Application of supercritical carbon dioxide for the preservation of strawberry juice: Microbial and physicochemical quality, enzymatic activity and the degradation kinetics of anthocyanins during storage

Effects of high‐power ultrasound on microflora, enzymes and some quality attributes of a strawberry drink

“…Knorr et al indicated that if ultrasound was combined with temperatures ≥ 50 °C, the enzymatic inactivation range increased considerably compared with ultrasound alone. PPO was considered to be responsible for browning and anthocyanin oxidation . Marszałek et al reported that the RA of PPO in strawberry puree treated by HHP (300 and 600 MPa, 50 °C, 15 min) caused significant color changes during storage.…”

“…PPO was considered to be responsible for browning 32,33 and anthocyanin oxidation. 34,35 Marszałek et al 33 reported that the RA of PPO in strawberry puree treated by HHP (300 and 600 MPa, 50 ∘ C, 15 min) caused significant color changes during storage. Also, the degradation of anthocyanin pigments during storage may be related to the oxidative enzymes remaining in the strawberry juice 34,35 Therefore it should be noted that the residual activity of PPO after HPU treatments might have a negative impact on color and anthocyanins.…”

Enzymatic, Phyto-, and Physicochemical Evaluation of Apple Juice under High-Pressure Carbon Dioxide and Thermal Processing

“…Compared with untreated juice, the phenolic content decreased to 988.31 mg GAE/L at 25 • C, while 1020.12 mg GAE/L of phenolic compounds was observed at 35 • C. This might be due to the effect of higher temperatures, which could release the bounded polyphenol. In our study (except at 35 • C), HP-CO 2 treatment showed slight reduction of phenolic contents by increasing treatment temperature up to 952.23 and 930.17 mg GAE/L of phenolic contents noted in samples treated at 55-65 • C. This can be attributed to the fact that HP-CO 2 possibly contributed to the hydrolysis of polyphenols under the lower acidity of the environment; thus, high CO 2 pressure could stimulate the release of simple phenolic compounds from the more complex structures (higher polyphenols) [41].…”

“…In our study (except at 35 °C), HP-CO2 treatment showed slight reduction of phenolic contents by increasing treatment temperature up to 952.23 and 930.17 mg GAE/L of phenolic contents noted in samples treated at 55-65 °C. This can be attributed to the fact that HP-CO2 possibly contributed to the hydrolysis of polyphenols under the lower acidity of the environment; thus, high CO2 pressure could stimulate the release of simple phenolic compounds from the more complex structures (higher polyphenols) [41].…”

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

“…Dense phase carbon dioxide (DPCD) processing, a collective term for liquid carbon dioxide (LCD) and supercritical carbon dioxide (SCCD–CO 2 above the critical point of 31.1 °C and 7.38 MPa) or high‐pressure carbon dioxide (HPCD), is an emerging, non‐ or mild‐thermal preservation method, alternative to high‐pressure processing or traditional heating of fruit juices. HPCD near‐critical CD and SCCD can be used at temperatures and pressures, which are relatively safe for heat‐labile compounds, as well as sufficient for the inactivation of microorganisms and tissue enzymes (Marszałek and others ). The CO 2 used in this process is relatively inert, inexpensive, nontoxic, nonflammable, recyclable, and readily available in high purity, and leaves no residues when removed after the treatment process.…”