Enzymatic, Phyto-, and Physicochemical Evaluation of Apple Juice under High-Pressure Carbon Dioxide and Thermal Processing

Ayesha Murtaza; Aamir Iqbal; Krystian Marszałek; Muhammad Amjed Iqbal; Shinawar Waseem Ali; Xiaoyun Xu; Siyi Pan; Wanfeng Hu

doi:10.3390/foods9020243

Enzymatic, Phyto-, and Physicochemical Evaluation of Apple Juice under High-Pressure Carbon Dioxide and Thermal Processing

Foods. 2020 Feb 24;9(2):243. doi: 10.3390/foods9020243.

Authors

Ayesha Murtaza^{1

2}, Aamir Iqbal^{1

2}, Krystian Marszałek^{3

4}, Muhammad Amjed Iqbal⁵, Shinawar Waseem Ali⁶, Xiaoyun Xu^{1

2}, Siyi Pan^{1

2}, Wanfeng Hu^{1

2}

Affiliations

¹ College of Food Science and Technology, Huazhong Agricultural University, No.1, Shizishan Street, Hongshan District, Wuhan 430070, China.
² Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China.
³ Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka, 02-532 Warsaw, Poland.
⁴ Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, College of Natural Science, University of Rzeszow, Poland, Ćwiklińskiej 1A, 35-601 Rzeszow, Poland.
⁵ Institute of Agricultural and Resource Economics, University of Agriculture, Faisalabad 38000, Pakistan.
⁶ Institute of Agricultural Sciences, University of the Punjab, Quaid-i-Azam Campus, Lahore 54590, Pakistan.

Abstract

In this study, the changes in enzyme activities, total polyphenols, phenolic profile, and physicochemical properties from thermally (25-75 °C) and high-pressure carbon dioxide (HP-CO₂) (25-65 °C/20 MPa)-treated apple juice were investigated. The HP-CO₂ exhibited complete inactivation of polyphenol oxidase (PPO) at 65 °C, whereas PPO was still active at 75 °C under thermal processing (TP). Similarly, the relative activity of peroxidase (POD) significantly decreased by 71% at 65 °C under HP-CO₂ processing, whereas TP was less effective. HP-CO₂ and TP treatments at 65 °C reduced the browning degree (BD) value to 0.47 and 0.89, respectively. Thus, HP-CO₂ inhibits the browning reactions caused by PPO and POD enzymes at each operating temperature. The concentration of epicatechin and catechin increased significantly with increasing temperature above 45 °C in TP-treated juices. HP-CO₂ treatment increased the same phenolic compounds at 35 °C and 9 MPa, whereas high-temperature and -pressure conditions caused insignificant changes in concentration of epicatechin and catechin. Changes in others phenolic compounds were insignificant under TP and HP-CO₂ treatment. Overall, HP-CO₂ is a promising technology to get high-quality juices with lower enzyme activity.

Keywords: high-pressure carbon dioxide; peroxidase; polyphenol oxidase; polyphenols profile; thermal processing.

Abstract

Grants and funding