Effect of High Hydrostatic Pressure on the Content of Phytochemical Compounds and Antioxidant Activity of Prickly Pears (Opuntia ficus-indica) Beverages

Jiménez-Aguilar, Dulce M.; Escobedo‐Avellaneda, Zamantha; Martı́n-Belloso, Olga; Gutiérrez-Uribe, Janet A.; Valdez-Fragoso, A.; García‐García, Rebeca; Torres, J. Antonio; Welti‐Chanes, Jorge

doi:10.1007/s12393-015-9111-5

Cited by 67 publications

(24 citation statements)

References 38 publications

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“…For example, at 500 MPa and treatment times from CUT-5 min retentions of about 100% were observed while at 10 min a retention of 94% was obtained. Similar to this work Jiménez-Aguilar et al (2015a) reported a loss of 8% in prickly pear beverages after 2 min of pressurization at 550 MPa.…”

Section: Betaxanthinssupporting

confidence: 86%

“…In Opuntia ficus-indica beverages prepared with 10% peel and 90% pulp, the vitamin C retention in beverages pressurized at 400 MPa (CUT-16 min) was close to 100%. At 550 MPa vitamin C content decreased to 21%, and to 39% with the increment of time (Jiménez-Aguilar et al 2015a). In Opuntia macrorhiza juice the HHP application did not affect the content of vitamin C.…”

Section: Vitamin Cmentioning

confidence: 92%

“…400 MPa (light gray square), 500 MPa (dark gray square) and 600 MPa (black square). b Statistical analysis of total phenolics 8 min, but at 550 MPa/2 min, they decreased by 8% (Jiménez-Aguilar et al 2015a). Even though the pH of the pitaya-pineapple beverage is lower (4.3) than the optimal pH range (5.5-5.8) reported for betanin (a type of betacyanin) stability (Herbach et al 2006), the betacyanins were not affected under HHP because the behavior of systems at atmospheric pressure could change under high pressure.…”

Section: Betacyaninsmentioning

confidence: 99%

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Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya–pineapple (Stenocereus sp.–Fragaria ananassa) beverage

et al. 2017

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Pitaya (Stenocereus sp.) is a fruit native to arid and semiarid areas of Mexico. It has high antioxidant activity mainly due to its contents of betalains and phenolics, but its consumption is limited due to very short shelf-life and not very recognized flavor. A beverage of pitaya and pineapple was formulated to improve sensory properties. A high hydrostatic pressure (HHP) study at 400-600 MPa and 25°C for 2-10 min was applied in the beverage and the effect on the contents of vitamin C, total phenolics and betalains, and the pectin methylesterase (PME) activity of pitaya-pineapple beverages, was evaluated. The effect of the come up time (CUT) was also studied. Vitamin C contents increased from 5% at 600 MPa-CUT to 64% at 400 MPa/CUT. Total phenolic concentrations decreased (20-48%) at all processing conditions tested at 400 MPa/CUT, total betacyanins were retained. At 500 MPa/10 min losses of betaxanthins of up to 6% occurred. The maximum PME activity decrease was 23% at 600 MPa 5 min, but an increase of PME activity 7% was observed at 400 MPa/10 min. HHP seem to be a good option to retain most of the antioxidant compounds in pitaya-pineapple beverage, but more studies are necessary to inactivate PME.

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Section: Betaxanthinssupporting

confidence: 86%

Section: Vitamin Cmentioning

confidence: 92%

Section: Betacyaninsmentioning

confidence: 99%

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Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya–pineapple (Stenocereus sp.–Fragaria ananassa) beverage

et al. 2017

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“…After process, TPC of HHP smoothies was slightly higher (≈11%) compared to TT samples (Keenan et al, 2010;Keenan et al, 2012). Likewise, orange juice milk beverage and smoothies, TPC of prickly pear beverage, apricot nectar and litchi juice increased after HHP process (Jimenez-Aguilar et al, 2015;Huang et al, 2013;Zheng et al, 2014). HHP treatments increased total and individual phenolics in apricot nectars, which were significantly lower than those in HTST-treated apricot nectars (Huang et al, 2013).…”

Section: Effects Of Hhp On Total Phenolic Content (Tpc) Of Fruits Andmentioning

confidence: 89%

High Hydrostatic Pressure Treatment of Fruit, Fruit Products and Fruit Juices: A Review on Phenolic Compounds

Kaşıkçı¹

2015

J Food Health Sci

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Abstract:Phenolic compounds are healthy substances, therefore amount of phenolic compounds in fruits/fruit juices are important for customers. Flavonoids are the most common and widely distributed group of plant phenolics. Fruits and fruit juices are among the best sources of polyphenols in the human diet because of their high content in most fruits. Processing fruits can change their content of phenolic compounds and heat treatments usually decrease phenolic compounds in fruits. Minimising losses of these bioactive compounds during processing and storage are one of the priorities and challenge for manufacturers. High hydrostatic pressure (HHP) is a technology which can be used instead of thermal process such as pasteurization and can be combined with thermal process for sterilization. This study discusses the impact of HHP processing conditions on the stability of phenolic compounds in fruits and their products after process, during storage and compares with thermal process. Matrix of food and processing parameters such as pressure, temperature, time are important for retaining of phenolic compounds. In general, several authors have proven that HHP treatment on different fruit products slightly modified their content of phenolic compounds. There has not been much research comparing HHP with thermal processes on effects of phenolic compounds in fruits and fruit products, and researches generally indicate that HHP is better than thermal processes on retaining phenolic compounds.

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“…Jimenez‐Aguilar et al () found an increase on the polyphenols content and antioxidant activity in Prickly Pears ( Opuntia ficus ‐ indica ) beverages (from two varieties, namely, Cristal and Rojo San Martín) applying HHP at 550 MPa and comparing with untreated samples. They also observed a significant increase in betaxanthins (6–8%) and betacyanin (4–7%) on the natural beverages formulated from the Rojo San Martin variety when compared to untreated samples.…”

Section: Fundamentals and Applicationsmentioning

confidence: 99%

Discussion between alternative processing and preservation technologies and their application in beverages: A review

Escajeda

Hernandez

Rodríguez-Jasso

et al. 2017

J Food Process Preserv

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The alternative technologies discussed in this review are able to eliminate pathogenic bacteria while retaining bioactive compounds such as anthocyanins, phenols, pigments, and vitamins, improve the extraction processes of fruit or vegetable juices. The use of nonthermal processing technologies in beverages might provide a higher quality value to the final product and consumers tended to prefer more natural products with minimum preservative substances. This review is analyze and discuss the advantages and disadvantages of alternative technologies applied in beverages, evaluating the parameters that can optimize beverage processing such as time, temperature, pressure, frequency, tension, among others. Additionally, finding solutions to beverage processing issues will be considered analyzing the results obtained with other applied methods, and an overview of new strategies such as microfiltration or the combination of two alternative technologies to improve the quality of the final product will also be evaluated. Practical applications The applications of alternative technologies mentioned in this article, are a feasible option for the preservation of beverages in the area of industry. The capacity of each of them has been demonstrated, in addition to the use of microfiltration and ultrafiltration, but the combination between them sounds very encouraging to achieve the quality and safety of beverages, with an extended shelf life and greater protection of its main components. This provides a wide range of research opportunities for any type of beverage.

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Effect of High Hydrostatic Pressure on the Content of Phytochemical Compounds and Antioxidant Activity of Prickly Pears (Opuntia ficus-indica) Beverages

Cited by 67 publications

References 38 publications

Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya–pineapple (Stenocereus sp.–Fragaria ananassa) beverage

Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya–pineapple (Stenocereus sp.–Fragaria ananassa) beverage

High Hydrostatic Pressure Treatment of Fruit, Fruit Products and Fruit Juices: A Review on Phenolic Compounds

Discussion between alternative processing and preservation technologies and their application in beverages: A review

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