4.6 Article

Enzymatic Activity and Its Relationships with the Total Phenolic Content and Color Change in the High Hydrostatic Pressure-Assisted Curing of Vanilla Bean (Vanilla planifolia)

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Application of mathematical techniques to study the moisture loss kinetics and polyphenol degradation kinetics of mango (Mangifera indica L.) slices during heat pump drying by pilot equipment

Bui T. Thu Thao et al.

Summary: In this study, mathematical techniques were used to evaluate the moisture loss and polyphenol compound degradation during the heat pump drying of mango slices. The experiment was conducted in two steps, and the results showed that the selected Weibull model was the most suitable for describing the moisture loss, while the degradation of polyphenols followed first-order kinetics. The study also discussed the drying process, modeling methods, and process optimization, providing insights into the overall drying process in terms of quantity and quality.

LWT-FOOD SCIENCE AND TECHNOLOGY (2023)

Article Chemistry, Applied

Metabolite transformation and β-D-glucosidase activity during the high hydrostatic pressure assisted curing of vanilla beans (Vanilla planifolia) to improve phenolic compounds formation

Genesis Buitimea-Canta et al.

Summary: This study used high hydrostatic pressure (HHP) to improve the curing process of vanilla beans by increasing the formation of phenolic compounds and beta-D-glucosidase activity, resulting in higher vanillin content. Different pressure levels had different effects on vanillin content and beta-D-glucosidase activity during different stages of the curing process.

FOOD CHEMISTRY (2022)

Article Chemistry, Multidisciplinary

Thermal, High Pressure, and Ultrasound Inactivation of Various Fruit Cultivars' Polyphenol Oxidase: Kinetic Inactivation Models and Estimation of Treatment Energy Requirement

Nur Aribah Fatini Zawawi et al.

Summary: Polyphenol oxidase (PPO) catalyzes browning reactions in fruit processing and storage, impacting fruit appearance and quality, and different fruit cultivars exhibit varied responses to treatment methods for reducing PPO activity. Energy requirements for inactivating PPO also vary depending on the treatment method employed.

APPLIED SCIENCES-BASEL (2022)

Review Biochemistry & Molecular Biology

High Hydrostatic Pressure to Increase the Biosynthesis and Extraction of Phenolic Compounds in Food: A Review

Jorge E. Navarro-Baez et al.

Summary: Phenolic compounds from fruits and vegetables have beneficial properties for human health, such as antioxidant, anticancer, and anti-inflammatory effects. High Hydrostatic Pressure (HHP) treatment of vegetable products has been found to increase phenolic content by facilitating their extraction from cellular tissues and activating their biosynthetic pathways.

MOLECULES (2022)

Article Biotechnology & Applied Microbiology

Enzyme inactivation and its kinetics in a reduced-calorie sapodilla (Manilkara zapota L.) jam processed by thermal-assisted high hydrostatic pressure

Kaunsar Jabeen Shinwari et al.

Summary: The study found that under high-pressure processing conditions, temperature had the most significant effect on the inactivation of polyphenol oxidase and peroxidase, followed by pressure and time. Peroxidase was more resistant to high pressure compared to polyphenol oxidase, and there was a synergistic effect among all process parameters.

FOOD AND BIOPRODUCTS PROCESSING (2021)

Article Agronomy

High hydrostatic pressure effects on membrane-related quality parameters of fresh radish tubers

Guido Rux et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2019)

Article Food Science & Technology

Effect of endogenous and exogenous enzymatic treatment of green vanilla beans on extraction of vanillin and main aromatic compounds

Violeta T. Pardio et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)

Review Cell Biology

A Salutary Role of Reactive Oxygen Species in Intercellular Tunnel-Mediated Communication

Dacheng Liang

FRONTIERS IN CELL AND DEVELOPMENTAL BIOLOGY (2018)

Review Food Science & Technology

High-Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices

Snehasis Chakraborty et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)

Article Food Science & Technology

Inactivation effects and kinetics of polyphenol oxidase from Litopenaeus vannamei by ultra-high pressure and heat

Huang Wanyou et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)

Article Food Science & Technology

Changes in tannin solubility and microstructure of high hydrostatic pressure-treated persimmon cubes during storage at 4 A°C

Jose L. Vazquez-Gutierrez et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)

Article Food Science & Technology

Kinetics of Crude Peroxidase Inactivation and Color Changes of Thermally Treated Seedless Guava (Psidium guajava L.)

Ali Ganjloo et al.

FOOD AND BIOPROCESS TECHNOLOGY (2011)

Article Food Science & Technology

Role of polyphenol oxidase and peroxidase in shaping the phenolic profile of virgin olive oil

Rosa Garcia-Rodriguez et al.

FOOD RESEARCH INTERNATIONAL (2011)

Article Food Science & Technology

Bioactive substance contents and antioxidant capacity of raw and blanched vegetables

Tiong Ngee Wen et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)

Article Food Science & Technology

High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree

Netsanet Shiferaw Terefe et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)

Article Engineering, Chemical

Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching

E. M. Goncalves et al.

JOURNAL OF FOOD ENGINEERING (2010)

Article Nutrition & Dietetics

Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance

Laura Bravo

NUTRITION REVIEWS (2010)

Review Biotechnology & Applied Microbiology

High pressure enhancement of enzymes: A review

Michael J. Eisenmenger et al.

ENZYME AND MICROBIAL TECHNOLOGY (2009)

Article Chemistry, Applied

Quantification and characterisation of polyphenol oxidase from vanilla bean

Krzysztof N. Waliszewski et al.

FOOD CHEMISTRY (2009)

Article Food Science & Technology

The effect of thermal treatment on β-glucosidase inactivation in vanilla bean (Vanilla planifolia Andrews)

Ofelia Marquez et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)

Article Food Science & Technology

Purification and characterization of cell wall-bound peroxidase from vanilla bean

Ofelia Marquez et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2008)

Article Chemistry, Applied

Effect of pH on chlorophyll degradation and colour loss in blanched green peas

Nuray Koca et al.

FOOD CHEMISTRY (2007)

Article Food Science & Technology

Effect of blanching on the antioxidant properties of some tropical green leafy vegetables

G Oboh

LWT-FOOD SCIENCE AND TECHNOLOGY (2005)

Article Food Science & Technology

Color and texture change kinetics in ripening bananas

CR Chen et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2002)

Article Food Science & Technology

Modelling ascorbic acid thermal degradation and browning in orange juice under aerobic conditions

MC Manso et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2001)