Effects of high hydrostatic pressure (HHP) on bioaccessibility, as well as antioxidant activity, mineral and starch contents in Granny Smith apple

Briones-Labarca, Vilbett; Venegas-Cubillos, Gabriela; Ortiz-Portilla, Susana; Chacana-Ojeda, Marcelo; Maureira, Héctor

doi:10.1016/j.foodchem.2011.03.074

Cited by 112 publications

(68 citation statements)

References 76 publications

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“…For example, Keenan et al (2010) reported that the total antioxidant capacity of fruit smoothies was affected by high pressure processing (HPP). Briones-Labarca et al (2011) also showed that HHP of apples at a high pressure level of 500 MPa significantly affected antioxidant activity (AA) causing a decrease. However, prolonging process holding time from 2 to 10 minutes caused smaller decrease in AA.…”

Section: Determination Of the Rehydration Indicesmentioning

confidence: 95%

“…The initial value of antioxidant capacity was 80.25 ± 0.13%. The degree of inhibition indicates the scavenging potential of the antioxidant extract, which is due to the hydrogen donating ability (BRIONES-LABARCA et al, 2011). Antioxidant compounds react with DPPH (free radicalscavenging) reducing a number of DPPH molecules equal to the number of available hydroxyl groups.…”

Section: Determination Of the Rehydration Indicesmentioning

confidence: 99%

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Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing

et al. 2013

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Chemical and physical properties of aloe vera (Aloe barbadensisMiller IntroductionAloe vera (Aloe barbadensis Miller) is a perennial plant of the Xanthorrhoeaceae family (UNITED…, 2012). It is also placed by most sources in the Liliaceae family although it has been designated its own family, known as Aloeaceae (ESHUN;HE, 2004). Aloe vera is well known for its succulent leaves and the medicinal and cosmetic properties of the gel obtained from them. It is widely cultivated around the world, but has escaped from cultivation and become naturalized in the warm regions of the Mediterranean, Northern Africa, the Indian subcontinent, South America, and the Caribbean, which makes it quite difficult to correctly establish its origin. It is supposed to be native to North Africa or the Nile region in Sudan (BOZZI et al., 2007). The genus Aloe contains over 400 different species, and Aloe barbadensis, Aloe arborescens, and Aloe chinensis are the most popular. Aloe barbadensis Miller is considered the most biologically active species (BOZZI et al., 2007). Aloe latex and aloe gel are two products that can be separated from the plant (REYNOLDS; DWECK, 1999). The leaf parenchyma (aloe gel) is colorless and tasteless, and has been used particularly in the treatment of skin diseases (OKAMURA et al., 1996). The gel consists primarily of water (> 98%) and polysaccharides such as pectin, cellulose, hemicellulose, glucomannan, acemannan, ResumoO objetivo deste estudo foi avaliar o efeito da aplicação de altas pressões hidrostáticas (150, 250, 350, 450 e 550 MPa) aplicadas durante 5 minutos sobre a atividade antioxidante, concentração de polifenóis totais, cor, firmeza, taxa de reidratação e capacidade de retenção de água do gel de aloe vera armazenado durante 60 dias a 4 °C. As propriedades analisadas do gel pressurizado mostraram mudanças significativas depois de armazenadas. Para pressões de 550 Mpa, registrou-se o maior aumento de polifenóis totais. No entanto, observou-se uma diminuição da capacidade antioxidante em todas as amostras, em comparação com a amostra não tratada (p < 0,05). As alterações de cor foram menores para pressões entre 150 e 250 MPa. A aplicação de altas pressões hidrostáticas diminuiu a firmeza do gel, registrando-se o menor valor para 150 MPa (p < 0,05). Por outro lado, o tratamento sem pressão mostrou uma maior perda de firmeza, indicando que o tratamento por altas pressões conserva esta propriedade. A aplicação de altas pressões evidenciou modificações da matriz do alimento, avaliadas como taxa de reidratação e capacidade de retenção de água. Palavras-chave: capacidade antioxidante; polifenóis totais; qualidade; aloe vera. AbstractThe aim of this study was to evaluate the influence of high hydrostatic pressure (150, 250, 350, 450, and 550 MPa), applied for 5 minutes, on antioxidant capacity, total phenolic content, color, firmness, rehydration ratio, and water holding capacity of aloe vera gel stored for 60 days at 4 °C. The analyzed properties of the pressurized gel showed significant changes after the st...

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Section: Determination Of the Rehydration Indicesmentioning

confidence: 95%

Section: Determination Of the Rehydration Indicesmentioning

confidence: 99%

Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing

et al. 2013

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“…150,151 This offers a unique chance to produce fresh-tasting, safer and long shelflife food products. The effects of HHP on nutritional and bioactive compounds have been studied in some foods, such as the extractability of phenols from onions, 152 carotenoids and tannins from persimmons 153 and red sweet pepper, 154 bioavailability of minerals, antioxidants and starch from apples and carob beans, 155,156 extractability of anthocyanins from grape by-products 157 and solubilisation and functionality of dietary fibre from the soybean by-product okara. 158 To the authors' knowledge, the two latest reports are the only previous studies on the effects of HHP in vegetable by-products.…”

Section: High Hydrostatic Pressure Treatmentmentioning

confidence: 99%

Pre-treatment and extraction techniques for recovery of added value compounds from wastes throughout the agri-food chain

et al. 2016

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“…[1][2][3] In recent years, apple has been one of the most popular fruits among customers for its anti-oxidation, anti-senescence, immunity strengthens, and other beneficial functions. [3][4][5] So apple has been a valuable nutrition resource in human's daily life. However, apple easily deteriorates after postharvest due to its high water content and abundant nutrients.…”

Section: Introductionmentioning

confidence: 99%

Fuji apple storage time rapid determination method using Vis/NIR spectroscopy

Fu-qi

Tang

2015

Bioengineered

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Fuji apple storage time rapid determination method using visible/near-infrared (Vis/NIR) spectroscopy was studied in this paper. Vis/NIR diffuse reflection spectroscopy responses to samples were measured for 6 days. Spectroscopy data were processed by stochastic resonance (SR). Principal component analysis (PCA) was utilized to analyze original spectroscopy data and SNR eigen value. Results demonstrated that PCA could not totally discriminate Fuji apples using original spectroscopy data. Signal-to-noise ratio (SNR) spectrum clearly classified all apple samples. PCA using SNR spectrum successfully discriminated apple samples. Therefore, Vis/NIR spectroscopy was effective for Fuji apple storage time rapid discrimination. The proposed method is also promising in condition safety control and management for food and environmental laboratories.

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Effects of high hydrostatic pressure (HHP) on bioaccessibility, as well as antioxidant activity, mineral and starch contents in Granny Smith apple

Cited by 112 publications

References 76 publications

Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing

Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing

Pre-treatment and extraction techniques for recovery of added value compounds from wastes throughout the agri-food chain

Fuji apple storage time rapid determination method using Vis/NIR spectroscopy

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