Effect of high hydrostatic pressure on the polyphenols and antioxidant activity of plantain pulp (<i>Musa paradisiaca</i><scp>AAB</scp>)

Jiménez-Martínez, Miriam C; Montalvo‐González, Efigenia; Sáyago‐Ayerdi, Sonia G.; Mercado-Mercado, Gilberto; León, José Á.; Gamboa, Ernestina Paz; Vivar-Vera, M. A.

doi:10.1002/jsfa.8067

Cited by 9 publications

(4 citation statements)

References 28 publications

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“…The factors were: pressure level (100 MPa, 300 MPa, 500 MPa) and holding time (1 and 5 min). The levels of pressure were selected based on the works previously mentioned (Jiménez‐Martínez et al ., 2017; Ramos‐Parra et al ., 2019; Pulissery et al ., 2020) that were focused on increasing the antioxidant compounds of the product by applying HPP on minimally processed fruits and vegetables. The holding times were selected considering the feasibility of applying the treatments at the commercial level since treatments longer than 10 min are not applicable because of their high cost.…”

Section: Methodsmentioning

confidence: 99%

“…In the case of collenchyma and chlorenchyma tissues, cells suffered no significant changes, with only minor losses of intercellular spaces, and slight modification of the cell morphology. An even higher increase in antioxidant capacity was reported for peeled plantain at 500 MPa for 5 min (120% ‐ Jiménez‐Martínez et al ., 2017) but in this case the treatment was applied directly to the (processed) fruit pulp. In the case of total carotenoids, an increase of 450% was informed when treating papaya cubes at 100 MPa for 30 min (Ramos‐Parra et al ., 2019).…”

Section: Introductionmentioning

confidence: 99%

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High‐pressure processing applied for enhancing the antioxidant content of minimally processed peaches

Denoya

Polenta

Apóstolo

et al. 2021

Int J of Food Sci Tech

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In addition to the capacity of high-pressure processing (HPP) to preserve fruits, recent studies highlight the ability of this technology to increase the content of antioxidants. The aim of this work was to find the HPP conditions able to maximise the increase in antioxidants in minimally processed peaches without affecting the overall quality, complemented by a microstructural study to better understand the observed effects. Therefore, minimally processed peaches were subjected to HPP treatment with different pressure levels (100, 300 and 500 MPa) and holding times (1,5 min). Results showed that 300 and 500 MPa induced a significant increase in the antioxidant content, which can be partially linked to the increase in the extractability of these compounds brought about by the changes in the microstructure. It can be concluded that a treatment at 300 MPa for 1 min is enough to induce a significant increase in antioxidants, without causing deterioration of the product.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

High‐pressure processing applied for enhancing the antioxidant content of minimally processed peaches

Denoya

Polenta

Apóstolo

et al. 2021

Int J of Food Sci Tech

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“…Several studies (González-Cebrino et al, 2016;Izumi, 2015;Jesus et al, 2020;Jiménez-Martínez et al, 2017) compounds are less affected and most of these molecules are preserved (Scepankova et al, 2018). In summary, plant-cell disruption caused by HHP can lead to higher extractability of bioactive compounds from natural sources.…”

Section: Determination Of Total Phenolic Contentmentioning

confidence: 99%

Effect of high hydrostatic pressure and storage in fresh‐cut cashew apple: Changes in phenolic profile and polyphenol oxidase activity

Queiroz

Lopes

Silva

et al. 2021

J. Food Process. Preserv.

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Plant foods are important dietary sources of bioactive compounds, fiber, and micronutrients and its consumption has been associated with reduced risk of type 2 diabetes (Wang, Fang, et al., 2016), cancers, cardiovascular diseases, and all-cause mortality (Aune et al., 2017;Rodriguez-Casado, 2016). This scenario has led to greater demand for natural products. Many fruits and vegetables, however, are highly perishable resulting in postharvest losses and bad quality products (Kyriacou & Rouphael, 2018). Minimal-processed products (fresh-cut) could be a form to increase the consumption of these foods maintaining nutritional, sensorial, and microbial qualities during shelf-life. However, after harvest, the metabolism of plant cells remains active and operations to minimal processing, like peel, cut, and slice the foods can stimulate enzymatic browning, oxidation of vitamins and other bioactive compounds, and loss of texture

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“…Apart from hybrids, cultivars are generally classified as French or Horn on the basis of the presence or otherwise of a male bud at maturity (Tsamo et al 2015). The fruit, a pulp, differing from bananas in being starchy rather than sweet-tasting (Jiménez-Martínez et al 2017), is a rich source of diverse nutrients and phytochemicals (Bennett et al 2010;Jiménez-Martínez et al 2017;Oyeyinka and Afolayan 2019;Pereira and Maraschin 2015;Shamla and Nisha 2017;Tsamo et al 2015).…”

Section: Introductionmentioning

confidence: 99%

A review of the ethnomedicinal, antimicrobial, and phytochemical properties of Musa paradisiaca (plantain)

et al. 2021

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Background More people—in both developing and developed countries—now use, and are favourably disposed to, traditional medicine. Musa paradisiaca (plantain) is used extensively in traditional medicine across continents. In this review, we investigated the scientific justification of this extensive usage. Main body Generally, several studies validate usage in infectious diseases, but limited antiviral and in vivo reports exist. The mechanistic elicitation of antimicrobial activity has similarly not been ascertained. Contrarily, data abound from rigorous studies on physiological conditions. Activity across categories is tied to the potent phytosterols duo of stigmasterol and β-sitosterol; and the triterpenes viz. cycloeucalenone, 24-methylene-cycloartanol, and 31-norcyclolaudenone; present in plantain. Toxicity studies, while finite, suggest general safety and tolerance. Conclusions Findings in the studies reviewed projects plantain as a veritable source for drug bioprospecting that will be of benefit to scientific research and pharmaceutical industries.

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Effect of high hydrostatic pressure on the polyphenols and antioxidant activity of plantain pulp (Musa paradisiacaAAB)

Abstract: HPP performed at a room temperature can be used for improving the total content of PP compounds in plantain pulp under specific pressure and time conditions. © 2016 Society of Chemical Industry.

Cited by 9 publications

References 28 publications

High‐pressure processing applied for enhancing the antioxidant content of minimally processed peaches

High‐pressure processing applied for enhancing the antioxidant content of minimally processed peaches

Effect of high hydrostatic pressure and storage in fresh‐cut cashew apple: Changes in phenolic profile and polyphenol oxidase activity

A review of the ethnomedicinal, antimicrobial, and phytochemical properties of Musa paradisiaca (plantain)

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