High pressure processing of cocoyam, Peruvian carrot and sweet potato: Effect on oxidative enzymes and impact in the tuber color

Tribst, Alline Artigiani Lima; Júnior, Bruno Ricardo de Castro Leite; Oliveira, Mauro; Cristianini, Nello

doi:10.1016/j.ifset.2016.02.010

Cited by 50 publications

(21 citation statements)

References 29 publications

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“…In the third sensory test, a mixed juice was prepared with FSOJ, UHT, and PDM (1:1:1). All samples were characterized by pH, acidity (percentage citric acid), soluble solids, ascorbic acid content (Tribst, Franchi, de Massaguer, & Cristianini, 2011), consistency (Ibarz et al, 2009), clarity (Karangwa et al, 2010), and color (Tribst, Leite Júnior, De Oliveira, & Cristianini, 2016).…”

Section: Samplesmentioning

confidence: 99%

Influence of information received by the consumer on the sensory perception of processed orange juice

Pereira

Honorio

Gasparetto

et al. 2019

Journal of Sensory Studies

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This study evaluated how the sensory perception of fresh and different types of processed juice changes according to the information received by 753 consumers. Fresh, pasteurized, commercially sterilized, frozen concentrated, fruit liquid concentrated, and powered drink mix orange juices were selected as the types of juice. Acceptance and check‐all‐that‐apply tests were carried out in three different conditions: (a) blind, (b) informed (juice processing characteristics, price, ingredients, and shelf‐life), and (c) given the information relative to each type of juice, although the samples tasted were identical and comprised a mix of fresh, sterilized, and powdered drink juices. Results showed that fresh juice was preferred in all tests (even in c, when the same juice mix was served for all samples) and that the acceptance of processed juices (mainly pasteurized, sterilized, and frozen concentrated) was higher in the informed tests. Moreover, the third test (serving the same juice mix) clearly showed how positive–negative information can change the consumer perception about the product. These results highlight the need to improve consumers' access to information about juice processes, helping them to be more aware of processed food products. Practical Application Consumers' rejection regarding processed juices is growing due to associating them with processed food and adverse health effects. Results of this study show that consumers easily recognize and prefer fresh juice and consistently reject processed samples when no information about the products is given. On the other hand, information on processing characteristics, ingredients, durability, and price positively influenced consumer acceptance of processed juices, especially those produced only with oranges (without sugar, water, or additives), regardless of the form of processing. Therefore, the juice industry can use consumer access to information about product characteristics as a marketing strategy.

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Section: Samplesmentioning

confidence: 99%

Influence of information received by the consumer on the sensory perception of processed orange juice

Pereira

Honorio

Gasparetto

et al. 2019

Journal of Sensory Studies

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“…[15] PPO can catalyze the oxidation of o-dihydroxy compounds to the corresponding quinines which later forms the dark-colored pigments through polymerization reactions. [18] Therefore, the inhibition of enzymatic browning is crucial important in the food industry. In this study, compared with the control group, the activities of PPO in the two pretreatment groups are significantly decreased, and the PPO activity in the combined treatment group is also significantly lower when compared to the heating group, which suggests that the combined treatment shows better protection role than heating alone.…”

Section: Activities Of Ppo and Podmentioning

confidence: 99%

Color, texture and enzyme activities of Hypsizygus marmoreus as affected by heating combined with color protection and hardening

Su-min

Bai

Chang

et al. 2019

International Journal of Food Properties

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Different pretreatments can affect the quality of Hypsizygus marmoreus (HM). In this study, the effects of thermal treatment or combined with color protection and hardening on color, texture, microstructure, polyphenol oxidase (PPO) and Peroxidase (POD) C-1: Explain the first time? activities, and the volatile components of HM were investigated. The results showed compared with the control group, both heating group (H group) and color protection, hardening and heating (CHH group) significantly enhanced the color difference, and reduced all texture parameters as well as PPO and POD activities. Additionally, in two treatment groups, the structure of HM became loose, the amounts of alcohols, ketones, and aldehydes were changed significantly. Compared with the H group, the color difference and PPO activities in CHH group were significantly decreased, while all texture parameters were increased significantly, the fibers of HM showed regular arrangement. In conclusion, the combination of CHH performed better effects on hardness, chewiness, microstructure, and enzymes activities related to enzymatic browning.

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“…Commonly, the use of acid pH has a synergic effect with pressure processing, reducing the activity of processed enzymes [6,8]. The presence the subtract allows the occurrence of enzyme reaction under pressure (for HIP) or the process of enzymes partially configured as enzyme-substrate complex for both technologies, which alters the effect of process on enzyme and on the reaction products formation [30]. In this case, the observed effects are diverse, being not possible to establish a tendency of activation/inactivation induced by the presence/absence of substrate.…”

Section: Enzymes Activitymentioning

confidence: 99%

“…Taking into account that HIP processing depends on a residence time at higher pressure, it is necessary to consider the reactivity of enzymes under pressure for samples processed (food) with endogenous enzymes and when enzyme is intentionally processed with the substrate. The changes on enzyme reactivity can be induced by several factors: (i) impact of the Le Chatelier principle (that postulates that enzyme reaction will be favored if the product formed by enzyme reaction had lower volume then the substrate or inhibited if the formed product had higher volume) [6], (ii) relative increase of substrate concentration due to solvent compression upon high pressure application [4], (iii) higher physical interaction between enzyme and substrate, with consequent increase of reactivity rate [30], (iv) higher concentration polar charged groups in the Michaelis complex and in the transitional state [77], favoring the equilibrium toward enzyme release against inhibition from their conjugated complex [4] and (v) changes induced on the substrate or media of reaction, modifying the substrates availability or enzyme:substrate contact [55].…”

Section: Enzymes Structurementioning

confidence: 99%

Effect of High-Pressure Technologies on Enzymes Applied in Food Processing

Júnior¹,

Tribst²,

Cristianini³

2017

Enzyme Inhibitors and Activators

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High isostatic pressure (HIP) and high-pressure homogenization (HPH) are considered important physical technologies that able to induce changes on enzymes. HIP and HPH are emerging food processing technologies that involve the use of ultra high pressures (up to 1200 MPa for HIP and up to 400 MPa for HPH), where the first process is based on the principle that the maintenance of a product inside vessels at high pressures induces changes in the molecules conformation and, consequently, in the functionality of polysaccharides, proteins and enzymes. To the contrary, for HPH process, the high shear and sudden pressure drop are the responsible phenomena for the changes on the processed product. This chapter aims to evaluate comparatively the effects of HIP and HPH on the activity of enzymes currently applied in food industry and to identify the main structural changes induced by each process. The overall evaluation of the results shows that mild conditions of both processes were recently highlighted as able to improve the activity and the stability of several enzymes, whereas extreme process conditions (pressure, time and temperature) induce enzyme denaturation with consequent reduction of biological activity. Considering the complexity and diversity involved in the enzyme structure and its ability to react, it is not possible to determine specific conditions that each process is able to promote increase or reduction of enzyme activity, being necessary to evaluate HIP and HPH for each enzyme. Finally, in terms of molecular structure, the effect of HIP and HPH on enzymes can be explained by the alterations in the quaternary, tertiary and secondary structures of enzymes, which directly affects its active site configuration.In terms of molecular structure, the effect of HIP and HPH on enzymes can be explained by the alterations in the quaternary, tertiary and secondary of enzymes, which directly affects the enzymes active site configuration, inducing exposure of hydrophobic amino acids, exposure of SH groups due to unfolding of the protein, a reduction in the total SH content due to new disulfide bonds formation and changes in the α-helix, β-sheet and β-turn ratio composition due to alterations of the secondary structure [4-6, 10, 11]. However, the occurrence of these phenomena-sequence of occurrence, intensity and required pressure-might be different for HIP and HPH.The impact of each process on enzymes was evaluated by few published revisions [4,6,12], however, no one dedicated to compare the effect of HIP and HPH on the main enzymes used Enzyme Inhibitors and Activators 50 Effect of High-Pressure Technologies on Enzymes Applied in Food Processing http://dx.doi.org/10.5772/66629 51 Effect of High-Pressure Technologies on Enzymes Applied in Food Processing http://dx.doi.org/10.5772/66629 53 Enzyme Inhibitors and Activators 66 Enzyme Inhibitors and Activators 70

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High pressure processing of cocoyam, Peruvian carrot and sweet potato: Effect on oxidative enzymes and impact in the tuber color

Cited by 50 publications

References 29 publications

Influence of information received by the consumer on the sensory perception of processed orange juice

Influence of information received by the consumer on the sensory perception of processed orange juice

Color, texture and enzyme activities of Hypsizygus marmoreus as affected by heating combined with color protection and hardening

Effect of High-Pressure Technologies on Enzymes Applied in Food Processing

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