Effect of high pressure on the properties of chocolate fillings during long-term storage
Autor(a) principal: | |
---|---|
Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://hdl.handle.net/20.500.12207/5664 |
Resumo: | 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. |
id |
RCAP_306d7733f6e3fd9f59c44ad476107ba1 |
---|---|
oai_identifier_str |
oai:repositorio.ipbeja.pt:20.500.12207/5664 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Effect of high pressure on the properties of chocolate fillings during long-term storageChocolate fillingsMicrobiologyShelf lifeHigh pressure processingRheological behaviourThe 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.MDPI2022-11-16T15:05:50Z2022-03-27T00:00:00Z2022-03-27info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.12207/5664eng2304-8158https://doi.org/10.3390/foods11070970Panda, A.Coelho, PatríciaAlvarenga, N.Silva, J.Lampreia, CéliaSantos, Maria TeresaPinto, C.Amaral, R.Saraiva, J.Dias, Joãoinfo: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:RCAAP2022-11-24T07:45:25Zoai:repositorio.ipbeja.pt:20.500.12207/5664Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:14:53.350742Repositório 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, A. Chocolate fillings Microbiology Shelf life High pressure processing Rheological behaviour |
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, A. |
author_facet |
Panda, A. Coelho, Patrícia Alvarenga, N. Silva, J. Lampreia, Célia Santos, Maria Teresa Pinto, C. Amaral, R. Saraiva, J. Dias, João |
author_role |
author |
author2 |
Coelho, Patrícia Alvarenga, N. Silva, J. Lampreia, Célia Santos, Maria Teresa Pinto, C. Amaral, R. Saraiva, J. Dias, João |
author2_role |
author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Panda, A. Coelho, Patrícia Alvarenga, N. Silva, J. Lampreia, Célia Santos, Maria Teresa Pinto, C. Amaral, R. Saraiva, J. Dias, João |
dc.subject.por.fl_str_mv |
Chocolate fillings Microbiology Shelf life High pressure processing Rheological behaviour |
topic |
Chocolate fillings Microbiology Shelf life High pressure processing Rheological behaviour |
description |
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. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-11-16T15:05:50Z 2022-03-27T00:00:00Z 2022-03-27 |
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 |
https://hdl.handle.net/20.500.12207/5664 |
url |
https://hdl.handle.net/20.500.12207/5664 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2304-8158 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 |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
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 |
institution |
RCAAP |
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 |
|
_version_ |
1799130603479629824 |