Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps
✍ Scribed by Xiamin Cao; Yan Zhang; Fusheng Zhang; Yongtao Wang; Jianyong Yi; Xiaojun Liao
- Publisher
- John Wiley and Sons
- Year
- 2011
- Tongue
- English
- Weight
- 151 KB
- Volume
- 91
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Background:
Changes in activity of polyphenol oxidase (ppo), peroxidase (pod) and β-glucosidase, individual phenolic compounds other than anthocyanins, total phenols, monomeric anthocyanins, polymeric color and instrumental color of strawberry pulps were assessed after high hydrostatic pressure (hhp) (400-600 mpa 5-25 min(-1)) at room temperature.
Results:
Β-glucosidase was activated by 4.7-16.6% at 400 mpa 5-25 min(-1) and inactivated by 8.0-41.4% at 500 or 600 mpa. ppo and pod were inactivated at all pressures, the largest reduction in activity being 41.4%, 51.5% and 74.6%, respectively. the individual phenolic compounds and total phenols decreased at 400 mpa, but total phenols increased at 500 or 600 mpa. however, the monomeric anthocyanins, polymeric color and redness (a*) exhibited no change. hhp induced a decrease in lightness (l*) and an increase in yellowness (b*) at 400 mpa, but no significant alteration in l* value and b* value at 500 or 600 mpa was observed; this was attributed to higher residual activity of ppo, pod and β-glucosidase at 400 mpa. total color difference (δe) was ≥5 at 400 mpa and ≤3 at 500 or 600 mpa.
Conclusion:
Hhp effectively retained anthocyanins, phenolic compounds and color of strawberry pulps, and partly inactivated enzymes.