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High isostatic pressure and thermal processing of açaí fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase.
Food Res Int. 2018 03; 105:853-862.FR

Abstract

The present study evaluated the effect of high isostatic pressure (HIP) on the activity of peroxidase (POD) and polyphenol oxidase (PPO) from açaí. Açaí pulp was submitted to several combinations of pressure (400, 500, 600MPa), temperature (25 and 65°C) for 5 and 15min. The combined effect of HIP technology and high temperatures (690MPa by 2 and 5min at 80°C) was also investigated and compared to the conventional thermal treatment (85°C/1min). POD and PPO enzyme activity and instrumental color were examined after processing and after 24h of refrigerated storage. Results showed stability of POD for all pressures at 25°C, which proved to be heat-resistant and baro-resistant at 65°C. For PPO, the inactivation at 65°C was 71.7% for 600MPa after 15min. In general, the increase in temperature from 25°C to 65°C reduced the PPO relative activity with no changes in color. Although the thermal treatment and the HIP (690MPa) along with high temperature (80°C) reduced the PPO relative activity, and relevant darkening was observed in the processed samples. Thus, it can be concluded that POD is more baro-resistant than PPO in açaí pulp subjected to the same HIP processing conditions and processing at 600MPa/65°C for 5min may be an effective alternative for thermal pasteurization treatments.

Authors+Show Affiliations

Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80, PO Box 6121, 13083-862 Campinas, SP, Brazil.Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80, PO Box 6121, 13083-862 Campinas, SP, Brazil.Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80, PO Box 6121, 13083-862 Campinas, SP, Brazil. Electronic address: olecram@unicamp.br.

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

29433282

Citation

Jesus, Ana Laura Tibério de, et al. "High Isostatic Pressure and Thermal Processing of Açaí Fruit (Euterpe Oleracea Martius): Effect On Pulp Color and Inactivation of Peroxidase and Polyphenol Oxidase." Food Research International (Ottawa, Ont.), vol. 105, 2018, pp. 853-862.
Jesus ALT, Leite TS, Cristianini M. High isostatic pressure and thermal processing of açaí fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase. Food Res Int. 2018;105:853-862.
Jesus, A. L. T., Leite, T. S., & Cristianini, M. (2018). High isostatic pressure and thermal processing of açaí fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase. Food Research International (Ottawa, Ont.), 105, 853-862. https://doi.org/10.1016/j.foodres.2017.12.013
Jesus ALT, Leite TS, Cristianini M. High Isostatic Pressure and Thermal Processing of Açaí Fruit (Euterpe Oleracea Martius): Effect On Pulp Color and Inactivation of Peroxidase and Polyphenol Oxidase. Food Res Int. 2018;105:853-862. PubMed PMID: 29433282.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - High isostatic pressure and thermal processing of açaí fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase. AU - Jesus,Ana Laura Tibério de, AU - Leite,Thiago Soares, AU - Cristianini,Marcelo, Y1 - 2017/12/11/ PY - 2017/09/25/received PY - 2017/12/03/revised PY - 2017/12/08/accepted PY - 2018/2/14/entrez PY - 2018/2/13/pubmed PY - 2019/10/16/medline KW - Açaí pulp KW - Enzymatic inactivation KW - Euterpe oleracea KW - Fruit enzyme KW - High hydrostatic pressure KW - High pressure processing SP - 853 EP - 862 JF - Food research international (Ottawa, Ont.) JO - Food Res. Int. VL - 105 N2 - The present study evaluated the effect of high isostatic pressure (HIP) on the activity of peroxidase (POD) and polyphenol oxidase (PPO) from açaí. Açaí pulp was submitted to several combinations of pressure (400, 500, 600MPa), temperature (25 and 65°C) for 5 and 15min. The combined effect of HIP technology and high temperatures (690MPa by 2 and 5min at 80°C) was also investigated and compared to the conventional thermal treatment (85°C/1min). POD and PPO enzyme activity and instrumental color were examined after processing and after 24h of refrigerated storage. Results showed stability of POD for all pressures at 25°C, which proved to be heat-resistant and baro-resistant at 65°C. For PPO, the inactivation at 65°C was 71.7% for 600MPa after 15min. In general, the increase in temperature from 25°C to 65°C reduced the PPO relative activity with no changes in color. Although the thermal treatment and the HIP (690MPa) along with high temperature (80°C) reduced the PPO relative activity, and relevant darkening was observed in the processed samples. Thus, it can be concluded that POD is more baro-resistant than PPO in açaí pulp subjected to the same HIP processing conditions and processing at 600MPa/65°C for 5min may be an effective alternative for thermal pasteurization treatments. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/29433282/High_isostatic_pressure_and_thermal_processing_of_açaí_fruit__Euterpe_oleracea_Martius_:_Effect_on_pulp_color_and_inactivation_of_peroxidase_and_polyphenol_oxidase_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(17)30871-2 DB - PRIME DP - Unbound Medicine ER -