Changes after high-pressure processing on physicochemical parameters, bioactive compounds, and polyphenol oxidase activity of red flesh and peel plum purée

González‐Cebrino, Francisco; Durán, R. Maestro; Delgado‐Adámez, Jonathan; Contador, Rebeca; Ramírez, Rosario

doi:10.1016/j.ifset.2013.07.008

Cited by 58 publications

(41 citation statements)

References 36 publications

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“…It also showed a significant increase in HPP-treated samples during the storage, and the color shift toward positive b* directions became significantly different after the ninth day of storage. The increase of b* values after HPP during storage was also reported by González-Cebrino et al (2013) in plum juice, Picouet et al (2014) in carrot juice, and Mert et al (2013) in grape juice.…”

Section: Color Analysissupporting

confidence: 73%

Microorganisms and Some Quality of Red Grapefruit Juice Affected by High Pressure Processing and High Temperature Short Time

Gao

Zhao

et al. 2015

Food Bioprocess Technol

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The aim of this study was to evaluate the effects of high pressure processing (HPP; 550 MPa/10 min) and high temperature short time (HTST; 110°C/8.6 s) on microorganism, ascorbic acid, total phenols, antioxidant capacity, color, enzyme activity, and rheological behavior in red grapefruit juice during 30 days of storage at 4°C. After HPP, the total plate count (TPC) and yeast and molds (Y & M) in red grapefruit juice were significantly decreased by 4.83 and 4.15 log cycles and showed to be microbiologically safe during storage. The activity of pectin methylesterase (PME) and peroxidase (POD) was only inactivated by 22.5 % and increased by 10.4 % by HPP, but completely inactivated by HTST. For all the other quality properties (such as total phenols, ascorbic acid, antioxidant capacity, color) except cloud stability studied in this article, their retention was significantly better in the HPP-treated samples than in the HTST-treated samples during storage, which were closer to natural grapefruit juice. A longer shelf life was observed in HPP-treated grapefruit juice compared to HTST-treated ones.

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Section: Color Analysissupporting

confidence: 73%

Microorganisms and Some Quality of Red Grapefruit Juice Affected by High Pressure Processing and High Temperature Short Time

Gao

Zhao

et al. 2015

Food Bioprocess Technol

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“…Similar result also found in spinach [10]. Gonzalez-Cebrino [11] found plum flesh PPO enzyme have no significant change under 400 to 600 MPa pressure condition with various processing time (1-300 s). HHP processing has different influence on different fruits and vegetables' enzyme activity, which consistent with the results of the study.…”

Section: Influence Of Hhp Treatment On Ppo Enzyme Activitysupporting

confidence: 80%

Impact of High Hydrostatic Pressure Processing on Fruit Flesh Quality of Fruit Containing Carrot Juice

Huang¹,

Wang²,

Xia³

et al. 2016

IPCBEE

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Abstract. The quality of fruit flesh containing beverage is highly affected by the inside flesh. Using high hydrostatic pressure process, dealing with three different flesh types (apple, water chestnut, pear) carrot juice, analysis of different pressure (300 MPa, 400 MPa and 500 MPa) of polyphenol oxidase and peroxidase activity and total phenol content, the trend of total antioxidant value, and its influence to the flesh browning. The results show that different pressure treatment for apple and water chestnut of polyphenol oxidase enzyme activity change is not significant, and pear enzyme activity is positively correlated with the pressure. Apple and pear peroxidase enzyme activity are suppressed by pressure. Total phenol content has varying degrees of decline by high hydrostatic pressure process. Total antioxidant value is generally a downward trend with pressure rise, and the pear flesh has a better resistance to adverse environment. High hydrostatic pressure processing is effective in anti-flesh browning.

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“…Much researche on PPOs from fruits and vegetables inactivated by UHP has been reported, including apple PPO (Roman, 2009;Keenan et al, 2012;Anese et al, 1995), strawberry PPO (Garcia-Palazon, et al 2004;Keenan et al, 2012;Sulaiman et al2013), red raspberry PPO (Garcia-Palazon, et al, 2004), mushroom PPO (Gomes & Ledward, 1996;Yi et al, 2012a), plum purée PPO (González-Cebrino et al, 2013), pear PPO (Liu et al, 2009) and beverages like apple juice PPO (Keenan et al, 2012), carrot juice PPO (Kim et al 2001), strawberry puree PPO (Terefe et al, 2010), and banana puree PPO (Palou et al, 1999). However, there are few reports concerning UHP inactivation of shrimp PPO.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

“…At the same time, the interaction of the enzyme functional groups and water molecules is strengthened, the subunit of enzyme are recombined with the free oligomer (Gomes & Ledward, 1996). The activation of PPO may be caused by the release of the enzyme from the enzyme-membrane complex and the activation of PPO zymogen (Asaka et al, 1994;González-Cebrino et al, 2013). Finally, enzymatic catalysis of the enzyme in media depends on the enzyme hydration state, which is greatly influenced by pressure (Mozhaev, et al 1994;Zaks & Klibanov, 1988).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Inactivation effects and kinetics of polyphenol oxidase from Litopenaeus vannamei by ultra-high pressure and heat

Huang

Liu

et al. 2014

Innovative Food Science & Emerging Technologies

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Changes after high-pressure processing on physicochemical parameters, bioactive compounds, and polyphenol oxidase activity of red flesh and peel plum purée

Cited by 58 publications

References 36 publications

Microorganisms and Some Quality of Red Grapefruit Juice Affected by High Pressure Processing and High Temperature Short Time

Microorganisms and Some Quality of Red Grapefruit Juice Affected by High Pressure Processing and High Temperature Short Time

Impact of High Hydrostatic Pressure Processing on Fruit Flesh Quality of Fruit Containing Carrot Juice

Inactivation effects and kinetics of polyphenol oxidase from Litopenaeus vannamei by ultra-high pressure and heat

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