Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps

2011 ◽  
Vol 91 (5) ◽  
pp. 877-885 ◽  
Author(s):  
Xiamin Cao ◽  
Yan Zhang ◽  
Fusheng Zhang ◽  
Yongtao Wang ◽  
Jianyong Yi ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Polymeric Color

Effect of high hydrostatic pressure on phenolic compounds, ascorbic acid and antioxidant activity in cashew apple juice

2010 ◽  
Vol 30 (4) ◽  
pp. 507-513 ◽  
Author(s):  
C. Queiroz ◽  
C. F.F. Moreira ◽  
F. C. Lavinas ◽  
M. L.M. Lopes ◽  
E. Fialho ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Apple Juice ◽  
Cashew Apple Juice ◽  
Cashew Apple

Combined effect of thermosonication and high hydrostatic pressure on bioactive compounds, microbial load, and enzyme activities of blueberry juice

2021 ◽  
pp. 108201322110043
Author(s):  
Tianshun Chen ◽  
Bin Li ◽  
Chi Shu ◽  
Jinlong Tian ◽  
Ye Zhang ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Hydrostatic Pressure ◽  
Enzyme Activities ◽  
High Hydrostatic Pressure ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Combined Effect ◽  
Soluble Solids ◽  
Microbial Load ◽  
Blueberry Juice

The current study is aimed to evaluate the combined effect of thermosonication (TS) and high hydrostatic pressure (HHP) on enzyme activities (polyphenolase and peroxidase), microbial load and phenolic compounds (phenols, flavonoids, and anthocyanins) of blueberry juice. Blueberry juice has been treated with TS (40 kHz and 240 W) at different temperatures (25 °C and 45 °C) for 15 mins with subsequent different HHP (200, 400 and 600 MPa) for 5 mins at room temperature. The results revealed that a combined use of HHP of 400 MPa and 600 MPa with TS at 45 °C not only reduced microorganisms below 1 logCFU/mL, but also significantly inactivated enzymes. The treatments also increased the phenolic compounds, peroxyl radical scavenging capacity (PSC), and DPPH free radical scavenging activity to a higher level without causing any changes in soluble solids and pH. Therefore, the combination of HHP and TS can be used as a novel alternative nonthermal technology to improve the nutritional qualities of blueberry juice, which produces a desirable, healthy juice for consumers.

scholarly journals Bioaccessibility of Antioxidants in Prickly Pear Fruits Treated with High Hydrostatic Pressure: An Application for Healthier Foods

Molecules ◽  
2021 ◽  
Vol 26 (17) ◽  
pp. 5252
Author(s):  
Andrea Gómez-Maqueo ◽  
Dora Steurer ◽  
Jorge Welti-Chanes ◽  
M. Pilar Cano
Keyword(s):  
Phenolic Compounds ◽  
Hydrostatic Pressure ◽  
Indirect Effects ◽  
High Hydrostatic Pressure ◽  
Prickly Pear ◽  
Hydroxybenzoic Acid ◽  
Direct Effects ◽  
Food Matrix ◽  
Health Promoting ◽  
Commercial Processing

High hydrostatic pressure (HHP) is a commercial processing technology which can enhance the health potential of foods by improving the bioaccessibility of their bioactive compounds. Our aim was to study the bioaccessibility and digestive stability of phenolic compounds and betalains in prickly pear fruits (Opuntia ficus-indica L. Mill. var. Pelota and Sanguinos) treated with HHP (100, 350, and 600 MPa; come-up time and 5 min). The effects of HHP on pulps (edible fraction) and peels (sources of potential healthy ingredients) were assessed. In pulps, betanin bioaccessibility increased (+47% to +64%) when treated at 350 MPa/5 min. In HHP-treated pulps, increases in the bioaccessibility of piscidic acid (+67% to +176%) and 4-hydroxybenzoic acid glycoside (+126% to 136%) were also observed. Isorhamnetin glycosides in peels treated at 600 MPa/CUT had higher bioaccessibility (+17% to +126%) than their controls. The effects of HHP on the bioaccessibility of health-promoting compounds are not exclusively governed by extractability increases of antioxidants in the food matrix (direct effects). In this work we found evidence that indirect effects (effects on the food matrix) could also play a role in the increased bioaccessibility of antioxidants in fruits treated with HHP.

scholarly journals Combination of enzyme-assisted extraction and high hydrostatic pressure for phenolic compounds recovery from grape pomace

2021 ◽  
Vol 288 ◽  
pp. 110128 ◽  
Author(s):  
Aline Soares Cascaes Teles ◽  
Davy William Hidalgo Chávez ◽  
Maria Alice Zarur Coelho ◽  
Amauri Rosenthal ◽  
Leda Maria Fortes Gottschalk ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Grape Pomace ◽  
Assisted Extraction ◽  
Enzyme Assisted Extraction

scholarly journals Understanding Olive Oil Stability Using Filtration and High Hydrostatic Pressure

Molecules ◽  
2020 ◽  
Vol 25 (2) ◽  
pp. 420 ◽  
Author(s):  
Lorenzo Guerrini ◽  
Bruno Zanoni ◽  
Carlotta Breschi ◽  
Giulia Angeloni ◽  
Piernicola Masella ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Hydrostatic Pressure ◽  
Olive Oil ◽  
Water Activity ◽  
High Hydrostatic Pressure ◽  
Virgin Olive Oil ◽  
Hydrolytic Degradation ◽  
Extra Virgin Olive Oil ◽  
High Water ◽  
Global Market

Veiled extra virgin olive oil (VEVOO) is very attractive on the global market. A study was performed to highlight the role of different amounts of water and microorganisms on the evolution of VEVOO quality during storage, using the selective effects of the application of individual or combined filtration and high hydrostatic pressure (HHP) treatments. Four oil processing trials were carried out in four replicates, resulting in a full factorial design with two independent fixed factors: filtration and HPP treatments. The turbidity of all the olive oil samples was characterized. Furthermore, all the olive oil samples were analysed for legal parameters, volatile organic compounds and phenolic compounds during the storage tests. The microbial contamination in the presence of a high level of water activity (>0.6 Aw) was related to the formation of volatile aroma compounds, which were responsible for the “fusty” sensory defect. Furthermore, high water activity values were related to an increase in the hydrolytic degradation rate of the phenolic compounds. The oil turbidity has to be planned and controlled, starting from adjustment of the water content and application of good manufacturing practices.

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