Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 91, Issue 5, Pages 877-885Publisher
WILEY
DOI: 10.1002/jsfa.4260
Keywords
high hydrostatic pressure; strawberry pulps; enzymes; individual phenolic compounds; anthocyanins; polymeric color
Funding
- National High-Tech 863 Program of China [2007AA100405]
- Beijing Municipal Commission of Science and Technology [D10110504660000]
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BACKGROUND: Changes in activity of polyphenol oxidase (PPO), peroxidase (POD) and beta-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: beta-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 beta-glucosidase at 400 MPa. Total color difference (Delta E) 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. (C) 2011 Society of Chemical Industry
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