Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage

Abstract

The effect of high pressure processing (HPP) (200–600 MPa/5–45°C/1–15 min) on the enzyme activity and some quality parameters of cloudy apple juice during subsequent storage (4°C for 12 weeks) was investigated. Statistical analysis showed that pressure, temperature, and time had a significant effect (p < 0.05) on tissue enzyme activity, decreasing the activity of polyphenol oxidases (PPO) and peroxidases (POD). No significant changes in physicochemical parameters (pH, total soluble solids, sugars, and vitamin C) were observed after HPP treatments. The main polyphenols detected in apple juice were dichydrochalcones, being phloridzin the predominant (48.8 mg/L), and flavanols, with the highest concentration of (−) epicatechin (20.6 mg/L) followed by (+) catechin (6.4 mg/L) and procyanidin B1 (1.9 mg/L). Moreover, the application of HPP treatment significantly decreased gallic acid, all flavanols and dichydrochalcones. The storage time significantly affected total polyphenol content (TPC) and selected phenolic compounds, but the most stable were TPC. Practical applications This study demonstrated that nutritional quality of cloudy not produced from concentrate apple juice after high pressure processing (HPP) and during subsequent cold storage. HPP significantly influenced on tissue oxidoreductive enzymes decreasing their residual activity below 1 and 33%, respectively, for polyphenol oxidases and peroxidases. The results showed that HPP might be a useful method for preservation apple products, resulting higher color stability due to the inhibition of enzymatic reactions during storage time.

Application of high‐pressure processing for extending the shelf life of sugarcane juice under refrigerated conditions

“…It was observed that the POD activity was notably higher than PPO activity till the end of storage duration, in line with the fact that POD was the resistant enzyme in SJ. Higher resistance of POD to HPP has also been reported by other researchers (Marszałek et al., 2019).…”

“…Several studies have reported comparatively higher preference for pressure processed fruit or vegetable juices in comparison to the conventional thermal treatments. For instance, HPP‐treated grape juice, apple juice as well as jabuticaba juice exhibited better sensory preference over their thermal processed counterparts (Chang et al., 2017; Hu et al., 2020; Marszałek et al., 2019). This suggests fewer negative effects of HPP on the taste and flavour attirbutes of juices.…”

“…Similarly, the refrigerated shelf life of jabuticaba juice was extended to 28 days with better sensory TA B L E 5 Correlation matrix generated by bivariate analysis of different quality attributes of stored sugarcane juice acceptance than pasteurized samples (Hu et al, 2020).The shelf life of white grape juice was extended to 20 days by the application of HPP (Chang et al, 2017). The shelf life of pressure processed strawberry juice and apple juice was extendedto 49 and 90 days, respectively, under refrigerated conditions (Aaby et al, 2018;Marszałek et al, 2019). Thus, the HPP technology has been proved to be very effective in extending the shelf life of fresh fruit juices leading to better marketing and commercialization of fruit and vegetable juices.…”

A comparative study of the cloudy apple juice sterilized by high-temperature short-time or high hydrostatic pressure processing: shelf-life, phytochemical and microbial view

“…Scientists believed that series of enzymatic browning reactions occurred during storage time were one of the main reason resulting in a shorter shelf life of juice products (Abid et al, 2014;Jukanti, 2017;Marszalek et al, 2019). The control of enzymatic browning reactions was crucial for manufacturing cloudy apple juice.…”

Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study

“…PEF pretreated dried apples exhibited a total phenolic content lower by 33.6% when compared with the reference material. It is reported that HPP can influence the oxidoreductive enzymes in plant origin material and inhibit residual activity of polyphenol oxidase (PPO) or peroxidase (POD) by 1-33% [68]. However, vast majority of research deals with either juice or enzyme extracts [69], whereas the inhibition of enzymes in solid-like matrices may be different.…”