The Influence of Supercritical Carbon Dioxide on Graham Flour Enzyme Polyphenol Oxidase Activity

Podrepšek, Gordana Hojnik; Knez, Željko; Leitgeb, Maja

doi:10.3390/molecules25245981

Cited by 12 publications

(5 citation statements)

References 45 publications

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“…Compared with the OTS method, the EBSA, MSC‐1, MSC‐2 and MSC‐3 strategies decreased the total phenolic content of the wines by 10.31%, 15.38%, 31.52% and 10.13% respectively (Table 3). The results could be attributed to the multiple sugar addition operations, which may increase the contact that the wines have with oxygen, resulting in the oxidation of phenols to ketones and their polymers by phenolase (Podrepsek et al ., 2020). Studies have also shown that most phenolic compounds are lost during fermentation, with losses of up to 80% of the total phenols in grape wine, mainly due to polymerisation and condensation between monomeric phenolic compounds (García‐Estévez et al ., 2010).…”

Section: Resultsmentioning

confidence: 99%

Effect of multi‐step chaptalisation on physicochemical properties, potentially harmful alcohols, nutritional composition and volatile profiles of kiwi wine

Huang

Ren

Yao

et al. 2023

Int J of Food Sci Tech

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Summary Chaptalisation is commonly used to ameliorate the potential alcohol of kiwi wine prior to fermentation. It can be performed either by one‐time sugaring or via multiple supplementations of sugar. However, for both approaches, their precise effects on chemical composition of kiwi wine are unclear. Thus, this study evaluated the influence of five different multi‐step chaptalisation strategies on physicochemical parameters, potentially harmful alcohols, nutritional composition and volatile compounds of kiwi wine. Results show that multi‐step chaptalisation significantly reduced total acidity and harmful alcohols of the resulting kiwi wine. Among the harmful alcohols, the greatest reduction was seen for isoamyl alcohol and isobutanol. Additionally, multi‐step chaptalisation also modified volatile profile of the kiwi wine, particularly in acetate esters (isoamyl acetate and phenethyl acetate), ethyl esters, n‐octanal and decanal. Together, our results highlight the potential of using multi‐step chaptalisation to produce ‘healthier’ kiwi wines with more balanced alcohol and more complexed flavour.

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Section: Resultsmentioning

confidence: 99%

Effect of multi‐step chaptalisation on physicochemical properties, potentially harmful alcohols, nutritional composition and volatile profiles of kiwi wine

Huang

Ren

Yao

et al. 2023

Int J of Food Sci Tech

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“…The highest protein concentration was obtained after 90 min of shaking and single centrifugation in the Graham flour [29], followed by wheat flour type 850 and wholegrain spelt flour with a protein concentration of 4.9 mg/mL, 4.6 mg/mL, and 4.1 mg/mL. A lower protein concentration was detected in wheat flour type 500 with 3.1 mg/mL, and in wholegrain rye flour with 2.0 mg/mL.…”

Section: Optimization Of the Flour Protein Extraction Process And Det...mentioning

confidence: 91%

Enzyme Activity and Physiochemical Properties of Flour after Supercritical Carbon Dioxide Processing

Leitgeb

Knez

Podrepšek

2022

Foods

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The objectives of this study were to inactivate the enzymes α-amylase, lipase, protease, and peroxidase in flour with supercritical carbon dioxide (scCO2), and to optimize the enzymatic treatment conditions. Enzyme inactivation is important, due to the undesirability of certain flour enzymes that cause adverse reactions during storage as unpleasant rancidity of flour, and, at the same time, reduce the shelf life of flour. Therefore, crude enzymes and flour were initially exposed to scCO2 to determine the effect on specific enzyme activity under appropriate conditions. The activity of the unwanted enzymes lipase and peroxidase decreased under optimal process conditions of scCO2 exposure, lipase by 30%, and peroxidase by 12%, respectively. It was discovered that the inactivation of enzymes in wheat flour occurred, where, at the same time, this sustainable method allows the regulation of enzyme activity in the baking process. Afterwards, the effect of scCO2 on the physicochemical properties of flour, morphological changes on starch granules, and content of total lipids was studied. In scCO2-treated white wheat flour, the fat content decreased by 46.15 ± 0.5%, the grain structure was not damaged, and the bread as the final product had a lower specific surface volume. Therefore, this could be a promising technology for flour pretreatment, potentially impacting the prolonging of its shelf-life.

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“…The final concentrations in the reaction mixture were 50 mM potassium phosphate, 0.17 mM L-3,4-dihydroxyphenylalanine, 0.072 mM ascorbic acid, 0.0022 mM ethylenediaminetetraacetic acid, and 50–100 units of PPO. One unit of enzyme activity was defined as the amount of enzyme causing a 0.001 change in the absorbency per minute at pH 6.5 at 25 °C in a 3 mL reaction mix [ 33 ].…”

Section: Methodsmentioning

confidence: 99%

Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour

Leitgeb

Knez

Podrepšek

2022

Foods

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In this research, a new approach to enzyme inactivation in flour was presented by supercritical technology, considered a sustainable technology with lower energy consumption compared to other technologies that use ultra-high temperature processing. Total protein concentration and the activity of enzymes α-amylase, lipase, peroxidase, polyphenol oxidase, and protease were determined in flour pre-treated with scCO2. During the study, it was observed that the activity of enzymes such as lipase and polyphenol oxidase, was significantly reduced under certain conditions of scCO2 treatment, while the enzymes α-amylase and protease show better stability. In particular, polyphenol oxidase was effectively inactivated below the 60% of preserved activity at 200 bar and 3 h, whereas α-amylase under the same conditions retained its activity. Additionally, the moisture content of the scCO2-treated spelt flour was reduced by 5%, and the fat content was reduced by 58%, while the quality of scCO2-treated flour was maintained. In this regard, the sustainable scCO2 process could be a valuable tool for controlling the enzymatic activity of spelt flour since the use of scCO2 technology has a positive effect on the quality of flour, which was verified by the baking performance of spelt flour with the baked spelt bread as an indicator of quality.

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The Influence of Supercritical Carbon Dioxide on Graham Flour Enzyme Polyphenol Oxidase Activity

Cited by 12 publications

References 45 publications

Effect of multi‐step chaptalisation on physicochemical properties, potentially harmful alcohols, nutritional composition and volatile profiles of kiwi wine

Effect of multi‐step chaptalisation on physicochemical properties, potentially harmful alcohols, nutritional composition and volatile profiles of kiwi wine

Enzyme Activity and Physiochemical Properties of Flour after Supercritical Carbon Dioxide Processing

Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour

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