The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars

Tsikrika, Konstantina; O’Brien, Nora M.; Dilip, K.

doi:10.3390/foods8100517

Cited by 26 publications

(30 citation statements)

References 41 publications

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“…Fresh potato tubers had a TSP value of 0.30 ± 0.01 mg GAE/g wet basis (w.b. ), which was similar to values reported in the previous studies (Teoh et al., 2016; Tsikrika, O'Brien, & Rai, 2019). Figure 7 shows the effects of different freezing methods on TSP content of potatoes thawed for 1 hr (before browning development).…”

Section: Resultssupporting

confidence: 92%

“…In addition, Tsikrika et al. (2019) also observed a 20% increase in TSP content in potato tubers following high‐pressure treatments of 600 MPa for 3 min. The increase in the phenolic contents during isochoric freezing could be due to an increase in phenylalanine ammonia‐lyase activity from cell injury that induced an increase in the concentration of phenolic compounds (Saltveit, 1997).…”

Section: Resultsmentioning

confidence: 91%

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Effect of isochoric freezing on quality aspects of minimally processed potatoes

Bilbao‐Sainz

Zhao

Takeoka

et al. 2020

Journal of Food Science

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The enhanced interest in greater convenience foods has recently led to the expansion of minimally processed potato products. This study investigated the effects of isochoric freezing on pre‐peeled potato cubes, including quality attributes (microstructure, texture, and color), nutritional value (ascorbic acid (AA) content, total phenolic content, and antioxidant capacity), and polyphenol oxidase activity. Isochoric freezing (−3 °C/30 MPa) was compared with isobaric freezing (−3 °C/0.1 MPa) and individual quick freezing followed by frozen storage at −20 °C for 4 weeks. The isochoric sample had lower drip loss and volume shrinkage as well as better preserved texture and microstructure than the other samples. All freezing methods caused an increase in total phenolic content and antioxidant capacity, but a decrease in AA content. Also, all freezing methods caused browning of the thawed potatoes, but isochoric freezing delayed its onset for more than 1 week. Practical Application Results showed that isochoric freezing of pre‐peeled and cut potatoes caused less freeze damage than isobaric and individual quick freezing, which might find application in the commercial preservation of minimally processed food products.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 91%

Effect of isochoric freezing on quality aspects of minimally processed potatoes

Bilbao‐Sainz

Zhao

Takeoka

et al. 2020

Journal of Food Science

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“…PPO inactivation of 57% was achieved when cloudy carrot juice was subjected to HPP at 600 MPa (Stinco et al 2019). Tsikrika et al (2019) investigated HPP of Irish potato cultivars at 600 MPa for 3 minutes and reported lower PPO activity and higher total phenolic content in all HPP treated samples in vacuum sealed polyethylene/ polyamide pouches. High pressure processed vegetable High Pressure Processing of Fruits and Vegetables: A Review smoothie showed a reduction in PPO activity of 16.7% at 630 MPa for 6 minutes (Fernandez et al 2020).…”

Section: Polyphenol Oxidasementioning

confidence: 99%

High Pressure Processing of Fruits and Vegetables: A Review

Archana

Lekshmi

2020

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Fruits and vegetables are considered as protective foods and received importance in healthy diet plan. Postharvest loss in quality as well as quantity of fruits and vegetables is huge due to seasonal production, high perishability, shorter shelf life and preservation through processing is one of the best methods to minimise the loss. Thermal methods are more popular and these traditional methods of fruit and vegetable preservation often affect the quality of final products in terms of color, taste, flavor and nutritional qualities. Demand for fruit and vegetable products with ‘fresh like’ qualities are increasing and there is a shift of thermal methods of processing to non-thermal methods to improve the quality of processed products. Several non-thermal methods of processing are developed in order to meet the consumer demand of which high pressure processing has proven to be extremely valuable for fruit and vegetable products. It is an emerging technology in juice and beverage sector which allow fruit and vegetable juices as well as smoothies to store safely for a longer time with fresh taste while preserving its nutritional quality.

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“…In addition, the impacts of thermal and emerging non-thermal food processing methods on the fate of phytochemicals are scarce. In this special issue, phytochemicals responsible for various biological activities have been investigated with advanced analytical techniques including liquid chromatography tandem mass spectrometry (LC–MS/MS), nuclear magnetic resonance (NMR) spectroscopy and molecular-docking experiments [ 1 , 2 , 3 , 4 , 5 ]. The impact of domestic thermal processing and non-thermal (high-pressure processing) on the phytochemicals has also been covered.…”

mentioning

confidence: 99%

“…Here, the roasting of broomcorn millet ( Panicum miliaceum L.) significantly enhanced the antioxidant polyphenols, in particular ferulic acid, as opposed to steaming, puffing and extrusion [ 6 ]. High-pressure processing at 600 MPa for 3 min of potatoes significantly reduced the polyphenol oxidase activity and the polyphenol responsible for potato browning, i.e., chlorogenic acid, without impacting antioxidant capacity as well as the cytotoxic glycoalkaloids (α-solanine and α-chaconine) contents [ 5 ]. Caffeic acid derivatives, in particular salvianic acid A, from the leaves of Actinidia arguta (Hardy Kiwi) have been linked for anti-inflammatory properties [ 2 ].…”

mentioning

confidence: 99%