scholarly journals Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2246
Author(s):  
Andressa Alves de Oliveira ◽  
Alexandre Guedes Torres ◽  
Daniel Perrone ◽  
Mariana Monteiro
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Consumer Acceptance ◽  
Sensory Acceptance ◽  
High Hydrostatic Pressure Processing ◽  
Euterpe Edulis ◽  
Significant Difference ◽  
Strong Candidate ◽  
The Ideal

Jussara (Euterpe edulis) fruit is a strong candidate for exportation due to its high content of anthocyanins. However, its rapid perishability impairs its potential for further economic exploration, highlighting the relevance of producing ready-to-drink juices by applying innovative processing, such as high hydrostatic pressure (HHP). The effect of HHP (200, 350, and 500 MPa for 5, 7.5, and 10 min) on anthocyanins content and antioxidant activity (AA) by FRAP and TEAC assays, and the most effective HHP condition on overall sensory acceptance and stability of jussara juice, were investigated. While mild pressurization (200 MPa for 5 min) retained anthocyanins and AA, 82% of anthocyanins content and 46% of TEAC values were lost at the most extreme pressurization condition (500 MPa for 10 min). The addition of 12.5% sucrose was the ideal for jussara juice consumer acceptance. No significant difference was observed for overall sensory acceptance scores of unprocessed (6.7) and HHP-processed juices (6.8), both juices being well-accepted. However, pressurization was ineffective in promoting the retention of anthocyanins and AA in jussara juice stored at refrigeration temperature for 60 days, probably due to enzymatic browning.

Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies

2010 ◽  
Vol 11 (4) ◽  
pp. 551-556 ◽  
Author(s):  
Derek F. Keenan ◽  
Nigel P. Brunton ◽  
T. Ronan Gormley ◽  
Francis Butler ◽  
Brijesh K. Tiwari ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
High Hydrostatic Pressure Processing

High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach

2016 ◽  
Vol 22 (8) ◽  
pp. 688-698 ◽  
Author(s):  
José Luis Vázquez-Gutiérrez ◽  
Amparo Quiles ◽  
Erica Vonasek ◽  
Judith A Jernstedt ◽  
Isabel Hernando ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Physicochemical Properties ◽  
High Hydrostatic Pressure ◽  
Membrane Damage ◽  
Consumer Acceptance ◽  
Soluble Solids ◽  
High Hydrostatic Pressure Processing ◽  
High Hydrostatic Pressure Treatment ◽  
Fresh Cut ◽  
Induced Changes

The “Hachiya” persimmon is the most common astringent cultivar grown in California and it is rich in tannins and carotenoids. Changes in the microstructure and some physicochemical properties during high hydrostatic pressure processing (200–400 MPa, 3 min, 25 ℃) and subsequent refrigerated storage were analyzed in this study in order to evaluate the suitability of this non-thermal technology for preservation of fresh-cut Hachiya persimmons. The effects of high-hydrostatic pressure treatment on the integrity and location of carotenoids and tannins during storage were also analyzed. Significant changes, in particular diffusion of soluble compounds which were released as a result of cell wall and membrane damage, were followed using confocal microscopy. The high-hydrostatic pressure process also induced changes in physicochemical properties, e.g. electrolyte leakage, texture, total soluble solids, pH and color, which were a function of the amount of applied hydrostatic pressure and may affect the consumer acceptance of the product. Nevertheless, the results indicate that the application of 200 MPa could be a suitable preservation treatment for Hachiya persimmon. This treatment seems to improve carotenoid extractability and tannin polymerization, which could improve functionality and remove astringency of the fruit, respectively.

Effects of carrot incorporation and high hydrostatic pressure processing on fresh cheese: Antilisterial activity, carotenoid degradation, and sensory characteristics

2019 ◽  
Vol 25 (7) ◽  
pp. 597-607 ◽  
Author(s):  
Fabiola dos Santos Gouvea ◽  
Eduardo HM Walter ◽  
Elisa Helena da Rocha Ferreira ◽  
Júlia H Tiburski ◽  
Rosires Deliza ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Consumer Acceptance ◽  
Sensory Characteristics ◽  
Carotenoid Content ◽  
High Hydrostatic Pressure Processing ◽  
Total Carotenoid Content ◽  
Fresh Cheese ◽  
The Impact ◽  
Β Carotene

This study was carried out to evaluate the antilisterial activity of carrot, and the impact of its incorporation on the carotenoid content in Minas Frescal cheese, combined or not with high hydrostatic pressure processing, as an alternative for the development of healthier fresh cheese free of synthetic preservatives. Cheeses were manufactured with milk added with carrot incorporation (0, 3, and 6%) and pressurized (0; 250 and 500 MPa/10 min). Total carotenoid content, α-carotene, β-carotene, lutein, consumer acceptance, and sensory characteristics were determined one day after the manufacture while Listeria innocua enumeration was evaluated up to 22 days of storage at 8 ℃. The results showed that although a decrease of over 7 log CFU g−1in L. innocua counts was observed immediately after fresh cheese processing at 500 MPa/10 min, inactivation was not complete, as the growth of this nonpathogen surrogate during storage was observed. The addition of 6% carrot had a slight bacteriostatic effect, verified on the 15th day of storage, particularly in pressurized cheeses. On the other hand, high pressure treatment at 500 MPa/10 min increased carotenoids degradation in cheeses. Although pressurized cheeses were characterized as “rubbery,” high hydrostatic pressure had no significant effect on consumer acceptance.

Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice

2016 ◽  
Vol 23 (2) ◽  
pp. 119-127 ◽  
Author(s):  
Fan Wang ◽  
Bao-Lei Du ◽  
Zheng-Wei Cui ◽  
Li-Ping Xu ◽  
Chun-Yang Li
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
Bioactive Compounds ◽  
Thermal Processing ◽  
High Hydrostatic Pressure ◽  
Microbiological Quality ◽  
Total Phenolic ◽  
Volatile Profile ◽  
High Hydrostatic Pressure Processing ◽  
Mulberry Juice

The aim of this study was to investigate the effects of high hydrostatic pressure and thermal processing on microbiological quality, bioactive compounds, antioxidant activity, and volatile profile of mulberry juice. High hydrostatic pressure processing at 500 MPa for 10 min reduced the total viable count from 4.38 log cfu/ml to nondetectable level and completely inactivated yeasts and molds in raw mulberry juice, ensuring the microbiological safety as thermal processing at 85 ℃ for 15 min. High hydrostatic pressure processing maintained significantly (p < 0.05) higher contents of total phenolic, total flavonoid and resveratrol, and antioxidant activity of mulberry juice than thermal processing. The main volatile compounds of mulberry juice were aldehydes, alcohols, and ketones. High hydrostatic pressure processing enhanced the volatile compound concentrations of mulberry juice while thermal processing reduced them in comparison with the control. These results suggested that high hydrostatic pressure processing could be an alternative to conventional thermal processing for production of high-quality mulberry juice.

Impacts of high hydrostatic pressure processing on the structure and properties of pectin

LWT ◽  
2021 ◽  
pp. 111793
Author(s):  
Lijuan Zhong ◽  
Xiang Li ◽  
Mengwen Duan ◽  
Yibo Song ◽  
Ning He ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Structure And Properties ◽  
High Hydrostatic Pressure Processing
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