The Influence of Static and Multi-Pulsed Pressure Processing on the Enzymatic and Physico-Chemical Quality, and Antioxidant Potential of Carrot Juice During Refrigerated Storage

被引：0
作者：
Justyna Szczepańska
Sylwia Skąpska
Jose M. Lorenzo
Krystian Marszałek
机构：
[1] Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology,Department of Fruit and Vegetable Product Technology
[2] Centro Tecnológico de la Carne de Galicia,Department of Food Science and Technology
[3] Universidad de Vigo,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense
来源：
Food and Bioprocess Technology | 2021年 / 14卷
关键词：
Polygalacturonase; Pectinmethylesterase; Dynamic viscosity; Turbidity; Carotenoids;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The effect of static and multi-pulsed high pressure processing (HPP) on the activity of hydrolyzing enzymes and the rheological properties of cloudy carrot juice during refrigerated storage (4 °C for 12 weeks) were investigated. The changes in the carotenoid profile, total polyphenolic content (TPC), antioxidant potential, and color were also studied. After HPP treatment, the activity of polygalacturonase (PG) and pectinmethylesterase (PME) decreased significantly. During the storage, the activity of PG increased by a maximum of 40% for 450 MPa, whereas PME activity decreased by a maximum of 76% for 300 MPa × 3 and 600 MPa. The apparent dynamic viscosity and turbidity changed after HPP treatment and storage. Seven carotenoids were identified in the untreated juice and their concentration increased significantly as increased pressure during the treatment. The carotenoids underwent significant degradation during the storage, which also correlated with changes in the a* and b* color parameters. The storage time also had a significant impact on the TPC and antioxidant capacity determined with DPPH and ABTS tests.
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页码：52 / 64
页数：12
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