Effect of High Hydrostatic Pressure on the Content of Phytochemical Compounds and Antioxidant Activity of Prickly Pears (Opuntia ficus-indica) Beverages

Food Engineering Reviews

Volumn 7, Issue 2, 2015, Pages 198-208

  Jiménez Aguilar, Dulce María ^a   Escobedo Avellaneda, Zamantha ^a   Martín Belloso, Olga ^b   Gutiérrez Uribe, Janet ^a   Valdez Fragoso, Aurora ^a   García García, Rebeca ^a   Torres, José Antonio ^c   Welti Chanes, Jorge ^a  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

^b UNIVERSITY OF LLEIDA   (Spain)

^c OREGON STATE UNIVERSITY   (United States)

Author keywords

Functional beverages; High hydrostatic pressure; Phytochemical compounds; Prickly pears

Indexed keywords

ANTIOXIDANTS; BENZOIC ACID; FLAVONOIDS; FRUITS; HYDRAULICS; HYDROSTATIC PRESSURE; PLANTS (BOTANY); SODIUM; STERILIZATION (CLEANING);

ANTI-OXIDANT ACTIVITIES; FUNCTIONAL BEVERAGES; HEAT STERILIZATION; HIGH HYDROSTATIC PRESSURE; OPUNTIA FICUS INDICA; PHYTOCHEMICAL; PRICKLY PEAR; ROOM TEMPERATURE;

BEVERAGES;

EID: 84931560529     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-015-9111-5     Document Type: Article

References (44)

1. SIAP-SAGARPA (2010) Anuario estadístico de la producción agrícola. México http://www.siap.gob.mx/index.php?option=com_wrapper&view=wrapper&Itemid=350. Accessed 1 Jan 2014
2. Stintzing FC, Herbach KM, Mosshammer MR, Carle R, Yi W, Sellappan S, Akoh CC, Bunch R, Felker P (2005) Color, betalain pattern, and antioxidant properties of cactus pear (Opuntia spp.) clones. J Agric Food Chem 53:442–451
3. Piga A (2004) Cactus pear: a fruit nutraceutical and functional importance. J Prof Assoc Cactus Dev 6:9–22
4. Stintzing FC, Schieber A, Carle R (2001) Phytochemical and nutritional significance of cactus pear. Eur Food Res Techol 212:396–407
5. Galati EM, Mondello MR, Giuffrida D, Dugo G, Miceli N, Pergolizzi S, Taviano MF (2003) Chemical characterization and biological effects of sicilian Opuntia ficus indica (L.) Mill. fruit juice: antioxidant and antiulcerogenic activity. J Agric Food Chem 51:4903–4908
6. Jiménez-Aguilar DM, Mújica-Paz H, Welti-Chanes J (2014) Phytochemical characterization of prickly pear (Opuntia spp.) and of its nutritional and functional properties: a review. Curr Nutr Food Sci 10:57–69
7. Jiménez-Aguilar DM, López-Martínez JM, Hernández-Brenes C, Gutiérrez-Uribe J, Welti-Chanes J (2015) Dietary fibre, phytochemicals and antioxidant activity of Mexican commercial varieties of cactus pear. J Food Comp Anal (in press, Accepted Manuscript)
8. Díaz-Medina EM, Rodríguez-Rodríguez EM, Díaz-Romero C (2007) Chemical characterization of Opuntia dillenii and Opuntia ficus indica fruits. Food Chem 103:38–45
9. Fernández-López J, Almela L, Obón J, Castellar R (2010) Determination of antioxidant constituents in cactus pear fruits. Plant Foods Hum Nutr 65:253–259
10. Dhingra D, Michael M, Rajput H, Patil R (2011) Dietary fibre in foods: a review. J Food Sci Technol 49:255–266
11. Azeredo H (2009) Betalains: properties, sources, applications, and stability: a review. Int J Food Sci Technol 44:2365–2376
12. Chavez-Santoscoy RA, Gutierrez-Uribe JA, Serna-Saldívar SO (2009) Phenolic composition, antioxidant capacity and in vitro cancer cell cytotoxicity of nine prickly pear (Opuntia spp.) juices. Plant Foods Hum Nutr 64:146–152
13. Kuti JO (2004) Antioxidant compounds from four Opuntia cactus pear fruit varieties. Food Chem 85:527–533
14. Escobedo-Avellaneda Z, Gutiérrez-Uribe J, Valdez-Fragoso A, Torres JA, Welti-Chanes J (2014) Phytochemicals and antioxidant activity of juice, flavedo, albedo and comminuted orange. J Funct Foods 6:470–481
15. Serment-Moreno V, Escobedo-Avellaneda Z, Welti-Chanes J (2011) High hydrostatic pressure (HHP) microbial kinetic in orange comminuted, in 11th international congress on engineering and food. Greece, Athens
16. Barba FJ, Esteve MJ, Frigola A (2010) Ascorbic acid is the only bioactive that is better preserved by high hydrostatic pressure than by thermal treatment of a vegetable beverage. J Agric Food Chem 58:10070–10075
17. Patras A, Brunton NP, Da Pieve S, Butler F (2009) Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. Innov Food Sci Emerg Technol 10:308–313
18. Patras A, Brunton N, Da Pieve S, Butler F, Downey G (2009) Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées. Innov Food Sci Emerg Technol 10:16–22
19. Sánchez-Moreno C, Plaza L, Elez-Martinez P, De Ancos B, Martin-Belloso O, Cano MP (2005) Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing. J Agric Food Chem 53:4403–4409
20. Bermúdez-Aguirre D, Barbosa-Cánovas GV (2011) An update on high hydrostatic pressure, from the laboratory to industrial applications. Food Eng Rev 3(1):44–61
21. Mújica-Paz H, Valdéz-Fragoso A, Samson C, Welti-Chanes J, Torres JA (2011) High-pressure processing technologies for the pasteurization and sterilization of foods. Food Bioprocess Technol 4:969–985
22. Rastogi NK, Raghavarao KSMS, Balasubramaniam VM, Niranjan K, Knorr D (2007) Opportunities and challenges in high pressure processing of foods. Crit Rev Food Sci Nutr 47:69–112
23. Fernández García A, Butz P, Bognàr A, Tauscher B (2001) Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange–lemon–carrot juice product after high pressure treatment and storage in different packaging. Eur Food Res Technol 213:290–296
24. McInerney JK, Seccafien CA, Stewart CM, Bird AR (2007) Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetables. Innov Food Sci Emerg Technol 8:543–548
25. Ferrari G, Maresca P, Ciccarone R (2010) The application of high hydrostatic pressure for the stabilization of functional foods: pomegranate juice. J Food Eng 100:245–253
26. García-García R, Escobedo-Avellaneda Z, Tejada-Ortigoza V, Martín-Belloso O, Valdez-Fragoso A, Welti-Chanes J (2014) Hurdle technology applied on prickly pear beverages to inhibit Saccharomyces cerevisiae and Escherichia coli. Lett appl micro. (Accepted manuscript)
27. Jiménez-Aguilar DM (2012) Evaluación fitoquímica y actividad antioxidante de variedades comerciales de tuna (Opuntia ficus-indica), para la elaboración y estabilización de bebidas funcionales empleando altas presiones hidrostáticas (Doctoral dissertation). Escuela de Biotecnología y AlimentosTecnológico de Monterrey. Monterrey NL, Mexico
28. AOAC (1995) Official methods of analysis of official analytical chemists. Arlington Virginia, USA
29. Gillespie KM, Ainsworth EA (2007) Measurement of reduced, oxidized and total ascorbate content in plants. Nat Protocols 2:871–874
30. Cassano A, Conidi C, Timpone R, D’Avella M, Drioli E (2007) A membrane-based process for the clarification and the concentration of the cactus pear juice. J Food Eng 80:914–921
31. Huang D, Ou B, Hampsch-Woodill M, Flanagan JA, Prior RL (2002) High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format. J Agric Food Chem 50:4437–4444
32. Yen GC, Lin HT (1996) Comparison of high pressure treatment and thermal pasteurization effects on the quality and shelf life of guava puree. Int J Food Sci Technol 31:205–213
33. Bull MK, Zerdin K, Howe E, Goicoechea D, Paramanandhan P, Stockman R, Sellahewa J, Szabo EA, Johnson RL, Stewart CM (2004) The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice. Innov Food Sci Emerg Technol 5:135–149
34. Ogawa H, Fukuhisa K, Fukumoto H (1992) In: Balny C, Hayashi K, Heremans K, Masson P Effect of hydrostatic pressure on sterilization and preservation of citrus juice, John Libbey Eurotext, London
35. Eisenmenger MJ, Reyes de Corcuera JI (2009) High pressure enhancement of enzymes: a review. Enzym Microb Technol 45:331–347
36. Munyaka AW, Oey I, Van Loey A, Hendrickx M (2010) Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in broccoli (Brassica oleracea L var. italica). Food Chem 120:591–598
37. Ishikawa T, Takeda T, Shigeoka S (1996) Purification and characterization of cytosolic ascorbate peroxidase from komatsuna (Brassica rapa). Plant Sci 120:11–18
38. Del Pozo-Insfran D, Del Follo-Martinez A, Talcott ST, Hernández-Brenes C (2007) Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure. J Food Sci 72:S247–S253
39. Xi J, Shen D, Zhao S, Lu B, Li Y, Zhang R (2009) Characterization of polyphenols from green tea leaves using a high hydrostatic pressure extraction. Int J Pharm 382:139–143
40. Sánchez-Moreno C, Plaza L, de Ancos B, Cano MP (2006) Impact of high-pressure and traditional thermal processing of tomato purée on carotenoids, vitamin C and antioxidant activity. J Sci Food Agric 86:171–179
41. Barba F, Cortés C, Esteve M, Frígola A (2012) Study of antioxidant capacity and quality parameters in an orange juice–milk beverage after high-pressure processing treatment. Food Bioprocess Technol 5:2222–2232
42. Strack D, Vogt T, Schliemann W (2003) Recent advances in betalain research. Phytochem 62:247–269
43. Suthanthangjai W, Kajda P, Zabetakis I (2005) The effect of high hydrostatic pressure on the anthocyanins of raspberry (Rubus idaeus). Food Chem 90:193–197
44. Kouniaki S, Kajda P, Zabetakis I (2004) The effect of high hydrostatic pressure on anthocyanins and ascorbic acid in blackcurrants (Ribes nigrum). Flavour Frag J 19:281–286