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Title: Enzymatic and phytochemical stabilization of orange-strawberry-banana beverages by high hydrostatic pressure and mild heat
Authors: Escobedo-Avellaneda, Zamantha; Perez-Simon, Izaskun; Baranda-Gonzalez, Ana; Welti-Chanes, Jorge; Lavilla-Martin, Maria
Citation: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2017, 23, 185-193
Abstract: A new approach to the use of high hydrostatic pressure is its combination with high and intermediate temperatures applied to obtain safe foods of high quality. The effect of high hydrostatic pressure on color, residual polyphenol oxidase and pectin methylesterase activity, and total phenolic and l-ascorbic acid contents of orange-strawberry-banana beverages was evaluated. Beverages were treated at 500 and 600MPa at 19-64? during 2-10min. The effect of the come up time was also evaluated and results were compared with the untreated and the thermally processed (80?/7min) products. Untreated beverages had total phenolic content of 210.2 +/- 12.3mg gallic acid/100g and 19.1 +/- 0.6mgl-ascorbic acid/100g. For most high hydrostatic pressure treatment conditions, total phenolic content, l-ascorbic acid, and color did not change significantly. Maximum levels of inactivation of polyphenol oxidase and pectin methylesterase were 96.2 and 48\% at 600MPa/64?/10min, while the thermal treatment led to inactivation of 99.6 and 94.1\% of both enzymes, but with negative color changes. l-ascorbic acid content was slightly decreased with the thermal treatment while total phenolic content was not affected. High hydrostatic pressure treatments of beverages at 600MPa/64?/10min are recommended to retain maximal total phenolic content and l-ascorbic acid and achieve an acceptable polyphenol oxidase inactivation level.
Keywords: Beverages; bioactive compounds; color; enzymes; high hydrostatic pressures; PECTIN METHYLESTERASE; COMMINUTED ORANGE; INACTIVATION; JUICE; PUREE; STABILITY; QUALITY; NECTAR; COLOR
Issue Date: 2017
Publisher: SAGE PUBLICATIONS LTD
Type: Article
Language: English
DOI: 10.1177/1082013216678537
URI: http://dspace.azti.es/handle/24689/484
ISSN: 1082-0132
E-ISSN: 1532-1738
Funder: REPLAY project: Reducing postharvest losses for increasing sustainability from FP7-PEOPLE-IRSES call [318920]
AZTI-Tecnalia
Tecnologico de Monterrey (Research Chair Funds) [CAT-200, CDB081]
Appears in Publication types:Artículos científicos



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