Effect of high hydrostatic pressure on phenolic compounds, ascorbic acid and antioxidant activity in cashew apple juice

Queiroz, Christiane; Moreira, Carolina Ferraz Figueiredo; Lavinas, Flávia Conde; Lopes, Maria Lúcia Mendes; Fialho, Eliane; Valente-Mesquita, Vera Lúcia

doi:10.1080/08957959.2010.530598

Cited by 75 publications

(41 citation statements)

References 26 publications

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“…2). This result was similar to previous reports for strawberry juice during 6 months of storage at 4°C (Oszmiański and Wojdyło 2009) and for cashew apple juice during 45 days of storage at 4°C (Queiroz et al 2014).…”

Section: Total Phenols Ascorbic Acid and Antioxidant Capacitysupporting

confidence: 94%

“…1a, total phenols in HPP-treated samples showed no significant difference (P > 0.05) compared with the control, but those in HTST-treated samples decreased by 7.7 %, which was attributed to thermal decomposition. Similarly, Landl et al (2010) and Queiroz et al (2014) claimed that no change of total phenols in apple puree and apple juice was caused by HPP at 400 MPa/20°C/5 min and 400 MPa/7 min, respectively. However, Wang et al (2012), Varela-Santos et al (2012), and Barba et al (2012) reported that the content of total phenols in purple sweet potato juice, pomegranate juice, and blueberry juice was slightly but not significantly higher (P > 0.05) than that in the control after HPP at 400-600 MPa/2.5-10 min, 350-550 MPa/ 0.5-2.5 min, and 200 MPa/5-15 min, respectively.…”

Section: Total Phenols Ascorbic Acid and Antioxidant Capacitymentioning

confidence: 96%

“…To date, numerous studies have demonstrated that HPP has advantage over destroying microorganisms and inactivating enzymes in fruits, with little effects on sensory properties and nutritional value (Knorr 1993;Oey et al 2008). Therefore, HPP has been applied for many fruit and vegetable products such as orange juice (Timmermans et al 2011), broccoli juice (Beveridge 2002), cucumber juice (Zhao et al 2013), raspberry juice (Garcia-Palazon et al 2004), apple juice (Baron et al 2006), apple jam (Queiroz et al 2014), strawberry pulps (Cao et al 2011, avocado paste (Jacobo-Velázquez and Hernández-Brenes 2010), apricot nectars , and chopped onions (Sánchez-Moreno et al 2010), while there was rare investigation on HPP in grapefruit juice.…”

Section: Introductionmentioning

confidence: 98%

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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: Total Phenols Ascorbic Acid and Antioxidant Capacitysupporting

confidence: 94%

Section: Total Phenols Ascorbic Acid and Antioxidant Capacitymentioning

confidence: 96%

Section: Introductionmentioning

confidence: 98%

See 1 more Smart Citation

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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“…It has been reported that HHP treatment and high temperature treatment could induce the disruption of plant cells leading to a higher extractability of the inner compounds (Queiroz et al 2010;Wang et al 2012). Figure 1b showed that the gingerol content in HHPtreated and UHT-treated CGJs decreased gradually with the storage time extension at 4 and 25°C.…”

Section: Gingerolsmentioning

confidence: 82%

“…The increase in total phenols in HHP-treated samples could have resulted from plant cell disruption. Previous studies have reported that HHP affected the cell walls and increased the extractability of some antioxidant compounds (Queiroz et al 2010;Morata et al 2015). As shown in Fig.…”

Section: Total Phenolsmentioning

confidence: 91%

Comparing the Effects of High Hydrostatic Pressure and Ultrahigh Temperature on Quality and Shelf Life of Cloudy Ginger Juice

Chen

Pan

Chen³

et al. 2016

Food Bioprocess Technol

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The effects of high hydrostatic pressure (HHP) at 500 MPa for 10 min and ultrahigh temperature (UHT) at 110°C for 8.6 s on the quality of cloudy ginger juice (CGJ) were investigated during storage for 91 days at 4 and 25°C. The quality aspects studied were microbial stability and selected properties, including pH, total soluble solids (TSS), titratable acidity (TA), total phenols, gingerols, antioxidant capacity, color, and aroma composition. The results showed that HHP treatment led to a 3.0 log cycle reduction of microbial load but did not influence pH, TSS, TA, antioxidant capacity, and color (day 0). Total phenol content increased by 5.31 % after HHP treatment but decreased significantly by 14.74 % after UHT treatment (day 0). Gingerols increased by 14.43 and 14.18 % after HHP and UHT treatments (day 0), respectively. Monoterpenoids, which are the main volatile aroma compounds, did not change significantly after HHP treatment but decreased significantly by 2.27 % after UHT treatment (day 0). During storage, the decreases in total phenols, gingerols, and antioxidant capacity in the UHTtreated GCJ were more noticeable than those in the HHPtreated GCJ. Kinetic data of changes in total phenols, gingerols, and antioxidant capacity fitted into the combined model well. The changes in antioxidant capacity were positively and significantly correlated to total phenols and gingerols. Color darkened and aroma faded in both HHPtreated and UHT-treated CGJs during storage. The quality changes in samples stored at 25°C were also more noticeable than those stored at 4°C.

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Effects of High Pressure Processing on Common Beans (Phaseolus Vulgaris L.): Cotyledon Structure, Starch Characteristics, and Phytates and Tannins Contents

2020

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High pressure processing (HPP) is an emerging technology capable of promoting structural changes in food. This work studies the effect of HPP at room temperature (50 MPa/1 or 10 min and 600 MPa/1 min) on the cotyledon structure, starch characteristics, tannins, and phytates of common beans (Phaseolus vulgaris L.). The results show that all process conditions promote a partial disruption of the bean parenchymal cells, minor reduction in birefringence under polarized light microscopy and, for samples processed at 600 MPa for 1 min, a small reduction in the crystallinity intensity is observed. Moreover, the processes are able to reduce up to 40% of the tannin content but cause no loss of phytates. Thus, HPP can be used as a unit operation to improve the nutritional value of common beans and to enhance the exposure of starch granules, which possibly increases bean susceptibility to hydration/dehydration/cooking processes, allowing the production of easy‐to‐cook beans.

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Effect of high hydrostatic pressure on phenolic compounds, ascorbic acid and antioxidant activity in cashew apple juice

Cited by 75 publications

References 26 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

Comparing the Effects of High Hydrostatic Pressure and Ultrahigh Temperature on Quality and Shelf Life of Cloudy Ginger Juice

Effects of High Pressure Processing on Common Beans (Phaseolus Vulgaris L.): Cotyledon Structure, Starch Characteristics, and Phytates and Tannins Contents

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