Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps

Xiamin Cao; Fusheng Zhang; Yongtao Wang; Jianyong Yi; Xiaojun Liao

doi:10.1002/jsfa.4260

journal article Jan 06, 2011

Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps

Xiamin Cao Fusheng Zhang

Yongtao Wang

Jianyong Yi Xiaojun Liao

Journal of the Science of Food and Agriculture Vol. 91 No. 5 pp. 877-885 · Wiley

View at Publisher Save 10.1002/jsfa.4260

Abstract

AbstractBACKGROUND: Changes in activity of polyphenol oxidase (PPO), peroxidase (POD) and β‐glucosidase, individual phenolic compounds other than anthocyanins, total phenols, monomeric anthocyanins, polymeric color and instrumental color of strawberry pulps were assessed after high hydrostatic pressure (HHP) (400–600 MPa 5–25 min−1) at room temperature.RESULTS: β‐Glucosidase was activated by 4.7–16.6% at 400 MPa 5–25 min−1 and inactivated by 8.0–41.4% at 500 or 600 MPa. PPO and POD were inactivated at all pressures, the largest reduction in activity being 41.4%, 51.5% and 74.6%, respectively. The individual phenolic compounds and total phenols decreased at 400 MPa, but total phenols increased at 500 or 600 MPa. However, the monomeric anthocyanins, polymeric color and redness (a*) exhibited no change. HHP induced a decrease in lightness (L*) and an increase in yellowness (b*) at 400 MPa, but no significant alteration in L* value and b* value at 500 or 600 MPa was observed; this was attributed to higher residual activity of PPO, POD and β‐glucosidase at 400 MPa. Total color difference (ΔE) was ≥ 5 at 400 MPa and ⩽3 at 500 or 600 MPa.CONCLUSION: HHP effectively retained anthocyanins, phenolic compounds and color of strawberry pulps, and partly inactivated enzymes. Copyright © 2011 Society of Chemical Industry

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Details

Published: Jan 06, 2011
Vol/Issue: 91(5)
Pages: 877-885
License: View

Authors

Shanghai University

College of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Engineering Research Center for Fruits and Vegetables Processing of Ministry of Education, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing 100083, China

Funding

National High-Tech 863 Program of China Award: 2007AA100405

Scientific Research Common Program of Beijing Municipal Commission of Science and Technology Award: D10110504660000

Cite This Article

Xiamin Cao, Fusheng Zhang, Yongtao Wang, et al. (2011). Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps. Journal of the Science of Food and Agriculture, 91(5), 877-885. https://doi.org/10.1002/jsfa.4260

Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps

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