Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice

Suárez‐Jacobo, Ángela; Rüfer, C.E.; Gervilla, R.; Güamis, B.; Roig-Sagués, Artur X.; Saldo, Jordi

doi:10.1016/j.foodchem.2010.12.152

Cited by 171 publications

(74 citation statements)

References 35 publications

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“…Similar results have been reported also by Patras et al [26] and Suarez-Jacob et al [27], who observed an increased anti-radical activity in strawberry and blackberry purées, and in apple juices after high pressure processing. On the contrary, no modifications in TAC were observed by Fernandez Garcia et al [28] in an orange-lemon-carrot juice after high pressure processing, and in MFC in the present study.…”

Section: Open Access Fnssupporting

confidence: 90%

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Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams

Nunzio¹,

Vannini²,

Tossani³

et al. 2014

FNS

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The food industry has made large investments in processing facilities relying mostly on conventional thermal processing technologies with well-established reliability and efficacy. These techniques have important disadvantages such as off flavors, destruction of nutrients, and other losses of product quality. Non thermal processing is a key factor for preserving or improving the nutritional value of food, and high pressure homogenization (HPH) processing is now a celebrated option experiencing worldwide commercial growth. Notwithstanding, little is known on the impact of HPH treatments on the nutritional value of food. In this study we have evaluated the possible modification induced by HPH treatment in egg-yogurt, mixed vegetable, and mixed fruit creams. Our results evidence that HPH does not affect the nutritional quality of lipids and does not cause lipolysis, lipid peroxidation and vitamin E loss. In plant food products, HPH preserved or improved the nutritional quality, suggesting its use as valid alternative to thermal pasteurization for obtaining high quality products with preserved nutritional characteristics. Although further investigations are needed, especially at extreme pressure and temperature combinations, our results open new perspectives for the production of ambient stable products with good nutritional value, and contribute to process optimization.

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Section: Open Access Fnssupporting

confidence: 90%

“…A food matrix influence could also explain data on vitamin C content, which was not modified in the MVC as reported by other Authors in different vegetable products [27,30,31], while was increased in the MFC.…”

Section: Open Access Fnssupporting

confidence: 71%

Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams

Nunzio¹,

Vannini²,

Tossani³

et al. 2014

FNS

View full text Add to dashboard Cite

show abstract

“…For example, in apple juice, treated for a single pass between 100 and 300 MPa and an inlet temperature of 10-20°C, the total polyphenols slightly increased [133]. In orange juice, treated under the same conditions, the total polyphenols remained constant [134].…”

Section: Quality Of Food Processed With Nonthermal Technologiesmentioning

confidence: 99%

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Jambrak

Vukušić

Donsı̀

et al. 2018

Journal of Food Quality

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is review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It con rms that research in this eld is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety bene ts, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies.

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“…Polyphenols belong to a class of organic chemicals with high antioxidant activity, which can be used to prevent the deterioration of food and protect vitamins in food from oxidation (Suárez-Jacobo et al, 2011). Furthermore, polyphenols intake can prevent cancer and high blood pressure (Shoji & Miura, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effects of extraction processes on the antioxidant activity of apple polyphenols

Giurgiulescu

2015

CyTA - Journal of Food

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The effects of microwave-assisted extraction, ultrasound-assisted extraction and water bath extraction on the antioxidant activity of apple polyphenols are reported in this short communication. This study evaluated these methods based on their effect on the antioxidant activity of apple polyphenols whereas previous studies focused only on the yield rate of the extraction methods. The oxidation induction periods of apple polyphenols were 6.11, 3.26 and 1.13 h for microwave-assisted extraction, ultrasound-assisted extraction and water bath extraction, respectively. This result indicates that from the perspective of antioxidant activity protection microwave-assisted extraction is much better than the other two methods. Hopefully, this study could attract researchers' attention to the property of apple polyphenols in extraction and promote the development of natural polyphenols extraction methods.Keywords: extraction; apple pomace; polyphenols; antioxidant activity En esta comunicación corta se examinaron los efectos de la extracción asistida por microondas, la extracción asistida por ultrasonido y la extracción por baño de agua, en la actividad antioxidante de los polifenoles de la manzana. Este estudio evaluó estos métodos basándose en su efecto en la actividad antioxidante de los polifenoles de la manzana mientras que estudios previos se centraron únicamente en el índice de productividad de los métodos de extracción. Los periodos de inducción a la oxidación de los polifenoles de la manzana fueron 6,11, 3,26 y 1,13 h para la extracción asistida por microondas, la extracción asistida por ultrasonido y la extracción por baño de agua, respectivamente. Este resultado indicó que desde la perspectiva de protección de la actividad antioxidante, la extracción asistida por microondas es mejor método que los otros dos. Con suerte, este estudio podría atraer la atención de investigadores hacia las propiedades de los polifenoles de la manzana en la extracción y promover el desarrollo de métodos naturales de extracción de polifenoles.

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Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice

Cited by 171 publications

References 35 publications

Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams

Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Effects of extraction processes on the antioxidant activity of apple polyphenols

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