Enzymatic and phytochemical stabilization of orange-strawberry-banana beverages by high hydrostatic pressure and mild heat
| Autor: | Jorge Welti-Chanes, María Lavilla-Martín, Izaskun Pérez-Simón, Zamantha Escobedo-Avellaneda, Ana Baranda-González |
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| Rok vydání: | 2016 |
| Předmět: |
Quality Control
food.ingredient Hot Temperature Pectin Food Handling General Chemical Engineering Hydrostatic pressure Phytochemicals Thermal treatment Orange (colour) Polyphenol oxidase Fragaria Industrial and Manufacturing Engineering Beverages chemistry.chemical_compound 0404 agricultural biotechnology food Food Preservation Gallic Acid Hydrostatic Pressure Gallic acid chemistry.chemical_classification Chromatography Plant Extracts Temperature Musa 04 agricultural and veterinary sciences 040401 food science Enzymes Fruit and Vegetable Juices Enzyme chemistry Phytochemical Fruit Food Science Citrus sinensis |
| Zdroj: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 23(2) |
| ISSN: | 1532-1738 |
| Popis: | A new approach to the use of high hydrostatic pressure is its combination with high and intermediate temperatures applied to obtain safe foods of high quality. The effect of high hydrostatic pressure on color, residual polyphenol oxidase and pectin methylesterase activity, and total phenolic and l-ascorbic acid contents of orange–strawberry–banana beverages was evaluated. Beverages were treated at 500 and 600 MPa at 19–64 ℃ during 2–10 min. The effect of the come up time was also evaluated and results were compared with the untreated and the thermally processed (80 ℃/7 min) products. Untreated beverages had total phenolic content of 210.2±12.3 mg gallic acid/100 g and 19.1 ± 0.6 mg l-ascorbic acid/100 g. For most high hydrostatic pressure treatment conditions, total phenolic content, l-ascorbic acid, and color did not change significantly. Maximum levels of inactivation of polyphenol oxidase and pectin methylesterase were 96.2 and 48% at 600 MPa/64 ℃/10 min, while the thermal treatment led to inactivation of 99.6 and 94.1% of both enzymes, but with negative color changes. l-ascorbic acid content was slightly decreased with the thermal treatment while total phenolic content was not affected. High hydrostatic pressure treatments of beverages at 600 MPa/64 ℃/10 min are recommended to retain maximal total phenolic content and l-ascorbic acid and achieve an acceptable polyphenol oxidase inactivation level. |
| Databáze: | OpenAIRE |
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