Effects of thermal pasteurization and ultrasound treatment on the peroxidase activity, carotenoid composition, and physicochemical properties of goldenberry (Physalis peruviana L.) puree

Etzbach, Lara; Pfeiffer, Anne; Schieber, Andreas; Weber, Fabian

doi:10.1016/j.lwt.2018.10.032

Cited by 45 publications

(22 citation statements)

References 26 publications

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“…Carotenoids in Physalis peruviana L. were already identified by HPLC-DAD-APCI-MS n ( Etzbach et al., 2018 ). They were quantified as described previously ( Etzbach et al., 2019 ) using a Prominence UFLC system (Shimadzu, Kyoto, Japan) equipped with two Nexera X2 LC-30AD high-pressure gradient pumps, a Prominence DGU-20A5R degasser, a Nexera SIL-30AC Prominence autosampler (15 °C, injection volume 5 μL and 15 μL for total carotenoids and surface carotenoids, respectively), a CTO-20AC Prominence column oven at 25 °C, and a SPD-M20A Prominence diode array detector. The chromatograms were processed at 450 nm and carotenoids were quantified as β-carotene equivalents using an external calibration curve.…”

Section: Methodsmentioning

confidence: 99%

Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray drying

Etzbach

Meinert

Faber

et al. 2020

Current Research in Food Science

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Maltodextrin, modified starch, inulin, alginate, gum arabic, and combinations thereof were used as carrier agents for spray drying of carotenoid-rich goldenberry ( Physalis peruviana L.) juice and compared to cellobiose as an alternative carrier. Powders were analyzed with respect to particle size and morphology, yield, moisture content, cold water solubility, suspension stability, hygroscopicity, carotenoid encapsulation efficiency, and carotenoid retention during storage. A high initial carotenoid concentration after spray drying, a high encapsulation efficiency of 77.2%, and a slow carotenoid degradation kinetics favored the high carotenoid content of the cellobiose powder at the end of the storage. Cellobiose might protect the carotenoids from degradation processes by light exposure, high temperature, and oxygen due to a tighter particle crust and larger particle sizes. Therefore, cellobiose may be considered a potential carrier agent for the encapsulation of carotenoid-rich fruit juices.

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Section: Methodsmentioning

confidence: 99%

Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray drying

Etzbach

Meinert

Faber

et al. 2020

Current Research in Food Science

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“…Ordóñez-Santos et al [40] estudiaron el efecto del tratamiento con ultrasonido como alternativa al tratamiento térmico de pasteurización en jugo de uchuva, el cual permitió aumentar la disponibilidad de carotenoides y fenoles totales en el jugo, de manera similar a lo que hicieron Etzbach et al (2019) [41], quienes evaluaron el efecto de la pasteurización y el ultrasonido en la actividad peroxidasa, contenido de carotenoides y propiedades fisicoquímicas de un puré de uchuva, de modo que mostró mejores resultados en la conservación de los antioxidantes el tratamiento de ultrasonido.…”

Section: Uso De Nuevas Tecnologíasunclassified

Avances tecnológicos en el proceso de transformación de la uchuva: una revisión

Bedoya¹,

Eraso-Grisales²,

Cortés³

2021

Rev. Fac. Cienc. Básicas

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La uchuva es catalogada como fruta exótica y altamente apreciada en el mercado exte- rior por su sabor y color, además, por su alta actividad antioxidante y contenido fenólico, lo cual ha sido demostrado en diversas investigaciones. Su versatilidad de uso le otorga una mayor importancia, pues la industria alimentaria ha utilizado la uchuva en diferentes productos, tales como bebidas, postres, yogures y mermeladas. Dada la creciente popularidad de esta fruta, es importante tener una referencia integral de sus beneficios nutricionales y de su transformación. Esta revisión proporciona una visión general de los compuestos nutricionales y bioactivos presentes en la uchuva, al igual que de las investigaciones que se han llevado a cabo para su transformación y procesamiento. La revisión se realizó mediante la consulta de artículos científicos de investigaciones realizadas a nivel mundial, indexados en bases de datos como Elsiever, Spingerlink y Taylor & Francis durante los últimos veinte años. Se determinó que la uchuva es una fuente de diversos compuestos que a nivel nutricional y farmacéutico representan grandes beneficios para la salud; sin embargo, estos se pueden ver afectados por el tratamiento de conservación que se aplique. Se han realizado múltiples estudios que han permitido conservar los compuestos de interés biológico en la uchuva y aumentar su vida útil.

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“…In addition to isomerization, conventional thermal pasteurization and ultrasound treatment also caused de-esterification and further degradation of carotenoids profiles in golden berry (Physalis peruviana L.) puree (Etzbach et al, 2019). High-pressure processing on whole-peeled orange fruits before juicing could increase the concentration of certain carotenoids in the juice (De Ancos et al, 2020).…”

Section: Stability and Effect Of Processingmentioning

confidence: 99%

The use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines

Yang¹,

Zhang²,

Tsao³

2020

Journal of Food Bioactives

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Carotenoids are one of the major food bioactives that provide humans with essential vitamins and other critically important nutrients that contribute to the maintenance of human health. This review provides a summary of the most current literature data and information on most recent advances in dietary carotenoids and human health research. Specifically, it addresses the occurrence and distribution of carotenoids in different dietary sources, the effect of food processing and impact of gastrointestinal digestion on the bioaccessibility, bioavailability and bioactivities of dietary carotenoids. Emphasis is placed on the antioxidant and anti-inflammatory effects of carotenoids and their optical/geometric isomers and ester forms, and the molecular mechanisms behind these actions. A particular focus is also on the modulatory ability of carotenoids on biomarkers related to low-grade inflammation, immune response and gut health.

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Effects of thermal pasteurization and ultrasound treatment on the peroxidase activity, carotenoid composition, and physicochemical properties of goldenberry (Physalis peruviana L.) puree

Cited by 45 publications

References 26 publications

Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray drying

Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray drying

Avances tecnológicos en el proceso de transformación de la uchuva: una revisión

The use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines

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