Enzymatic, physicochemical, nutritional and phytochemical profile changes of apple (Golden Delicious L.) juice under supercritical carbon dioxide and long-term cold storage

6533b7d4fe1ef96bd1262950

RESEARCH PRODUCT

Enzymatic, physicochemical, nutritional and phytochemical profile changes of apple (Golden Delicious L.) juice under supercritical carbon dioxide and long-term cold storage

ŁUkasz Woźniak José M. Lorenzo Krystian Marszałek Sylwia Skąpska Alessandro Zambon Sara Spilimbergo Francisco J. Barba

subject

Time Factors Sucrose Food Handling Phytochemicals Color Storage Cold storage Ascorbic Acid Polyphenol oxidase Substrate Specificity Analytical Chemistry chemistry.chemical_compound Supercritical carbon dioxide 0404 agricultural biotechnology Phenols Chlorogenic acid Enzyme activity Vitamin C Food science Catechol oxidase Chromatography High Pressure Liquid Color; Enzyme activity; Polyphenols; Storage; Supercritical carbon dioxide; Synergistic effect; Vitamin C; Analytical Chemistry; Food Science Vitamin C biology Chemistry Polyphenols food and beverages 04 agricultural and veterinary sciences General Medicine Carbon Dioxide Ascorbic acid 040401 food science Cold Temperature Fruit and Vegetable Juices Peroxidases Polyphenol Malus Synergistic effect biology.protein Nutritive Value Catechol Oxidase Food Science

description

The impact of supercritical carbon dioxide (SCCD) (10-60 MPa/45 °C/30 min) and subsequent 10 weeks storage at 4 °C on polyphenol oxidase (PPO), peroxidase (POD) activities, phenolic profile, vitamin C, sugars, physicochemical properties of cloudy apple juices was investigated. No significant changes in sugars and total polyphenols were observed, whereas significant degradation (≈28%) of vitamin C and individual polyphenols (≈18%) was noted after SCCD treatment. After 4 weeks storage only 34% of vitamin C was retained and no vitamin C was detected after this time. Ten weeks of storage caused hydrolysis of sucrose in 15%, whereas degradation of individual polyphenols ranged from 43 to 50% depending on the pressure applied. The highest pressure was applied the highest retention of polyphenols was observed. The lightness of juice significantly increased by 15% after SCCD and decreased during storage. Moreover, the synergistic effect of both enzymes with chlorogenic acid and catechol was found.

year	journal	country	edition	language
2018-12-01	Food Chemistry

https://doi.org/10.1016/j.foodchem.2018.06.109