Enzymatic, Phyto-, and Physicochemical Evaluation of Apple Juice under High-Pressure Carbon Dioxide and Thermal Processing
| Autor: | Krystian Marszałek, Ayesha Murtaza, Wanfeng Hu, Shinawar Waseem Ali, Siyi Pan, Xiaoyun Xu, Aamir Iqbal, Muhammad Iqbal |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Health (social science)
peroxidase Plant Science lcsh:Chemical technology 01 natural sciences Health Professions (miscellaneous) Microbiology Polyphenol oxidase Article chemistry.chemical_compound 0404 agricultural biotechnology Browning lcsh:TP1-1185 Food science thermal processing high-pressure carbon dioxide skin and connective tissue diseases polyphenol oxidase biology Chemistry 010401 analytical chemistry food and beverages Catechin 04 agricultural and veterinary sciences 040401 food science Enzyme assay 0104 chemical sciences Point of delivery Polyphenol polyphenols profile Carbon dioxide biology.protein sense organs Food Science Peroxidase |
| Zdroj: | Foods Volume 9 Issue 2 Foods, Vol 9, Iss 2, p 243 (2020) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods9020243 |
| Popis: | In this study, the changes in enzyme activities, total polyphenols, phenolic profile, and physicochemical properties from thermally (25&ndash 75 ° C) and high-pressure carbon dioxide (HP-CO2) (25&ndash 65 ° C/20 MPa)-treated apple juice were investigated. The HP-CO2 exhibited complete inactivation of polyphenol oxidase (PPO) at 65 ° C, whereas PPO was still active at 75 ° C under thermal processing (TP). Similarly, the relative activity of peroxidase (POD) significantly decreased by 71% at 65 ° C under HP-CO2 processing, whereas TP was less effective. HP-CO2 and TP treatments at 65 ° C reduced the browning degree (BD) value to 0.47 and 0.89, respectively. Thus, HP-CO2 inhibits the browning reactions caused by PPO and POD enzymes at each operating temperature. The concentration of epicatechin and catechin increased significantly with increasing temperature above 45 ° C in TP-treated juices. HP-CO2 treatment increased the same phenolic compounds at 35 ° C and 9 MPa, whereas high-temperature and -pressure conditions caused insignificant changes in concentration of epicatechin and catechin. Changes in others phenolic compounds were insignificant under TP and HP-CO2 treatment. Overall, HP-CO2 is a promising technology to get high-quality juices with lower enzyme activity. |
| Databáze: | OpenAIRE |
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