Effect of thermal pasteurization and high pressure processing on bioactive properties in strawberry juice

Authors

  • Lenka Predná Slovak University of Agriculture in Nitra, Faculty Agrobiology and Food Resources, Department of Human Nutrition, Tr. A. Hlinku 2 949 76 Nitra
  • Marta Habánová Slovak University of Agriculture in Nitra, Faculty Agrobiology and Food Resources, Department of Human Nutrition, Tr. A. Hlinku 2 949 76 Nitra
  • Martina Gažarová Slovak University of Agriculture in Nitra, Faculty Agrobiology and Food Resources, Department of Human Nutrition, Tr. A. Hlinku 2 949 76 Nitra
  • Andrea Mendelová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Storing and Processing of Plant Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Miroslav Habán Comenius University in Bratislava, Faculty of Pharmacy, Department of Pharmacognosy and Botany, ul. Odbojárov 10, 83232 Bratislava
  • Jorge Manuel Alexandre Saraiva University of Aveiro Campus Universitário de Santiago, Department of Chemistry, 3810-193 Aveiro
  • Rui Queirós University of Aveiro, Campus Universitário de Santiago, Department of Chemistry, 3810-193 Aveiro

DOI:

https://doi.org/10.5219/648

Keywords:

strawberry, thermal pasteurization (TP), high pressure processing (HPP), juice

Abstract

In the current food industry, companies often offer new and revolutionary processing methods that allow to improve food properties. A prominent technology is High Pressure Processing (HPP), a non-thermal technology that arises as an alternative to the traditional thermal pasteurization (TP). With HPP it is possible to obtain food and drinks similar to the raw food while improving important nutritive and functional properties. Since strawberries are very important fruit in the human diet, the aim of this study was to study the effect of HPP and TP on selected qualitative-quantitative parameters of strawberry juices (HPSJ - High Pressure Strawberry Juice/TPSJ - Thermal Pasteurized Strawberry Juice). It seems that strawberries can have a positive effect on human health due to their high content in beneficial nutrients. From monitored parameters, significant differences (<0.001) were found between juices in the following parameters: antioxidant activity, β-carotene and zeaxanthin content. Higher antioxidant activity (1547.60 ±4.89 mg AA.L-1 FM vs. 1424.72 ±10.66 mg AA.L-1 FM) and zeaxanthin (1.34 ±0.11 μg.mL-1 FM vs. 0.89 ±0.08 μg.mL-1 FM) was found in HPSJ, comparatively to TPSJ. The content of β-carotene was higher in TPSJ (156.28 ±2.13 μg.mL-1 FM) than in HPSJ (122.02 ±4.28 μg.mL-1 FM). Results related to the polyphenols content showed significantly higher values (˃0.01) in HPSJ, compared to TPSJ (1100.04 ±17.16 mg GAE.L-1 FM vs. 1002.66 ±17.16 mg GAE.L-1 FM). The difference in the content of lutein (TPSJ 8.84 ±0.57 μg.mL-1 FM; HPSJ 8.17 ±0.13 μg.mL-1 FM) was not significant (˃0.05).

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Aschoff, J. K., Kaufmann, S., Kalkan, O., Neidhart, S., Carle, R., Schweiggert, R. M. 2015. In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange juices [Citrus sinensis (L.) Osbeck]. Journal of Agricurtural and Food Chemistry, vol. 63, no. 2, p. 578-587. https://doi.org/10.1021/jf505297t PMid:25539394 DOI: https://doi.org/10.1021/jf505297t

Ashokkumar, K., Diapari, M., Jha, A. B., Tar´an, B., Arganosa, G., Warkentin, T. D. 2015. Genetic diversity of nutritionally important carotenoids on 94 pea and 121 chickpea accesions. Journal of Food Composition and Analysis, vol. 43, p. 49-60. https://doi.org/10.1016/j.jfca.2015.04.014 DOI: https://doi.org/10.1016/j.jfca.2015.04.014

Bansilala, S., Castellanoa, J. M., Fustera, V. 2015. Global burden of CVD: focus on secondary prevention of cardiovascular disease. International Journal of Cardiology, vol. 201, suppl. 1, p. S1-S7. https://doi.org/10.1016/S0167-5273(15)31026-3 DOI: https://doi.org/10.1016/S0167-5273(15)31026-3

Barbosa-Cánovas, G. V., Tapia, M. S., Cano, M. P. 2005. Novel Food Processing Technologies. New York: CRP Press, 720 ps. SBN 9780824753337. DOI: https://doi.org/10.1201/9780203997277

Basu, A., Nguyen, A., Betts, N. M., Lyons, T. J. 2014. Strawberry as a functional food: an evidence- based review. Critical Reviews in Food Science and Nutrition, vol. 54, no. 6, p. 790-806. https://doi.org/10.1080/10408398.2011.608174 PMid:24345049 DOI: https://doi.org/10.1080/10408398.2011.608174

Bosetti, C., Spertini, L., Parpinel, M., Gnagnarella, P., Lagiou, P., Negri, E., Franceschi, S., Montella, M., Peterson, J., Dwyer, J., Giacosa, A., LaVecchia, C. 2005. Flavonoids and breast cancer risk in Italy. Cancer Epidemioligy Biomarkers and Prevention, vol. 14, no. 4, p. 805-808. https://doi.org/10.1158/1055-9965.EPI-04-0838 DOI: https://doi.org/10.1158/1055-9965.EPI-04-0838

PMid:15824147

Campbell, O. E., Padilla-Zakour, O. I. 2013. Phenolic and carotenoid composition of canned peaches (Prunus persica) and apricots (Prunus armeniaca) as affected by variety and peeling. Food Research International, vol. 54, no. 1, p. 448-455. https://doi.org/10.1016/j.foodres.2013.07.016 DOI: https://doi.org/10.1016/j.foodres.2013.07.016

Carter, P., Gray, L. J., Troughton, J., Khunti, K., Davies, M. J. 2010. Fruit and vegetable intake and incidence of type 2 diabetes mellitus: systematic review and meta-analysis. BMJ., vol. 341, p. 1-8. https://doi.org/10.1136/bmj.c4229 PMid:20724400 DOI: https://doi.org/10.1136/bmj.c4229

Chong, M. F. F., Macdonald, R., Lovegrove, J. A. 2010. Fruit polyphenols and CVD risk: a review of human intervention studies. British Journal of Nutrition, vol. 104, suppl. 3, p. S28-S39. https://doi.org/10.1017/S0007114510003922 PMid:20955648 DOI: https://doi.org/10.1017/S0007114510003922

Cook, N. C., SAMMAN, S. 1996. Flavonoids-Chemistry, metabolism, cardioprotective effects, and dietary sources. The Journal of Nutritional Biochemistry, vol. 7, no. 2, p. 66-76. https://doi.org/10.1016/0955-2863(95)00168-9 DOI: https://doi.org/10.1016/0955-2863(95)00168-9

Da Silva, F. L., Escribano-Bailon, M. T., Perez-Alonso, J. J., Rivas-Gonzalo, J., Santos-Buelga, C. 2007. Anthocyanin pigments in strawberry. LWT Food Science and Technology, vol. 40, no. 2, p. 374-382. https://doi.org/10.1016/j.lwt.2005.09.018 DOI: https://doi.org/10.1016/j.lwt.2005.09.018

Delgado-Pelayo, R., Gallardo-Guerrero, L., Hornero-Méndez, D. 2014. Chlorophyll and carotenoid pigments in the peel and flesh of commercial apple fruit varieties. Food Research International, vol. 65, part B, p. 272-281. DOI: https://doi.org/10.1016/j.foodres.2014.03.025

Dragsted, L. O., Krath, B., Ravn-Haren, G., Vogel, U. B., Vinggaard, A. M., Bo Jensen, P., Loft, S., Rasmussen, S. E., Sandstrom, T. B., Pedersen, A. 2006. Biological effects of fruit and vegetables. The Proceedings of the Nutrition Society, vol. 65, no. 1, p. 61-67. https://doi.org/10.1079/PNS2005480 DOI: https://doi.org/10.1079/PNS2005480

PMid:16441945

Esmaillzadeh, A., Kimiagar, M., Mehrabi, Y., Azadbakht, L., Hu, F. B., Willett, W.C. 2006. Fruit and vegetable intakes, C-reactive protein, and the metabolic syndrome. American Journal of Clinical Nutrition, vol. 84, no. 6, p. 1489-1497. PMid:17158434 DOI: https://doi.org/10.1093/ajcn/84.6.1489

Esteve, M. J., Barba, F. J., Palop, S., Frígola, A. 2009. The Effects of Non thermal Processing on Carotenoids in Orange Juice. Czech J. Food Sci., vol. 27, special no. p. S304-S306. DOI: https://doi.org/10.17221/1094-CJFS

Gardner, P. T., White, T. A. C., McPhail, D. B., Duthie, G. G. 2000. The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chemistry, vol. 68, no. 4, p. 471-474. https://doi.org/10.1016/S0308-8146(99)00225-3 DOI: https://doi.org/10.1016/S0308-8146(99)00225-3

Giampieri, F., Tulipani, S., Alvaarez-Suarez, J. M., Quiles, J. L., Mezzetti, B., Battino, M. 2012. The strawberry: Composition, nutritional quality, and impact on human health. Nutrition, vol. 28, no. 1, p. 9-19. https://doi.org/10.1016/j.nut.2011.08.009 PMid:22153122 DOI: https://doi.org/10.1016/j.nut.2011.08.009

Giuffrida, D., Torre, G., Dugo, P. 2013. Determination of the carotenoid profile in peach fruits, juice and jam. Fruits, vol. 68, p. 39-44. https://doi.org/10.1051/fruits/2012049 DOI: https://doi.org/10.1051/fruits/2012049

Gropper, S. S., Smith, J. L., Groff, J. L. 2005. Advanced nutrition and human metabolism (4th ed.). Belmont: Thomson Wadsworth, 608 p.

Halliwell, B. 2008. Are polyphenols antioxidants or pro-oxidants? What do we learn from cell culture and in vivo studies? Archives of Bopchemistry and Biophysics, vol. 476, no. 2, p. 107-112. https://doi.org/10.1016/j.abb.2008.01.028 PMid:18284912 DOI: https://doi.org/10.1016/j.abb.2008.01.028

Häkkinen, S. H., Kärenlampi, S. O., Mykkänen, H. M., Heinonen, I. M., Törrönen, A. R. 2000. Ellagic acids content in berries: influence of domestic processing and storage. European Food Research and Technology, vol. 212, no. 1, p. 75-80. https://doi.org/10.1007/s002170000184 DOI: https://doi.org/10.1007/s002170000184

Hossain, A., Begum, P., Salma Zannat, M., Hafizur Rahman, Md., Ahsan, M., Nazrul Islam, S. 2016. Nutrient composition of strawberry genotypes cultivated in a horticulture farm. Food Chemistry, vol. 199, p. 648-652. https://doi.org/10.1016/j.foodchem.2015.12.056 PMid:26776020 DOI: https://doi.org/10.1016/j.foodchem.2015.12.056

Jakobek, J., Šegura, J., Medvodovič-Kosanovič, M., Novak, I. 2007. Anthocyanin content and antioxidant activity of various red fruit juices. Deutsche Lebensmittel-Rundschau: Zeitschrift für Lebensmittelkunde und Lebensmittelrecht, vol. 103, no. 2, p. 58-64.

Joo, H., Kim, C. T., Kim, L. H., Kim, Y. 2013. Anti-obesity effect of hot water extract and high hidrostatic pressure extract of garlic in rats fed a high-fat diet. Food and Chemical Toxicology, vol. 55, p. 100-105. https://doi.org/10.1016/j.fct.2012.12.044 PMid:23306787 DOI: https://doi.org/10.1016/j.fct.2012.12.044

Joshipura, K. J., Ascherio, A., Manson, J. E., Stampfer, M. J, Rimm, E. B., Speizer, F. E., Hennekens, C. H., Spiegelman, D., Willett, W. C. 1999. Fruit and vegetable intake in relation to risk of ischemic stroke. Journal of the American Medical Association, vol. 282, no. 13, p. 1233-1239. https://doi.org/10.1001/jama.282.13.1233 DOI: https://doi.org/10.1001/jama.282.13.1233

PMid:10517425

Kalt, W., Hanneken, A., Milbury, P., Trembla, F. 2010. Recent Research on Polyphenolics in Vision and Eye Health. Journal of Agriculture and Food Chemistry, vol. 58, no. 7, p. 4001-4007. https://doi.org/10.1021/jf903038r PMid:20102149 DOI: https://doi.org/10.1021/jf903038r

Kelebek, H., Selli, S. 2011. Characterization of phenolic compounds in strawberry fruits by RP-HPLC-DAD and investigation of their antioxidant capacity. Journal of Liquid Chromatography & Related Technologies, vol. 34, no. 20, p. 2495-2504. https://doi.org/10.1080/10826076.2011.591029 DOI: https://doi.org/10.1080/10826076.2011.591029

Keresteš, J. et al. 2016. Mlieko vo výžive ľudí. SPU v Nitre pri príležitosti jej 60. výročiu založenia. BA: CAD PRESS, 2016, 649 p. ISBN 978-80-88969-72-3.

Konczak, I., Zhang, W. 2004. Anthocyanins-more than nature' s colours 2004. Journal of Biomedicine and Biotechnology, vol. 2004, no. 5, p. 239-240. DOI: https://doi.org/10.1155/S1110724304407013

Lachman, J., Hejtmánková, K., Kotíková, Z. 2013. Tocols and carotenoids of enkorn, emmer and spring wheat varietes: Selection for breading and production. Journal of Cereal Science, vol. 57, no. 2, p. 2007-2014. https://doi.org/10.1016/j.jcs.2012.05.011 DOI: https://doi.org/10.1016/j.jcs.2012.05.011

Larson, R. A. 1998. The antioxidants of higher plants. Phytochemistry, vol. 27, no. 4, p. 969-972. https://doi.org/10.1016/0031-9422(88)80254-1 DOI: https://doi.org/10.1016/0031-9422(88)80254-1

Larrosa, M., González-Sarrías, A., Yáñez-Gascón, M. J., Selma, M. V., Azorín-Ortuño, M., Toti, S., Tomás-Barberán, F., Dolara, P., Espín, J. C. 2010. Anti-inflammatory properties of a pomegranate extract and its metabolite urolithin-A in a colitis rat model and the effect of colon inflammation on phenolic metabolism. The Journal of Nutritional Biochemistry. vol. 21, no. 8, p. 717-725. https://doi.org/10.1016/j.jnutbio.2009.04.012 PMid:19616930 DOI: https://doi.org/10.1016/j.jnutbio.2009.04.012

Maurer, M. M., Mein, J. R., Chaudhuri, S. K., Constant, H. L. 2014. An improved UHPLC-UV method for separation and quantification of carotenoids in vegetable crops. Food Chemistry, vol. 165, p. 475-482. https://doi.org/10.1016/j.foodchem.2014.05.038 DOI: https://doi.org/10.1016/j.foodchem.2014.05.038

PMid:25038701

Németh-Balogh, M., Paulovicsová, B., Turianica, I., Pokorná-Juríková, T. 2009. Úloha potravín s vysokým obsahom antioxidantov v prevencii kardiovaskulárnych ochorení.(In Slovak) (The role of food with high antioxidant content in the prevention of cardiovascular diseases) Slovenský veterinárny časopis, vol. 34, no. 3, p. 183-185.

Mendelová, A., Mendel, Ľ., Czako, P., Mareček, J. 2016. Evaluation of carotenoids, polyphenols content and antioxidant activity in the sea buckthorn fruit juice. Potravinarstvo, vol. 10, no. 1, p. 59-64. https://doi.org/10.5219/551 DOI: https://doi.org/10.5219/551

Mota, M. J., Lopes, R. T, Delgadillo, I., Saraiva, J. A. 2013. Microorganisms under high pressure - Adaptation, growth and biotechnological potential. Biotechnology Advances, vol. 31, no. 8, p. 1426-1434. https://doi.org/10.1016/j.biotechadv.2013.06.007 PMid:23831003 DOI: https://doi.org/10.1016/j.biotechadv.2013.06.007

Patras, A., Brunton, N. P., O'dnnell, C., Tiwari, B. K. 2010. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science and Technology, vol. 21, no. 1, p. 3-11. https://doi.org/10.1016/j.tifs.2009.07.004 DOI: https://doi.org/10.1016/j.tifs.2009.07.004

Perk, J., De Backer, G., Gohlke, H., Graham, I., Reiner, Ž., Verschuren, M., Deaton, C. 2012. European Guidelines on cardiovascular disease prevention in clinical practice. European Heart Journal, vol. 33, no. 13, p. 1635-1701. PMid:22555213

Peterson, J., Lagiou, P., Samoli, E., Lagiou, A., Katsouyanni, K., LaVecchia, C., Dwyer, J., Trichopoulos, D. 2003. Flavonoid intake and breast cancer risk: a case-control study in Greece. British Journal of Cancer, vol. 89, no. 7, p. 1255-1259. https://doi.org/10.1038/sj.bjc.6601271 DOI: https://doi.org/10.1038/sj.bjc.6601271

PMid:14520456

Protulipac, J. M., Sonicki, Z., Reiner, Z. 2015. Cardiovascular disease (CVD) risk factors in older adults - Perception and reality. Archives of Gerontology and Geriatrics, vol. 61, no. 1, p. 88-92. https://doi.org/10.1016/j.archger.2015.04.001 PMid:25944060 DOI: https://doi.org/10.1016/j.archger.2015.04.001

Reis, R., Johnston, J., Tucker, K., DeSesso, J. M., Keen, C. L. 2012. Estimation of cancer risks and benefits associated with a potential increased consumption of fruits and vegetables. Food and Chemical Toxicology, vol. 50, no. 12, p. 4421-4427. https://doi.org/10.1016/j.fct.2012.08.055 PMid:22981907 DOI: https://doi.org/10.1016/j.fct.2012.08.055

Rekha, C., Poornima, G., Manasa, M., Abhipsa, V., Pavithra Devi, J., Vijay Kumar, H. T., Prashith Kekuda, T. R. 2012. Ascorbic Acid, Total Phenols Content and Antioxidant Activity of Fresh Juices of Four Ripe and Unripe Citrus Fruits. Chemical Science Transaction, vol. 1, no. 2, p. 303-310. https://doi.org/10.7598/cst2012.182 DOI: https://doi.org/10.7598/cst2012.182

Riboli, E., Norat, T. 2003. Epidemiologic evidence of the protective effect of fruit and vegetables on cancer risk. American Journal of Clinical Nutrition, vol. 78, no. 3, p. 559S-569S. PMid:12936950 DOI: https://doi.org/10.1093/ajcn/78.3.559S

Rolle, A. C., Braesco, V., Chupin, J., Bouillot, L. 2016. Nutritional Composition of Orange Juice: A Comparative Study between French Commercial and Home-Made Juices. Food and Nutrition Sciences, vol. 7, p. 252-261. https://doi.org/10.4236/fns.2016.74027 DOI: https://doi.org/10.4236/fns.2016.74027

Szajdek, A., Borowska, E. J. 2008. Bioactive compounds and health promoting properties of berry fruits: a review. Plant Foods Human Nutrition, vol. 63, no. 4, p. 147-156. https://doi.org/10.1007/s11130-008-0097-5 PMid:18931913 DOI: https://doi.org/10.1007/s11130-008-0097-5

Sánchez-Moreno, C., Plaza, L., de Ancos, B., Cano, M. P. 2003. Effect of high-pressure processing on health-promoting attributes of freshly squeezed orange juice (Citrus sinensis L.) during chilled storage. European Food Research and Technology, vol. 216, no. 1, p. 18-22. DOI: https://doi.org/10.1007/s00217-002-0625-8

Stinco, C. M., Benítez-González, A. M., Hernanz, D., Vicario, I. M., Meléndez-Martínez, A. J. 2014. Development and validation of a rapid resolution liquid chromatography method for the screening of dietary plant isoprenoids: Carotenoids, tocopherols and chlorophylls. Journal of Chromatography A, vol. 1370, p. 162-170. https://doi.org/10.1016/j.chroma.2014.10.044 PMid:25454141 DOI: https://doi.org/10.1016/j.chroma.2014.10.044

Takachi, R., Inoue, M., Sawada, N. Iwasaki, M., Sasazuki, S., Ishihara, J., Tsubono, Y., Tsugane, S. 2010. Fruits and vegetables in relation to prostate cancer in Japanese men: the Japan Public Health Center-Based Prospective Study. Nutrition and Cancer, vol. 62, no.1, p. 30-39. https://doi.org/10.1080/01635580903191502 DOI: https://doi.org/10.1080/01635580903191502

PMid:20043257

Tarozzi, A., Morroni, M., Merlicco, A., Bolondi, C., Teti, G., Falconi, M., Cantelli-Forti, G., Hrelia, P. 2010. Neuroprotective effects of cyanidin 3-O-glucopyranoside on amyloid beta (25 - 35) oligomer-induced toxicity. Neuroscience Letters, vol. 473, no. 2, p. 72-76. https://doi.org/10.1016/j.neulet.2010.02.006 DOI: https://doi.org/10.1016/j.neulet.2010.02.006

PMid:20152881

Tokuşoğlu, Ö., Swanson, B. G. 2015. Improving food Quality with Novel Food Processing Technologies. CRP Press, 3-8 p. eBook ISBN 978-1-4665-0725-8. https://doi.org/10.1201/b17780-3 DOI: https://doi.org/10.1201/b17780-3

Wang, S. Y., Lin, H. S. 2000. Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage. Journal of Agricultural and Food Chemistry, vol. 48, no. 2, p. 140-146. https://doi.org/10.1021/jf9908345 PMid:10691606 DOI: https://doi.org/10.1021/jf9908345

Wilson, P. W. F., D'Agostino, R. B., Levy, D., Belanger, A. M., Silbershatz, H., Kannel, W. B. 1998. Prediction of Coronary Heart Disease Using Risk Factor Categories. Circulation, vol. 97, no. 18, p. 1837-1847. https://doi.org/10.1161/01.CIR.97.18.1837 PMid:9603539 DOI: https://doi.org/10.1161/01.CIR.97.18.1837

Xi, J. 2006. Effect of high pressure processing on the extraction of lycopene in tomato paste waste. Chemical Engineering & Technology, vol. 29, no. 6, p. 736-739. https://doi.org/10.1002/ceat.200600024 DOI: https://doi.org/10.1002/ceat.200600024

Downloads

Published

2016-11-16

How to Cite

Predná, L. ., Habánová, M. ., Gažarová, M. ., Mendelová, A. ., Habán, M. ., Saraiva, J. M. A., & Queirós, R. . (2016). Effect of thermal pasteurization and high pressure processing on bioactive properties in strawberry juice. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 537–542. https://doi.org/10.5219/648

Most read articles by the same author(s)

<< < 1 2 3 > >>