Combined enzymatic and high-pressure processing affect cell wall polysaccharides in berries

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 4, 2006, Pages 1322-1328

  Hilz, Hauke ^a   Lille, Martina ^b   Poutanen, Kaisa ^b   Schols, Henk A ^a   Voragen, Alphons G J ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Berries; Bilberry; Black currant; Cell wall; Cell wall polysaccharides; Enzyme mixture; Enzymes; Fractionation; High pressure; Ribes nigrum; Vaccinium myrtillus

Indexed keywords

ENZYME; GLUCAN SYNTHASE; GLYCOSIDASE; POLYGALACTURONASE; POLYSACCHARIDE;

ACETYLATION; ARTICLE; BLACK CURRANT; CELL WALL; CHEMISTRY; ESTERIFICATION; FOOD HANDLING; FRUIT; METABOLISM; METHODOLOGY; PRESSURE; VACCINIUM MYRTILLUS;

ACETYLATION; CELL WALL; ENZYMES; ESTERIFICATION; FOOD HANDLING; FRUIT; GLYCOSIDE HYDROLASES; POLYGALACTURONASE; POLYSACCHARIDES; PRESSURE; RIBES; VACCINIUM MYRTILLUS;

RIBES HUDSONIANUM; RIBES NIGRUM; VACCINIUM MYRTILLUS;

EID: 33644857873     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf052401+     Document Type: Article

References (42)

1. Hite, B. H. The effect of pressure in the preservation of milk. Bull. W. Va. Agric. Exp. Stn. 1899, 58, 15-35.
2. Farr, D. High-pressure technology in the food industry. Trends Food Sci. Technol. 1990, 1, 14-16.
3. Hendrickx, M.; Ludikhuyze, L.; Van den Broeck, I.; Weemaes, C. Effects of high pressure on enzymes related to food quality. Trends Food Sci. Technol. 1998, 9 (5), 197-203.
4. Pfister, M. K. H.; Dehne, L. I. High-pressure processing - an overview of chemical changes in food. Dtsch. Lebensm.-Rundsch. 2001, 97 (7), 257-268.
5. Knorr, D. High-pressure processing for preservation, modification and transformation of foods. High-Pressure Res. 2002, 22 (3-4), 595-599.
6. Ruiz-Capillas, C.; Jimenez-Colmenero, F. Biogenic amine content in Spanish retail market meat products treated with protective atmosphere and high pressure. Eur. Food Res. Technol. 2004, 218 (3), 237-241.
7. Tabilo-Munizaga, G.; Barbosa-Canovas, G. V. Ultra-high-pressure technology and its use in surimi manufacture: an overview. Food Sci. Technol. Int. 2004, 10 (4), 207-222.
8. Watanabe, M.; Arai, E.; Kumeno, K.; Honma, K. A new method for producing a non-heated jam sample - the use of freeze concentration and high-pressure sterilization. Agric. Biol. Chem. 1991, 55 (8), 2175-2176.
9. Balny, C.; Masson, P. Effects of high-pressure on proteins. Food Rev. Int. 1993, 9 (4), 611-628.
10. Abbasi, S.; Dickinson, E. Influence of high-pressure treatment on gelation of skim milk powder plus low methoxyl pectin dispersions. High-Pressure Res. 2002, 22 (3-4), 643-647.
11. McCann, M. C.; Roberts, K. Architecture of the primary cell wall. In The Cytoskeletal Basis of Plant Growth and Form; Lloyd, C. W., Ed.; Academic Press: London, U.K., 1991; pp 109-129.
12. Fachin, D.; Smout, C.; Verlent, I.; Nguyen, B. L.; Van Loey, A. M.; Hendrickx, M. E. Inactivation kinetics of purified tomato polygalacturonase by thermal and high-pressure processing. J. Agric. Food Chem. 2004, 52, 2697-2703.
13. Ludikhuyze, L.; Van Loey, A.; Indrawati; Smout, C.; Hendrickx, M. Effects of combined pressure and temperature on enzymes related to quality of fruits and vegetables: From kinetic information to process engineering aspects. Crit. Rev. Food Sci. Nutr. 2003, 43 (5), 527-586.
14. Seyderhelm, I.; Boguslawski, S.; Michaelis, G.; Knorr, D. Pressure induced inactivation of selected food enzymes. J. Food Sci. 1996, 61 (2), 308-310.
15. Balogh, T.; Smout, C.; Ly Nguyen, B.; Van Loey, A. M.; Hendrickx, M. E. Thermal and high-pressure inactivation kinetics of carrot pectinmethylesterase: from model system to real foods. Innovative Food Sci. Emerging Technol. 2004, 5 (4), 429-436.
16. Ogawa, H.; Fukuhisa, K.; Kubo, Y.; Fukumoto, H. Pressure inactivation of yeasts, molds, and pectinesterase in Satsuma Mandarin juice - effects of juice concentration, pH, and organic-acids, and comparison with heat sanitation. Agric. Biol. Chem. 1990, 54 (5), 1219-1225.
17. Verlent, I.; Van Loey, A.; Smout, C.; Duvetter, T.; Hendrickx, M. E. Purified tomato polygalacturonase activity during thermal and high-pressure treatment. Biotechnol. Bioeng. 2004, 86 (1), 63-71.
18. Peeters, L.; Fachin, D.; Smout, C.; van Loey, A.; Hendrickx, M. E. Influence of β-subunit on thermal and high-pressure process stability of tomato polygalacturonase. Biotechnol. Bioeng. 2004, 86 (5), 543-549.
19. Grassin, C.; Fauquembergue, P. Fruit juices. In Industrial Enzymology, 2nd ed.; Godfrey, T., West, S., Eds.; MacMillan Press: London, U.K., 1996; pp 225-264.
20. Meyer, A. S. Enhanced extraction of antioxidant phenols from wine and juice press residues via enzymatic polysaccharide hydrolysis. Fruit Process. 2002, 12 (1), 29-33.
21. Bagger-Jorgensen, R.; Meyer, A. S. Effects of different enzymatic pre-press maceration treatments on the release of phenols into blackcurrant juice. Eur. Food Res. Technol. 2004, 219 (6), 620-629.
22. Buchert, J.; Koponen, J.; Suutarinen, M.; Mustranta, A.; Lille, M.; Törrönen, R.; Poutanen, K. Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and black currant juice. J. Sci. Food Agric. 2005, 85 (15), 2548-2556.
23. Landbo, A. K.; Meyer, A. S. Enzyme-assisted extraction of antioxidative phenols from black current juice press residues (Ribes nigrum). J. Agric. Food Chem. 2001, 49, 3169-3177.
24. Hilz, H.; Bakx, E. J.; Schols, H. A.; Voragen, A. G. J. Cell wall polysaccharides in black currants and bilberries - characterisation in berries, juice, and press cake. Carbohydr. Polym. 2005, 59 (4), 477-488.
25. De Vries, J. A.; Voragen, A. G. J.; Rombouts, F. M.; Pilnik, W. Extraction and purification of pectins from alcohol insoluble solids from ripe and unripe apples. Carbohydr. Polym. 1981, 1, 117-127.
26. Vierhuis, E.; Schols, H. A.; Beldman, G.; Voragen, A. G. J. Isolation and characterisation of cell wall material from olive fruit (Olea europaea cv koroneiki) at different ripening stages. Carbohydr. Polym. 2000, 43, 11-21.
27. Saeman, J. F.; Bubl, J. L.; Harris, E. E. Quantitative saccharification of wood and cellulose. Ind. Eng. Chem.-Anal. Ed. 1945, 17 (1), 35-37.
28. Englyst, H. N.; Cummings, J. H. Simplified method for the measurement of total non-starch polysaccharides by gas-liquid chromatography of constituent sugars as alditol acetates. Analyst 1984, 109, 937-942.
29. Thibault, J. F. Automatisation du dosage des substances pectiques par la méthode au méta-hydroxydiphenyl. Lebensm. Wiss. Technol. (Food Sci. Technol.) 1979, 12, 247-251.
30. Voragen, A. G. J.; Schols, H. A.; Pilnik, W. Determination of the degree of methylation and acetylation of pectins by h.p.l.c. Food Hydrocolloids 1986, 1 (1), 65-70.
31. Huisman, M. M. H.; Oosterveld, A.; Schols, H. A. Fast determination of the degree of methyl esterification of pectins by headspace GC. Food Hydrocolloids 2004, 18, 665-668.
32. Ralet, M. C.; Crepeau, M. J.; Buchholt, H. C.; Thibault, J. F. Polyelectrolyte behaviour and calcium binding properties of sugar beet pectins differing in their degrees of methylation and acetylation. Biochem. Eng. J. 2003, 16 (2), 191-201.
33. Krebbers, B.; Matser, A. M.; Hoogerwerf, S. W.; Moezelaar, R.; Tomassen, M. M. M.; Van den Berg, R. W. Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters. Innovative Food Sci. Emerging Technol. 2003, 4 (4), 377-385.
34. Porretta, S.; Birzi, A.; Ghizzoni, C.; Vicini, E. Effects of ultra-high hydrostatic pressure treatments on the quality of tomato juice. Food Chem. 1995, 52 (1), 35-41.
35. Fernandez Garcia, A.; Butz, P.; Tauscher, B. Effects of high-pressure processing on carotenoid extractability, antioxidant activity, glucose diffusion, and water binding of tomato puree (Lycopersicon esculentum Mill.). J. Food Sci. 2001, 66 (7), 1033-1038.
36. Hernandez, A.; Cano, P. M. High-pressure and temperature effects on enzyme inactivation in tomato puree. J. Agric. Food Chem. 1998, 46, 266-270.
37. Kato, N.; Teramoto, A.; Fuchigami, M. Pectic substance degradation and texture of carrots as affected by pressurization. J. Food Sci. 1997, 62 (2), 359-363.
38. Yamamoto, A.; Kasai, M.; Hatae, K.; Simada, A. Effects of high pressurizing process and standing after treatment on hardness of Japanese radish, and the mechanism. Nippon Shokuhin Kagaku Kogaku Kaishi 1992, 39 (7), 571-577.
39. Alonso-Mougan, M.; Meijide, F.; Jover, A.; Rodriguez-Nunez, E.; Vazquez-Tato, J. Rheological behaviour of an amide pectin. J. Food Eng. 2002, 55 (2), 123-129.
40. Yen, G. C.; Lin, H. T. Effects of high pressure and heat treatment on pectic substances and related characteristics in guava juice. J. Food Sci. 1998, 63 (4), 684-687.
41. Benen, J. A. E.; Visser, J. Polygalacturonases. In Handbook of Food Enzymology; Whitaker, J. R., Voragen, A. G. J., Wong, D. W. S., Eds.; Dekker: New York, 2003; pp 857-867.
42. Schols, H. A.; Geraeds, C. C. J. M.; Searle-van Leeuwen, M. F.; Kormelink, F. J. M.; Voragen, A. G. J. Rhamnogalacturonase: a novel enzyme that degrades the hairy regions of pectins. Carbohydr. Res. 1990, 206 (1), 105-115.