Enzymatic Activity and Its Relationships with the Total Phenolic Content and Color Change in the High Hydrostatic Pressure-Assisted Curing of Vanilla Bean (Vanilla planifolia)

被引:2
作者
Buitimea-Cantua, Genesis V. [1 ]
Chavez-Leal, Viridiana [2 ]
Soto-Caballero, Mayra C. [2 ]
Tellez-Medina, Dario I. [3 ]
Welti-Chanes, Jorge [1 ]
Escobedo-Avellaneda, Zamantha [1 ]
机构
[1] Escuela Ingn & Ciencias, Tecnol Monterrey, Ave Eugenio Garza Sada 2501, Monterrey 64849, Mexico
[2] Univ Autonoma Chihuahua, Fac Ciencias Agrotecnol, Ave Presa de la Amistad 2015, Chihuahua 31510, Mexico
[3] Escuela Nacl Ciencias Biol, Inst Politecn Nacl, Prolongac Carpio & Plan Ayala S-N,Casco Santo Toma, Mexico City 11340, Mexico
来源
MOLECULES | 2023年 / 28卷 / 22期
关键词
high hydrostatic pressure (HHP); peroxidase (POD); polyphenol oxidase (PPO); total phenolics (TPC); color; vanilla curing; BROCCOLI BRASSICA-OLERACEA; POLYPHENOL OXIDASE; DEGRADATION KINETICS; BETA-GLUCOSIDASE; INACTIVATION; PEROXIDASE; ENZYMES; L; STABILITY;
D O I
10.3390/molecules28227606
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Diverse enzymatic reactions taking place after the killing of green vanilla beans are involved in the flavor and color development of the cured beans. The effects of high hydrostatic pressure (HHP) at 50-400 MPa/5 min and blanching as vanilla killing methods were evaluated on the total phenolic content (TPC), polyphenoloxidase (PPO), and peroxidase (POD) activity and the color change at different curing cycles of sweating-drying (C0-C20) of vanilla beans. The rate constants describing the above parameters during the curing cycles were also obtained. The TPC increased from C1 to C6 compared with the untreated green beans after which it started to decrease. The 400 MPa samples showed the highest rate of phenolic increase. Immediately after the killing (C0), the highest increase in PPO activity was observed at 50 MPa (46%), whereas for POD it was at 400 MPa (25%). Both enzymes showed the maximum activity at C1, after which the activity started to decrease. As expected, the L* color parameter decreased during the entire curing for all treatments. An inverse relationship between the rate of TPC decrease and enzymatic activity loss was found, but the relationship with L* was unclear. HHP appears to be an alternative vanilla killing method; nevertheless, more studies are needed to establish its clear advantages over blanching.
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页数:13
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