Comparative effect of supercritical carbon dioxide and high pressure processing on structural changes and activity loss of oxidoreductive enzymes
Abstract Due to the CO2 specific characteristics, it has been used as supercritical (Sc) fluid for several applications, including enzyme inactivation. The influence of Sc-CO2 (10–65 MPa/10–30 min/35–65 °C) on mushroom polyphenol oxidase (PPO) and horseradish peroxidase (POD) was evaluated and the results were compared with those found using high pressure processing (HPP) (200–900 MPa/5–45 °C/1–15 min). The free ion concentration was also studied to compare the enzymatic activity and changes in electrical conductivity. Additionally both enzymes, untreated or treated using either Sc-CO2 or HPP, were used as additives in the CuCl2 crystallization method. The resulting additive-specific CuCl2 …
High pressure processing of carrot juice: Effect of static and multi-pulsed pressure on the polyphenolic profile, oxidoreductases activity and colour.
Abstract The aim of this study was to determine the influence of static and multi-pulsed hydrostatic pressure processing (HPP) treatments on the polyphenolic profile, oxidoreductase activity, colour, and browning index of carrot juice. Phenolic acids, flavonoids, lignans and other polyphenols were the predominant polyphenols detected with Triple-TOF-LC-MS/MS. The highest concentration of ferulic acid, didymin, dihydro-p-coumaric acid, sesaminol and matairesinol isomers were found among all the compounds detected. After HPP treatment, irrespective of the pressures applied, new simple polyphenols like oleuropein, 4-vinylsyringol, isocoumarin, and 4-hydroxybenzaldehyde were detected. Both phen…
Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice
Abstract The objective of this work was to assess the impact of high-pressure processing (HPP) on the carotenoid profile, colour as well as the microbial and enzymatic stability of cloudy carrot juice. The predominant carotenoids in the fresh juices were by far the provitamin A carotenoids β-carotene and α-carotene. Others were ζ-carotene, phytofluene, phytoene and lutein. HPP at 300 MPa in three cycles caused the highest carotenoids degradation (41%) whereas the lowest degradation (26%) was achieved at 600 MPa. The highest inactivation of POD (31%) and PPO (57%) was achieved with 600 MPa and 300 MPa applied in three cycles, respectively what indicates that POD is more responsible for carot…
Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage
The effect of high pressure processing (HPP) (200–600 MPa/5–45°C/1–15 min) on the enzyme activity and some quality parameters of cloudy apple juice during subsequent storage (4°C for 12 weeks) was investigated. Statistical analysis showed that pressure, temperature, and time had a significant effect (p < 0.05) on tissue enzyme activity, decreasing the activity of polyphenol oxidases (PPO) and peroxidases (POD). No significant changes in physicochemical parameters (pH, total soluble solids, sugars, and vitamin C) were observed after HPP treatments. The main polyphenols detected in apple juice were dichydrochalcones, being phloridzin the predominant (48.8 mg/L), and flavanols, with the highes…