Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage

Detalhes bibliográficos
Autor(a) principal: Panda, António
Data de Publicação: 2022
Outros Autores: Coelho, Patrícia, Alvarenga, Nuno B., da Silva, João Lita, Lampreia, Célia, Santos, Maria Teresa, Pinto, Carlos A., Amaral, Renata A., Saraiva, Jorge A., Dias, João
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/143810
Resumo: Publisher Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland.
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spelling Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storagechocolate fillingshigh pressure processingmicrobiologyrheological behaviourshelf lifeFood ScienceMicrobiologyHealth(social science)Health Professions (miscellaneous)Plant SciencePublisher Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland.The aim of this study was to evaluate the impact of high-pressure processing (HPP) on the long-term storage of chocolate fillings at room temperature, compared with conventional storage at lower temperatures. Dark chocolate fillings were treated at different pressure levels, holding times and stored at 20◦C for 12 months. Unprocessed batches were stored at 4◦C and at −12◦C. Moisture, water activity (aw), pH, colour, G′ 1Hz and indigenous microflora were measured at 2, 4, 6, 8, 10 and 12 months of storage. Results showed that 600 MPa/20 min processing was the most effective controlling mesophilic group, presenting 3.8 log cfu/g after 12 months of storage, and inactivating moulds and yeasts after HPP treatment. Colour was affected by storage, including a reduction in the L* parameter in all conditions to final values between 37.8 and 39.3, while the a* parameter increased during storage time at −12◦C and 4◦C to final values of around 12, and parameter b* decreased at storage temperature 20◦C to 5.3. Storage time affected the rheological behaviour of HPP-treated samples, increasing G′ 1Hz from the 2nd to 12th month of storage time to the final values between 1603 kPa and 2139 kPa. Moisture, aw and pH were not affected by HPP treatment nor storage time.DCT - Departamento de Ciências da TerraGeoBioTec - Geobiociências, Geoengenharias e GeotecnologiasRUNPanda, AntónioCoelho, PatríciaAlvarenga, Nuno B.da Silva, João LitaLampreia, CéliaSantos, Maria TeresaPinto, Carlos A.Amaral, Renata A.Saraiva, Jorge A.Dias, João2022-09-16T22:29:21Z2022-03-272022-03-27T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article11application/pdfhttp://hdl.handle.net/10362/143810eng2304-8158PURE: 46584368https://doi.org/10.3390/foods11070970info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-11T05:22:36Zoai:run.unl.pt:10362/143810Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:51:09.633287Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage
title Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage
spellingShingle Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage
Panda, António
chocolate fillings
high pressure processing
microbiology
rheological behaviour
shelf life
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
title_short Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage
title_full Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage
title_fullStr Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage
title_full_unstemmed Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage
title_sort Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage
author Panda, António
author_facet Panda, António
Coelho, Patrícia
Alvarenga, Nuno B.
da Silva, João Lita
Lampreia, Célia
Santos, Maria Teresa
Pinto, Carlos A.
Amaral, Renata A.
Saraiva, Jorge A.
Dias, João
author_role author
author2 Coelho, Patrícia
Alvarenga, Nuno B.
da Silva, João Lita
Lampreia, Célia
Santos, Maria Teresa
Pinto, Carlos A.
Amaral, Renata A.
Saraiva, Jorge A.
Dias, João
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv DCT - Departamento de Ciências da Terra
GeoBioTec - Geobiociências, Geoengenharias e Geotecnologias
RUN
dc.contributor.author.fl_str_mv Panda, António
Coelho, Patrícia
Alvarenga, Nuno B.
da Silva, João Lita
Lampreia, Célia
Santos, Maria Teresa
Pinto, Carlos A.
Amaral, Renata A.
Saraiva, Jorge A.
Dias, João
dc.subject.por.fl_str_mv chocolate fillings
high pressure processing
microbiology
rheological behaviour
shelf life
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
topic chocolate fillings
high pressure processing
microbiology
rheological behaviour
shelf life
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
description Publisher Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland.
publishDate 2022
dc.date.none.fl_str_mv 2022-09-16T22:29:21Z
2022-03-27
2022-03-27T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/143810
url http://hdl.handle.net/10362/143810
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2304-8158
PURE: 46584368
https://doi.org/10.3390/foods11070970
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 11
application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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