generator equipment and its potential application for conservation of avocado paste, its oils, the whole fruit, in addition to different studies conducted to evaluate its effectiveness in some other agro-products.
The first aim of this research was to demonstrate the effect of electric fields (EF) on the activity of polyphenol oxidase enzyme (PFO), responsible for enzymatic darkening in the avocado paste, achieving an inactivation of 65%. The second was on the search of adverse effects of the EF on the avocado components, such as fatty acids and the vitamins
present on avocado paste. After applying the EF on avocado paste, the formation of trans-Fatty acids was not observed. Respect the vitamins that were analyzed (A, D, C, E, and K). The use of EF did not reduce the content of vitamins when they are in the avocado matrix, except for vitamin C, which decreased to 97%. Electric fields technology is an
emerging methodology in which energy consumption is minimal. There is no generation of heat, and is considered as a clean production technique and involve less damage to the processed foods. To sum up, this technology can potentially be applied to different types of food products to increase their quality characteristics as well as the shelf life of
fruits as avocado.
| Translated title of the contribution | Consumo de aguacate y salud: ESTUDIOS SOBRE LA APLICACIÓN DE TECNOLOGÍA DE CAMPOS ELÉCTRICOS PARA MEJORAR LOS PARÁMETROS DE CALIDAD DEL AGUACATE |
|---|---|
| Original language | English |
| Title of host publication | Avocado Consumption and Health |
| Subtitle of host publication | STUDIES ON THE APPLICATION OF ELECTRIC FIELDS TECHNOLOGY FOR ENHANCING QUALITY PARAMETERS OF AVOCADO |
| Editors | Alan Javier Hernández Alvarez, Guiomar Melgar-Lalanne |
| Place of Publication | Nueva York |
| Publisher | Nova Science Publishers Inc |
| Chapter | 3 anexos |
| Pages | 187 - 233 |
| Number of pages | 46 |
| Volume | Food Science and Technology |
| Edition | 1 ed |
| ISBN (Print) | 978-1-53618-204-0 |
| State | Published - 2020 |