Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage
Corresponding Author
Krystian Marszałek
Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland
Correspondence
Krystian Marszałek, Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka St., 02532 Warsaw, Poland.
Email: [email protected]
Search for more papers by this authorJustyna Szczepańska
Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland
Search for more papers by this authorSzymon Starzonek
Labolatory of Ceramics and Glass, Institute of High Pressure Physics of the Polish Academy of Sciences, Warsaw, Poland
Search for more papers by this authorŁukasz Woźniak
Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland
Search for more papers by this authorUrszula Trych
Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland
Search for more papers by this authorSylwia Skąpska
Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland
Search for more papers by this authorSylwester Rzoska
Labolatory of Ceramics and Glass, Institute of High Pressure Physics of the Polish Academy of Sciences, Warsaw, Poland
Search for more papers by this authorJorge A. Saraiva
Department of Chemistry, QOPNA, University of Aveiro, Aveiro, Portugal
Search for more papers by this authorJose M. Lorenzo
Department of Food Science and Technology, Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, Ourense, Spain
Search for more papers by this authorFrancisco J. Barba
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, València, Spain
Search for more papers by this authorCorresponding Author
Krystian Marszałek
Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland
Correspondence
Krystian Marszałek, Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka St., 02532 Warsaw, Poland.
Email: [email protected]
Search for more papers by this authorJustyna Szczepańska
Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland
Search for more papers by this authorSzymon Starzonek
Labolatory of Ceramics and Glass, Institute of High Pressure Physics of the Polish Academy of Sciences, Warsaw, Poland
Search for more papers by this authorŁukasz Woźniak
Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland
Search for more papers by this authorUrszula Trych
Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland
Search for more papers by this authorSylwia Skąpska
Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland
Search for more papers by this authorSylwester Rzoska
Labolatory of Ceramics and Glass, Institute of High Pressure Physics of the Polish Academy of Sciences, Warsaw, Poland
Search for more papers by this authorJorge A. Saraiva
Department of Chemistry, QOPNA, University of Aveiro, Aveiro, Portugal
Search for more papers by this authorJose M. Lorenzo
Department of Food Science and Technology, Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, Ourense, Spain
Search for more papers by this authorFrancisco J. Barba
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, València, Spain
Search for more papers by this authorFunding information: Narodowe Centrum Nauki, Grant/Award Number: 2015/17/D/NZ9/02079 ; National Science Centre, Poland, Grant/Award Number: 2015/17/D/NZ9/02079
Abstract
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 highest concentration of (−) epicatechin (20.6 mg/L) followed by (+) catechin (6.4 mg/L) and procyanidin B1 (1.9 mg/L). Moreover, the application of HPP treatment significantly decreased gallic acid, all flavanols and dichydrochalcones. The storage time significantly affected total polyphenol content (TPC) and selected phenolic compounds, but the most stable were TPC.
Practical applications
This study demonstrated that nutritional quality of cloudy not produced from concentrate apple juice after high pressure processing (HPP) and during subsequent cold storage. HPP significantly influenced on tissue oxidoreductive enzymes decreasing their residual activity below 1 and 33%, respectively, for polyphenol oxidases and peroxidases. The results showed that HPP might be a useful method for preservation apple products, resulting higher color stability due to the inhibition of enzymatic reactions during storage time.
Supporting Information
| Filename | Description |
|---|---|
| JFPE_13034-sup-0001-Figure S1.docxWord 2007 document , 70.2 KB |
Fig. S1 Chromatograms of phenolic compounds detected at 280 nm (1 - gallic acid, 2 – procyanidin B1, 3 – catechin, 4 – epicatechin, 5 - phloridzin) and 320 nm (6 – chlorogenic acid, 7 – p-coumaric acid) Table S1 Nutritional quality and enzymes activity (mean ± standard deviation) of fresh cloudy apple (control sample) Table S2 Influence of high pressure processing (HPP) at 600 MPa and 25°C for 5 min on the selected polyphenols [mg/L] in cloudy apple juice Table S3 Kinetic data analysis and half-lives of phenolic compounds degradation during cold storage |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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