Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps

Cao, Xiamin; Zhang, Yan; Zhang, Fusheng; Wang, Yongtao; Yi, Jianyong; Liao, Xiaojun

doi:10.1002/jsfa.4260

Cited by 229 publications

(183 citation statements)

References 42 publications

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“…Changes of anthocyanins and total phenolics in fruit mousses and purees after HHP process showed in Table 3. No significant change in concentrations of anthocyanins is also observed for strawberry halves, strawberry and blackberry purees (Terefe et al, 2009;Patras et al, 2009b;Cao et al, 2011). Wild strawberry and strawberry mousses showed 89% retention of anthocyanins after 500 MPa/50°C/10 min.…”

Section: Effects Of Hhp On Anthocyanin Content Of Fruit and Fruit Promentioning

confidence: 95%

“…TPC of strawberry purees and pulps showed different trends after HHP treatments (Patras et al, 2009b;Terefe et al, 2013;Cao et al, 2011). TPC of strawberry purees increased at 600 MPa/10-30°C/15.…”

Section: Vegagálvez Et Al 2014mentioning

confidence: 99%

“…In this process, the extracting solvent comes into cells to integrate with bioactive components. Besides, HHP can increase the rate of mass transfer resulting in an enhancement of solvent penetration into the cells by disrupting the cellular walls and hydrophobic bonds in the cell membrane, which may lead to a high permeability (Jun et al, 2009;Prasad et al, 2009;Cao et al, 2011).…”

Section: Effects Of Hhp On Phenolics Of Fruits and Fruit Productsmentioning

confidence: 99%

“…In general, several authors have proven that HHP on different fruit products (orange juice, lemon juice, apple juice, strawberry puree, kiwifruit puree, orange/carrot juice, apple/broccoli juice) slightly modified their content of phenolic compounds (Sánchez-Moreno et al, 2009;Cao et al, 2011;. However, the effect of high pressure on the anthocyanin content of fruit derivatives cannot be generalized, while the composition of the product, the activity of the oxidative enzymes and the processing and operative conditions could compromise the efficiency of the HHP treatment.…”

Section: Effects Of Hhp On Phenolics Of Fruits and Fruit Productsmentioning

confidence: 99%

“…High pressure treatment can increase the rate of mass transfer in an enhancement of solvent penetration into the cells by disrupting the cellular walls and hydrophobic bonds in cell membrane, which may lead to a high permeability (Prasad et al, 2009). Thus, the increase in total phenols may be related to an increased extractability of some antioxidant components such as anthocyanins, amino acids and protein with phenolic hydroxyl group after HHP treatment (Cao et al, 2011).…”

Section: Vegagálvez Et Al 2014mentioning

confidence: 99%

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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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Section: Effects Of Hhp On Anthocyanin Content Of Fruit and Fruit Promentioning

confidence: 95%

Section: Vegagálvez Et Al 2014mentioning

confidence: 99%

Section: Effects Of Hhp On Phenolics Of Fruits and Fruit Productsmentioning

confidence: 99%

Section: Effects Of Hhp On Phenolics Of Fruits and Fruit Productsmentioning

confidence: 99%

Section: Vegagálvez Et Al 2014mentioning

confidence: 99%

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