Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage

Food and Bioprocess Technology

Volumn 9, Issue 1, 2016, Pages 137-146

  Rodríguez Verástegui, Lizette L ^a   Martínez Hernández, Ginés Benito ^b   Castillejo, Noelia ^b   Gómez, Perla A ^b   Artés, Francisco ^b   Artés Hernández, Francisco ^b  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Beverages; Bioactive compounds; Pectinmethylesterase; Peroxidase; Phenylalanine ammonia lyase; Polyphenoloxidase

Indexed keywords

AMINO ACIDS; AMMONIA; BEVERAGES; HEAT TREATMENT; PLANTS (BOTANY); VEGETABLES;

BIOACTIVE COMPOUNDS; PECTIN METHYLESTERASE; PEROXIDASE; PHENYLALANINE AMMONIA-LYASE; POLYPHENOL OXIDASE;

FOOD STORAGE;

EID: 84952990596     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1609-6     Document Type: Article

References (53)

1. American Society for Testing and Materials (ASTM). (1986). Physical requirements guidelines for sensory evaluation. Philadelphia, USA: American Society for Testing and Materials Publications. publication 913.
2. Artés-Hernández, F., Escalona, V. H., Robles, P. A., Martínez-Hernández, G. B., & Artés, F. (2009). Effect of UV-C radiation on quality of minimally processed spinach leaves. J Sci Food Agr, 89, 414–421.
3. Balogh, T., Smout, C., Nguyen, B. L., Van Loey, A. M., & Hendrickx, M. E. (2004). Thermal and high-pressure inactivation kinetics of carrot pectinmethylesterase: from model system to real foods. Innovat Food Sci Emerg Tech, 5, 429–436.
4. Barrett, D. M., & Gonzalez, C. (1994). Activity of softening enzymes during cherry maturation. J Food Sci, 59, 574–577.
5. Benzie, I. F., & Strain, J. J. (1999). Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Meth Enzymol, 299, 15–27.
6. Bojórquez-Gálvez, A., Vega-García, M., Caro-Corrales, J., Carrillo-López, A., & López-Valenzuela, J. A. (2010). Effect of gradual cooling storage on chilling injury and phenylalanine ammonia-lyase activity in tomato fruit. J Food Biochem, 34, 295–307.
7. Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of free radicalmethod to evaluate antioxidant activity. LWT-Food Sci Technol, 28, 25–30.
8. Cano, A., Hernández-Ruíz, J., García-Cánovas, F., Acosta, M., & Arnao, M. B. (1998). An end-point method for estimation of the total antioxidant activity in plant material. Phytochemical Analysis, 9, 196–202.
9. Castro, S. M., Saraiva, J. A., Lopes da Silva, J. A., Delgadillo, I., Van Loey, A., Smout, C., & Hendrickx, M. (2008). Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annum L.). Food Chem, 107, 1436–1449.
10. Chakraborty, S., Kaushik, N., Rao, P. S., & Mishra, H. N. (2014). High-pressure inactivation of enzymes: A review on its recent applications on fruit purees and juices. Compr Rev Food Sci Food Saf, 13, 578–596.
11. Cisneros-Zevallos, L. (2003). The use of controlled postharvest abiotic stresses as a tool for enhancing the nutraceutical content and adding-value of fresh fruits and vegetables. J Food Sci, 68, 1560–1565.
12. De Sio, F., Dipollina, G., Villari, G., Loiudice, R., Laratta, B., & Castaldo, D. (1995). Thermal resistance of pectin methylesterase in tomato juice. Food Chem, 52, 135–138.
13. Di Cagno, R., Minervini, G., Rizzello, C. G., De Angelis, M., & Gobbetti, M. (2011). Effect of lactic acid fermentation on antioxidant, texture, colour and sensory properties of red and green smoothies. Food Microbiol, 28, 1062–1071.
14. Espachs-Barroso, A., Loey, A. V., Hendrickx, M., & Martín-Belloso, O. (2006). Inactivation of plant pectin methylesterase by thermal or high intensity pulsed electric field treatments. Innovat Food Sci Emerg Tech, 7, 40–48.
15. Giovane, A., Servillo, L., Balestrieri, C., Raiola, A., D’avino, R., Tamburrini, M., et al. (2004). Pectin methylesterase inhibitor. Biochim Biophys Acta Protein Proteomics, 1696, 245–252.
16. Hendrickx, M., Ludikhuyze, L., Van den Broeck, I., & Weemaes, C. (1998). Effects of high pressure on enzymes related to food quality. Trends Food Sci Tech, 9, 197–203.
17. Houben, K., Kermani, J. Z., Van Buggenhout, S., Jolie, R. P., Van Loey, A. M., & Hendrickx, M. E. (2013). Thermal and high-pressure stability of pectinmethylesterase, polygalacturonase, β-Galactosidaseand α-Arabinofuranosidase in a tomato matrix: Towards the creation of specific endogenous enzyme populations through processing. Food Bioprocess Technol, 6, 3368–3380.
18. Houben, K., Kermani, J. Z., Van Buggenhout, S., Van Loey, A. M., & Hendrickx, M. E. (2014). Thermal and high-pressure stability of pectin-converting enzymes in broccoli and carrot puree: Towards the creation of specific endogenous enzyme populations through processing. Food Bioprocess Technol, 7, 1713–1724.
19. Jung, S. K., & Watkins, C. B. (2011). Involvement of ethylene in browning development of controlled atmosphere-stored ‘Empire’ apple fruit. Postharvest Biol Technol, 59, 219–226.
20. Keenan, D. F., Brunton, N. P., Gormley, T. R., Butler, F., Tiwari, B. K., & Patras, A. (2010). Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies. Innovat Food Sci Emerg Tech, 11, 551–556.
21. Keenan, D. F., Rößle, C., Gormley, R., Butler, F., & Brunton, N. P. (2012). Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies. LWT - Food Sci Technol, 45, 50–57.
22. Koloverou, E., Esposito, K., Giugliano, D., & Panagiotakos, D. (2014). The effect of Mediterranean diet on the development of type 2 diabetes mellitus: a meta-analysis of 10 prospective studies and 136,846 participants. Metabolism, 63, 903–911.
23. Liavoga, A., & Matella, N. J. (2012). Enzymes in quality and processing of tropical and subtropical fruits. In M. Siddiq (Ed.), Tropical and subtropical fruits: postharvest physiology, processing and packaging (pp. 35–51). Oxford, UK: Wiley-Blackwell.
24. Martínez-Hernández, G. B., Gómez, P. A., Pradas, I., Artés, F., & Artés-Hernández, F. (2011). Moderate UV-C pretreatment as a quality enhancement tool in fresh-cut Bimi® broccoli. Postharvest Biol Technol, 62, 327–337.
25. Martínez-Hernández, G. B., Artés-Hernández, F., Colares-Souza, F., Gómez, P., García-Gómez, P., & Artés, F. (2013). Innovative cooking techniques for improving the overall quality of a kailan-hybrid broccoli. Food Bioprocess Technol, 6, 2135–2149.
26. Mattioli, A. V., Miloro, C., Pennella, S., Pedrazzi, P., & Farinetti, A. (2013). Adherence to Mediterranean diet and intake of antioxidants influence spontaneous conversion of atrial fibrillation. Nutr Metabol Cardiovasc Dis, 23, 115–121.
27. Mitjavila, M. T., Fandos, M., Salas-Salvadó, J., Covas, M. I., Borrego, S., Estruch, R., et al. (2013). The Mediterraneandiet improves the systemic lipid and DNA oxidative damage in metabolic syndrome individuals. A randomizedcontrolled trial. Clin Nutr, 32, 172–178.
28. Morales-Blancas, E. F., Chandia, V. E., & Cisneros-Zevallos, L. (2002). Thermal inactivation kinetics of peroxidase and lipoxygenase from broccoli, green asparagus and carrots. J Food Sci, 67, 146–154.
29. Naviglio, D., Pizzolongo, F., Ferrara, L., Arag, A., & Santini, A. (2008). Extraction of pure lycopene from industrial tomato by-products in water using a new high-pressure process. J Sci Food Agr, 88, 2414–2420.
30. Odriozola-Serrano, I., Soliva-Fortuny, R., & Martin-Belloso, O. (2008). Changes ofhealth-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments. Innovat Food Sci Emerg Tech, 9, 272–279.
31. Odriozola-Serrano, I., Soliva-Fortuny, R., Hernández-Jover, T., & Martin-Belloso, O. (2009). Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments. Food Chem, 112, 258–266.
32. Ortega-Ortiz, H., Benavides-Mendoza, A., Mendoza-Villarreal, R., Ramírez-Rodríguez, H., & De Alba-Romenus, K. (2007). Enzymatic activity in tomato fruits as a response to chemical elicitor. J Mex Chem Soc, 51, 141–144.
33. Palgan, I., Muñoz, A., Noci, F., Whyte, P., Morgan, D. J., Cronin, D. A., & Lyng, J. G. (2012). Effectiveness of combined pulsed electric field (PEF) and manothermosonication (MTS) for the control of Listeria innocua in a smoothie type beverage. Food Control, 25, 621–625.
34. Patras, A., Brunton, N., Da Pieve, S., Butler, F., & Downey, G. (2009a). Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purees. Innovat Food Sci Emerg Tech, 10, 16–22.
35. Patras, A., Brunton, N. P., Tiwari, B. K., & Butler, F. (2009b). Modelling the effect of different sterilization treatments on antioxidant activity and colour of carrot slices during storage. Food Chem, 114, 484–491.
36. Perucka, I., & Materska, M. (2001). Phenylalanine ammonia-lyase and antioxidant activities of lipophilic fraction of fresh pepper fruits Capsicum annum L. Innovat Food Sci Emerg Tech, 2, 189–192.
37. Ponce, A. G., del Valle, C. E., & Roura, S. I. (2004). Natural essential oils as reducing agents of peroxidase activity in leafy vegetables. LWT-Food Sci Technol, 37, 199–204.
38. PREDIMED (Prevention with Mediterranean diet). http://www.predimed.es/. Accessed 6 May 2015.
39. Prior, R. L., Wu, X., & Schaich, K. (2005). Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agric Food Chem, 53, 4290–4302.
40. Qin, Q. Z., Tian, S. P., Xu, Y., & Wan, Y. K. (2003). Enhancement ofbiocontrol efficacy of antagonistic yeasts bysalicylic acid in sweet cherry fruit. Physiol Mol Plant Pathol, 62, 147–154.
41. Ratner, A., Goren, R., & Monseline, S. P. (1969). Activity of pectin esterase and cellulase in the abscission zone of citrus leaf explants. Plant Physiol, 44, 1717–1723.
42. Rees, G. D., & Jones, H. D. (1996). Stability of L-phenylalanine ammonia-lyase in aqueous solution and as the solid state in air and organic solvents. Enzyme Microbial Technol, 19, 282–288.
43. Robins, R. J. (1997). Phytochemistry of fruits and vegetables. Wortley, UK: Clarendond Press. 375 pp.
44. Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics withphospomolobdic-phosphotungstic acid reagents. Am J Enol Vitic, 16, 144–158.
45. Sofi, F., Abbate, R., Gensini, G. F., & Casini, A. (2010). Accruing evidence on benefits of adherence to the Mediterranean diet on health: an updated systematic review and meta-analysis1,2. Am J Clin Nutr, 92, 1189–1196.
46. Sulaiman, A., & Silva, F. V. M. (2013). High pressure processing, thermal processing and freezing of ‘Camarosa’ strawberry for the inactivation of polyphenoloxidase and control of browning. Food Control, 33, 424–428.
47. Terefe, N. S., Gamage, M., Vilkhu, K., Simons, L., Mawson, R., & Versteeg, C. (2009). The kinetics of inactivation of pectin methylesterase and polygalacturonase in tomato juice by thermosonication. Food Chem, 117, 20–27.
48. Terefe, N. S., Yang, Y. H., Knoerzer, K., Buckow, R., & Versteeg, C. (2010). High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree. Innovat Food Sci Emerg Tech, 11, 1–11.
49. Tiwari, U., & Cummins, E. (2013). Factors influencing levels of phytochemicals in select fruit and vegetable during pre- and post- harvest food processing operations. Food Res Int, 50, 497–506.
50. Tomás-Barberán, F. A., & Espín, J. C. (2001). Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. J Sci Food Agr, 81, 853–876.
51. Wang, R., Wang, T., Zheng, Q., Hu, X., Zhang, Y., & Liao, X. (2012). Effects of high hydrostatic pressure on colour of spinach puree and related properties. J Scienceof Food Agric, 92, 1417–1423.
52. Wang, R., Xu, Q., Yao, J., Zhang, Y., Liao, X., Hu, X., et al. (2013). Post-effects of high hydrostatic pressure on green colour retention and related properties of spinach puree during storage. Innovat Food Sci Emerg Tech, 17, 63–71.
53. Willett, W. C., Sacks, F., Trichopoulou, A., Drescher, G., Ferro-Luzzi, A., Helsing, E., & Trichopoulos, D. (1995). Mediterranean diet pyramid: a cultural model for healthy eating. Am J Clin Nutr, 61, 1402–1406.