{"id":12448,"date":"2023-06-28T09:46:58","date_gmt":"2023-06-28T09:46:58","guid":{"rendered":"https:\/\/idro.es\/tratamiento-sopas-frias-altas-presiones\/"},"modified":"2023-11-24T09:24:36","modified_gmt":"2023-11-24T08:24:36","slug":"tratamiento-sopas-frias-altas-presiones","status":"publish","type":"post","link":"https:\/\/idro.es\/en\/tratamiento-sopas-frias-altas-presiones\/","title":{"rendered":"TREATMENT OF COLD SOUPS WITH HIGH HYDROSTATIC PRESSURES"},"content":{"rendered":"

En la gastronom\u00eda espa\u00f1ola, el gazpacho, es quiz\u00e1s una de las sopas fr\u00edas m\u00e1s conocidas en todo el mundo que geolocalizan a Espa\u00f1a en el mapa. Siendo uno de los platos representativos de la dieta mediterr\u00e1nea.<\/p>\n

El gazpacho es un producto perecedero y de gran complejidad debido a su pH \u00e1cido y muy apreciados sus caracter\u00edsticas organol\u00e9pticas y nutricionales. Dispone de unas caracter\u00edsticas organol\u00e9pticas peculiares de sabor, aroma y color debido a la variedad de vegetales que lo componen. Dichas caracter\u00edsticas se ven afectadas por enzimas como la pectinmetilesterasa (PME), la polifenoloxidasa (PFO) y la peroxidasa (POD), as\u00ed como por las alteraciones microbiol\u00f3gicas que llevan a la descomposici\u00f3n del producto.<\/p>\n

 <\/p>\n

Actividades enzim\u00e1ticas<\/h2>\n

\"\"<\/a><\/p>\n

Por ello, la aplicaci\u00f3n de las altas presiones hidrost\u00e1ticas<\/strong> se muestra como una tecnolog\u00eda interesante en tratamiento y conservaci\u00f3n en refrigeraci\u00f3n, con la posibilidad de incrementar su vida \u00fatil, sin alterar sus propiedades nutricionales y organol\u00e9pticas.<\/p>\n

Vida \u00fatil<\/h2>\n

\"\"<\/a><\/p>\n

Dentro de todos sus componentes podemos destacar el licopeno del tomate, dotado de altas propiedades antioxidantes, el cual, ciertos estudios aseguran los efectos beneficiosos de este nutriente para prevenir el c\u00e1ncer y enfermedades coronarias. El ajo, ingrediente imprescindible en esta elaboraci\u00f3n, dispone de propiedades antibacterianas importantes para la salud.<\/p>\n

Cada vez que un alimento se somete a Altas Presiones se puede observar una modificaci\u00f3n del volumen, una modificaci\u00f3n de la estructura del almid\u00f3n y de las prote\u00ednas, una modificaci\u00f3n de la actividad enzim\u00e1tica e inactividad de los microorganismos. En la siguiente tabla podemos ver las condiciones generales de presi\u00f3n en que se producen dichos efectos.<\/p>\n

\"Efectos<\/a><\/p>\n

 <\/p>\n

Actualmente el alto grado de p\u00e9rdida de nutrientes y el uso excesivo de aditivos para la conservaci\u00f3n de frutas y vegetales inciden en la calidad del producto, esto ha impulsado a la industria la creaci\u00f3n y aplicaci\u00f3n de nuevas tecnolog\u00edas con mejores resultados.<\/p>\n

VENTAJAS DE UTILIZAR HPP EN GAZPACHOS Y SOPAS FRIAS:<\/u><\/strong><\/h4>\n
    \n
  • Proceso de pasteurizaci\u00f3n post envasado\/embotellado que evita cualquier tipo de contaminaci\u00f3n<\/li>\n
  • Efectivo en la eliminaci\u00f3n de contaminaciones y microorganismos pat\u00f3genos<\/li>\n
  • No existe impacto en las propiedades sensoriales, nutricionales y funcionales<\/li>\n
  • Aumento de la vida \u00fatil manteniendo la frescura del producto<\/li>\n
  • Los carotenoides y antocianinas son bastante estables a los tratamientos de APH. Responsable del color de las hortalizas<\/li>\n
  • La rotura celular durante el tratamiento HPP, los iones, sustratos y enzimas que se encuentran localizados en diferentes compartimentos celulares pueden ser liberados e interaccionar unos con otros. La textura esta relacionada con transformaciones en los pol\u00edmeros de la pared celular debidos a reacciones enzim\u00e1ticas y no enzim\u00e1ticas.<\/li>\n
  • HPP es el proceso tecnol\u00f3gico que menos afecta a las vitaminas hidrosolubles<\/li>\n<\/ul>\n

     <\/p>\n

    Como conclusi\u00f3n, el tratamiento de altas presiones produce una reducci\u00f3n de la microbiota del gazpacho de dos unidades logar\u00edtmicas en los tratamientos de 400 MPa. La inactivaci\u00f3n microbiana se incrementa hasta niveles de no detecci\u00f3n en el tratamiento de 500 MPa, lo que permite mantener estable el producto durante todo el periodo de almacenamiento (30 d\u00edas). El pH \u00e1cido del gazpacho contribuye como factor limitante en la evoluci\u00f3n microbiana.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

    En la gastronom\u00eda espa\u00f1ola, el gazpacho, es quiz\u00e1s una de las sopas fr\u00edas m\u00e1s conocidas en todo el mundo que geolocalizan a Espa\u00f1a en el mapa. Siendo uno de los platos representativos de la dieta mediterr\u00e1nea. El gazpacho es un producto perecedero y de gran complejidad debido a su pH \u00e1cido y muy apreciados sus […]<\/p>\n","protected":false},"author":4,"featured_media":12445,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[252],"tags":[347,100,313,348,349],"class_list":["post-12448","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-gazpacho-en","tag-hpp-en","tag-precocinados-en","tag-salmorejo-en","tag-sopas-frias-en"],"yoast_head":"\nTreatment of Cold Soups with High Hydrostatic Pressures - IDRO<\/title>\n<meta name=\"description\" content=\"The treatment of products with HPP avoids the loss of nutrients and the excessive use of additives for the preservation of fruits and vegetables.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/idro.es\/en\/tratamiento-sopas-frias-altas-presiones\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Treatment of Cold Soups with High Hydrostatic Pressures - 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