Effect of pH on Enzyme Inactivation Kinetics in High-Pressure Processed Pineapple (Ananas comosus L.) Puree Using Response Surface Methodology

Chakraborty, Snehasis; Rao, P. Srinivasa; Mishra, Hari Niwas

doi:10.1007/s11947-014-1380-0

Cited by 73 publications

(64 citation statements)

References 53 publications

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“…When the storage progressed to day 60, ultrasound sample showed significantly lower browning degree (P < 0.05). Spoilage of pineapple juice is not only encountered by microbial contamination but also by enzymatic degradation which is generally not accepted by the consumer [8]. The discoloring of fruit juice results from enzymatic browning, which is caused by the action of polyphenol oxidase (PPO) catalyzing oxidation of phenolic compounds [31] and pectin methylesterase (PME).…”

Section: Determination Of Browning Degree (Bd)mentioning

confidence: 99%

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Effect of Combining Ultrasound and Mild Heat Treatment on Physicochemical, Nutritional Quality and Microbiological Properties of Pineapple Juice

Lagnika¹,

Adjovi²,

Lagnika³

et al. 2017

FNS

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Increasing consumer awareness regarding the health benefits of different nutrients in food has led to the requirement of assessing the effect of food processing approaches on the quality attributes. The present work focuses on understanding the effects of ultrasound (US) processing, mild heat pasteurization (65˚C for 15 min), thermal pasteurization (80˚C for 15 min) and their combination on physicochemical, microbiological properties and nutritional quality of pineapple juice through 60 days of storage at room temperature. Ultrasound treatment showed significantly lower browning degree. Ultrasound followed by ultrasound combined with mild heat pasteurization (UMP) treatments was effective in retaining the total phenolic content of pineapple juice as compared to the thermal treatment or the untreated juice sample at room temperature during 60 days of storage. Thermal pasteurization (TP) followed by ultrasound combined with mild heat pasteurization (UMP) and ultrasound (US) treatment, in increasing order, was found to be effective in delaying microbial growth in pineapple juice. This study demonstrates that ultrasound combined with mild heat pasteurization treatments could be able to effectively inactivate the microorganisms and pectin methylesterase in pineapple juice whilst preserving relatively high amount of phenols.

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Section: Determination Of Browning Degree (Bd)mentioning

confidence: 99%

“…Spoilage in pineapple products is not only encountered by microbial contamination but also by enzymatic degradation which is generally not accepted by the consumer [8].…”

Section: Introductionmentioning

confidence: 99%

Effect of Combining Ultrasound and Mild Heat Treatment on Physicochemical, Nutritional Quality and Microbiological Properties of Pineapple Juice

Lagnika¹,

Adjovi²,

Lagnika³

et al. 2017

FNS

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show abstract

“…The lowest loss of total phenolic compounds occurred at 400 MPa/CUT (19%), coinciding with the conditions that produced the highest vitamin C concentrations. Decrement of total phenolic compounds during the treatment could be attributed to enzymatic degradation caused mainly by peroxidases (POD) and polyphenoloxidases (PPO) present in pineapple (Chutintrasri and Noomhorm 2006;Chakraborty et al 2014). POD oxidize the phenol utilizing H 2 O 2 , and PPO catalyze the oxidation of phenolics compounds to quinones producing brown pigments (Eisenmenger and Reyes-De-Corcuera 2009).…”

Section: Phenolic Compoundsmentioning

confidence: 99%

“…A combination of high pressure and moderate temperature is recommended to increase the sensitivity of PME to HHP processes (Ludikhuyze et al 2001;Tejada-Ortigoza et al 2015). By combining pressure and heat, Chakraborty et al (2014) obatined a maximum inactivation level of 42% for pineapple puree treated at 500 MPa/60°C/pH 3.0. The combination of HHP and moderate temperature at nor more than 50°C due to the sensitivity of betalains to temperature, can be used to increase the PME inactivation levels.…”

Section: Pectin Methylesterase Inactivationmentioning

confidence: 99%

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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“…The crude enzyme extract for polyphenoloxidase (PPO) and peroxidase (POD) assay was prepared according to the method described by Chakraborty et al (2014b) with some modification. In the PPO assay, 0.2 mL of the crude extract was mixed with 2.8 mL of 0.1 M catechol in 0.2 M SPSS buffer (pH 6.5) solution.…”

Section: Enzyme Activity Measurementmentioning

confidence: 99%

Effect of high pressure and thermal processing on quality changes of aloe vera-litchi mixed beverage (ALMB) during storage

Hulle

Rao

2015

J Food Sci Technol

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The effect of high pressure processing (HPP) (600 MPa/15 min/56°C) and thermal processing (TP) (95°C/5 min) on the quality characteristics of aloe vera-litchi mixed beverage samples (ALMB) stored at 4, 15 and 25°C were studied. The total color difference and browning index of ALMB samples increased with the storage period for both HPP and TP treated samples under all storage conditions. HPP of ALMB resulted in inactivation of pectinmethylesterase (PME), polyphenoloxidase (PPO) and peroxidase (POD) to 34, 65 and 62 %, respectively after immediate processing, whereas, TP treatment lead to 83, 79 and 78 %, respectively. The residual activity of all the studied enzymes decreased with storage period. The ascorbic acid loss of up to 22 % was observed after HPP treatment and up to 31 % for thermally treated samples. Minimal changes were noted for phenolics content after HPP as well as thermal processing. The natural microbiota present in samples was below the detection limit (1 log CFU/mL) throughout the storage period. The shelf life of HPP and TP treated samples stored at 4°C was estimated to be 100 and 80 days, respectively, based on the sensory quality, ascorbic acid degradation and instrumental color difference.

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Effect of pH on Enzyme Inactivation Kinetics in High-Pressure Processed Pineapple (Ananas comosus L.) Puree Using Response Surface Methodology

Cited by 73 publications

References 53 publications

Effect of Combining Ultrasound and Mild Heat Treatment on Physicochemical, Nutritional Quality and Microbiological Properties of Pineapple Juice

Effect of Combining Ultrasound and Mild Heat Treatment on Physicochemical, Nutritional Quality and Microbiological Properties of Pineapple Juice

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

Effect of high pressure and thermal processing on quality changes of aloe vera-litchi mixed beverage (ALMB) during storage

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