Effect of high hydrostatic pressure processing on phytochemicals, antioxidant activity, and behavior ofBotrytis cinereain white grape juice concentrate

Abstract

Grape and its derived products contain a wide range of polyphenolic compounds that have been shown to possess anti-inflammatory activities, and to prevent cellular deterioration that predisposes to atherosclerosis and coronary heart disease, therefore, these compounds are considered as bioactive compounds having beneficial effects on human health (Rasines-Perea & Teissedre, 2017; Zuanazzi et al., 2019). Moreover, the compounds found in grape and its by-products have positive effects on health and can be found in any part of the fruit (skin, pulp, and seeds) and they include flavonoids (anthocyanins, flavanols, and flavonols), phenolic acids, and stilbenes (Samoticha et al., 2017). On the contrary, grapes are highly appreciated for their sugar content, especially glucose and fructose, the main sugars that are related to juices' quality (Eyduran, Akin, Ercisli, Eyduran, & Maghradze, 2015). The concentration of bioactive compounds and sugars in grape depend mainly on factors such as ripening stage, variety, region of origin, climate, cultural practices, and process conditions (Lima et al., 2015). In the last decades, demand and consumption of freshly squeezed fruit juices with unimpaired sensory and nutritional qualities, also

Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam

“…Chang et al 35 emphasized that higher phenolic contents of 25.26 and 26.81 mg/mL were determined after HHP application at 300 and 600 MPa for 3 min at 20 °C in comparison with the control (23.47 mg/mL) and also there was no important effect of pressurization on the anthocyanin content. In addition to a previous study, Torres-Ossandoń et al 23 mentioned for white grape juice that an increase of phenolic content was observed after all application conditions of HHP (200, 300, 400 MPa; 2, 4 min; 20 °C), but this increase at levels above 300 MPa for 2 min in terms of antioxidant retention. However, in the study performed on wine, the maximum anthocyanin level was reached at the lowest pressure level (200 MPa; 20 °C; 10 min).…”

“…In other words, in terms of the TMAC values, it was concluded that there were losses in general. Torres-Ossandoń et al 23 reported for grape juice concentrate that there were no significant differences between HHP-treated samples and control samples at 200, 300, and 400 MPa for 2 and 4 min at room temperature in terms of the total flavonoid content. In the study of citrus-maqui beverages, minor statistically important changes in the flavonoid levels and slightly lower levels of anthocyanin contents were observed after treatment at 450 and 600 MPa for 3 min at 20 °C.…”

“…In one of the previous studies with pomegranate juice, no significant decreases were observed in the antioxidant activity, total phenolic content, and monomeric anthocyanin pigment concentrations for all pressure levels (200, 300, 400 MPa), while significant declines were observed for thermal treatment. 22 Torres-Ossandoń et al 23 claimed in their study the retention of the antioxidant level of grape juices after pressurization over 300 MPa for 2 min, although both ORAC and DPPH values decrease slightly after HHP treatment compared to the control samples. Overall, high hydrostatic pressure treatment is a promising method for improving the safety and shelf life of beverages while maintaining their nutritional and sensory qualities.…”

Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review

“…In white grape juice concentrate, several authors [ 145 ] found that pressurization caused a decrease in total flavonoids and TPC: 8% and 25%, respectively, after 35 days of storage (4 °C). HPP caused a slight but significant decrease of both ORAC and DPPH values compared to the control samples.…”

“… A decrease of 15.8% and 7.5% was observed in HPP samples at zero days and after 35 days, respectively. [ 145 ] *: refrigerated storage; HPP: High Pressure Processing; TP: Thermal Processing; UF: Ultrafiltration; HPCD: High Pressure Carbon Dioxide; PLA: Polylactic acid; PET: Polyethyleneterephthalate; US: Ultrasound; TPC: Total phenol content; HPLC-DAD: High performance liquid chromatography-Diodes array detector; GAE: Gallic acid equivalent; CGE: Cyanidin-3-glucoside equivalent; AA: Ascorbic acid. …”