Effects of high hydrostatic pressure on physicochemical properties, enzymes activity, and antioxidant capacities of anthocyanins extracts of wild Lonicera caerulea berry

Liu, Suwen; Xu, Qingyang; Li, Xinyuan; Wang, Yuehua; Zhu, Jinyan; Ning, Chong; Chang, Xuedong; Meng, Xianjun

doi:10.1016/j.ifset.2016.06.001

Cited by 90 publications

(59 citation statements)

References 54 publications

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“…This reduction might be attributed to physicochemical properties as low pH inhibits the outgrowth of microorganisms (Picouet et al, ). Besides, according to Liu et al (), the microorganism growth in the clear cucumber juice can be better controlled if the pH value is low. After TP and DPCD treatments, it was found that the number of microbial counts increased in later days during storage.…”

Section: Resultsmentioning

confidence: 99%

Effects of high hydrostatic pressure, dense phase carbon dioxide, and thermal processing on the quality of Hami melon juice

Pei

Hou

Wang

et al. 2018

J Food Process Engineering

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This article investigates how high hydrostatic pressure (HHP; 400 MPa, 45 °C, 10 min), dense phase carbon dioxide (DPCD; 30 MPa, 65 °C, 15 min), and thermal processing (TP; 85 °C, 10 min) affect the quality of Hami melon juice in storage. After HHP treatment, the total plate counts, yeasts, and molds were undetectable during storage (28 days) while microorganisms were observed at 14 and 21 days in DPCD‐ and TP‐treated samples, respectively. It seems that the total soluble solids (TSS) and the color parameters, that is, a*, b*, and L* were less affected by different processing methods. However, the activity of lipoxygenase (LOX), peroxidase (POD), and polyphenoloxidase (PPO) remarkably decreased after TP, whereas residual activities of these three enzymes (>70%) were detected after HHP treatment. The glucose and fructose of Hami melon juice remained at the same level after HHP treatment, while sucrose decreased in HHP‐treated juice. Additionally, the reduction of organic acids after HHP treatment was less than that after TP. In general, the overall quality of Hami melon juice after HHP treatment was much better than that of the TP‐ and DPCD‐treated juice, suggesting that HHP treatment could be an optimal way to maintain the quality of Hami melon juice. Practical application From this work, the effects of three different treatments (HHP, DPCD, TP) on the microorganisms, enzyme activities, sugars, organic acids and sensory quality of Hami melon juice was studied, and HHP showed the great potential. Thus, it can be optional new techniques for the industrial production of Hami melon juice.

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Section: Resultsmentioning

confidence: 99%

Effects of high hydrostatic pressure, dense phase carbon dioxide, and thermal processing on the quality of Hami melon juice

Pei

Hou

Wang

et al. 2018

J Food Process Engineering

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“…Color parameters * (lightness), * (rednessgreenness), and * (yellowness-blueness) were measured with the CIELAB color scale. A standard color plate with reflectance values * = 52.16, * = 2.29, * = −1.45 for distilled water was used as a reference and the total color change (Δ ) calculated [9]. Chemical analysis was performed as previously described [9,10] with some modifications.…”

Section: Measurement Of Physicochemical Propertiesmentioning

confidence: 99%

Polyphenol Content, Physicochemical Properties, Enzymatic Activity, Anthocyanin Profiles, and Antioxidant Capacity ofCerasus humilis(Bge.) Sok. Genotypes

Liu

Lü

Guo

et al. 2018

Journal of Food Quality

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Seven varieties of Chinese dwarf cherries were evaluated and compared with respect to their weight, diameter, titratable acidity, total soluble solids, color, polyphenol contents, ascorbic acid levels, anthocyanin profiles, enzymatic activity, and antioxidant capacity. The fruits are rich in phenolic content (339.07–770.30 mg/100 g fresh weight). Nine anthocyanins were obtained from fruits after chromatographic separation and their structures analyzed using HPLC-ESI-MS/MS. Cyanidin-3-glucoside was the major anthocyanin with 50.36–78.39% concentration. Three anthocyanins were reported for the first time in these cherries. They exhibit low polyphenol oxidase and peroxidase activities, but their superoxide dismutase activity is high (572.75–800.17 U/g FW). The highest amounts of soluble solid content (15.67 Brix %), total titratable acid (1.90%), ascorbic acid (18.47 mg/100 g FW), and total anthocyanin (152.66 mg/100 g FW) were observed. Three methods (DPPH-scavenging ability, oxygen radical absorbance capacity assay, and cellular antioxidant activity assay) were employed to evaluate the antioxidant capacity of the phenolic extracts of these cherries. Number 5 has the highest values of ORAC and CAA of 205.68 μmol TE/g DM and 99.67 μmol QE/100 g FW, respectively.

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“…Therefore, in general, it was observed that heat-resistant enzymes could also be baroresistant. Additionally, enzyme activation was also observed in sweet potato (up to 368% for PPO and 27% for POD in puree) [32] and in Lonicera caerulea berry [45], kiwi fruit [52] and banana juice [51], being associated to the split of isoenzymes and/or Enzyme Inhibitors and Activators enzymes stabilization caused by pressure processing. The dependency of vegetable matrix could be observed for several works, however, it was not possible to establish a general rule to describe the effects, since the activation/inactivation was higher for cubes or puree in several matrix and in juices in other ones.…”

Section: Effect Of Hip and Hph On Fruit And Vegetable Enzymesmentioning

confidence: 97%

Effect of High-Pressure Technologies on Enzymes Applied in Food Processing

Júnior¹,

Tribst²,

Cristianini³

2017

Enzyme Inhibitors and Activators

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High isostatic pressure (HIP) and high-pressure homogenization (HPH) are considered important physical technologies that able to induce changes on enzymes. HIP and HPH are emerging food processing technologies that involve the use of ultra high pressures (up to 1200 MPa for HIP and up to 400 MPa for HPH), where the first process is based on the principle that the maintenance of a product inside vessels at high pressures induces changes in the molecules conformation and, consequently, in the functionality of polysaccharides, proteins and enzymes. To the contrary, for HPH process, the high shear and sudden pressure drop are the responsible phenomena for the changes on the processed product. This chapter aims to evaluate comparatively the effects of HIP and HPH on the activity of enzymes currently applied in food industry and to identify the main structural changes induced by each process. The overall evaluation of the results shows that mild conditions of both processes were recently highlighted as able to improve the activity and the stability of several enzymes, whereas extreme process conditions (pressure, time and temperature) induce enzyme denaturation with consequent reduction of biological activity. Considering the complexity and diversity involved in the enzyme structure and its ability to react, it is not possible to determine specific conditions that each process is able to promote increase or reduction of enzyme activity, being necessary to evaluate HIP and HPH for each enzyme. Finally, in terms of molecular structure, the effect of HIP and HPH on enzymes can be explained by the alterations in the quaternary, tertiary and secondary structures of enzymes, which directly affects its active site configuration.In terms of molecular structure, the effect of HIP and HPH on enzymes can be explained by the alterations in the quaternary, tertiary and secondary of enzymes, which directly affects the enzymes active site configuration, inducing exposure of hydrophobic amino acids, exposure of SH groups due to unfolding of the protein, a reduction in the total SH content due to new disulfide bonds formation and changes in the α-helix, β-sheet and β-turn ratio composition due to alterations of the secondary structure [4-6, 10, 11]. However, the occurrence of these phenomena-sequence of occurrence, intensity and required pressure-might be different for HIP and HPH.The impact of each process on enzymes was evaluated by few published revisions [4,6,12], however, no one dedicated to compare the effect of HIP and HPH on the main enzymes used Enzyme Inhibitors and Activators 50 Effect of High-Pressure Technologies on Enzymes Applied in Food Processing http://dx.doi.org/10.5772/66629 51 Effect of High-Pressure Technologies on Enzymes Applied in Food Processing http://dx.doi.org/10.5772/66629 53 Enzyme Inhibitors and Activators 66 Enzyme Inhibitors and Activators 70

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Effects of high hydrostatic pressure on physicochemical properties, enzymes activity, and antioxidant capacities of anthocyanins extracts of wild Lonicera caerulea berry

Cited by 90 publications

References 54 publications

Effects of high hydrostatic pressure, dense phase carbon dioxide, and thermal processing on the quality of Hami melon juice

Effects of high hydrostatic pressure, dense phase carbon dioxide, and thermal processing on the quality of Hami melon juice

Polyphenol Content, Physicochemical Properties, Enzymatic Activity, Anthocyanin Profiles, and Antioxidant Capacity ofCerasus humilis(Bge.) Sok. Genotypes

Effect of High-Pressure Technologies on Enzymes Applied in Food Processing

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