Effect of high hydrostatic pressure processing on phytochemicals, antioxidant activity, and behavior of Botrytis cinerea in white grape juice concentrate

2020 ◽  
Vol 44 (11) ◽  
Author(s):  
María José Torres‐Ossandón ◽  
Luis Castillo ◽  
Kong S. Ah‐Hen ◽  
Antonio Vega‐Gálvez
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
Botrytis Cinerea ◽  
High Hydrostatic Pressure ◽  
Grape Juice ◽  
High Hydrostatic Pressure Processing ◽  
Juice Concentrate ◽  
And Behavior

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.

Effects of high hydrostatic pressure processing and of glucose oxidase-catalase addition on the color stability and sensorial score of grape juice / Efectos del tratamiento con altas presiones y de la adición de glucosa oxidasa-catalasa en la estabilidad del color y en la evaluación sensorial del zumo de uva

2000 ◽  
Vol 6 (1) ◽  
pp. 17-23 ◽  
Author(s):  
M. Castellari ◽  
L. Matricardi ◽  
G. Arfelli ◽  
G. Carpi ◽  
S. Galassi
Keyword(s):  
Hydrostatic Pressure ◽  
Glucose Oxidase ◽  
High Hydrostatic Pressure ◽  
Initial Temperature ◽  
Phenolic Content ◽  
Grape Juice ◽  
Color Stability ◽  
High Hydrostatic Pressure Processing ◽  
High Hydrostatic Pressure Treatment ◽  
Sensory Analyses

The effects of high hydrostatic pressure treatment (HHP) and the use of glucose oxidase-catalase enzymes on the color stability of a white grape juice were studied. The cold-prepared grape juice was stored for three weeks at 5 °C and evaluated for color and non-flavonoid phenolic content. The HHP treatments at 600 and 900 MPa slowed the degradation of non-flavonoid phenolics and reduced the rate of the browning during storage. No significant effect on the color was observed using 300 MPa. Further color stabilization was obtained using glucose oxidase-catalase enzymes and by setting the initial temperature of water inside the pressure vessel at 50 °C prior to HHP treatment. The sensory analyses indicated that enzymes and HHP improved the aroma and taste of juices; by contrast, oper ating the HHP process at an initial temperature of 50 °C showed no significant effect.

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

scholarly journals Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Hirokazu Ogihara ◽  
Hodaka Suzuki ◽  
Masaki Michishita ◽  
Hitoshi Hatakeyama ◽  
Yumiko Okada
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Ultrastructural Analysis ◽  
Lower Pressure ◽  
Mitochondrial Swelling ◽  
Beef Liver ◽  
High Hydrostatic Pressure Processing ◽  
Rough Endoplasmic Reticula ◽  
Endoplasmic Reticula ◽  
Number Of Bacteria

Providing beef liver for raw consumption was banned in Japan on July 1, 2012. To lift the ban, the establishment of effective countermeasures for safe raw consumption is necessary. In this study, we examined the effects of high hydrostatic pressure processing on raw beef liver. Beef liver samples subjected to 300 MPa of pressure or higher for 10 min at 25°C became firmer and showed a paler color and were considered unsuitable for raw consumption. More than 3.0 log reductions of bacteria were seen after treatments at 400 and 500 MPa, but the treatment with lower pressure did not show enough microcidal effects for safe consumption. Histological and ultrastructural analysis revealed that high hydrostatic pressure processing increased mitochondrial swelling and reduced rough endoplasmic reticula in hepatocytes, and such changes might be related to the observed changes of texture in the treated raw beef liver.

Sign in / Sign up

Export Citation Format

Share Document