Effect of high hydrostatic pressure and drying methods on phenolic compounds profile of jabuticaba (Myrciaria jaboticaba) peel and seed

Inada, Kim Ohanna Pimenta; Nunes, Samara; Martínez-Blázquez, J. Alberto; Tomás-Barberán, Francisco A.; Perrone, Daniel; Monteiro, Mariana

doi:10.1016/j.foodchem.2019.125794

Cited by 52 publications

(25 citation statements)

References 40 publications

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“…29 The composition of proanthocyanidins in lychee pulp and their changes aer thermal processing should be investigated in future research. As expected, (À)-gallocatechin disappeared aer storage at room temperature for 25 d. Studies have reported that gallocatechin is unstable during heat treatment 27 and may be more unstable in acidic aqueous systems. 30 The canned lychee pulp was not protected from light, and photolysis reactions may have occurred, during which (À)-gallocatechin would be degraded.…”

Section: Discussionsupporting

confidence: 78%

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Comparison of the phenolic profiles and physicochemical properties of different varieties of thermally processed canned lychee pulp

Wang

Shu

et al. 2020

RSC Adv.

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Section: Discussionsupporting

confidence: 78%

“…Gallocatechin is a proanthocyanidin cleavage product. 27 Lychee pulp contains proanthocyanidins, which may undergo hydrolysis or phloroglucinolysis. 28 The present study measured procyanidin A2 and B2 and found that their contents decreased during heat treatment, which may be related to (À)-gallocatechin generation.…”

Section: Discussionmentioning

confidence: 99%

Comparison of the phenolic profiles and physicochemical properties of different varieties of thermally processed canned lychee pulp

Wang

Shu

et al. 2020

RSC Adv.

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“…Pimenta Inada et al (2020) reported that the DP of procyanidins in jabuticaba peel and seed increases during convective drying (75 • C). Similar effects are observed in other convective-dried fruits: apple pomace (70 • C) (Birtic et al, 2019), grape (60 • C) (Olivati et al, 2019), and strawberry (70 • C) (Wojdyło et al, 2009).…”

Section: Dryingmentioning

confidence: 99%

Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization

Liu

Bourvellec

Guyot

et al. 2021

Comp Rev Food Sci Food Safe

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Flavanols, a subgroup of polyphenols, are secondary metabolites with antioxidant properties naturally produced in various plants (e.g., green tea, cocoa, grapes, and apples); they are a major polyphenol class in human foods and beverages, and have recognized effect on maintaining human health. Therefore, it is necessary to evaluate their changes (i.e., oxidation, polymerization, degradation, and epimerization) during various physical processing (i.e., heating, drying, mechanical shearing, high-pressure, ultrasound, and radiation) to improve the nutritional value of food products. However, the roles of flavanols, in particular for their polymerized forms, are often underestimated, for a large part because of analytical challenges: they are difficult to extract quantitatively, and their quantification demands chemical reactions. This review examines the existing data on the effects of different physical processing techniques on the content of flavanols and highlights the changes in epimerization and degree of polymerization, as well as some of the latest acidolysis methods for proanthocyanidin characterization and quantification. More and more evidence show that physical processing can affect content but also modify the structure of flavanols by promoting a series of internal reactions. The most important reactivity of flavanols in processing includes oxidative coupling and rearrangements, chain cleavage, structural rearrangements (e.g., polymerization, degradation, and epimerization), and addition to other macromolecules, that is, proteins and polysaccharides. Some acidolysis methods for the analysis of polymeric proanthocyanidins have been updated, which has contributed to complete analysis of proanthocyanidin structures in particular regarding their proportion of A-type proanthocyanidins and their degree of polymerization in various plants. However, future research is also needed to better extract and characterize high-polymer proanthocyanidins, whether in their native or modified forms.

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“…Most importantly, as the level of pressure increased, the content of anthocyanins increased from 3.72 mg cyanidin-3-glucoside equivalent (C-3-G equiv)/g for the control sample (no pretreatment) to 13.54 mg C-3-G equiv/g (HHP = 250 MPa) [115]. On the other hand, Pimenta Inada et al [72] studied the FD process in jabuticaba (Myrciaria jaboticaba) peel and seeds and found that the HHP pretreatment was ineffective in increasing the total phenolic content and antioxidant capacity of jabuticaba powder. A value of pressure higher than 200 MPa resulted in a decrease in the total phenolic content (from 17% to 43%).…”

Section: High Hydrostatic Pressurementioning

confidence: 99%

“…During HHP pretreatment, the cells in the material are destroyed [110,111] and the metabolic reactions that are crucial for cell maintenance are inhibited [112]. These changes also have an influence on the drying rate and the properties of dried products [72,113,114]. Application of HHP increases the cell membrane permeability, enhances diffusion and increases the mass transfer during drying [28].…”

Section: High Hydrostatic Pressurementioning

confidence: 99%

Recent Trends in Pretreatment of Food before Freeze-Drying

Dziki

2020

Processes

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Drying is among the most important processes and the most energy-consuming techniques in the food industry. Dried food has many applications and extended shelf life. Unlike the majority of conventional drying methods, lyophilization, also known as freeze-drying (FD), involves freezing the food, usually under low pressure, and removing water by ice sublimation. Freeze-dried materials are especially recommended for the production of spices, coffee, dried snacks from fruits and vegetables and food for military or space shuttles, as well as for the preparation of food powders and microencapsulation of food ingredients. Although the FD process allows obtaining dried products of the highest quality, it is very energy- and time consuming. Thus, different methods of pretreatment are used for not only accelerating the drying process but also retaining the physical properties and bioactive compounds in the lyophilized food. This article reviews the influence of various pretreatment methods such as size reduction, blanching, osmotic dehydration and application of pulsed electric field, high hydrostatic pressure or ultrasound on the physicochemical properties of freeze-dried food and drying rate.

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Effect of high hydrostatic pressure and drying methods on phenolic compounds profile of jabuticaba (Myrciaria jaboticaba) peel and seed

Cited by 52 publications

References 40 publications

Comparison of the phenolic profiles and physicochemical properties of different varieties of thermally processed canned lychee pulp

Comparison of the phenolic profiles and physicochemical properties of different varieties of thermally processed canned lychee pulp

Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization

Recent Trends in Pretreatment of Food before Freeze-Drying

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