Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria × ananassa)

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 3, 2009, Pages 297-307

  Terefe, Netsanet Shiferaw ^a   Matthies, Kerstin ^b   Simons, Lloyd ^a   Versteeg, Cornelis ^a  

^a CSIRO   (Australia)

^b UNIVERSITY OF KARLSRUHE   (Germany)

Author keywords

Anthocyanins; High pressure; Peroxidase; Polyphenol oxidase; Polyphenols; Response surface methodology; Strawberry

Indexed keywords

ANTHOCYANINS; HIGH PRESSURE; PEROXIDASE; POLYPHENOL OXIDASE; POLYPHENOLS; RESPONSE SURFACE METHODOLOGY; STRAWBERRY;

AGRICULTURAL PRODUCTS; ENZYMES; HIGH PRESSURE ENGINEERING; INDUSTRIAL RESEARCH; PACKAGING MATERIALS; PHENOLS; PRESSURE EFFECTS; SEMICONDUCTOR QUANTUM DOTS; SURFACE PROPERTIES;

FRUITS;

FRAGARIA; FRAGARIA X ANANASSA;

EID: 67349171439     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2008.12.003     Document Type: Article

References (36)

1. Balasubramaniam V.M., Farkas D., and Turek E.J. Preserving foods through high-pressure processing. Food Technology 62 (2008) 32-38
2. Basak S., and Ramaswamy H.S. Effect of high pressure processing on the texture of selected fruits and vegetables. Journal of Texture Studies 29 (1998) 587-601
3. Burrows G. Production of thermally processed and frozen fruit. In: Arthey D., and Ashurst P.R. (Eds). Fruit Processing: Nutrition, products, and quality management. 2nd ed. (2001), Aspen publishers, Gaithersburg, Maryland 149-176
4. Cano M.P., Hernandez A., and DeAncos B. High pressure and temperature effects on enzyme inactivation in strawberry and orange products. Journal of Food Science 62 (1997) 85-88
5. Chisari M., Barbagallo R.N., and Spagna G. Characterization of polyphenol oxidase and peroxidase and influence on browning of cold stored strawberry fruit. Journal of Agricultural and Food Chemistry 55 (2007) 3469-3476
6. Clifford M.N. Anthocyanins - nature, occurrence and dietary burden. Journal of the Science of Food and Agriculture 80 (2000) 1063-1072
7. Dalmadi I., Rapeanu G., Loey A., Smout C., and Hendrickx M. Characterization and inactivation by thermal and pressure processing of strawberry (Fragaria ananassa) polyphenol oxidase: a kinetic study. Journal of Food Biochemistry 30 (2006) 56-76
8. Duvetter T., Fraeye I., Van Hoang T., Van Buggenhout S., Verlent I., Smout C., et al. Effects of pectinmethylesterase infusion methods and processing techniques on strawberry firmness. Journal of Food Science 70 (2005) S383-S388
9. Ehala S., Vaher M., and Kaljurand M. Characterization of phenolic profiles of northern European berries by capillary electrophoresis and determination of their antioxidant activity. Journal of Agricultural and Food Chemistry 53 (2005) 6484-6490
10. Garcia-Palazon A., Suthanthangjai W., Kajda P., and Zabetakis I. The effects of high hydrostatic pressure on beta -glucosidase, peroxidase and polyphenol oxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria x ananassa). Food Chemistry 88 (2004) 7-10
11. Guerrero-Beltran J.A., Barbosa-Canovas G., and Swanson B.G. High hydrostatic pressure processing of fruit and vegetable products. Food Reviews International 21 (2005) 411-425
12. Heinonen I.M., Meyer A.S., and Frankel E.N. Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation. Journal of Agricultural and Food Chemistry 46 (1998) 4107-4112
13. Hendrickx M., Ludikhuyze L., Vanden Broeck I., and Weemaes C. Effect of high pressure on enzymes related to food quality. Trends in Food Science and Technology 9 (1998) 197-203
14. Kammerer D., Schillmoller S., Maier O., Schieber A., and Carle R. Colour stability of canned strawberries using black carrot and elderberry juice concentrate as natural colourants. European Food Research and Technology 224 (2007) 667-679
15. Klopotek Y., Otto K., and Bohm V. Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins and antioxidant capacity. Journal of Agricultural and Food Chemistry 53 (2005) 5640-5646
16. Lambert Y., Demazeau G., Largeteau A., and Bouvier J.M. Changes in aromatic volatile composition of strawberry after high pressure treatment. Food Chemistry 67 (1999) 7-16
17. Lopez-Serrano M.L., and Barcelo A.R. Comparative study of the products of the peroxidase-catalyzed and the polyphenoloxidase-catalyzed (+)-catechin oxidation. their possible implications in strawberry (Fragaria × ananassa) browning reactions. Journal of Agricultural and Food Chemistry 50 (2002) 1218-1224
18. Ly-Nguyen B., Van Loey A., Smout C., Ozcan S., Fachin D., Verlent I., et al. Strawberry pectin methylesterase (PME): Purification, characterisation, thermal and high-pressure inactivation. Biotechnology Progress 18 (2002) 1450
19. Masuzawa N., Ohdaira E., and Ide M. Effects of ultrasonic irradiation on phenolic compounds in wine. Japanese Journal of Applied Physics 39 (2000) 2978-2979
20. Meyers K.J., Watkins C.B., Pritts M.P., and Liu R.H. Antioxidant and antiproliferative activities of strawberries. Journal of Agricultural and Food Chemistry 51 (2003) 6887-6892
21. Proteggente A.R., Pannala A.S., Paganga G., van Buren L., Wagner E., Wiseman S., et al. The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition. Free Radical Research 36 (2002) 217-233
22. Ramaswamy H., and Riahi E. High-pressure inactivation kinetics of polyphenol oxidase in apple juice. Applied Biotechnology, Food Science and Policy 1 (2003) 189-197
23. Rodrigo D., Jolie R., Loey A., and Hendrickx M. Thermal and high pressure stability of tomato lipoxygenase and hydroperoxide lyase. Journal of Food Engineering 79 (2007) 423-429
24. Sancho F., Lambert Y., Demazeau G., Largeteau A., Bouvier J.M., and Narbonne J.F. Effect of ultra-high hydrostatic pressure on hydrosoluble vitamins. Journal of Food Engineering 39 (1999) 247-253
25. Seeram N.P. Berries. In: Heber D., Blackburn G.L., Go V.L.W., and Milner J. (Eds). Nutritional Oncology. 2nd ed. (2006), Academic Press, San Diego 615-628
26. Singleton V.L., and Rossi J.A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16 (1965) 144-158
27. Taruscio T.G., Barney D.L., and Exon J. Content and profile of flavanoid and phenolic acid compounds in conjunction with the antioxidant capacity for a variety of northwest vaccinium berries. Journal of Agricultural and Food Chemistry 52 (2004) 3169-3176
28. Tiwari B.K., O'Donnell C.P., Patras A., and Cullen P.J. Anthocyanin and ascorbic acid degradation in sonicated strawberry juice. Journal of Agricultural and Food Chemistry 56 (2008) 10071-10077
29. Tomas-Barberan F.A., and Espin J.C. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. Journal of the science of food and agriculture 81 (2001) 853-876
30. Van den Broeck I., Ludikhuyze L., Weemaes C., Van Loey A., and Hendrickx M. Effect of temperature and/or pressure on tomato pectinesterase activity. Journal of Agricultural and Food Chemistry 48 (2000) 551-558
31. Van Dijk C., and Tijskens L.M.M. Mathematical modeling of enzymatic reactions as related to texture after storage and mild preheat treatments (2000), Aspen Publishers, Inc, Gaithersberg, Martland 127-152
32. Wang S.Y., and Lin H.S. Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage. Journal of Agricultural and Food Chemistry 48 (2000) 140-146
33. Wesche-Ebeling P., and Montgomery M.W. Strawberry polyphenoloxidase: Its role in athocyanin degradation. Journal of Food Science 55 (1990) 731-734
34. Wrolstad, R.E. (1976). Colour and pigment analysis in fruit products. AES, Oregon State Univ.Sta.Bull., 624.
35. Zabetakis I., Leclerc D., and Kajda P. The effect of high hydrostatic pressure on the strawberry anthocyanins. Journal of Agricultural and Food Chemistry 48 (2000) 2749-2754
36. Zhang Z., Pang X., Xuewu D., Ji Z., and Jiang Y. Role of peroxidase in anthocyanin degradation in litchi fruit pericarp. Food Chemistry 90 (2005) 47-52