Effect of high hydrostatic pressure and storage in fresh‐cut cashew apple: Changes in phenolic profile and polyphenol oxidase activity

Abstract

Plant foods are important dietary sources of bioactive compounds, fiber, and micronutrients and its consumption has been associated with reduced risk of type 2 diabetes (Wang, Fang, et al., 2016), cancers, cardiovascular diseases, and all-cause mortality (Aune et al., 2017;Rodriguez-Casado, 2016). This scenario has led to greater demand for natural products. Many fruits and vegetables, however, are highly perishable resulting in postharvest losses and bad quality products (Kyriacou & Rouphael, 2018). Minimal-processed products (fresh-cut) could be a form to increase the consumption of these foods maintaining nutritional, sensorial, and microbial qualities during shelf-life. However, after harvest, the metabolism of plant cells remains active and operations to minimal processing, like peel, cut, and slice the foods can stimulate enzymatic browning, oxidation of vitamins and other bioactive compounds, and loss of texture

Quality Improvement of Garlic Paste by Whey Protein Isolate Combined with High Hydrostatic Pressure Treatment

“…At 500 MPa, WP obtained the lowest a* and C* values and highest L* values, presenting the whitest appearance ( Figure 2 F). The decrease in green color and increase in brightness could be attributed to the inactivation of polyphenol oxidase at 200–500 MPa [ 25 ]. Notably, further increases in HHP pressure led to an increase in chromaticity (C*), which might have been caused by the occurrence of WPI aggregation at 600 MPa [ 26 ].…”

“…Carullo et al [ 26 ] reported that 200–400 MPa HHP treatment contributed to trigger partial unfolding of WPI, resulting in unmasking of buried thiol groups. More severe HHP treatment (600 MPa) is commonly accompanied by the occurrence of protein aggregation, which leads to a decrease in free thiol groups [ 25 , 29 ]. Therefore, more allicin was used to bind WPI at 200–500 MPa, decreasing allicin content.…”

Recent Technologies for the Extraction and Separation of Polyphenols in Different Plants: A Review

“…A study by Queiroz et al [88] evaluated the effects of HHPE and storage (2 or 27°C/ 24 h) on the phytochemicals of fresh-cut cashew apples. Under 250 MPa treatment, damage and HHPE treatment resulted in the destruction of enzymes and phenolic substrates released from the cellular compartment and the start of fruit browning.…”