Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study

The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatment were used: HPP–400 MPa for 15 min, US–21 kHz, 180 W for 45 min, PEF–1 kV/cm, 3.5 kJ/kg. The quality of materials was evaluated by their rehydration properties, hygroscopicity, color and total phenolic content. To compare the effectiveness of the utilized methods, determined properties were expressed as relative comparison values against the reference sample obtained without any pretreatment in the same conditions. The performed research demonstrated that properties can be shaped by the application of proper pretreatment methods. For instance, PEF was shown to be the best method for improving water uptake during rehydration, whereas HPP was the most effective in decreasing hygroscopic properties in comparison with untreated dried apples. Among the investigated methods, HPP resulted in the deepest browning and thus total color difference, while the effects of US and PEF were comparable. For all pretreated dried apples, the total phenolic content was lower when compared with reference material, though the smallest drop was found in sonicated samples.

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SO2, high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2018.06.016 ◽

2018 ◽

Vol 48 ◽

pp. 204-211 ◽

Cited By ~ 10

Author(s):

Sanelle van Wyk ◽

Mohammed M. Farid ◽

Filipa V.M. Silva

Keyword(s):

High Pressure ◽

Electric Field ◽

Red Wine ◽

Pulsed Electric Field ◽

Quality Parameters ◽

High Pressure Processing ◽

One Year

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Non-Thermal Preservation of Fruit Juices

ASME 2008 Citrus Engineering Conference ◽

10.1115/cec2008-5404 ◽

2008 ◽

Author(s):

V. M. (Bala) Balasubramaniam

Keyword(s):

United States ◽

High Pressure ◽

Electric Field ◽

Food Industry ◽

Pulsed Electric Field ◽

The United States ◽

High Pressure Processing ◽

Fruit Juices ◽

Microbial Inactivation ◽

Juice Processing

Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.

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The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars

Foods ◽

10.3390/foods8100517 ◽

2019 ◽

Vol 8 (10) ◽

pp. 517

Author(s):

Konstantina Tsikrika ◽

Nora O’Brien ◽

Dilip K. Rai

Keyword(s):

High Pressure ◽

Polyphenol Oxidase ◽

Proximate Composition ◽

Phenolic Content ◽

High Pressure Processing ◽

Irish Potato ◽

Potato Cultivars ◽

Simultaneous Increase ◽

Total Phenolic ◽

Coumaric Acid

Polyphenol oxidase (PPO) activity, proximate composition, and phytochemicals were determined in four common Irish potato cultivars following a high pressure processing (HPP) at 600 MPa for 3 min. PPO activity was significantly (p < 0.05) lower in all HPP treated samples, while the overall proximate composition was not affected. The total phenolic content was significantly higher in the HPP treated samples. Chlorogenic acid levels significantly decreased with simultaneous increase of caffeic acid and p-coumaric acid levels upon HPP treatment. No significant changes were observed in rutin and ferulic acid levels, although their levels varied, depending on the potato cultivars, while the levels of cytotoxic glycoalkaloids (α-solanine and α-chaconine) remained unaltered.

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Evaluation of total phenolic content and antioxidant activities from different type of extraction technique of Helianthus tuberosus

Advances in Agricultural and Food Research Journal ◽

10.36877/aafrj.a0000165 ◽

2020 ◽

Author(s):

Nur Diyana Alyas ◽

Nurin Izzati Mohd Zulkifli ◽

Noor Zafira Noor Hasnan

Keyword(s):

High Pressure ◽

Aqueous Extract ◽

Total Phenolic Content ◽

Phenolic Content ◽

Antioxidant Activities ◽

Jerusalem Artichoke ◽

Total Phenolic ◽

Helianthus Tuberosus ◽

Extraction Techniques ◽

Pressure Steam

This study investigated the difference of antioxidants activity from different extraction techniques of Jerusalem artichoke (Helianthus tuberosus). Three different extraction techniques involved were aqueous extraction, high-pressure steam extraction and 70% ethanol extraction. Total phenolic content (TPC) was determined using the Folin-Ciocalteu method. The antioxidant activities were analysed using ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). The high-pressure steam extract showed the highest total phenolic content and both FRAP and DPPH activities at 127.87 ± 0.08 mg GAE/g, 53.38 ± 2.76 mg AAE/g and 79.92 ± 0.26 mg AAE/g. Meanwhile, the aqueous extract showed 2-fold higher of total phenolic content compared to ethanol extract at 65.73 ± 9.44 and 30.61 ± 0.00 mg GAE/g. Conversely, antioxidant activities obtained from ethanol extracts (41.49 ± 2.54 and 41.10 ± 0.10 mg AAE/g.) were higher compared to aqueous extract (23.29 ± 0.47 and 5.24 ± 0.38 mg AAE/g.). This study suggests that different extraction methods influenced the findings of total phenolic content and antioxidant activities of the Jerusalem artichoke. Hence, Jerusalem artichoke can be considered as a potential source of natural antioxidants.

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MARKET SAMPLE SURVEY OF CROCUS SATIVUS LINN. TO ASSESS THE GENUINITY FOR USING ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC CONTENT AND HIGH-PRESSURE THIN LAYER CHROMATOGRAPHY USING DETECTION OF FLAVONOIDS

International Journal of Current Pharmaceutical Research ◽

10.22159/ijpps.2019v11i2.33021 ◽

2019 ◽

pp. 30-33

Author(s):

K. R. ATHIRA ◽

T. V. BINU

Keyword(s):

Antioxidant Activity ◽

High Pressure ◽

Thin Layer ◽

Thin Layer Chromatography ◽

Total Phenolic Content ◽

Phenolic Content ◽

International Markets ◽

Crocus Sativus ◽

Total Phenolic ◽

Layer Chromatography

Objective: Herbalism is a traditional medicine or folk medicine practice based on the use of plants and plant extracts. Many of the drugs used in conventional medicine are dried from herbs. Despite the fluctuation in prices in international markets, saffron was still remained the most expensive spice. The main aim of this study is to examine the antioxidant activity, total phenolic content, high-pressure thin layer chromatography using flavanoid analysis and adulteration detection of saffron. Crocus sativus. Linn is a perennial stemless herb of the Iridaceae family. Saffron stigmas of sample1, sample2, sample3and sample4 are collected from different rates of the market sample from Thrissur district, sample5 collected from the Oushadhi premises, and it is collected from Himachal Pradesh. Methods: In this study detecting the antioxidant activity, total phenolic content, high-pressure thin layer chromatography using flavanoid analysis of different samples of saffron stigmas. The extracts were prepared by using ethanol as a solvent. Results: Safranal is present only in s5 sample. It is the main essential volatile oil responsible for the saffron characteristic such as odour. Phenolic content is varied in different market samples. The amount of phenolic compounds in the saffron extract was determined using the Folin-ciocalteau reagent. Total phenolic content is the help to detect the pure and fake saffron. The phenolic content is higher in S5. Sample S5 showed 0.737 mg/ml phenolic content. Lowest level of phenolic content in sample S3. Sample S3 showed 0.0887 mg/ml phenolic content. Sample S4 showed 0.564 mg/ml total phenolic content. Sample S1 showed 0.416 mg/ml total phenolic content and sample S2 showed 0.267 mg/ml phenolic content. Antioxidant activity is higher in sample s5. and it is different in different market samples. Sample 5 stigma posses higher antioxidant activity. Sample S5 showing 14.88% antioxidant activity in 100 mg/ml concentration, 7.26% in 80 mg/ml concentration, 2.23% in 60 mg/ml concentration, 2.21% in 40 mg/ml and 1.01% in 20 mg/ml concentration. Sample S3 showed the lower antioxidant activity in 0.1% in 60 mg/ml concentration and 0.1% in 80 mg/ml. Ascorbic acid standard showing 14.89% in 100 mg/ml concentration, 7.26% in 80 mg/ml concentration, 4.56% in 60 mg/ml concentration, and 3.1% in 40 mg/ml concentration, and 1% in 20 mg/ml concentration. Flavonoid content is different in different samples. It is present highly present in sample s1 and s5. sample s3 do not contain the Flavanoid. The quality of the samples depend on the price values. Conclusion: The authenticity of saffron is an extremely important matter for the industry and for the consumers in view of security and protection,quality assurance, active properties and last but not least, economic impact. Despite the fluctuation in prices in international markets, saffron was and still remains the most expensive spice. The genuine saffron samples possess higher price value. The fake saffron available in the market with lower price value. The quality of the saffron depends upon the price values. These observations would be of immense value in the botanical identification and standardization of the drug in crude form and would help to distinguish the drug from its other spices.

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