Comparative effect of supercritical carbon dioxide and high pressure processing on structural changes and activity loss of oxidoreductive enzymes

Journal of CO2 Utilization

Volumn 29, Issue , 2019, Pages 46-56

  Marszałek, Krystian ^a   Doesburg, Paul ^b   Starzonek, Szymon ^c   Szczepańska, Justyna ^a   Woźniak, Łukasz ^a   Lorenzo, Jose Manuel ^d   Skaopska, Sylwia ^a   Rzoska, Sylwester ^c   Barba, Francisco J ^e  

^a State Research Institute   (Poland)

^b Crystal Lab   (Netherlands)

^c INSTITUTE OF HIGH PRESSURE PHYSICS   (Poland)

^d CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^e UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Conductivity; CuCl2 crystallization with additives; High pressure processing; Kinetics of inactivation; Peroxidase; Polyphenol oxidase; Supercritical CO2

Indexed keywords

ADDITIVES; CARBON DIOXIDE; CHLORINE COMPOUNDS; DATA HANDLING; ELECTRIC CONDUCTIVITY; ENZYMES; HIGH PRESSURE EFFECTS; SUPERCRITICAL FLUID EXTRACTION;

ELECTRICAL CONDUCTIVITY; HIGH PRESSURE PROCESSING; HORSE-RADISH PEROXIDASE; PEROXIDASE; POLYPHENOL OXIDASE; SUPERCRITICAL CARBON DIOXIDES; SUPERCRITICAL CO2; TEMPERATURE AND PRESSURES;

COPPER COMPOUNDS;

EID: 85057584744     PISSN: 22129820     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jcou.2018.11.007     Document Type: Article

References (53)

1. S. Niu, Z. Xu, Y. Fang, L. Zhang, Y. Yang, X. Liao, and X. Hu Comparative study on cloudy apple juice qualities from apple slices treated by high pressure carbon dioxide and mild heat Innov. Food Sci. Emerg. Technol. 11 2010 91 97 10.1016/j.ifset.2009.09.002
2. Y. Matoba, N. Bando, K. Oda, M. Noda, F. Higashikawa, T. Kumagai, and M. Sugiyama A molecular mechanism for copper transportation to tyrosinase that is assisted by a metallochaperone, caddie protein J. Biol. Chem. 286 2011 30219 30231 10.1074/jbc.M111.256818
3. F.J. Barba, M.J. Esteve, and A. Frígola High pressure treatment effect on physicochemical and nutritional properties of fluid foods during storage: a review Compr. Rev. Food Sci. Food Saf. 11 2012 307 322 10.1111/j.1541-4337.2012.00185.x
4. N.N. Misra, M. Koubaa, S. Roohinejad, P. Juliano, H. Alpas, R.S. Inácio, J.A. Saraiva, and F.J. Barba Landmarks in the historical development of twenty first century food processing technologies Food Res. Int. 97 2017 318 339 10.1016/j.foodres.2017.05.001
5. K. Marszałek, Ł. Woźniak, and S. Skaopska The application of high pressure-mild temperature processing for prolonging the shelf-life of strawberry purée High Press. Res. 36 2016 220 234 10.1080/08957959.2016.1172072
6. K. Marszałek, Ł. Woźniak, S. Skaopska, and M. Mitek High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage J. Food Sci. Technol. 54 2017 10.1007/s13197-017-2529-4
7. A.L.T.D. Jesus, T.S. Leite, and M. Cristianini High isostatic pressure and thermal processing of açaí fruit (Euterpe oleracea Martius): effect on pulp color and inactivation of peroxidase and polyphenol oxidase Food Res. Int. 105 2018 853 862 10.1016/j.foodres.2017.12.013
8. N.S. Terefe, Y.H. Yang, K. Knoerzer, R. Buckow, and C. Versteeg High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree Innov. Food Sci. Emerg. Technol. 11 2010 52 60 10.1016/j.ifset.2009.08.009
9. K. Marszałek, Ł. Woźniak, F.J. Barba, S. Skaopska, J.M. Lorenzo, A. Zambon, and S. Spilimbergo Enzymatic, physicochemical, nutritional and phytochemical profile changes of apple (Golden Delicious L.) juice under supercritical carbon dioxide and long-term cold storage Food Chem. 268 2018 279 286 10.1016/j.foodchem.2018.06.109
10. K. Marszałek, J. Krzyzanowska, Ł. Woźniak, and S. Skaopska Kinetic modelling of polyphenol oxidase, peroxidase, pectin esterase, polygalacturonase, degradation of the main pigments and polyphenols in beetroot juice during high pressure carbon dioxide treatment LWT - Food Sci. Technol. 85 2017 412 417 10.1016/j.lwt.2016.11.018
11. S. Spilimbergo, D. Mantoan, and A. Dalser Supercritical gases pasteurization of apple juice J. Supercrit. Fluids 40 2007 485 489 10.1016/j.supflu.2006.07.013
12. K. Marszałek, S. Skaopska, Ł. Woźniak, and B. Sokołowska Application of supercritical carbon dioxide for the preservation of strawberry juice: microbial and physicochemical quality, enzymatic activity and the degradation kinetics of anthocyanins during storage Innov. Food Sci. Emerg. Technol. 32 2015 101 109 10.1016/j.ifset.2015.10.005
13. K. Marszałek, B. Kruszewski, Ł. Woźniak, and S. Skaopska The application of supercritical carbon dioxide for the stabilization of native and commercial polyphenol oxidases and peroxidases in cloudy apple juice (cv. Golden Delicious) Innov. Food Sci. Emerg. Technol. 39 2017 42 48 10.1016/j.ifset.2016.11.006
14. 2 J. Food Sci. Technol. 55 2018 258 264 10.1007/s13197-017-2933-9
15. K. Marszałek, Ł. Woźniak, B. Kruszewski, and S. Skapska The effect of high pressure techniques on the stability of anthocyanins in fruit and vegetables Int. J. Mol. Sci. 18 2017 10.3390/ijms18020277
16. S. Spilimbergo, D. Komes, A. Vojvodic, B. Levaj, and G. Ferrentino High pressure carbon dioxide pasteurization of fresh-cut carrot J. Supercrit. Fluids 79 2013 92 100 10.1016/j.supflu.2012.12.002
17. F.J. Barba, M.N. Criado, C.M. Belda-Galbis, M.J. Esteve, and D. Rodrigo Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: processing parameter optimization Food Chem. 148 2014 261 267 10.1016/j.foodchem.2013.10.048
18. F. Gui, J. Wu, F. Chen, X. Liao, X. Hu, Z. Zhang, and Z. Wang Inactivation of polyphenol oxidases in cloudy apple juice exposed to supercritical carbon dioxide Food Chem. 100 2007 1678 1685 10.1016/j.foodchem.2005.12.048
19. G.M. Jaramillo Sánchez, A.B. Garcia Loredo, E.V. Contigiani, P.L. Gómez, and S.M. Alzamora Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone Int. J. Food Sci. Technol. 53 2018 347 355 10.1111/ijfs.13591
20. L. Manzocco, A. Ignat, F. Valoppi, K.R. Burrafato, G. Lippe, S. Spilimbergo, and M.C. Nicoli Inactivation of mushroom polyphenoloxidase in model systems exposed to high-pressure carbon dioxide J. Supercrit. Fluids 107 2016 669 675 10.1016/j.supflu.2015.07.029
21. N. Busscher, J. Kahl, P. Doesburg, G. Mergardt, and A. Ploeger Evaporation influences on the crystallization of an aqueous dihydrate cupric chloride solution with additives J. Colloid Interface Sci. 344 2010 556 562 10.1016/j.jcis.2009.12.045
22. N. Busscher, J. Kahl, and A. Ploeger From needles to pattern in food quality determination J. Sci. Food Agric. 94 2014 2578 2581 10.1002/jsfa.6498
23. M.O. Kokornaczyk, G. Dinelli, I. Marotti, S. Benedettelli, D. Nani, and L. Betti Self-organized crystallization patterns from evaporating droplets of common wheat grain leakages as a potential tool for quality analysis Sci. World J. 11 2011 1712 1725 10.1100/2011/937149
24. J. Kahl, N. Busscher, W. Hoffmann, G. Mergardt, I. Clawin-Raedecker, and A. Ploeger A novel approach for differentiation of milk fractions and polyvinylpyrrolidone with different molecular weight by patterns derived from cupric chloride crystallization with additives Anal. Methods 6 2014 3173 3176 10.1039/c3ay41568f
25. J. Fritz, M. Athmann, T. Kautz, and U. Köpke Grouping and classification of wheat from organic and conventional production systems by combining three image forming methods Biol. Agric. Hortic. 27 2011 320 336 10.1080/01448765.2011.648918
26. M. Szulc, J. Kahl, N. Busscher, G. Mergardt, P. Doesburg, and A. Ploeger Discrimination between organically and conventionally grown winter wheat farm pair samples using the copper chloride crystallisation method in combination with computerised image analysis Comput. Electron. Agric. 74 2010 218 222 10.1016/j.compag.2010.08.001
27. J. Kahl, N. Busscher, P. Doesburg, G. Mergardt, M. Huber, and A. Ploeger First tests of standardized biocrystallization on milk and milk products Eur. Food Res. Technol. 229 2009 175 178 10.1007/s00217-009-1039-7
28. J. Kahl, N. Busscher, P. Doesburg, G. Mergardt, F. Will, V. Schulzova, J. Hajslova, and A. Ploeger Application of crystallization with additives to cloudy and clear apple juice Food Anal. Methods 10 2017 247 255 10.1007/s12161-016-0575-6
29. N. Busscher, J. Kahl, J.-O. Andersen, M. Huber, G. Mergardt, P. Doesburg, M. Paulsen, and A. Ploeger Standardization of the biocrystallization method for carrot samples Biol. Agric. Hortic. 27 2010 1 23 10.1080/01448765.2010.10510427
30. P. Doesburg, M. Huber, J.-O. Andersen, M. Athmann, G. Van Der Bie, J. Fritz, U. Geier, J. Hoekman, J. Kahl, G. Mergardt, and N. Busscher Standardization and performance of a visual Gestalt evaluation of biocrystallization patterns reflecting ripening and decomposition processes in food samples Biol. Agric. Hortic. 31 2015 128 145 10.1080/01448765.2014.993705
31. M. Huber, J.-O. Andersen, J. Kahl, N. Busscher, P. Doesburg, G. Mergardt, S. Kretschmer, A. Zalecka, A. Meelursarn, A. Ploeger, D. Nierop, L. van de Vijver, and E. Baars Standardization and validation of the visual evaluation of biocrystallizations Biol. Agric. Hortic. 27 2010 25 40 10.1080/01448765.2010.10510428
32. J.-O. Andersen, C.B. Henriksen, J. Laursen, and A.A. Nielsen Computerised image analysis of biocrystallograms originating from agricultural products Comput. Electron. Agric. 22 1999 51 69 10.1016/S0168-1699(98)00043-X
33. 2O crystallization with agricultural products Comput. Electron. Agric. 90 2013 63 67 10.1016/j.compag.2012.11.003
34. S. Starzonek, M. Rutkowska, S.J. Rzoska, A. Drozd-Rzoska, M. Fonberg-Broczek, B. Sokołowska, and J.C. Martinez-Garcia Dielectric spectroscopy of pressurized Saccharomyces cerevisiae Food Biophys. 10 2015 229 234 10.1007/s11483-014-9367-y
35. J. Kahl, N. Busscher, W. Hoffmann, G. Mergardt, I. Clawin-Raedecker, C. Kiesner, and A. Ploeger Development and performance of crystallization with additives applied on different milk samples Food Anal. Methods 7 2014 1373 1380 10.1007/s12161-013-9759-5
36. N. Kubota, M. Yokota, and J.W. Mullin Supersaturation dependence of crystal growth in solutions in the presence of impurity J. Cryst. Growth 182 1997 86 94
37. Y.J. Schneider, P. Tulkens, C. De Duve, and A. Trouet Fate of plasma membrane during endocytosis. II. Evidence for recycling (shuttle) of plasma membrane constituents J. Cell Biol. 82 1979 466 474
38. Z. Liu, Y. Lv, A. Zhu, and Z. An One-enzyme triple catalysis: employing the promiscuity of horseradish peroxidase for synthesis and functionalization of well-defined polymers ACS Macro Lett. 7 2018 1 6 10.1021/acsmacrolett.7b00950
39. M.J. Eisenmenger, and J.I. Reyes-De-Corcuera High pressure enhancement of enzymes: a review Enzyme Microb. Technol. 45 2009 331 347 10.1016/j.enzmictec.2009.08.001
40. N.S. Terefe, R. Buckow, and C. Versteeg Quality-related enzymes in fruit and vegetable products: effects of novel food processing technologies, part 1: high-pressure processing Crit. Rev. Food Sci. Nutr. 54 2014 24 63 10.1080/10408398.2011.566946
41. K. Marszałek, J. Krzyzanowska, Ł. Woźniak, and S. Skaopska Kinetic modelling of tissue enzymes inactivation and degradation of pigments and polyphenols in cloudy carrot and celery juices under supercritical carbon dioxide J. Supercrit. Fluids 117 2016 10.1016/j.supflu.2016.07.016
42. S. Chakraborty, N. Kaushik, P.S. Rao, and H.N. Mishra High-pressure inactivation of enzymes: a review on its recent applications on fruit purees and juices Compr. Rev. Food Sci. Food Saf. 13 2014 578 596 10.1111/1541-4337.12071
43. K. Marszałek, J. Szczepańska, Ł. Woźniak, S. Skaopska, F.J. Barba, M. Brnčić, and S.R. Brnčić The Preservation of Fruit and Vegetable Products under High Pressure Processing. Encyclopedia of Food Security and Sustainability 2018 Elsevier 10.1016/B978-0-12-812687-5.22258-2
44. S. Chakraborty, D. Baier, D. Knorr, and H.N. Mishra High pressure inactivation of polygalacturonase, pectinmethylesterase and polyphenoloxidase in strawberry puree mixed with sugar Food Bioprod. Process 95 2015 281 291 10.1016/j.fbp.2014.10.016
45. S. Chakraborty, P.S. Rao, and H.N. Mishra Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatments Innov. Food Sci. Emerg. Technol. 27 2015 57 68 10.1016/j.ifset.2014.11.003
46. M. Paciulli, I.G. Medina-Meza, E. Chiavaro, and G.V. Barbosa-Cánovas Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.) LWT - Food Sci. Technol. 68 2016 98 104 10.1016/j.lwt.2015.12.029
47. G.I. Katsaros, P. Katapodis, and P.S. Taoukis Modeling the effect of temperature and high hydrostatic pressure on the proteolytic activity of kiwi fruit juice J. Food Eng. 94 2009 40 45 10.1016/j.jfoodeng.2009.02.026
48. A.M.M. Rayan, A.A. Gab-Alla, A.A. Shatta, and Z.A.S. El-Shamei Thermal inactivation kinetics of quality-related enzymes in cauliflower (Brassica oleracea var. botrytis) Eur. Food Res. Technol. 232 2011 319 326 10.1007/s00217-010-1391-7
49. L. Zhou, Y. Wang, X. Hu, J. Wu, and X. Liao Effect of high pressure carbon dioxide on the quality of carrot juice Innov. Food Sci. Emerg. Technol. 10 2009 321 327 10.1016/j.ifset.2009.01.002
50. J.N. Hamann, B. Herzigkeit, R. Jurgeleit, and F. Tuczek Small-molecule models of tyrosinase: From ligand hydroxylation to catalytic monooxygenation of external substrates Coord. Chem. Rev. 334 2017 54 66 10.1016/j.ccr.2016.07.009
51. A. Nicolussi, M. Auer, B. Sevcnikar, M. Paumann-Page, V. Pfanzagl, M. Zámocký, S. Hofbauer, P.G. Furtmüller, and C. Obinger Posttranslational modification of heme in peroxidases - Impact on structure and catalysis Arch. Biochem. Biophys. 643 2018 14 23 10.1016/j.abb.2018.02.008
52. M. Pretzler, A. Bijelic, and A. Rompel Heterologous expression and characterization of functional mushroom tyrosinase (AbPPO4) Sci. Rep. 7 2017 10.1038/s41598-017-01813-1
53. A.S. Rose, A.R. Bradley, Y. Valasatava, J.M. Duarte, A. Prlić, and P.W. Rose Web-based molecular graphics for large complexes Proc.21st Int. Conf. Web3D Technol. Web3D 2016 2016 185 186 10.1145/2945292.2945324