title: Optimization of color and antioxidant activity of peach and nectarine puree: scale-up study from pilot to industrial plant.
abstract: The effects of an innovative process for the manufacture of peach and nectarine purees on the main quality indices, namely, color, consistency, carotenoid and phenolic content, and antioxidant activity, were studied using a peach cultivar that is optimal for nectar processing (cv. Redhaven) and peach and nectarine varieties that undergo a faster browning degradation. The innovative process, operating the pulping/finishing step at room temperature, was compared to the traditional process of hot pulping/finishing. The study comprised initial trials on a pilot plant scale and scaling up to industrial production of the puree and nectar. The quality of products was analyzed at the time of production and as a function of storage of both the puree and the nectar. With respect to the traditional process, the new process, scaled up to industrial levels, improved the color of peach and nectarine products (by increasing the L* value and decreasing the a* value), whatever the variety studied; maintained almost the same levels of carotenoids, hydroxycinnamates, flavan-3-ols, and flavonols; and reduced the level of cyanidin 3-O-glucoside. The presence of cyanidin 3-O-glucoside was correlated to an unstable and undesirable red hue of the products (even if its concentration was very low in all products), and the decreased level obtained by the innovative process was considered to be positive. On the basis of these results, new technology can be proposed for the processing of fruit varieties that are not suitable for puree production using traditional technology. This opens up two possibilities: (a) utilization of fresh market fruit surplus and (b) processing of selected fruit varieties that are rich in antioxidants but have a high browning potential, such as the Stark Red Gold nectarine. Furthermore, as the positive impact of the new technology is optimal at the beginning of storage, it is particularly suitable for fruit-based products with a short shelf life.
authors.affiliation: Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Universita degli Studi di Milano, via Celoria 2, 20133 Milano, Italy. vera.lavelli@unimi.it
authors.forename: Vera
authors.initials: V
authors.lastname: Lavelli
authors.forename: Carlo
authors.initials: C
authors.lastname: Pompei
authors.forename: Maria Aurelia
authors.initials: MA
authors.lastname: Casadei
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D001628:Beverages / Q000032:analysis; D002338:Carotenoids / Q000032:analysis; D003116:Color; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation; D005638:Fruit / Q000737:chemistry*; D010636:Phenols / Q000032:analysis; D027861:Prunus / Q000737:chemistry*; D011786:Quality Control; D013997:Time Factors
chemical_list: D000975:Antioxidants; D010636:Phenols; D002338:Carotenoids