Oligosaccharide formation during commercial pear juice processing

Willems, Jamie L; Low, Nicholas H.

doi:10.1016/j.foodchem.2016.02.123

Cited by 14 publications

(12 citation statements)

References 26 publications

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“…The higher proportion of dietary fiber in pear fruit is an important factor in glucose metabolism and diabetes management (Xie et al, 2007). In commercial pear juice processing, enzyme treatment is carried out prior to thermal processing for yield and quality improvement and extending shelf life (Willems & Low, 2016). Less sodium, high potassium and low acidic in nature than apple makes pear a popular component in high acidic food products and baby food formulations (Markowski, Zbrze zniak, Mieszczakowska-Frąc, Rutkowski, & Popi nska, 2012).…”

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confidence: 99%

Nutritional, microbial and physicochemical changes in pear juice under ultrasound and commercial pasteurization during storage

Saeeduddin

Abid

Jabbar

et al. 2017

J Food Process Preserv

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In this study, the microbial and nutritional aspects of pear juice with conventional or ultrasound (US) treatment during storage at 4 °C were studied. The conventional pasteurization was 95 °C for 5 min while US‐pasteurizations (frequency 30 kHz, amplitude 70%) were 25, 45, and 65 °C for 10 min, under a probe sonicator (750 W). Control, US25 and US45 had shelf lives of 9, 12, and 15 days respectively. Ascorbic acid, total phenols, total anti oxidant capacity, and cloud value decreased in all treatments while pH, acidity, and sugars remained stable. Both treatments (P95 and US65) remained viable after 21 days of storage, however, loss of bioactive compounds in P95 (16.39%) was significantly higher than that of US65 (7.44%), indicating US‐pasteurization a promising pear juice processing technology at low temperature, retaining bioactive compounds, meeting safety standards, and increasing shelf life. Practical applications Complete microbial and enzymatic deactivation is achieved at commercial thermal pasteurization techniques, but these elevated temperatures cause losses in nutritional and sensory attributes of the end product. While microbial and enzymatic deactivation in pear juice was achieved at lower temperature using thermosonication in the present study. The low temperature pasteurizations exhibited higher retention and availability of bioactive compounds than the traditional high temperature pasteurizations over the studied shelf life period. The findings of the study would pave way for the commercial processing of pear juice with improved quality and shelf life.

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confidence: 99%

Nutritional, microbial and physicochemical changes in pear juice under ultrasound and commercial pasteurization during storage

Saeeduddin

Abid

Jabbar

et al. 2017

J Food Process Preserv

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“…Treatments with pectinase and other enzymes cleave polymeric pectins, cellulose, and hemicelluloses found in the whole berries into lower molecular weight (MW) compounds. These relatively low MW plant cell wall components may end up in both pomace and juice based on solubility and interactions with other components of both materials, as has been observed for other fruit juices [65,76,77]. Different types of enzyme treatments with different temperature and time conditions may lead to a variety of effects on the concentration and composition of cleaved monomers or oligomers in a final product.…”

Section: Processing Methods Influence Product Compositionmentioning

confidence: 95%

“…Specialty processes for nutraceutical preparations, enriched juices, and custom food products lead to further possible variations in final product composition [42,45,47,58,61]. Many of these processing steps may result in soluble oligosaccharides as components of multiple cranberry products and juice materials, and this class of compounds has been identified in juices produced from other fruits such as pears [65]. Intentional enrichment for xyloglucan components or oligosaccharide mixtures may also be used for preparation of nutraceutical products [66].…”

Section: Processing Methods Influence Product Compositionmentioning

confidence: 99%

“…Processing steps may also change the chemical composition and chemical characteristics of cranberry products in ways similar to those observed for other fruits [49,55,65,67]. Whole fresh berries are typically washed shortly after harvest and then stored frozen for several months prior to processing, during which time cellular structural changes may occur [59,67,68].…”

Section: Processing Methods Influence Product Compositionmentioning

confidence: 99%

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Oligosaccharides and Complex Carbohydrates: A New Paradigm for Cranberry Bioactivity

Coleman

Ferreira

2020

Molecules

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Cranberry is a well-known functional food, but the compounds directly responsible for many of its reported health benefits remain unidentified. Complex carbohydrates, specifically xyloglucan and pectic oligosaccharides, are the newest recognized class of biologically active compounds identified in cranberry materials. Cranberry oligosaccharides have shown similar biological properties as other dietary oligosaccharides, including effects on bacterial adhesion, biofilm formation, and microbial growth. Immunomodulatory and anti-inflammatory activity has also been observed. Oligosaccharides may therefore be significant contributors to many of the health benefits associated with cranberry products. Soluble oligosaccharides are present at relatively high concentrations (~20% w/w or greater) in many cranberry materials, and yet their possible contributions to biological activity have remained unrecognized. This is partly due to the inherent difficulty of detecting these compounds without intentionally seeking them. Inconsistencies in product descriptions and terminology have led to additional confusion regarding cranberry product composition and the possible presence of oligosaccharides. This review will present our current understanding of cranberry oligosaccharides and will discuss their occurrence, structures, ADME, biological properties, and possible prebiotic effects for both gut and urinary tract microbiota. Our hope is that future investigators will consider these compounds as possible significant contributors to the observed biological effects of cranberry.

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“…Previous experience with Color X and Color Pro [10] suggested that, under typical winemaking conditions (20)(21)(22)(23)(24)(25) • C fermentation temperature; pH 3.60-3.80; ethanol 12-13%), both enzymes tended to increase the total phenol concentrations in Cabernet Franc and Cabernet Sauvignon wines. Individual phenolic compounds increased in Merlot and Cabernet franc, particularly gallic acid, catechin, epicatechin, caffeic acid, p-coumaric acid, and quercetin.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Macerating Pectinase Enzyme Activity under Various Temperature, pH and Ethanol Regimes

2018

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Abstract:The polygalacturonase (PGU), hemicellulase (mannanase) and protease enzyme activities in commercial macerating, pectinase-enzyme preparations commonly used by wineries in Ontario (Scottzyme Color X and Color Pro) were measured under various simulated process conditions (temperature, pH, and ethanol concentration). Treatments included three temperatures (15, 20 and 30 • C; pH = 3.0, 3.5, 4.0 and 5.0; ethanol = 0%), four pH levels (3.0, 3.5, 4.0 and 5.0; temperature = 15, 20, 30 and 50 • C; ethanol = 0%), and four ethanol concentrations ((2.5, 5, 7.5 and 10%); temperature = 20 • C and pH = 3.5.) Polygalacturonase enzyme activity in Color X increased linearly with temperature at all pH levels, and increased with pH at all temperature regimes. Polygalacturonase activity decreased with increasing ethanol. Color X mannanase activity increased with temperatures between 15 and 40 • C, and decreased with increased pH between 3.0 and 5.0. Response of mannanase to ethanol was cubic with a sharp decrease between 8 and 10% ethanol. Protease activity increased linearly with temperatures between 20 and 40 • C. These data suggest that the PGU, mannanase and protease components in these enzyme products provide sufficient activities within the ranges of pH, temperature, and ethanol common during the initial stages of red wine fermentations, although low must temperatures (<20 • C) and presence of ethanol would likely lead to sub-optimal enzyme activities.

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Oligosaccharide formation during commercial pear juice processing

Cited by 14 publications

References 26 publications

Nutritional, microbial and physicochemical changes in pear juice under ultrasound and commercial pasteurization during storage

Nutritional, microbial and physicochemical changes in pear juice under ultrasound and commercial pasteurization during storage

Oligosaccharides and Complex Carbohydrates: A New Paradigm for Cranberry Bioactivity

Evaluation of Macerating Pectinase Enzyme Activity under Various Temperature, pH and Ethanol Regimes

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