Effects of high hydrostatic pressure processing and subsequent storage on phenolic contents and antioxidant activity in fruit and vegetable products

2016 ◽  
Vol 52 (1) ◽  
pp. 3-12 ◽  
Author(s):  
Guanghe Zhao ◽  
Ruifen Zhang ◽  
Mingwei Zhang
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Fruit And Vegetable ◽  
Phenolic Contents ◽  
High Hydrostatic Pressure Processing ◽  
Vegetable Products ◽  
Subsequent Storage

High Hydrostatic Pressure Processing of Fruit and Vegetable Products

2005 ◽  
Vol 21 (4) ◽  
pp. 411-425 ◽  
Author(s):  
José A. Guerrero-Beltrán ◽  
Gustavo V. Barbosa-Cánovas ◽  
Barry G. Swanson
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Fruit And Vegetable ◽  
High Hydrostatic Pressure Processing ◽  
Vegetable Products

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

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2246
Author(s):  
Andressa Alves de Oliveira ◽  
Alexandre Guedes Torres ◽  
Daniel Perrone ◽  
Mariana Monteiro
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Consumer Acceptance ◽  
Sensory Acceptance ◽  
High Hydrostatic Pressure Processing ◽  
Euterpe Edulis ◽  
Significant Difference ◽  
Strong Candidate ◽  
The Ideal

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.

Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies

2010 ◽  
Vol 11 (4) ◽  
pp. 551-556 ◽  
Author(s):  
Derek F. Keenan ◽  
Nigel P. Brunton ◽  
T. Ronan Gormley ◽  
Francis Butler ◽  
Brijesh K. Tiwari ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
High Hydrostatic Pressure Processing

Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice

2016 ◽  
Vol 23 (2) ◽  
pp. 119-127 ◽  
Author(s):  
Fan Wang ◽  
Bao-Lei Du ◽  
Zheng-Wei Cui ◽  
Li-Ping Xu ◽  
Chun-Yang Li
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
Bioactive Compounds ◽  
Thermal Processing ◽  
High Hydrostatic Pressure ◽  
Microbiological Quality ◽  
Total Phenolic ◽  
Volatile Profile ◽  
High Hydrostatic Pressure Processing ◽  
Mulberry Juice

The aim of this study was to investigate the effects of high hydrostatic pressure and thermal processing on microbiological quality, bioactive compounds, antioxidant activity, and volatile profile of mulberry juice. High hydrostatic pressure processing at 500 MPa for 10 min reduced the total viable count from 4.38 log cfu/ml to nondetectable level and completely inactivated yeasts and molds in raw mulberry juice, ensuring the microbiological safety as thermal processing at 85 ℃ for 15 min. High hydrostatic pressure processing maintained significantly (p < 0.05) higher contents of total phenolic, total flavonoid and resveratrol, and antioxidant activity of mulberry juice than thermal processing. The main volatile compounds of mulberry juice were aldehydes, alcohols, and ketones. High hydrostatic pressure processing enhanced the volatile compound concentrations of mulberry juice while thermal processing reduced them in comparison with the control. These results suggested that high hydrostatic pressure processing could be an alternative to conventional thermal processing for production of high-quality mulberry juice.

scholarly journals High Hydrostatic Pressure Processing of Whole Carrots: Effect of Static and Multi-Pulsed Mild Intensity Hydrostatic Pressure Treatments on Bioactive Compounds

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 219
Author(s):  
Fernando Viacava ◽  
Perla A. Ramos-Parra ◽  
Jorge Welti-Chanes ◽  
Daniel A. Jacobo-Velázquez
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Phenolic Content ◽  
Single Pulse ◽  
Raw Material ◽  
High Hydrostatic Pressure Processing ◽  
Innovative Tool ◽  
Subsequent Storage ◽  
Bound Phenolics ◽  
Nutraceutical Properties

In this study, the effects of static and multi-pulsed mild-intensity high hydrostatic pressure (HHP) treatments (60 or 100 MPa, ~23 °C) on the extractability and accumulation of phenolics and carotenoids in whole carrots were evaluated. HHP treatments were applied for the time needed to reach the desired pressure (come-up-time, CUT) either as a single pulse or multi-pulse (2P, 3P, and 4P). Likewise, a single sustained treatment (5 min) applied at 60 or 100 MPa was evaluated. Individual carotenoids, free and bound phenolics were quantified after HHP treatment and subsequent storage (48 h, 15 °C). As an immediate HHP response, phenolic extractability increased by 66.65% and 80.77% in carrots treated with 3P 100 MPa and 4P 60 MPa, respectively. After storage, CUT 60 MPa treatment accumulated free (163.05%) and bound (36.95%) phenolics. Regarding carotenoids, total xanthophylls increased by 27.16% after CUT 60 MPa treatment, whereas no changes were observed after storage. Results indicate that HHP processing of whole carrots at mild conditions is a feasible innovative tool to enhance the nutraceutical properties of whole carrots by increasing their free and bound phenolic content while maintaining carotenoid levels. HHP treated carrots can be used as a new functional food or as raw material for the production of food and beverages with enhanced levels of nutraceuticals.

Impacts of high hydrostatic pressure processing on the structure and properties of pectin

LWT ◽  
2021 ◽  
pp. 111793
Author(s):  
Lijuan Zhong ◽  
Xiang Li ◽  
Mengwen Duan ◽  
Yibo Song ◽  
Ning He ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Structure And Properties ◽  
High Hydrostatic Pressure Processing
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