Effects of high hydrostatic pressure and thermal processing on anthocyanin content, polyphenol oxidase and β-glucosidase activities, color, and antioxidant activities of blueberry (Vaccinium Spp.) puree.

Food Chemistry
Weijia ZhangRui Hai Liu

Abstract

Thermal processing (TP) and high hydrostatic pressure (HHP) are two important puree processing methods. In this study, the polyphenol oxidase (PPO) and β-glucosidase activities, chromatic values, peroxide radical scavenging capacities (PSCs), cellular antioxidant activities (CAAs), and anthocyanin profiles were evaluated in blueberry puree following TP and HHP treatments. Nine anthocyanins were identified and cyanidin glycosides were the most abundant compounds in the blueberry puree sample. Petunidin-3-O-arabinoside, malvidin-3-O-galactoside, and malvidin-3-O-glucoside concentrations increased at temperatures of 70-90 °C (TP) and a pressure of 300 MPa (HHP). The highest total anthocyanin concentration (503.5 μg/mL) and PSC (13.45 µg VCE/mL) were observed following the TP (90 °C) treatment. Furthermore, a positive correlation was observed between the anthocyanin content and PSC (R2 = 0.655, P < 0.05). Finally, HHP treatment resulted in better puree color retention than TP treatment. The results of this study could provide valuable information for optimizing the processing methods for anthocyanin-rich products.

References

May 2, 2002·Journal of Agricultural and Food Chemistry·Veronica DewantoRui Hai Liu
Aug 18, 2005·Journal of Agricultural and Food Chemistry·Kafui Kwami Adom, Rui Hai Liu
Mar 17, 2007·Critical Reviews in Food Science and Nutrition·N K RastogiD Knorr
Oct 2, 2007·Journal of Agricultural and Food Chemistry·Kelly L Wolfe, Rui Hai Liu
Jun 2, 2009·Journal of Agricultural and Food Chemistry·Anja K LättiKaisu R Riihinen
Oct 5, 2017·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Abdul Basit BabaSiddavaram Nagini
Jun 14, 2019·Journal of Agricultural and Food Chemistry·Er Sheng GongRui Hai Liu
Jul 1, 2014·Comprehensive Reviews in Food Science and Food Safety·Snehasis ChakrabortyH N Mishra

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