{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,28]],"date-time":"2026-06-28T06:02:45Z","timestamp":1782626565038,"version":"3.54.5"},"reference-count":40,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2012,7,18]],"date-time":"2012-07-18T00:00:00Z","timestamp":1342569600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2012,8]]},"abstract":"<jats:p>\n                    <jats:bold>Abstract:\u2003<\/jats:bold>\n                    The application of hydrostatic high pressure on a \u201cSongold\u201d plum pur\u00e9e was assessed in comparison with heat pasteurization. To simulate industrial conditions, one\u2010half of the total pur\u00e9e was manufactured with a pretreatment of thermal blanching (TB) and the other half without it (nonthermally blanched, NTB). Changes after thermal treatment and high\u2010pressure processing (HPP: 400, 600 MPa) and after 20 d of refrigerated storage were evaluated. HPP maintained the microbial stability of the pur\u00e9es until the end of the storage period. Polyphenol oxidase activity was lower in TB pur\u00e9es than NTB pur\u00e9es. No treatment was completely effective to stop the enzyme activity, although a significant reduction was reached. Thermally treated pur\u00e9es showed more intense color changes after processing and storage than HP\u2010treated pur\u00e9es. After processing, high\u2010pressure (HP) pur\u00e9es treated at 600 MPa (TB and NTB) increased the extractability of carotenoids compared with initial untreated pur\u00e9e. Nevertheless, at the end of the storage, the highest carotenoid content was found in the TB pur\u00e9e treated at 400 MPa. After processing, total polyphenol levels were similar in all pur\u00e9es. TB and 600 MPa processing was more effective in the maintenance of the polyphenols than the other pur\u00e9es. TB increased the level of antioxidants after storage, compared to NTB pur\u00e9es. A previous TB step is necessary to inactivate browning enzymes before HPP to maintain the levels of bioactive compounds. HPP of plum pur\u00e9e could be a suitable alternative to traditional thermal processing, but more studies are necessary to ensure a major inactivation of polyphenol oxidase.\n                  <\/jats:p>\n                  <jats:p>\n                    <jats:bold>Practical Application:\u2002<\/jats:bold>\n                    High\u2010pressure processing is one of the most successful technologies to obtain high\u2010quality fruit pur\u00e9es without appreciable losses in taste, flavor, color, and nutritive value. However, for the introduction of a new technology, some advantages compared to the traditional thermal treatment need to be emphasized. The application of this technology could be reduced due to resistance of certain enzymes to pressurization. For this reason, in some cases the application of a previous thermal blanching can be necessary at industrial level. However, this can reduce the advantages of HPP application. This paper provides interesting information about the storage stability of plum pur\u00e9es after high\u2010pressure treatments and assesses the need for applying heat pretreatments.\n                  <\/jats:p>","DOI":"10.1111\/j.1750-3841.2012.02799.x","type":"journal-article","created":{"date-parts":[[2012,7,19]],"date-time":"2012-07-19T04:40:19Z","timestamp":1342672819000},"source":"Crossref","is-referenced-by-count":39,"title":["Effect of High\u2010Pressure Processing and Thermal Treatment on Quality Attributes and Nutritional Compounds of \u201cSongold\u201d Plum Pur\u00e9e"],"prefix":"10.1111","volume":"77","author":[{"given":"Francisco","family":"Gonz\u00e1lez\u2010Cebrino","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jes\u00fas","family":"Garc\u00eda\u2010Parra","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rebeca","family":"Contador","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rafael","family":"Tabla","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rosario","family":"Ram\u00edrez","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2012,7,18]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1271\/bbb1961.55.2439"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2004.09.002"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0260-8774(02)00258-3"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2007.08.014"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1002\/(SICI)1099-1565(199807\/08)9:4<196::AID-PCA395>3.0.CO;2-W"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.4260"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0963-9969(02)00071-6"},{"key":"e_1_2_6_9_1","article-title":"Effect 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