The application of response surface methodology in studying the effect of heat and high hydrostatic pressure on anthocyanins, polyphenol oxidase, and peroxidase of mulberry (Morus nigra) juice

Journal of the Science of Food and Agriculture

Volumn 94, Issue 11, 2014, Pages 2345-2356

  Engmann, Felix N ^a,b   Ma, Yongkun ^a   Zhang, Haining ^a   Yu, Lizhi ^a   Deng, Nana ^a  

^a JIANGSU UNIVERSITY   (China)

^b Kumasi Polytechnic   (Ghana)

Author keywords

Anthocyanin; High hydrostatic pressure; Mulberry juice; Peroxidase; Polyphenol oxidase; Response surface methodology

Indexed keywords

MORUS (ANGIOSPERM); MORUS NIGRA;

ANTHOCYANIN; CATECHOL OXIDASE; PEROXIDASE; PLANT MEDICINAL PRODUCT;

CHEMISTRY; DIET; FOOD ANALYSIS; FOOD HANDLING; FRUIT; HEAT; HUMAN; HYDROSTATIC PRESSURE; METABOLISM; MORUS; PROCEDURES;

ANTHOCYANINS; CATECHOL OXIDASE; DIET; FOOD ANALYSIS; FOOD HANDLING; FRUIT; HOT TEMPERATURE; HUMANS; HYDROSTATIC PRESSURE; MORUS; PEROXIDASE; PLANT PREPARATIONS;

EID: 84903629536     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6612     Document Type: Article

References (43)

1. Ercisli S and Orhan E, Chemical composition of white (Morus alba), red (Morus rubra) and black (Morus nigra) mulberry fruits. Food Chem 103:1380-1384 (2007).
2. Martin JD, Rodrigo GL, Cordero JH, Dia ED and Romero CD, Alcoholic beverages obtained from black mulberry. Food Technol Biotechnol 41:173-176 (2003).
3. Tsai PJ, Delva L, Yu TY, Huang YT and Dufosse L, Effect of sucrose on the anthocyanin and antioxidant capacity of mulberry extract during high temperature heating. Food Res Int 38:1059-1065 (2005).
4. Ozgen M, Serc ZS and Kaya C, Phytochemical and antioxidant properties of anthocyanin-rich Morus nigra and Morus rubra fruits. Sci Hort 119:275-279 (2009).
5. Singhal BK, Khan MA, Dhar A, Baqual FM and Bindroo BB, Approaches to industrial exploitation of mulberry (Mulberry sp.) fruits. J Fruit Ornam Plant Res 18:83-99 (2010).
6. Fazaeli M, Hojjatpanah G and Emam-Djomeh Z, Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate. J Food Sci Technol 50:35-43 (2013).
7. Vervoort L, der Plancken IV, Grauwet T, Verlinde P, Matser A, Hendrickx M, et al., Thermal versus high pressure processing of carrots: A comparative pilot-scale study on equivalent basis. Innov Food Sci Emerg Technol 15:1-13 (2012).
8. Knorr D, Impact of non-thermal processing on plant metabolites. J Food Eng 56:131-143 (2003).
9. Mozhaev VV, Heremans K, Frank J, Masson P and Balny C, High pressure effects on protein structure and function. Proteins: Struct Funct Bioinf 24:81-91 (1996).
10. San Martin MF, Barbosa-Cánovas GV and Swanson BG, Food processing by high hydrostatic pressure. Crit Rev Food Sci 42:627-645 (2002).
11. Hayashi R, Utilization of pressure in addition to temperature in food science and technology, in High Pressure and Biotechnology, Colloque INSERM vol. 224, ed. by Balny C, Hayashi R, Heremans K and Manson P. John Libbey Eurotext, Montrouge, France, pp. 185-193 (1992).
12. Butz P, Fernández García A, Lindale R, Dietrich S, Bogart A and Tauscher B, Influence of ultra-high pressure processing on fruit and vegetable products. J Food Eng 56:233-236 (2003).
13. Oey I, der Plancken IV, Loey AV and Hendrickx M, Does high pressure processing influence nutritional aspects of plant based food systems? Trends Food Sci Technol 19:300-308 (2008).
14. McGhie TK, Rowan DR and Edwards PJ, Structural identification of two major anthocyanin components of boysenberry by NMR spectroscopy. J Agric Food Chem 54:8756-8761 (2006).
15. Patrasa A, Bruntona NP, O'Donnellb C and Tiwarib BK, Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends Food Sci Technol 21:3-11 (2010).
16. Engmann NF, Ma Y, Ying X and Qing Y, Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice. Czech J Food Sci 31:72-80 (2013).
17. Buckow R, Weiss U and Knorr D, Inactivation kinetics of apple polyphenol oxidase in different pressure-temperature domains. Innov Food Sci Emerg Technol 10:441-448 (2009).
18. Valdramidis VP, Graham WD, Beattie A, Linton M, McKay A and Fearon AM, Defining the stability interfaces of apple juice: implications on the optimisation and design of high hydrostatic pressure treatment. Innov Food Sci Emerg Technol 10:396-404 (2009).
19. Falguera V, Gatius F, Ibarz A and Barbosa-Cánovas GV, Kinetic and multivariate analysis of polyphenol oxidase inactivation by high pressure and temperature processing in apple juices made from six different varieties. Food Bioprocess Technol 6:2342-2352 (2013).
20. Burnette FS, Peroxidase and its relationship to food flavour and quality: a review. J Food Sci 42:1-6 (1977).
21. Günes B and Bayindirli A, Peroxidase and lipoxygenase inactivation during blanching of green beans, green peas and carrots. LWT - Food Sci Technol 26:406-410 (1993).
22. Soysal Ç, Söylemez Z and Bozoǧlu F, Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation. Eur Food Res Technol 218:152-156 (2004).
23. Giovanni M, Response surface methodology and product optimization. Food Technol 37:41-45 (1983).
24. Montgomery DC and Runger GC, Applied Statistics and Probability for Engineers, 3rd edition. John Wiley, New York, pp. 506-537 (2003).
25. Sefa-Dedeh S, Cornelius B, Sakyi-Dawson E and Afoakwa EO, Application of response surface methodology to study the quality characteristics of cowpea-fortified nixtamalized maize. Innov Food Sci Emerg Technol 4:109-119 (2003).
26. Lee J, Durst RW and Wrolstad RE, Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colourants, and wines by the pH differential method: Collaborative study. J AOAC Int 88:1269-1278 (2005).
27. Garcia-Palazon A, Suthanthangjai W, Kajda P and Zabetakis I, The effects of high hydrostatic pressure on beta-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria x ananassa). Food Chem 88:7-10 (2004).
28. Myers RH and Montgomery DC, Response Surface Methodology: Process and Product Optimization Using Designed Experiments. John Wiley, New York (2002)
29. Krifi B, Chouteau F, Boudrant J and Metchel M, Degradation of anthocyanins from blood orange juices. Int J Food Sci Technol 35:275-283 (2000).
30. Kwok BHL, Hu C, Durance T and Kitts DD, Dehydration techniques affect phytochemical contents and free radical scavenging activities of saskatoon berries (Amelanchier alnifolia Nutt.). J Food Sci 69:122-126 (2004).
31. Verbeyst L, Crombruggen KV, der Plancken IV, Hendrickx M and Loey AV, Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries. J Food Eng 105:513-521 (2011).
32. Yi J, Jiang B, Zhang Z, Liao X, Zhang Y and Hu X, Effect of ultra-high hydrostatic pressure on the activity and structure of mushroom (Agaricus bisporus) polyphenol oxidase. J Agric Food Chem 60:593-599 (2012).
33. Hendrickx M, Ludikhuyze L, den Broeck IV and Weemaes C, Effects of high pressure on enzymes related to food quality. Trends Food Sci Technol 9:197-203 (1998).
34. Lullien-Pellerin V and Balny C, High pressure as a tool to study some proteins' properties: Conformational modification, activity and oligomeric dissociation. Innov Food Sci Emerg Technol 3:209-221 (2002).
35. Cheftel JC, High pressure, microbial inactivation and food preservation. Food Sci Technol Int 1:75-90 (1995).
36. Cano MP, Hernandez A and Ancos BD, High pressure and temperature effects on enzyme inactivation in strawberry and orange products. J Food Sci 1:5-88 (1997).
37. Gomes MRA and Ledward DA, Effect of high-pressure treatment on the activity of some polyphenoloxidases. Food Chem 56:1-5 (1996).
38. Weemaes C, Rubens P, De Cordt S, Ludikhuyze L, Broeck IVD, Hendrickx M, et al., Temperature sensitivity and pressure resistance of mushroom polyphenol oxidase. J Food Sci 62:261-266 (1997).
39. Terefe NS, Yang YH, Knoerzer K, Buckow R and Versteeg C, High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree. Innov Food Sci Emerg Technol 11:52-60 (2010).
40. Çaǧdas A, Alpas H and Bayindirli A, Inactivation of peroxidase and lipoxygenase in carrots, green beans, and green peas by combination of high hydrostatic pressure and mild heat treatment. Eur Food Res Technol 224:171-176 (2006).
41. Rastogi NK, Eshtiaghi MN and Knorr D, Effects of combined high pressure and heat treatment on the reduction of peroxidase and polyphenoloxidase activity in red grapes. Food Biotechnol 13:195-208 (1999).
42. Krebbers B, Matser AM, Hoogerwerf SW, Moezelaar R, Tomassen MMM and van den Berg RW, Combined high-pressure and thermal treatments for processing of tomato puree: Evaluation of microbial inactivation and quality parameters. Innov Food Sci Emerg Technol 4:377-385 (2003).
43. Fang L, Jiang B and Zhang T, Effect of combined high pressure and thermal treatment on kiwifruit peroxidase. Food Chem 109:802-807 (2008).