Quality Characteristics of Citrus Fruit by Cyclic Low Pressure Drying and High Hydrostatic Pressure Extraction

Square wave voltammetry (SWV) analysis was used to assess the antioxidant interactions (synergism, addition, and antagonism) of fruit mixture extracts from grape (G), lemon (L), and blueberry (B) obtained by conventional extraction, ultrasound-assisted extraction, and high hydrostatic pressure extraction. The experimental results showed antagonistic antioxidant effects in all binary mixture extracts (L-G, L-B, and G-B). In DPPH and FRAP assays, the greatest antioxidant capacity was found in the G-B mixture (108.7 and 108.8 μmol TE g−1 dry extract, respectively) obtained by high hydrostatic pressure extraction; however, there were no significant differences when measured by ultrasound-assisted extraction. For TPC and TFC assays, the greatest values were for G-B (6.67 mg GA g−1 dry extract) and L-G (1.63 mg QE g−1 dry extract), respectively. SWV experiments showed antagonistic behavior in the mixtures. Among the different ratios of the fruit mixture extracts evaluated by SWV, 1 : 1 (w/w) combination showed the greatest antagonistic antioxidant effects. SWV suggests the components of the mixture with the highest antioxidant capacity oxidize after mixing. The results indicate that the presence of natural bioactive antioxidants in fruit mixtures does not guarantee that the interactions are synergistic.

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Enhanced Antioxidant Capacity of Puffed Turmeric (Curcuma longa L.) by High Hydrostatic Pressure Extraction (HHPE) of Bioactive Compounds

Foods ◽

10.3390/foods9111690 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1690

Author(s):

Yohan Choi ◽

Wooki Kim ◽

Joo-Sung Lee ◽

So Jung Youn ◽

Hyungjae Lee ◽

...

Keyword(s):

Antioxidant Activity ◽

Hydrostatic Pressure ◽

Antioxidant Capacity ◽

High Hydrostatic Pressure ◽

Ethanol Concentration ◽

Curcuma Longa ◽

Influential Factor ◽

Chemical Changes ◽

Antioxidant Power ◽

Pressure Extraction

Turmeric (Curcuma longa L.) is known for its health benefits. Several previous studies revealed that curcumin, the main active compound in turmeric, has antioxidant capacity. It has been previously demonstrated that puffing, the physical processing using high heat and pressure, of turmeric increases the antioxidant and anti-inflammatory activities by increasing phenolic compounds in the extract. The current study sought to determine if high hydrostatic pressure extraction (HHPE), a non-thermal extraction at over 100 MPa, aids in the chemical changes and antioxidant functioning of turmeric. 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) analyses were conducted and assessed the content of total phenol compounds in the extract. The chemical changes of curcuminoids were also determined by high performance liquid chromatography (HPLC). Among the three variables of ethanol concentration, pressure level, and treatment time, ethanol concentration was the most influential factor for the HHPE of turmeric. HHPE at 400 MPa for 20 min with 70% EtOH was the optimal extraction condition for the highest antioxidant activity. Compositional analysis revealed that 2-methoxy-4-vinylphenol was produced by puffing. Vanillic acid and ferulic acid content increased with increasing HHPE time. Synergistic effect was not observed on antioxidant activity when the turmeric was sequentially processed using puffing and HHPE.

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Quality Characteristics and Storage Stability of Semi-Dried Silver Pomfret (Pampus argenteus) Processed with Treatment of High Hydrostatic Pressure

The Korean Journal of Food And Nutrition ◽

10.9799/ksfan.2014.27.5.805 ◽

2014 ◽

Vol 27 (5) ◽

pp. 805-816 ◽

Cited By ~ 3

Author(s):

Min-Ji Kim ◽

Soo-Jeong Lee ◽

Chong-Tai Kim

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Storage Stability ◽

Quality Characteristics ◽

Pampus Argenteus ◽

And Storage ◽

Silver Pomfret

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Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing

Journal of Food Quality ◽

10.1155/2017/8524073 ◽

2017 ◽

Vol 2017 ◽

pp. 1-12 ◽

Cited By ~ 7

Author(s):

Vilbett Briones-Labarca ◽

Mario Perez-Wom ◽

George Habib ◽

Claudia Giovagnoli-Vicuña ◽

Raúl Cañas-Sarazua ◽

...

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Physicochemical Parameters ◽

White Wine ◽

Quality Characteristics ◽

Wine Industry ◽

Quality Characteristic ◽

Quality Properties ◽

High Hydrostatic Pressure Processing ◽

Important Quality

High hydrostatic pressure (HHP) has shown to have an effect of enhancing some properties without detrimental effects on important quality characteristics, such as colour, pH, and turbidity. This suggests that this technique can be used as an alternative to the existing methods used in wine industry processing. The aim of this study was to investigate the effects of HHP on aroma compounds and also sensory and quality properties of young white wine. HHP treatment did not influence physicochemical parameters, total phenols, and flavonoid contents of white wine; however, the results from analysis of wine indicate that there was a great variation in the concentration of free and total sulphur dioxide (SO2) values and antioxidant capacity of white wine after HHP application. The sensory attributes, such as taste, odour, and overall quality, were not affected by HHP processing at 300 MPa. The chromatic characteristics changed slightly after applying HHP, but these changes could not be visually perceived because they were less than 5%. The use of this technique has the potential to decrease the amount of SO2 added to raw grapes thus maintaining the same properties found in untreated wine. This study provided valuable insights into the biochemical and sensory composition of commercial white wine and how this might change during HHP processing.

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