Copigmentation with Sinapic Acid Improves the Stability of Anthocyanins in High-Pressure-Processed Strawberry Purees

This study investigated the impact of copigmentation with sinapic acid on the stability of anthocyanins in strawberry purees of three commercial cultivars (Camarosa, Rubygem, and Festival) after high-pressure processing (HPP; 600 MPa/5 min) and thermal processing (TP; 88°C/2 min) and during three months of refrigerated storage. Copigmentation did not have a significant effect on the stability of anthocyanins during processing with 14% to 30% degradation observed with no significant difference among cultivars or the processing technique. On the contrary, copigmentation significantly (p<0.05) improved the stability of anthocyanins in HPP samples during storage, most probably via the formation of intramolecular complexes which improve the resistance of anthocyanins to degradation. The anthocyanin contents of the copigmented HPP Camarosa, Rubygem, and Festival samples were, respectively, 42%, 40%, and 33% higher than their noncopigmented counterparts at the end of the three-month storage. Copigmentation also improved the retention of the total antioxidant capacity of the HPP-processed strawberry samples. The TPC of the copigmented HPP Camarosa, Rubygem, and Festival samples was, respectively, 66%, 65%, and 85% higher than that of the non-copigmented samples after three months of storage, whereas the respective ORAC values were 36.5%, 59.3%, and 35.3% higher. In contrast, copigmentation did not improve the stability of anthocyanins in TP samples, although significant (p<0.05) improvement in antioxidant capacity was also observed in TP samples due to the antioxidant nature of the copigment.

Download Full-text

Impact of High-Pressure Homogenization on the Extractability and Stability of Phytochemicals

Frontiers in Sustainable Food Systems ◽

10.3389/fsufs.2020.593259 ◽

2021 ◽

Vol 4 ◽

Author(s):

Shireena Xhiang Mun Yong ◽

Cher Pin Song ◽

Wee Sim Choo

Keyword(s):

High Pressure ◽

Thermal Processing ◽

High Pressure Processing ◽

High Pressure Homogenization ◽

Food Matrix ◽

Principal Mechanism ◽

Food Matrices ◽

The Stability ◽

The Impact

High-pressure homogenization (HPH) and high-pressure processing (HPP) are emerging technologies for the food industry. Both technologies employ high pressure to preserve foods. However, the principal mechanism of HPH is based on shear stress distribution in a material instead of a decrease in volume due to an increase in pressure as occurring in HPP. HPH can be used in extraction or preservation of bioactive compounds and phytochemicals. This review first describes the mechanism of HPH processing. Next, this review discusses the impact of HPH on extractability and stability of phytochemicals such as carotenoids, vitamin C, polyphenols, and anthocyanins in various food matrices. In general, the use of HPH slightly improved or maintained the extractability of the phytochemicals. Similarly, HPH slightly reduced or maintained the stability of the phytochemicals but this is dependent on the food matrix and type of phytochemical. HPH has a great potential to be used to improve the extractability and maintaining the stability of these phytochemicals or to be used together with milder thermal processing. Besides understanding the impact of HPH on the extractability and stability of phytochemicals, the impact of HPH on the nutritional quality of the food matrices needs to be thoroughly evaluated.

Download Full-text

Comparing the Impact of High-Pressure Processing and Thermal Processing on Quality of “Hayward” and “Jintao” Kiwifruit Purée: Untargeted Headspace Fingerprinting and Targeted Approaches

Food and Bioprocess Technology ◽

10.1007/s11947-016-1783-1 ◽

2016 ◽

Vol 9 (12) ◽

pp. 2059-2069 ◽

Cited By ~ 14

Author(s):

Junjie Yi ◽

Biniam T. Kebede ◽

Tara Grauwet ◽

Ann Van Loey ◽

Xiaosong Hu ◽

...

Keyword(s):

High Pressure ◽

Thermal Processing ◽

High Pressure Processing ◽

The Impact

Download Full-text

The Impact of N2-Assisted High-Pressure Processing on the Microorganisms and Quality Indices of Fresh-Cut Bell Peppers

Foods ◽

10.3390/foods10030508 ◽

2021 ◽

Vol 10 (3) ◽

pp. 508

Author(s):

Fan Zhang ◽

Jingjing Chai ◽

Liang Zhao ◽

Yongtao Wang ◽

Xiaojun Liao

Keyword(s):

Weight Loss ◽

High Pressure ◽

Antioxidant Capacity ◽

High Pressure Processing ◽

Soluble Solids ◽

Loss Ratio ◽

Bell Peppers ◽

Fresh Cut ◽

The Impact ◽

Weight Loss Ratio

This work aimed to evaluate the effects of N2-assisted high-pressure processing (HPP, 400 MPa/7.5 min and 500 MPa/7.5 min) on the microorganisms and physicochemical, nutritional, and sensory characteristics of fresh-cut bell peppers (FCBP) during 25 days of storage at 4 °C. Yeasts and molds were not detected, and the counts of total aerobic bacteria were less than 4 log10 CFU/g during storage at 4 °C. The total soluble solids and L* values were maintained in HPP-treated FCBP during storage. After the HPP treatment, an 18.7–21.9% weight loss ratio and 54–60% loss of hardness were found, and the polyphenol oxidase (PPO) activity was significantly inactivated (33.87–55.91% of its original activity). During storage, the weight loss ratio and PPO activity of the samples increased significantly, but the hardness of 500 MPa/7.5 min for treated FCBP showed no significant change (9.79–11.54 N). HPP also effectively improved the total phenol content and antioxidant capacity of FCBP to 106.69–108.79 mg GAE/100 g and 5.76–6.55 mmol Trolox/L; however, a non-negligible reduction in total phenols, ascorbic acid, and antioxidant capacity was found during storage. Overall, HPP treatments did not negatively impact the acceptability of all sensory attributes during storage, especially after the 500 MPa/7.5 min treatment. Therefore, N2-assisted HPP processing is a good choice for the preservation of FCBP.

Download Full-text

Retracted: Evaluation of the Stability of the Total Antioxidant Capacity, Polyphenol Contents, and Starch Hydrolase Inhibitory Activities of Kombucha Teas Using anIn VitroModel of Digestion

Journal of Chemistry ◽

10.1155/2016/2560103 ◽

2016 ◽

Vol 2016 ◽

pp. 1-1

Keyword(s):

Antioxidant Capacity ◽

Total Antioxidant Capacity ◽

Total Antioxidant ◽

Inhibitory Activities ◽

The Stability

Download Full-text

In Vitro Protein Disappearance of Raw Chicken as Dog Foods Decreased by Thermal Processing, but Was Unaffected by Non-Thermal Processing

Animals ◽

10.3390/ani11051256 ◽

2021 ◽

Vol 11 (5) ◽

pp. 1256

Author(s):

Hansol Kim ◽

Ah Hyun Jung ◽

Sung Hee Park ◽

Yohan Yoon ◽

Beob Gyun Kim

Keyword(s):

High Pressure ◽

Electron Beam ◽

Thermal Processing ◽

Gamma Ray ◽

Light Emitting Diode ◽

High Pressure Processing ◽

Chicken Meat ◽

In Vitro Assays ◽

Uv Led

The objectives of the present study were to determine the influence of thermal and non-thermal processing procedures on in vitro ileal disappearance (IVID) of dry matter (DM) and crude protein (CP) in chicken meat as dog foods using 2-step in vitro assays. In thermal processing experiments, IVID of DM and CP in chicken meat thermally processed at 70, 90, and 121 °C, respectively, with increasing processing time was determined. For non-thermal processing experiments, IVID of DM and CP in chicken meat processed by high-pressure, ultraviolet-light emitting diode (UV-LED), electron-beam, and gamma-ray was determined. Thermal processing of chicken meat at 70, 90, and 121 °C resulted in decreased IVID of CP (p < 0.05) as heating time increased. In non-thermal processing experiment, IVID of CP in chicken meat was not affected by high-pressure processing or UV-LED radiation. In vitro ileal disappearance of CP in electron-beam- or gamma-ray-irradiated chicken meat was not affected by the irradiation intensity. Taken together, ileal protein digestibility of chicken meat for dogs is decreased by thermal processing, but is minimally affected by non-thermal processing methods.

Download Full-text

Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review

Nutrition & Food Science ◽

10.1108/nfs-08-2021-0249 ◽

2022 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Ajith Amsasekar ◽

Rahul S. Mor ◽

Anand Kishore ◽

Anupama Singh ◽

Saurabh Sid

Keyword(s):

High Pressure ◽

Food Quality ◽

High Pressure Processing ◽

Microbial Inactivation ◽

Sensory Properties ◽

Process Conditions ◽

Processed Food ◽

Content Type ◽

Food Properties ◽

The Impact

Purpose The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food. Design/methodology/approach Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented. Findings HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes. Originality/value This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.

Download Full-text