Effect of High Hydrostatic Pressure and Temperature on Enzymatic Activity and Quality Attributes in Mango Puree Varieties (cv. Tommy Atkins and Manila)

Zeng

et al. 2021

Int J of Food Sci Tech

Summary The study aimed to investigate the mechanism of the colour change of carambola puree by high pressure processing (HPP), and the effects on its flavour, antioxidant properties and other physicochemical properties. The results showed that the colour change of carambola puree after HPP (200, 400, 600 and 800 MPa, for 15 min at 25 °C) was caused by both the enzymatic browning inhibition and the β‐carotene release promotion. The physical and chemical properties also varied after HPP treatment, in which the potential of hydrogen (pH) value and the total soluble solids decreased with the pressure. With the increase of pressure, the content of total phenols and flavonoids increased to a certain extent, and the antioxidant activity also increased. HPP could destroy the cell structure and form microscopic pores in the tissue, which might cause changes in physical and chemical properties. Compared with untreated samples, HPP could improve the characteristic flavour and quality of the sample itself, and it has a great application prospect in the production of carambola puree.

Section: Resultsmentioning

confidence: 99%

Mechanism of colour change of carambola puree by high pressure processing and its effect on flavour and physicochemical properties

Zeng

et al. 2021

Int J of Food Sci Tech

“…Aoyama, Shigeta, Okazaki, Hagura, and Suzuki had previously stated that pressurization and depressurization with short holding times resulted in retardation of oxidative enzymatic activity. The effect of pulse pressure on enzyme inactivation was evaluated in mango puree, pineapple puree, and mango pulp …”

Section: Resultsmentioning

confidence: 99%

Kinetic modeling of high‐pressure induced inactivation of polyphenol oxidase in sugarcane juice (Saccharum officinarum)

2018

BACKGROUND: Polyphenol oxidase (PPO) is the main enzyme in sugarcane juice associated with rapid browning and degradation of organoleptic properties. High-pressure processing (HPP) (300-600 MPa) of sugarcane juice in combination with moderate temperatures (30-60 ∘ C) for different processing times (10-25 min) has shown promising results in minimizing PPO activity while preserving the juice's freshness. RESULTS:A maximum PPO inactivation of 98% was achieved at 600 MPa/60 ∘ C/25 min, while the corresponding value for thermal treatment at 0.1 MPa/60 ∘ C was only 66%. The nonlinearity in the inactivation data was well described by the Weibull distribution model with a high adjusted R 2 and reduced 2 values at all levels of pressure and temperature. The PPO inactivation data were fitted at shape parameter, = 1 (log linear) and ≠ 1. A refitted Weibull model was used to predict kinetic parameters such as the inactivation rate constants (k), activation energy (E a ) and activation volume (V a ), which govern PPO inactivation in HPP-treated sugarcane juice. A secondary kinetic model was formulated to predict the k values as a function of pressure (P) and temperature (T), incorporating E a and V a . CONCLUSIONS: Combined high-pressure and temperature processing has been considered a reliable alternative to conventional heat treatment for inhibiting PPO activity in sugarcane juice. While the isothermal inactivation of PPO followed first-order kinetics, inclusion of high pressure resulted in a strong deviation from log linear kinetics. Identification of suitable kinetic models describing these inactivation processes is expected to aid product development and process control of high-pressure processed sugarcane juice.

“…This is consistent with work by Ochoa-Velasco and Guerrero Beltrán (2012) who reported a 25 % decrease in the betacyanins content of UV-C treated pitaya juice after 25 d storage at 4°C, i.e., a storage effect similar to the one here observed. The betacyanins content reduction, which coincided with the hue increase during storage, was likely caused by the remaining activity of pitaya enzymes (Garcia-Palazon et al, 2004;Morales-de la Peña, Salinas-Roca et al, 2018). Also, Azeredo (2009) reported that during refrigerated storage betacyanins are more susceptible to enzyme degradation than betaxanthins.…”

Section: Effect Of Hhp On Betalains Total Phenolic Concentration and Antioxidant Activitymentioning

confidence: 95%

“…2). Probably, HHP process induced tertiary and quaternary conformational changes of the enzyme (Buckow & Terefe, 2017;Morales-de la Peña et al, 2018). Residual PME activity reduction after HHP or storage at 4±1°C effect was sufficient to retain the juice without alteration of its rheological properties (data not shown).…”

Section: Effect Of Hhp On Residual Pectin Methylesterase (Pme) Activitymentioning

confidence: 96%

REFRIGERATED STORAGE OF HIGH HYDROSTATIC PRESSURE (HHP) TREATED PITAYA (Stenocereus pruinosus) JUICE

et al. 2019

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