Effect of ultrasound, heating and enzymatic pre-treatment on bioactive compounds in juice from Berberis amurensis Rupr.

Radziejewska‐Kubzdela, Elżbieta; Szwengiel, Artur; Ratajkiewicz, H.; Nowak, Kinga

doi:10.1016/j.ultsonch.2020.104971

Cited by 27 publications

(15 citation statements)

References 45 publications

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“…These radicals could reduce the content of bioactive compound and antioxidant activity [ 35 , 36 ]. While Radziejewska-Kubzdela et al [ 24 ] noticed that antioxidant capacity of barberry juices made from untreated mash and from mash subjected to sonication was not statistically different.…”

Section: Resultsmentioning

confidence: 99%

“…Positive results of such treatment in terms of yield, physicochemical features and antioxidant compounds in the case of mulberry were observed [ 23 ]. On the other hand, Radziejewska-Kubzdela et al [ 24 ] in the case of barberry juice did not observe an increase of yield and ascorbic acid content in the juice obtained. Furthermore, the antioxidant capacity of the juices made from the mash subjected to sonication decreased by about 55% compared to raw material.…”

Section: Introductionmentioning

confidence: 82%

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Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices

Kidoń

Narasimhan

2022

Molecules

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Ultrasound treatment is recognized as a potential technique for improvement in the nutritional values of fruit juices. This study was initiated with the objective of evaluating bioactive compounds and some important quality parameters of black (BC), red (RC) and white (WC) currant juices obtained from fruit mash preliminarily treated by enzymes combined with ultrasound. Individual and total phenolic content (TPC), anthocyanins, color parameters, ascorbic acid, antioxidant capacity (TEAC), juice yield, pH, titratable acidity, and soluble solids were investigated. Significant increases in the levels of TPC and antioxidant capacity of sonicated samples were observed. However, ultrasound treatment had no effect on individual phenolic compounds of juices. Sonication of mash before juice pressing did not cause any noticeable changes in ascorbic acid content. Only in the case of WC was an increase in content of vitamin C noticed. The color of juices obtained after treatment was similar to the control sample. It was demonstrated that enzymatic combined with ultrasound treatment of mash for different colored currant fruit did not have any dismissive effect and could even improve some parameters of the juice obtained.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 82%

Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices

Kidoń

Narasimhan

2022

Molecules

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“…The effect of US, heating, and enzymatic pre‐treatment on bioactive compounds of Berberis amurensis juice was investigated. The sonication of the fruit mash increased the peonidin‐3‐ O ‐glucoside (the main anthocyanin) content in the juice by about 20%, as compared with its content in the fruits 58 . Nadeem et al 59 .…”

Section: Resultsmentioning

confidence: 99%

Role of non‐thermal treatments and fermentation with probiotic Lactobacillus plantarum on in vitro bioaccessibility of bioactives from vegetable juice

2021

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BACKGROUND Lactic acid fermentation is a natural way to increase the bioactive and functional properties of fruit and vegetable juices. In this study, the in vitro gastrointestional digestion of phenolics, flavonoids, anthocyanins, and antioxidant activity of mixed vegetable juice was investigated as affected by fermentation with probiotic Lactobacillus plantarum and non‐thermal treatments (ultraviolet (UV) and/or ultrasonic (US) treatment). For this purpose heat, US, UV or US/UV treated vegetable juice samples were fermented by probiotic L. plantarum and percentage recovery of bioactive (total phenolic (TPC), total flavonoid (TFC) and total anthocyanin contents (TAC) and antioxidant (DPPH [1,1‐diphenyl‐2‐picrylhydrazyl] and CUPRAC [CUPric Reducing Antioxidant Capacity]) properties was evaluated during simulated gastrointestinal digestion. RESULTS Total mesophilic aerobic bacteria (TMAB) and total yeast‐mold (TYM) counts were significantly decreased by thermal and non‐thermal processes and coliforms were fully eliminated. The bioaccessibility of total phenolics, anthocyanins, and flavonoids decreased after in vitro digestion. In general, recovery (5.78–34.71%) and serum availability of the bioactives was positively influenced by the fermentation and non‐thermal treatments. Phenolics and anthocyanins exhibited the highest and the lowest recovery, respectively, while post‐digestion recovery of antioxidant was between that of the phenolics and anthocyanins. CONCLUSIONS This study confirmed that US and UV treatment could be advantageous alternatives to heat treatment for ensuring the microbial safety of vegetable juices with increased in vitro bioaccessibility of bioactive compounds while probiotic fermentation with L. plantarum contributed to the improvement of the bioactive profile. © 2021 Society of Chemical Industry

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“…For example, enzymatic maceration is applied to hydrolyze the cell wall components of fruits and disrupt their structural complexity, thus increasing the release of desired substances (Heffels et al, 2017;Marathe et al, 2017;Marsol-Vall et al, 2020;Radziejewska-Kubzdela et al, 2020). Moreover, sonication or ultrasound-assisted treatment has increasingly attracted great interest in juice processing (Radziejewska-Kubzdela et al, 2020;Zia et al, 2020). This technique applies high-frequency sound wave to generate acoustic cavitation which can disrupt cell walls, facilitate the circulation and agitation of solvent (i.e., water) by micro-streaming and/or turbulence effects, leading to better penetration of the solvent into the cells and higher diffusion of target compounds into the solvent (Zia et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…In juice processing, mash pretreatments are generally employed to enhance the juice yield and contents of bioactive compounds. For example, enzymatic maceration is applied to hydrolyze the cell wall components of fruits and disrupt their structural complexity, thus increasing the release of desired substances (Heffels et al, 2017;Marathe et al, 2017;Marsol-Vall et al, 2020;Radziejewska-Kubzdela et al, 2020). Moreover, sonication or ultrasound-assisted treatment has increasingly attracted great interest in juice processing (Radziejewska-Kubzdela et al, 2020;Zia et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant capacities and betacyanin lc‐ms profile of red‐fleshed dragon fruit juice ( hylocereus polyrhizus ) extracted by ultrasound‐assisted enzymatic treatment and optimized by response surface methodology

2021

J. Food Process. Preserv.

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For the enhancement of betacyanin and phenolic compounds, that is, health-beneficial antioxidants, in red-fleshed dragon fruit, the response surface methodology (RSM) was employed using the Box-Behnken design to determine the combined effects of ultrasonic and enzymatic treatments on the maximization of their contents in the fruit juice. The optimal condition including 18.4 min of sonication and 88.5 min of enzymatic treatment at 33.0°C was obtained for the highest release of betacyanins, while those values were 13.4 min, 71.5 min, and 43.9°C, respectively, for the optimal total phenolic content (TPC). Liquid chromatographic and mass spectrometric (LC-MS) analysis and antioxidant tests by 2,2-diphenyl-2-picrylhydrazyl hydrate (DPPH) and ferric reducing antioxidant potential (FRAP) assays verified that the optimization of ultrasound-assisted enzymatic treatment process toward betacyanin could improve the release of native betacyanins and betalain-related compounds. Meanwhile, although TPC-aimed optimization led to moderate degradation of native betacyanins, it enhanced the overall antioxidant capacities of the juice more efficiently. Practical applications Dragon fruit has high contents of betacyanins and phenolics which are health-benefit bioactive compounds. The combination of ultrasonic and enzymatic treatment is one green extraction technology to enhance these compounds into the juice. Response surface methodology (RSM) with Box-Behnken design can reduce the number of experiments and provide the optimal operating parameters for the system. The results of the current work could provide useful data for pilot and industrial scale-up applications.

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Effect of ultrasound, heating and enzymatic pre-treatment on bioactive compounds in juice from Berberis amurensis Rupr.

Cited by 27 publications

References 45 publications

Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices

Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices

Role of non‐thermal treatments and fermentation with probiotic Lactobacillus plantarum on in vitro bioaccessibility of bioactives from vegetable juice

Antioxidant capacities and betacyanin lc‐ms profile of red‐fleshed dragon fruit juice ( hylocereus polyrhizus ) extracted by ultrasound‐assisted enzymatic treatment and optimized by response surface methodology

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