Effect of high-pressure processing on colour, phytochemical contents and antioxidant activities of purple waxy corn (Zea mays L. var. ceratina) kernels

被引:31
作者
Saikaew, Kawinchaya [1 ]
Lertrat, Kamol [2 ,3 ]
Meenune, Mutita [4 ]
Tangwongchai, Ratchada [1 ]
机构
[1] Khon Kaen Univ, Fac Technol, Dept Food Technol, 123 Mittapap Rd, Khon Kaen 40002, Thailand
[2] Khon Kaen Univ, Dept Plant Sci & Agr Resources, Fac Agr, Khon Kaen 40002, Thailand
[3] Khon Kaen Univ, Plant Breeding Res Ctr Sustainable Agr, Fac Agr, Khon Kaen 40002, Thailand
[4] Prince Songkla Univ, Fac Agroind, Dept Food Technol, Hat Yai 90112, Thailand
关键词
High-pressure; Anthocyanins; Bioactive compounds; Antioxidant capacity; Purple corn; Functional foods; HIGH HYDROSTATIC-PRESSURE; TEMPERATURE SHORT-TIME; SWEET-POTATO; THERMAL-TREATMENT; FRUIT SMOOTHIES; ANTHOCYANINS; QUALITY; CAPACITY; TEXTURE; ENZYMES;
D O I
10.1016/j.foodchem.2017.09.136
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
High-pressure processing (HPP) at 250-700 MPa for 30-45 min affects the colour parameters, phytochemical contents and antioxidant activities of purple waxy corn kernels (p < 0.05). The higher pressure-level, the lower L*, a*, b*, C* and h(o) (p < 0.05). However, pressure-treated kernels at 700 MPa showed a similar colour profile to steam-treated kernels. HPP caused a loss in the total phenolic, flavonoid, and anthocyanin contents and antioxidant activities. The pressure-treated kernels had a higher phytochemical content than the steam-treated kernels. The phytochemicals and antioxidant activities decreased as the pressure increased from 250 to 550 MPa, but the levels recovered at 700 MPa. The longer holding-time, the greater loss of the compounds and antioxidant activities (p < 0.05). Pressure treatment at 700 MPa yielded the highest total phenolic and anthocyanin contents (p < 0.05). Water-soluble compounds can leach from food materials due to cell rupture. Nevertheless, HPP is a potential process to preserve the phytochemicals in food.
引用
收藏
页码:328 / 337
页数:10
相关论文
共 39 条
  • [1] Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps
    Cao, Xiamin
    Zhang, Yan
    Zhang, Fusheng
    Wang, Yongtao
    Yi, Jianyong
    Liao, Xiaojun
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2011, 91 (05) : 877 - 885
  • [2] Non-thermal stabilization mechanisms of anthocyanins in model and food systems-An overview
    Cavalcanti, Rodrigo N.
    Santos, Diego T.
    Meireles, Maria Angela A.
    [J]. FOOD RESEARCH INTERNATIONAL, 2011, 44 (02) : 499 - 509
  • [3] Effect of combined high pressure-temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree
    Chakraborty, Snehasis
    Rao, Pavuluri Srinivasa
    Mishra, Hari Niwas
    [J]. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2015, 28 : 10 - 21
  • [4] Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time
    Chen, Dong
    Xi, Huping
    Guo, Xingfeng
    Qin, Zihan
    Pang, Xueli
    Hu, Xiaosong
    Liao, Xiaojun
    Wu, Jihong
    [J]. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2013, 19 : 85 - 94
  • [5] Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice
    Chen, Xuehong
    Qin, Weidong
    Ma, Lihua
    Xu, Feng
    Jin, Peng
    Zheng, Yonghua
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 62 (01) : 927 - 933
  • [6] High pressure assisted thermal processing of pumpkin puree: Effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme
    Garcia-Parra, J.
    Gonzalez-Cebrino, F.
    Delgado, J.
    Cava, R.
    Ramirez, R.
    [J]. FOOD AND BIOPRODUCTS PROCESSING, 2016, 98 : 124 - 132
  • [7] Effect of a different high pressure thermal processing compared to a traditional thermal treatment on a red flesh and peel plum puree
    Garcia-Parra, J.
    Gonzalez-Cebrino, F.
    Cava, R.
    Ramirez, R.
    [J]. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2014, 26 : 26 - 33
  • [8] Giusti MM., 2001, Current Protocols in Food Analytical Chemistry, DOI [DOI 10.1002/0471142913.FAF0102S00, DOI 10.1002/0471142913.FAF0102-00, 10.1002/0471142913.faf0102s00]
  • [9] Gupta R, 2012, FOOD SCI TECH-INT SE, P109, DOI 10.1016/B978-0-12-381470-8.00005-0
  • [10] Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking
    Harakotr, Bhornchai
    Suriharn, Bhalang
    Tangwongchai, Ratchada
    Scott, Marvin Paul
    Lertrat, Kamol
    [J]. FOOD CHEMISTRY, 2014, 164 : 510 - 517