Details
| Original language | English |
|---|---|
| Article number | 129918 |
| Journal | Food Chemistry |
| Volume | 360 |
| Early online date | 3 May 2021 |
| Publication status | Published - 30 Oct 2021 |
Abstract
The effects of high pressure processing (HPP; 200-600 MPa for 5 or 15 min) and pulsed electric field (PEF; 3 kV/cm, 5-15 kJ/kg) treatment on physicochemical properties (conductivity, pH and total soluble solids content), bioactive compounds (vitamin C, total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC) and chlorogenic acid contents), antioxidant capacities (DPPH and CUPRAC assays) and polyphenol oxidase (PPO) activity of cranberrybush purée were evaluated immediately after processing. The results were compared to an untreated purée. According to the results, conductivity increased significantly after PEF (15 kJ/kg) treatment. PEF and HPP treatments resulted in a better retention of bioactive compounds (increase in TPC in the range of ~4-11% and ~10-14% and TFC in the range of ~1-5% and ~6-8% after HPP and PEF, respectively) and antioxidant activity (as measured with CUPRAC method) compared to untreated sample. HPP reduced residual enzyme activity of PPO comparatively better than PEF.
Keywords
- Antioxidant activity, Bioactive compounds, Enzyme activity, High pressure processing (HPP), Non-thermal technologies, Polyphenols, Pulsed electric field (PEF), Viburnum
ASJC Scopus subject areas
- Chemistry(all)
- Analytical Chemistry
- Agricultural and Biological Sciences(all)
- Food Science
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In: Food Chemistry, Vol. 360, 129918, 30.10.2021.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Retention of polyphenols and vitamin C in cranberrybush purée (Viburnum opulus) by means of non-thermal treatments
AU - Ozkan, Gulay
AU - Stübler, Anna-Sophie
AU - Aganovic, Kemal
AU - Dräger, Gerald
AU - Esatbeyoglu, Tuba
AU - Capanoglu, Esra
PY - 2021/10/30
Y1 - 2021/10/30
N2 - The effects of high pressure processing (HPP; 200-600 MPa for 5 or 15 min) and pulsed electric field (PEF; 3 kV/cm, 5-15 kJ/kg) treatment on physicochemical properties (conductivity, pH and total soluble solids content), bioactive compounds (vitamin C, total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC) and chlorogenic acid contents), antioxidant capacities (DPPH and CUPRAC assays) and polyphenol oxidase (PPO) activity of cranberrybush purée were evaluated immediately after processing. The results were compared to an untreated purée. According to the results, conductivity increased significantly after PEF (15 kJ/kg) treatment. PEF and HPP treatments resulted in a better retention of bioactive compounds (increase in TPC in the range of ~4-11% and ~10-14% and TFC in the range of ~1-5% and ~6-8% after HPP and PEF, respectively) and antioxidant activity (as measured with CUPRAC method) compared to untreated sample. HPP reduced residual enzyme activity of PPO comparatively better than PEF.
AB - The effects of high pressure processing (HPP; 200-600 MPa for 5 or 15 min) and pulsed electric field (PEF; 3 kV/cm, 5-15 kJ/kg) treatment on physicochemical properties (conductivity, pH and total soluble solids content), bioactive compounds (vitamin C, total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC) and chlorogenic acid contents), antioxidant capacities (DPPH and CUPRAC assays) and polyphenol oxidase (PPO) activity of cranberrybush purée were evaluated immediately after processing. The results were compared to an untreated purée. According to the results, conductivity increased significantly after PEF (15 kJ/kg) treatment. PEF and HPP treatments resulted in a better retention of bioactive compounds (increase in TPC in the range of ~4-11% and ~10-14% and TFC in the range of ~1-5% and ~6-8% after HPP and PEF, respectively) and antioxidant activity (as measured with CUPRAC method) compared to untreated sample. HPP reduced residual enzyme activity of PPO comparatively better than PEF.
KW - Antioxidant activity
KW - Bioactive compounds
KW - Enzyme activity
KW - High pressure processing (HPP)
KW - Non-thermal technologies
KW - Polyphenols
KW - Pulsed electric field (PEF)
KW - Viburnum
UR - http://www.scopus.com/inward/record.url?scp=85107077920&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2021.129918
DO - 10.1016/j.foodchem.2021.129918
M3 - Article
C2 - 34051454
VL - 360
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
M1 - 129918
ER -