Retention of polyphenols and vitamin C in cranberrybush pur ' ee (Viburnum opulus) by means of non-thermal treatments


Özkan G. , Stuebler A., Aganovic K., Draeger G., Esatbeyoglu T., Çapanoğlu Güven E.

FOOD CHEMISTRY, vol.360, 2021 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 360
  • Publication Date: 2021
  • Doi Number: 10.1016/j.foodchem.2021.129918
  • Title of Journal : FOOD CHEMISTRY
  • Keywords: Non-thermal technologies, High pressure processing (HPP), Pulsed electric field (PEF), Viburnum, Bioactive compounds, Polyphenols, Antioxidant activity, Enzyme activity, HIGH HYDROSTATIC-PRESSURE, PULSED ELECTRIC-FIELDS, TEMPERATURE SHORT-TIME, ANTIOXIDANT CAPACITY, BIOACTIVE COMPOUNDS, PHYSICOCHEMICAL PROPERTIES, PHENOLIC-COMPOUNDS, THERMAL PASTEURIZATION, SHELF-LIFE, INACTIVATION

Abstract

The effects of high pressure processing (HPP; 200-600 MPa for 5 or 15 min) and pulsed electric field (PEF; 3 kV/ cm, 5-15 kJ/kg) treatment on physicochemical properties (conductivity, pH and total soluble solids content), bioactive compounds (vitamin C, total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC) and chlorogenic acid contents), antioxidant capacities (DPPH and CUPRAC assays) and polyphenol oxidase (PPO) activity of cranberrybush pure ' e were evaluated immediately after processing. The results were compared to an untreated pure ' e. According to the results, conductivity increased significantly after PEF (15 kJ/kg) treatment. PEF and HPP treatments resulted in a better retention of bioactive compounds (increase in TPC in the range of -4-11% and -10-14% and TFC in the range of -1-5% and -6-8% after HPP and PEF, respectively) and antioxidant activity (as measured with CUPRAC method) compared to untreated sample. HPP reduced residual enzyme activity of PPO comparatively better than PEF.