Retention and stability of bioactive compounds in functional peach beverage using pasteurization, microwave and ultrasound technologies

Sattar, Saira; Imran, Muhammad; Mushtaq, Zarina; Ahmad, Muhammad Haseeb; Arshad, Muhammad Sajid; Holmes, Melvin; Maycock, Joanne; Nisar, Muhammad Faisal; Khan, Muhammad Kamran

doi:10.1007/s10068-020-00797-5

Cited by 20 publications

(14 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Peach products are typically sterilized with heat, often as the final step in food processing. Peach juice, canned peaches, and other peach products are usually processed by pasteurization and high-temperature short-time sterilization, and 60–100 °C is the common range of sterilization temperature. , Although Pru p 3 has some thermal stability, however, this stability often depends on the processing environment . The protein conformation of Pru p 3 may be disrupted by complex processing prior to thermal sterilization, resulting in full exposure of the Pru p 3 epitopes.…”

Section: Resultsmentioning

confidence: 99%

Identification of Major B-Cell Linear Epitopes of Peach Allergen Pru p 3 Using Immune Slot-Blot Microarray Assay

Kang

Zhang

et al. 2022

J. Agric. Food Chem.

View full text Add to dashboard Cite

Pru p 3, one of the most representative proteins of the lipid transfer proteins (LTPs), is responsible for clinical allergic reactions to food of peach origin. The identification of Pru p 3 epitopes is not comprehensive due to different methods and principles of epitope screening. In addition, evaluation of the stability of the epitopes and the validation of the immunological key amino acids still need further research. Therefore, in the present study, an immune slot-blot microarray assay was performed to screen the epitopes from Pru p 3 overlapping peptide library, and a new epitope (P-1, AA1-16, ITCGQVSSALAPCIPY) was identified and two identified epitopes were deeply investigated (P-2, AA12-27, PCIPYVRGGGAVPPAC; P-3, AA23-38, VPPACCNGIRNVNNLA). The stability of these epitopes was then verified by thermal processing treatment and digestion experiments. Moreover, the key amino acids of the three identified epitopes were obtained by epitope amino acid mutation combined with slot-blot experiments. These findings may contribute to the further understanding of Pru p 3 and the prevention of peach allergy.

show abstract

Section: Resultsmentioning

confidence: 99%

Identification of Major B-Cell Linear Epitopes of Peach Allergen Pru p 3 Using Immune Slot-Blot Microarray Assay

Kang

Zhang

et al. 2022

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…It was thought that this increase in the total phenolic content may be caused by the cavitation due to the ultrasound, which was destroying the cell wall and releasing these compounds. Similarly, it has been determined that the total phenolic content of ultrasound‐treated peach juice and carrot juice that was applied thermosonication (70% amplitude, 60 °C) was found to be higher than that of thermal treatment (Cruz et al ., 2006; Yildiz, 2019; Sattar et al ., 2020). On the other hand, at low amplitude values (60% and 80%), the total phenolic content increased at 60 °C compared to the same treatment times at other temperatures.…”

Section: Results and Dıscussıonmentioning

confidence: 99%

“…However, the highest antioxidant activity was observed as 14.27 ± 0.10 mg mL −1 for thermosonication at 100% at 60 °C for 10 min, which indicated that the antioxidant activity was increased significantly with thermosonication in peach juices compared to the control and thermal treatment (Baltacıoğlu, 2019). Similar results were also observed for ultrasound‐treated peach juices (Yildiz, 2019; Sattar et al ., 2020).…”

Section: Results and Dıscussıonmentioning

confidence: 99%

See 1 more Smart Citation

Thermosonication of peach juice: investigation of PPO and POD activities, physicochemical and bioactive compounds changes, and development of FT‐IR–based chemometric models for the evaluation of quality

Baltacıoğlu

2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

In this research, the effect of thermosonication on peach juice was investigated. Enzyme inactivation increased with increasing power, temperature, and time. Enzymes were completely inactivated by thermosonication at 60 °C that was lower than the complete inactivation temperature (70 °C) of thermal treatment. Generally, as pH decreased, titratable acidity and °Brix increased by increasing temperature for each thermosonication treatment. The color of peach juice was preserved, and it became lighter. The bioactive components were protected with thermosonication. Fourier transform infrared (FT-IR) spectroscopy with chemometrics was used to evaluate polyphenol oxidase and peroxidase activity and quality attributes during thermosonication treatment. Moreover, the treatment methods were differentiated using principal component analysis, and models that correlated enzyme activity, quality attributes, and bioactive compounds with infrared spectra were constructed using partial least-squares. FT-IR with chemometrics can be used as a reliable method in peach juice quality determination during thermosonication.

show abstract

“…Positive effects of microwave-assisted extraction (1200 W for 10 min, 40 • C) were encountered when applied to the anthocyanin content of Merlot grape wines [13]. Microwaving a peach functional beverage for 1.5 min at 850 W:50 Hz of power determined the retention and stability of bioactive compounds for up to 30 days at 4 • C. It was observed that the pH and the cloud values of the processed juice reduced with storage time, the total soluble solids remaining almost consistent while the TPC decreased rapidly during the storage period [162].…”

Section: Microwave-assisted Extraction (Mae)mentioning

confidence: 99%

Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages

Keșa

Pop

Mudura

et al. 2021

Plants

View full text Add to dashboard Cite

It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide, while in recent years special research attention has been granted to assess their functionality. This review highlights the functional potential of alcoholic and non-alcoholic fermented fruit beverages in terms of chemical and nutritional profiles that impact on human health, considering the natural occurrence and enrichment of fermented fruit-based beverages in phenolic compounds, vitamins and minerals, and pro/prebiotics. The health benefits of fruit-based beverages that resulted from lactic, acetic, alcoholic, or symbiotic fermentation and specific daily recommended doses of each claimed bioactive compound were also highlighted. The latest trends on pre-fermentative methods used to optimize the extraction of bioactive compounds (maceration, decoction, and extraction assisted by supercritical fluids, microwave, ultrasound, pulsed electric fields, high pressure homogenization, or enzymes) are critically assessed. As such, optimized fermentation processes and post-fermentative operations, reviewed in an industrial scale-up, can prolong the shelf life and the quality of fermented fruit beverages.

show abstract

Retention and stability of bioactive compounds in functional peach beverage using pasteurization, microwave and ultrasound technologies

Cited by 20 publications

References 32 publications

Identification of Major B-Cell Linear Epitopes of Peach Allergen Pru p 3 Using Immune Slot-Blot Microarray Assay

Identification of Major B-Cell Linear Epitopes of Peach Allergen Pru p 3 Using Immune Slot-Blot Microarray Assay

Thermosonication of peach juice: investigation of PPO and POD activities, physicochemical and bioactive compounds changes, and development of FT‐IR–based chemometric models for the evaluation of quality

Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages

Contact Info

Product

Resources

About