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

Foods ◽  
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.

scholarly journals High-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic Indices

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2425
Author(s):  
Konstantina Tsikrika ◽  
Aine Muldoon ◽  
Nora M. O’Brien ◽  
Dilip K. Rai
Keyword(s):  
High Pressure ◽  
Polyphenol Oxidase ◽  
Phenolic Content ◽  
Quinic Acid ◽  
High Pressure Processing ◽  
Irish Potato ◽  
Total Phenolic ◽  
Sample Type ◽  
Coumaric Acid ◽  
Concomitant Increase

Polyphenol oxidase (PPO) inactivation in five whole and peeled Irish potato cultivars was investigated using high-pressure processing (HPP) at 400 MPa and 600 MPa for 3 min. PPO activity was significantly lower in most of the HPP-treated samples, while the highest PPO inactivation was observed after HPP at 600 MPa. No significant (p > 0.05) changes were observed on the total phenolic content and antioxidant activity of all the HPP-treated potatoes. Regarding individual phenolic acids, chlorogenic acid was decreased significantly (p < 0.05) in all studied varieties with a concomitant increase (p < 0.05) in caffeic and quinic acid. Similarly, ferulic acid was also increased (p < 0.05) in all studied varieties after the HPP treatment, while there was a variation in rutin and 4-coumaric acid levels depending on the cultivar and the sample type. Anthocyanins in the coloured whole potato varieties (i.e., Kerr’s Pink and Rooster), tentatively identified as pelargonidin-O-ferulorylrutinoside-O-hexoside and pelargonidin-O-rutinoside-O-hexoside, also exhibited significantly (p < 0.05) higher levels in the HPP-treated samples as opposed to those untreated. Glycaemic indices of the potatoes treated with HPP did not differ with the corresponding untreated cultivars.

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

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1943
Author(s):  
Artur Wiktor ◽  
Aleš Landfeld ◽  
Aleksandra Matys ◽  
Pavla Novotná ◽  
Magdalena Dadan ◽  
...  
Keyword(s):  
High Pressure ◽  
Electric Field ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Reference Sample ◽  
Pulsed Electric Field ◽  
Quality Parameters ◽  
High Pressure Processing ◽  
Total Phenolic ◽  
Hygroscopic Properties

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.

scholarly journals The Effect of High Pressure Processing on Antioxidant Activity of Irish Potato Cultivars

Proceedings ◽  
2019 ◽  
Vol 11 (1) ◽  
pp. 9 ◽  
Author(s):  
Tsikrika ◽  
K. Rai
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
High Pressure Processing ◽  
Irish Potato ◽  
Potato Cultivars ◽  
Quality And Safety ◽  
Antioxidant Power ◽  
Potato Varieties ◽  
Ferric Reducing Antioxidant Power

The effect of High Pressure Processing (HPP) on Irish potato cultivars’ antioxidant activity (AOA) was examined. High Pressure Processing at 600 MPa for 3 min was applied to two coloured (Rooster and Kerr’s Pink) and two white (Saxon and Gemson) Irish potato varieties. Antioxidant activity was assayed spectrophotometrically by ferric reducing antioxidant power and diphenyl-1-picrylhydrazyl methods. No statistically significant (p ≥ 0.05) change in antioxidant activity was observed in both the AOA methods irrespective of the HPP treatments, although a slight increase in the activity was noted in the majority of the HPP treated samples. This implies that HPP treatment has little role in improving the functional qualities, and can be tailored to improve the quality and safety of the commonly consumed potatoes.

scholarly journals Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1093 ◽  
Author(s):  
Massimiliano Rinaldi ◽  
Paola Littardi ◽  
Maria Paciulli ◽  
Tommaso Ganino ◽  
Emanuela Cocconi ◽  
...  
Keyword(s):  
High Pressure ◽  
Ascorbic Acid ◽  
Ohmic Heating ◽  
Ascorbic Acid Content ◽  
High Pressure Processing ◽  
Simultaneous Increase ◽  
Total Phenolic ◽  
Colour Parameters ◽  
Dimensional Distribution ◽  
Phenolics Content

Stabilization of ohmic pretreated peach cubes (ohm) in syrup, representative of semifinished fruit products, was finalized by ohmic heating (OHM) and high pressure processing (HPP), proposed respectively as thermal and nonthermal pasteurization, in comparison to a conventional pasteurization treatment (DIM). The samples were then studied in terms of histological, physical (dimensional distribution, tenderometry, texture, viscosity of syrup and colour), chemical (total phenolic and ascorbic acid content), and sensorial (triangle test) properties. Severe modifications of the cell walls were observed in ohm-DIM and ohm-OHM samples, with swelling and electroporation, respectively. From chemical analyses, significant reduction of ascorbic acid and simultaneous increase of total phenolics content were observed for ohm-DIM and ohm-OHM, probably in relation to the cell wall damages. ohm-HPP showed the best preservation of the dimensional characteristics and hardness, followed by ohm-OHM and ohm-DIM. In addition, textural and colour parameters evidenced similar results, with ohm-HPP as the less different from ohm. Finally, the sensorial analysis confirmed ohm-HPP and ohm-OHM samples as the most similar to ohm as well as the most appreciated in terms of colour and consistency.

scholarly journals Accumulation of Anthocyanins and Other Phytochemicals in American Elderberry Cultivars during Fruit Ripening and its Impact on Color Expression

Plants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1721
Author(s):  
Yucheng Zhou ◽  
Yu Gary Gao ◽  
M. Monica Giusti
Keyword(s):  
Phenolic Content ◽  
Differential Method ◽  
Total Phenolic ◽  
Coumaric Acid ◽  
Native Plant ◽  
Ripe Fruit ◽  
Fruit Extract ◽  
Natural Colorant ◽  
Plate Reader ◽  
Acylated Anthocyanins

American elderberry (Sambucus canadensis) is a plant native to North America with anthocyanin-rich fruits. Our objective was to investigate the effects of cultivar and ripeness on the phytochemical characteristics of its fruits and the corresponding color performance. Cultivars ‘Adams’, ‘Johns’, ‘Nova’, ‘Wyldewood’, and ‘York’ were examined for their °Brix, pH, anthocyanin (pH-differential method), and phenolic content (Folin-Ciocalteau method). Extract composition were analyzed by uHPLC-PDA-MS/MS. Color and spectra were determined using a plate reader. All characteristics evaluated were significantly affected by ripeness and cultivar, except for °Brix and total phenolic content, which did not vary significantly among cultivars. Most anthocyanins (63–72%) were acylated with p-coumaric acid, with cyanidin-3-(trans)-coumaroylsambubioside-5-glucoside the most predominant. The proportion of acylated anthocyanins was the only characteristic evaluated that decreased during ripening (from 80 to 70%). Extract from fully-ripened fruits exhibited red (lvis-max ~520 nm) and blue hues (lvis-max ~600 nm) at acidic and alkaline pH, respectively. Extracts from half-ripe fruit rendered yellowish tones and overall dull color. C-18 semi-purified extracts displayed higher color saturation (smaller L* and larger C*ab) than crude extracts. The vibrant and broad color expression of fully-ripened fruit extract, especially after C-18 purification, suggests this North American native plant as a promising natural colorant source.

Enzymatic and phytochemical stabilization of orange–strawberry–banana beverages by high hydrostatic pressure and mild heat

2016 ◽  
Vol 23 (2) ◽  
pp. 185-193 ◽  
Author(s):  
Zamantha Escobedo-Avellaneda ◽  
Izaskun Pérez-Simón ◽  
María Lavilla-Martín ◽  
Ana Baranda-González ◽  
Jorge Welti-Chanes
Keyword(s):  
Ascorbic Acid ◽  
Hydrostatic Pressure ◽  
Thermal Treatment ◽  
Polyphenol Oxidase ◽  
High Hydrostatic Pressure ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Pectin Methylesterase ◽  
Total Phenolic

A new approach to the use of high hydrostatic pressure is its combination with high and intermediate temperatures applied to obtain safe foods of high quality. The effect of high hydrostatic pressure on color, residual polyphenol oxidase and pectin methylesterase activity, and total phenolic and l-ascorbic acid contents of orange–strawberry–banana beverages was evaluated. Beverages were treated at 500 and 600 MPa at 19–64 ℃ during 2–10 min. The effect of the come up time was also evaluated and results were compared with the untreated and the thermally processed (80 ℃/7 min) products. Untreated beverages had total phenolic content of 210.2±12.3 mg gallic acid/100 g and 19.1 ± 0.6 mg l-ascorbic acid/100 g. For most high hydrostatic pressure treatment conditions, total phenolic content, l-ascorbic acid, and color did not change significantly. Maximum levels of inactivation of polyphenol oxidase and pectin methylesterase were 96.2 and 48% at 600 MPa/64 ℃/10 min, while the thermal treatment led to inactivation of 99.6 and 94.1% of both enzymes, but with negative color changes. l-ascorbic acid content was slightly decreased with the thermal treatment while total phenolic content was not affected. High hydrostatic pressure treatments of beverages at 600 MPa/64 ℃/10 min are recommended to retain maximal total phenolic content and l-ascorbic acid and achieve an acceptable polyphenol oxidase inactivation level.

scholarly journals Evaluating the Anti-Inflammatory and Antioxidant Effects of Broccoli Treated with High Hydrostatic Pressure in Cell Models

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 167
Author(s):  
Yi-Yuan Ke ◽  
Yuan-Tay Shyu ◽  
Sz-Jie Wu
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
High Pressures ◽  
High Pressure Processing ◽  
Total Phenolic ◽  
Anti Inflammatory ◽  
Functional Components ◽  
Antioxidant Effects ◽  
Myrosinase Activity

Isothiocyanates (ITCs) are important functional components of cruciferous vegetables. The principal isothiocyanate molecule in broccoli is sulforaphane (SFN), followed by erucin (ERN). They are sensitive to changes in temperature, especially high temperature environments where they are prone to degradation. The present study investigates the effects of high hydrostatic pressure on isothiocyanate content, myrosinase activity, and other functional components of broccoli, and evaluates its anti-inflammatory and antioxidant effects. Broccoli samples were treated with different pressures and for varying treatment times; 15 min at 400 MPa generated the highest amounts of isothiocyanates. The content of flavonoids and vitamin C were not affected by the high-pressure processing strategy, whereas total phenolic content (TPC) exhibited an increasing tendency with increasing pressure, indicating that high-pressure processing effectively prevents the loss of the heat-sensitive components and enhances the nutritional content. The activity of myrosinase (MYR) increased after high-pressure processing, indicating that the increase in isothiocyanate content is related to the stimulation of myrosinase activity by high-pressure processing. In other key enzymes, the ascorbate peroxidase (APX) activity was unaffected by high pressure, whereas peroxidase (POD) and polyphenol oxidase (PPO) activity exhibited a 1.54-fold increase after high-pressure processing, indicating that high pressures can effectively destroy oxidases and maintain food quality. With regards to efficacy evaluation, NO production was inhibited and the expression levels of inducible nitric oxide synthase (iNOS) and Cyclooxygenase-2 (COX-2) were decreased in broccoli treated with high pressures, whereas the cell viability remained unaffected. The efficacy was more significant when the concentration of SFN was 60 mg·mL−1. In addition, at 10 mg·mL−1 SFN, the reduced/oxidized glutathione (GSH/GSSG) ratio in inflammatory macrophages increased from 5.99 to 9.41. In conclusion, high-pressure processing can increase the isothiocyanate content in broccoli, and has anti-inflammatory and anti-oxidant effects in cell-based evaluation strategies, providing a potential treatment strategy for raw materials or additives used in healthy foods.

scholarly journals Studies on Proximate Composition, Mineral and Total Phenolic Content of Yogurt Bites Enriched with Different Plant Raw Material

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 301
Author(s):  
Jurgita Kulaitienė ◽  
Nijolė Vaitkevičienė ◽  
Dovilė Levickienė
Keyword(s):  
Proximate Composition ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Raw Materials ◽  
Sugar Content ◽  
Raw Material ◽  
Total Phenolic ◽  
Mulberry Leaves ◽  
Freeze Dried ◽  
Plant Raw Material

Yogurt products are consumed by millions of people every day. Consumers’ priority for ready-to-eat yogurt snacks enriched with various plant raw materials have increased each year. Therefore, the aim of this study was to prepare freeze-dried yoghurt bites with the addition of powders of beetroot, mulberry leaves, nettle leaves and rosehip fruit and to investigate these raw materials’ influence on the proximate composition, mineral and total phenolic content. The moisture, protein, fat, carbohydrate and sugar content of the yogurt bites were established using standard methods: mineral composition—using an inductively coupled plasma mass spectrometer (ICP-MS); total phenolic content—by the spectrophotometric method. The results demonstrated that the addition of different raw material powders to the formulation of yogurt bites had no significant influence on carbohydrate, protein and total fat amounts. However, the incorporation of powders of beetroot, mulberry leaves, nettle leaves and rosehip fruit in yogurt bites allowed a significant increase of the amounts of all investigated minerals and total phenolic content of the manufactured bites. Among all investigated yogurt bites, the highest amounts of K, P, Mg, Fe and Zn were determined for yogurt bites enriched with nettle leaves. In conclusion, the enrichment of yogurt bites with freeze-dried plant raw material powders can increase amounts of selected minerals and total phenolic content.

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