Impact of high pressure processing on color, bioactive compounds, polyphenol oxidase activity, and microbiological attributes of pumpkin purée

González‐Cebrino, Francisco; Durán, R. Maestro; Delgado‐Adámez, Jonathan; Contador, Rebeca; Bernabé, Rosario Ramírez

doi:10.1177/1082013215592732

Cited by 18 publications

(9 citation statements)

References 33 publications

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“…Total color difference was significantly higher in treated pomegranate juice sample at 350, 450 and 550 MPa compared to a control untreated sample, and a decrease was observed during storage (Varela-Santos et al., 2012). Additionally, a study conducted with pumpkin puree treated with HHP found that color was better preserved (total color difference lower than 2) when using lower pressure levels (400 MPa rather than 600 MPa) and treatment time (200 s rather than 600 s) (González-Cebrino et al., 2015).…”

Section: Resultsmentioning

confidence: 99%

Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life

Spira

Bisconsin-Junior

Rosenthal

et al. 2018

Food sci. technol. int.

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The effect of high hydrostatic pressure on antioxidant activity, total phenolic compounds, physicochemical characteristics, color, pectin methylesterase activity, and microbiological count were evaluated during the shelf life of Pêra-Rio orange juice. Pressurized (520 MPa, 60 ℃, for 360 s), non-processed and pasteurized (95 ℃/30 s) orange juice were compared at zero time of storage. Pressurized and pasteurized juices were studied during a refrigerated 90-day shelf life. Pressurization did not cause expressive change in physicochemical characteristics of Pêra-Rio orange juice along shelf life, but significantly reduced pectin methylesterase residual activity to 13% and microbiological counts below detection levels up to 68 days of storage, with small counts (30.0 × 10 CFU/mL mesophilic aerobic bacteria and 20.7 × 10 CFU/mL yeast and mold) at 90 days, capable of ensuring the juice's stability along shelf life. Lightness ( L*) and b* values were significantly reduced by high hydrostatic pressure during shelf life, while a* values were significantly higher. Ascorbic acid decreased around 80% during shelf life. Antioxidant activity remained stable after processing and during storage.

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Section: Resultsmentioning

confidence: 99%

Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life

Spira

Bisconsin-Junior

Rosenthal

et al. 2018

Food sci. technol. int.

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“…High pressure processing (HPP) is a promising alternative to traditional thermal processing due to its competent inactivation of microorganisms (González-Cebrino et al., 2016) and minimal damage to food nutritional and sensory qualities (Guerrero-Beltrán et al., 2005; Oey et al., 2008). Evidence of HPP effects on fruits and vegetables has verified that HPP had potential on desirable textural characteristics preservation (De Roeck et al., 2010; Vervoort et al., 2012).…”

Section: Introductionmentioning

confidence: 99%

New evidence on pectin-related instantaneous pressure softening mechanism of asparagus lettuce under high pressure processing

Sun

Yao

Zhang

et al. 2019

Food sci. technol. int.

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Evidence on mechanism of instantaneous pressure softening of asparagus lettuce under high pressure processing was explored with respect to pectin methylesterase activity, degree of methylation of pectin, degree of methylation patterns of pectin fractions, and pectin distribution in cell wall matrix. Instantaneous pressure softening was observed at 300 MPa, while texture recovery was obtained at 500 MPa. Pectin methylesterase activity was not significantly affected at 100 and 300 MPa, but dramatically activated at 500 MPa (p < 0.05). Correspondingly, the degree of methylation of pectin decreased as pressure rose. Results of in situ immuno-dot blotting and immunolabeling based on specific bindings of antipectin antibodies showed a significant reduction of chelator-soluble pectin at 300 MPa, in contrast to a remarkable increase at 500 MPa. High pressure processing-induced demethoxylation was further verified by the enhanced fluorescence intensity of LM19 (an antihomogalacturonan antibody specifically binds to nonmethoxylated pectin) immunolabeled pectin, which was mainly located in tricellular junctions at 300 MPa, but covered the full cell surface at 500 MPa. In conclusion, instantaneous pressure softening of asparagus lettuce is strongly associated with loss of chelator-soluble pectin at 300 MPa.

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“…Although oxidative enzyme activity was not evaluated, we can hypothesize that HHP processing did not inactivate polyphenol oxidase, as reported by Brannan et al [31] and González-Cebrino et al [32] in papaya pulp and pumpkin purée, respectively. Jesus et al [32] observed that inactivation of polyphenol oxidase only occurred when açaí pulp was HHP-processed at 65 • C. In that sense, HHP processing at temperatures higher than room temperature deserves to be investigated for jussara juice aiming at preserving anthocyanins. Anthocyanins content in jussara juices decreased drastically (98%, on average) in the first 15 days during refrigerated storage (Figure 5, p < 0.0001), indicating that HHP processing was ineffective (p = 0.88) in preventing the degradation of anthocyanins.…”

Section: Hhp Processing On Retention Of Anthocyanins Content and Antioxidant Activity Of Jussara Juice During Refrigerated Storage For 60mentioning

confidence: 79%

Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice

Oliveira

Torres

Perrone

et al. 2021

Foods

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Jussara (Euterpe edulis) fruit is a strong candidate for exportation due to its high content of anthocyanins. However, its rapid perishability impairs its potential for further economic exploration, highlighting the relevance of producing ready-to-drink juices by applying innovative processing, such as high hydrostatic pressure (HHP). The effect of HHP (200, 350, and 500 MPa for 5, 7.5, and 10 min) on anthocyanins content and antioxidant activity (AA) by FRAP and TEAC assays, and the most effective HHP condition on overall sensory acceptance and stability of jussara juice, were investigated. While mild pressurization (200 MPa for 5 min) retained anthocyanins and AA, 82% of anthocyanins content and 46% of TEAC values were lost at the most extreme pressurization condition (500 MPa for 10 min). The addition of 12.5% sucrose was the ideal for jussara juice consumer acceptance. No significant difference was observed for overall sensory acceptance scores of unprocessed (6.7) and HHP-processed juices (6.8), both juices being well-accepted. However, pressurization was ineffective in promoting the retention of anthocyanins and AA in jussara juice stored at refrigeration temperature for 60 days, probably due to enzymatic browning.

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Impact of high pressure processing on color, bioactive compounds, polyphenol oxidase activity, and microbiological attributes of pumpkin purée

Cited by 18 publications

References 33 publications

Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life

Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life

New evidence on pectin-related instantaneous pressure softening mechanism of asparagus lettuce under high pressure processing

Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice

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