Combined effect of thermosonication and high hydrostatic pressure on bioactive compounds, microbial load, and enzyme activities of blueberry juice

Abstract

The current study is aimed to evaluate the combined effect of thermosonication (TS) and high hydrostatic pressure (HHP) on enzyme activities (polyphenolase and peroxidase), microbial load and phenolic compounds (phenols, flavonoids, and anthocyanins) of blueberry juice. Blueberry juice has been treated with TS (40 kHz and 240 W) at different temperatures (25 °C and 45 °C) for 15 mins with subsequent different HHP (200, 400 and 600 MPa) for 5 mins at room temperature. The results revealed that a combined use of HHP of 400 MPa and 600 MPa with TS at 45 °C not only reduced microorganisms below 1 logCFU/mL, but also significantly inactivated enzymes. The treatments also increased the phenolic compounds, peroxyl radical scavenging capacity (PSC), and DPPH free radical scavenging activity to a higher level without causing any changes in soluble solids and pH. Therefore, the combination of HHP and TS can be used as a novel alternative nonthermal technology to improve the nutritional qualities of blueberry juice, which produces a desirable, healthy juice for consumers.

Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application

“…In order to avoid this problem, some authors suggest combining HHPE with temperature, which increases the efficiency of the extraction and decreases the enzymatic action and the antimicrobial effect, preserving the antioxidant activity. Thus, the combination of HHPE and temperature for a short time of processing produce high nutritional and sensory qualities in the food [ 33 , 89 , 90 , 91 , 92 ]. Additionally, the high-pressure effect on anthocyanin content cannot be generalized, because of the composition of the matrix, the activity of the oxidative enzymes, the pressure and holding time could compromise the efficiency of the extraction.…”

Impact of high‐pressure treatments on enzyme activity of fruit‐based beverages: an overview

“…the maximum reduction was 41.4%) after 25 min. Similarly, Chen et al (2021) observed an increase in POD activities after the combined treatments of HPP (200-600 MPa for 5 min) and thermosonication (40 kHz and 240 W for 15 min at 25-45 °C) in blueberry juice. HPP treatments enhanced catalytic activities of POD and their interaction with substrates, while reducing PPO as the pressure increased.…”

“…High-pressure processing is widely used in the beverage industry for improving the juices' quality and microbiological safety (Roobab et al, 2021b). Many studies have been published regarding the significant impact of HPP on enzymatic activities of different fruit juices (Marszałek et al, 2019;Chen et al, 2021;Szczepa nska et al, 2021), nectar (Huang et al, 2013), the pulp (Jesus et al, 2018;Tan et al, 2019), pur ees (Aaby et al, 2018;Bleoanca et al, 2018), smoothies (Keenan et al, 2012;Hurtado et al, 2015) and pastes (Tan et al, 2019). In HPP treatments, a pressure range of 100-1000 MPa, with or without heat, is applied to food.…”

Polyphenols from Sage Leaves (Salvia officinalis L.): Environmentally Friendly Extraction under High Hydrostatic Pressure and Application as a Corrosion Inhibitor for Tinplate

“…In addition to phenolic acids, sage contains significant amounts of flavonoids, which occur mainly as flavones, luteolin and apigenin glycosides (luteolin-3-O-glycosides and luteolin-7-O-glycosides) [2,5], and catechins [3,5]. To maximize the extraction of polyphenols from plant material in a shorter time, new and promising extraction methods have recently been introduced, i.e., ultrasonic extraction [6,7], microwave-assisted extraction [4,8], high hydrostatic pressure [6,[9][10][11][12][13][14][15][16], and a combination of enzyme-assisted extraction and high hydrostatic pressure [17,18]. In this sense, high hydrostatic pressure (HHP) extraction is an alternative to the extraction techniques mentioned above, as this novel method can be used for the extraction of many polyphenols from sage with less time, lower solvent consumption, and high extraction efficiency.…”