Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya–pineapple (Stenocereus sp.–Fragaria ananassa) beverage

Abstract

Pitaya (Stenocereus sp.) is a fruit native to arid and semiarid areas of Mexico. It has high antioxidant activity mainly due to its contents of betalains and phenolics, but its consumption is limited due to very short shelf-life and not very recognized flavor. A beverage of pitaya and pineapple was formulated to improve sensory properties. A high hydrostatic pressure (HHP) study at 400-600 MPa and 25°C for 2-10 min was applied in the beverage and the effect on the contents of vitamin C, total phenolics and betalains, and the pectin methylesterase (PME) activity of pitaya-pineapple beverages, was evaluated. The effect of the come up time (CUT) was also studied. Vitamin C contents increased from 5% at 600 MPa-CUT to 64% at 400 MPa/CUT. Total phenolic concentrations decreased (20-48%) at all processing conditions tested at 400 MPa/CUT, total betacyanins were retained. At 500 MPa/10 min losses of betaxanthins of up to 6% occurred. The maximum PME activity decrease was 23% at 600 MPa 5 min, but an increase of PME activity 7% was observed at 400 MPa/10 min. HHP seem to be a good option to retain most of the antioxidant compounds in pitaya-pineapple beverage, but more studies are necessary to inactivate PME.

Effect of Supercritical Carbon Dioxide Extraction Parameters on the Biological Activities and Metabolites Present in Extracts from Arthrospira platensis

“…The HPLC method based on previous work [31,60,61] used 10 mM ammonium acetate solution (pH 4.5) as phase A, methanol with 0.1% (v/v) acetic acid as phase B, and methanol with 0.3% (v/v) acetic acid as phase C. The mobile phase gradient consisted in 0/97, 3/97, 4/90, 6/90, 7/83, 9/83, 10/50, 13/50, 17/97 (min/%phase A) and 10/50, 13/50 (min/%phase C). The flow rate was 1 mL/min and the injection volume was 25 μL.…”

“…Water-soluble vitamins (thiamine, riboflavin, niacin, and pyridoxine) were quantified using an HPLC (Model 1200, Agilent Technologies, Inc., Santa Clara, CA, USA) equipped with autosampler, photodiode array detector (PDA), fluorescence detector (FLD), and a Zorbax Eclipse XDB C18 column (5 μm, 150 × 4.6 mm). The HPLC method based on previous work [ 31 , 60 , 61 ] used 10 mM ammonium acetate solution (pH 4.5) as phase A, methanol with 0.1% (v/v) acetic acid as phase B, and methanol with 0.3% (v/v) acetic acid as phase C. The mobile phase gradient consisted in 0/97, 3/97, 4/90, 6/90, 7/83, 9/83, 10/50, 13/50, 17/97 (min/%phase A) and 10/50, 13/50 (min/%phase C). The flow rate was 1 mL/min and the injection volume was 25 μL.…”

REFRIGERATED STORAGE OF HIGH HYDROSTATIC PRESSURE (HHP) TREATED PITAYA (Stenocereus pruinosus) JUICE

“…Residual PME (EC 3.1.1.11) activity potentially causing an undesirable loss in juice turbidity (Liu et al, 2012;Sandate-Flores, Rostro-Alanis et al, 2017) was evaluated as described by Sandate-Flores et al (2017). Briefly, pitaya juice (10 g) was mixed with 10 mL of citrus pectin (1 % w/v, > 6.7 % methoxyl groups, Sigma-Aldrich, St. Louis, MO) and NaCl solution (0.1 M, J.T.…”

Constituent diversity of ethanol extracts from pitaya

“…Pitaya is rich in sugar, protein, organic acid, vitamins, amino acids, mineral elements, and rich dietary fiber 9 . It is a kind of new fruit with beautiful fruit shape, bright color, delicate flavor, unique aroma, and beneficial to human health 10 . Pitaya pulp and pericarp rich in polyphenols are good antioxidants, and dragon skin has inhibitory effect on the growth of melanoma cells 11 .…”