Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller)

Vega‐Gálvez, Antonio; Miranda, Margarita; Aranda, Mario; Henríquez, Karem; Vergara, Judith; Tabilo‐Munizaga, Gipsy; Pérez‐Won, Mario

doi:10.1016/j.foodchem.2011.05.074

Cited by 53 publications

(38 citation statements)

References 27 publications

(53 reference statements)

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“…The studies by Keenan et al (2010) revealed that ascorbic acid, total phenols and antioxidant activity (DPPH and FRAP assays) in pressurized (450 MPa/25°C/1-5 min) and pasteurized (70°C/10 min) fruit smoothies significantly diminished after storing at 4°C for 30 days. Similar results were obtained by Vega-Galvez et al (2011 who pressurized Aloe vera gel at 300-500 MPa at 20°C for 3 min and kept at 4°C for 35 or 60 days. Table 3 shows that pH of both processed juices significantly decreased (P<0.05) after the second week of storage.…”

Section: Stability Of Bioactive Componentssupporting

confidence: 85%

Physical and biochemical qualities of pressurized and pasteurized longan<br>juices upon storage

Chaikhambr

Seesuriyachan

2014

Emir. J. Food Agric

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The physical and biochemical properties of pressurized longan juice at 500 MPa; 25°C for 30 min and pasteurized juice at 90°C for 2 min were investigated during storage at 4°C for 4 weeks. Color parameters indicated that although enzymatic degradation in pressurized longan juice was the primary cause of lower L parameter (lightness) during storage, its magnitude was apparently lesser than browning caused by Maillard reaction in pasteurized juices reflected by b* (yellowness) and BI (browning index) parameters. The results of residual enzymes showed that during storage, polyphenol-oxidase had greater rate of degradation and was more resistant to pressure than peroxidase. The bioactive components like ascorbic acid in pressurized juice exhibited higher reduction during storage than that of pasteurized juice. However, residual ascorbic acid in pressurized juice was still higher than that thermal treated juice throughout the storage period. The other bioactive components in pressurized juice were also gradually degraded during storage by 71%, 66%, 28% and 37%, while in pasteurized products substantially reduced by 60%, 69%, 23% and 35% for gallic acid, ellagic acid, total phenols and antioxidant activity (DPPH assay), respectively.

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Section: Stability Of Bioactive Componentssupporting

confidence: 85%

Physical and biochemical qualities of pressurized and pasteurized longan<br>juices upon storage

Chaikhambr

Seesuriyachan

2014

Emir. J. Food Agric

View full text Add to dashboard Cite

show abstract

“…A similar behavior was observed by V azquez-Guti errez et al (2013), who found that higher antioxidant activity (DPPH and TRP values) was observed in onions when the pressure applied increased at pressures of 300 or 600 MPa. Vega-G alvez et al (2011) reported that DPPH free radical-scavenging activity increased after 35 days of storage in all 300e500 MPa pressurized samples (P < 0.05), reaching its highest activity at 300 MPa. However, Su arez-Jacobo et al (2011) found that high pressure (100e300 MPa) homogenization processing did not change apple juice TRP and DPPH values.…”

Section: Antioxidant Activity Epa Dha and Tbarsmentioning

confidence: 92%

“…However, other studies formed contrary opinions to our results. Vega-G alvez et al (2011) stated that HHP at 300e800 MPa for 3 min resulted in significant losses of vitamin E in Aloe vera gel after 35 days of storage. Barba et al (2012a, b) observed a significant increase in vitamin E activity (7e28%) of orange juiceemilk after the application of HHP (100e400 MPa for 9 min).…”

Section: Vitamin B 2 a And Ementioning

confidence: 99%

“…Barba et al (2012a, b) observed a significant increase in vitamin E activity (7e28%) of orange juiceemilk after the application of HHP (100e400 MPa for 9 min). This discrepancy could be related to the fact that both the processing conditions and the food matrix can influence the degradation of lipidic constituents via oxidation, as well as the release of vitamin E linked to proteins or phospholipids, thereby directly affecting the vitamin E content (Vega-G alvez et al, 2011). Our results do not agree with those reported by de Ancos, Gonzalez, and Cano (2000), who noted that the vitamin A content of persimmon pur ee increased by 45% as a result of application of 350 MPa for 5 min.…”

Section: Vitamin B 2 a And Ementioning

confidence: 99%

“…High hydrostatic pressure processing (HHP) is considered a valuable nonthermal processing technology, allowing the extension of the shell-life of food products (Kim & Ahn, 2013). It inactivates and inhibits microorganisms, and can activate or inactivate enzymes, as well as producing safe and minimally processed foods with satisfactory nutritional and organoleptic qualities (Andr es, Møller, Adamsen, & Skibsted, 2004;Chevalier, Le Bail, & Ghoul, 2001;Stollewerk, Jofr e, Comaposada, Arnau, & Garriga, 2014;Vega-G alvez et al, 2011;Zhang, Jiao, Lian, Deng, & Zhao, 2015). When HHP technology is employed in food processing, complete evaluation of the effects of process variables on essential nutrients and functional components is vital to define treatment conditions that avoid the loss of important food properties of foods and to obtain seafood with high health benefits for the consumer.…”

Section: Introductionmentioning

confidence: 99%

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