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Xu J, Wang Y, Zhang X, Zhao Z, Yang Y, Yang X, Wang Y, Liao X, Zhao L. A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon. Foods 2021; 10:foods10123069. [PMID: 34945620 PMCID: PMC8700792 DOI: 10.3390/foods10123069] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 11/26/2021] [Accepted: 12/03/2021] [Indexed: 11/16/2022] Open
Abstract
This study investigates the effects of a high pressure processing pre-treatment (pre-HPP) on the juice yield of persimmon (Diospyros kaki L.) pulp and the pre-HPP plus HPP or thermal processing (TP) on microorganism inactivation and quality changes of the persimmon juice. The “Gongcheng” persimmon was selected with the highest juice yield (48.9%), and the pre-HPP set at 300 MPa/8 min increased the juice yield by 60% through an increasing pectin methylesterase (PME) activity of 25.03% and by maintaining polygalacturonase (PG) activity. For different processing modes, namely, pre-HPP plus HPP at 550 Mpa/5 min and pre-HPP plus TP treatment at 95 °C/5 min, both of the guaranteed microorganisms in the juice were below 2.0 lg CFU/mL; however, the persimmon juice treated by the pre-HPP plus HPP had higher contents of total phenol and ascorbic acid which were 16.07 mg GAE/100 g and 17.92 mg/100 mL, respectively, a lower content of soluble tannin which was 55.64 μg/mL, better clarity which was 18.6% and less color change where the ΔE was only 2.68.
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Affiliation(s)
- Jiayue Xu
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Yilun Wang
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Xinyue Zhang
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Zhen Zhao
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Yao Yang
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Xin Yang
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Yongtao Wang
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Xiaojun Liao
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Liang Zhao
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
- Correspondence: ; Tel.: +86-1062737464
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Queiroz C, Lopes MLM, Da Silva AJR, Fialho E, Valente‐Mesquita VL. Effect of high hydrostatic pressure and storage in fresh‐cut cashew apple: Changes in phenolic profile and polyphenol oxidase activity. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Christiane Queiroz
- Departamento de Nutrição Universidade Federal do Paraná Curitiba Brazil
- Instituto de Nutrição Josué de Castro Universidade Federal do Rio de Janeiro Rio de Janeiro Brazil
| | - Maria Lúcia M. Lopes
- Instituto de Nutrição Josué de Castro Universidade Federal do Rio de Janeiro Rio de Janeiro Brazil
| | - Antonio Jorge R. Da Silva
- Instituto de Pesquisa de Produtos Naturais Walter Mors Universidade Federal do Rio de Janeiro Rio de Janeiro Brazil
| | - Eliane Fialho
- Instituto de Nutrição Josué de Castro Universidade Federal do Rio de Janeiro Rio de Janeiro Brazil
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López-Gámez G, Elez-Martínez P, Quiles-Chuliá A, Martín-Belloso O, Hernando-Hernando I, Soliva-Fortuny R. Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure. Food Funct 2021; 12:2772-2783. [PMID: 33687388 DOI: 10.1039/d0fo03035j] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Phenolic compounds (PC) and carotenoids from carrots are bound to dietary fibre or stored in vacuoles and chromoplasts, respectively. To exert their antioxidant effects these compounds must be released during digestion, which is hindered by such barriers. Pulsed electric fields (PEF) modify cell membrane permeability, thus enhancing their bioaccessibility. The effect of PEF on the carrot carotenoid and PC content and bioaccessibility was investigated. With this purpose, PEF-treated carrots (5 pulses of 3.5 kV cm-1) were stored for 24 h at 4 °C and microstructure was evaluated before subjecting them to in vitro digestion. PEF did not affect carotenoid content, whereas their bioaccessibility improved (11.9%). Likewise, PEF increased the content of some PC, e.g. coumaric acid (163.2%), probably caused by their better extractability. Conversely, caffeic acid derivatives decreased, which may be associated to greater contact with oxidative enzymes. Total PC bioaccessibility (20.8%) and some derivatives increased, e.g. caffeoylshikimic (68.9%), whereas some decreased (e.g. ferulic acid). Structural changes caused by PEF may improve bioaccessibility of carotenoids and PC by favouring their release and easy access to digestive enzymes. However, other antioxidants may be further degraded or entrapped during digestion. Therefore, PEF is an effective technology for obtaining carrots with enhanced carotenoids and phenolic bioaccessibility.
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Affiliation(s)
- Gloria López-Gámez
- Department of Food Technology, Agrotecnio Centre, University of Lleida, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain.
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Serment-Moreno V, Jacobo-Velázquez DA, Torres JA, Welti-Chanes J. Microstructural and Physiological Changes in Plant Cell Induced by Pressure: Their Role on the Availability and Pressure-Temperature Stability of Phytochemicals. FOOD ENGINEERING REVIEWS 2017. [DOI: 10.1007/s12393-017-9158-6] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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