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Journal of Public Health and Nutrition | Volume 2
July 05-06, 2019 | Paris, France
International Conference and Exhibition on
17
th
World Congress on
Probiotics, Nutrition and Functional Foods
Pediatrics and Nutrition
Joint Event
&
Hyperbaric treatment increases bioactive compounds in cashew apple
Ben-Hur Mattiuz
São Paulo State University, Brazil
F
ruits and vegetables are an important part of healthy
eating habits and consumers are demanding more high-
quality, fresh fruits and vegetables that are free fromchemical
preservatives. Good or improved nutritional properties of
fruits and vegetables has motivated the food industry to
improve existing technologies, and has led to many studies
on novel technologies. Hyperbaric treatment consists in
exposing a fruit or vegetable to pressure ranging from 100
to 1000 kPa. In these conditions, the commodity is under an
O2 partial pressure 1 to 10 times greater than in the normal
atmosphere. This type of treatment has been found to have
a positive effect on the quality of some commodities and has
shownpromisingresultsinextendingstoragelifeofsomefresh
fruit and vegetables. It has been shown to reduce respiration
rate, ethylene production and the ripening process as well
as probably extend the synthesis of certain biochemicals of
fruits. Moreover, researches showed that lycopene content
was enhanced by hyperbaric treatment at the end of ripening
period. The above findings imply that hyperbaric treatment
may not only extend shelf-life and preserve produce quality
but also induce a secondary metabolic response during the
treatment, thus possibly inducing disease resistance and
enhancing synthesis of certain bioactive compounds in the
produce. The aim of our study was to evaluate the effect
of the application of hyperbaric pressure at 100 (control),
200, 400, 600 and 800 kPa for 1, 2 or 4 d, followed by 2 d
under ambient conditions, on the production of bioactive
compounds of the cashew apple (Anacardium occidentalis
L.). The results show that application of hyperbaric pressure
up to 800 kPa increase the carotenoids, anthocyanins and
flavonoids contents of cashew apple.
e
:
b.mattiuz@unesp.br