Effect of high pressure homogenization combined with juice ratio on water-soluble pectin characteristics, functional properties and bioactive compounds in mixed juices
High pressure homogenized mixed juices; Juice ratio; Water-soluble pectin; Polyphenols; Carotenoids; Antioxidant activities
Abstract :
[en] Abstract The effect of high pressure homogenization (HPH) processing combined with juice ratio on overall quality attributes of carrot, apple and peach mixed juices were investigated. Relationships of functional properties with physicochemical and particle characteristics were analyzed, while relevance of bioactive compounds and antioxidant activity (AOA) with water-soluble pectin (WSP) characteristics were also investigated. As the results indicated, juice ratio of individual juices affected physicochemical attributes, and composition of WSP and bioactive compounds in mixed juices. HPH processing decreased particle size and altered WSP characteristics. Moreover, HPH influenced functional properties of mixed juices, including cloud stability and rheological behavior, which were correlated with physicochemical and particle characteristics. Polyphenols contributed more for AOA. HPH processing enhanced polyphenol content, which showed significant positive correlations with content and degree of methylesterification of WSP. Thus, AOA was relevance to both polyphenol and WSP contents, implying that interactions between polyphenol and pectin could enhance AOA. Industrial relevance When physically and chemically different plant matrixes are mixed together to produce mixed juices, sedimentation and instability of bioactive compounds, including carotenoids and polyphenols could occur, which are identified as key challenges in the beverage industry. This research provides guidance for formulating mixed juices and introduces the potential application of high pressure homogenization for enhancing functional properties and stability of bioactive components.
Effect of high pressure homogenization combined with juice ratio on water-soluble pectin characteristics, functional properties and bioactive compounds in mixed juices
Augusto, P.E.D., Ibarz, A., Cristianini, M., Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours. Food Research International 54:1 (2013), 169–176.
Betoret, E., Mannozzi, C., Dellarosa, N., Laghi, L., Rocculi, P., Rosa, M.D., Metabolomic studies after high pressure homogenization processed low pulp mandarin juice with trehalose addition. Functional and technological properties. Journal of Food Engineering 200 (2017), 22–28.
Beveridge, T., Opalescent and cloudy fruit juices: Formation and particle stability. C R C Critical Reviews in Food Technology 42:4 (2002), 317–337.
Blumenkrantz, N., Asboe-Hansen, G., New method for quantitative determination of urinic acid. Analytical Biochemistry 54:2 (1973), 484–489.
Borderías, A.J., Sánchez-Alonso, I., Pérez-Mateos, M., New applications of fibres in foods: Addition to fishery products. Trends in Food Science & Technology 16:10 (2005), 458–465.
Carrillo, C., Buvé, C., Panozzo, A., Grauwet, T., Hendrickx, M., Role of structural barriers in the in vitro bioaccessibility of anthocyanins in comparison with carotenoids. Food Chemistry 227 (2017), 271–279.
Chan, E.W.C., Lim, Y.Y., Wong, S.K., Lim, K.K., Tan, S.P., Lianto, F.S., Yong, M.Y., Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species. Food Chemistry 113:1 (2009), 166–172.
Corredig, M., Wicker, L., Changes in the molecular weight distribution of three commercial pectins after valve homogenization. Food Hydrocolloids 15:1 (2001), 17–23.
Croak, S., Corredig, M., The role of pectin in orange juice stabilization: Effect of pectin methylesterase and pectinase activity on the size of cloud particles. Food Hydrocolloids 20:7 (2006), 961–965.
Dahdouh, L., Wisniewski, C., Kapitan-Gnimdu, A., Servent, A., Dornier, M., Delalonde, M., Identification of relevant physicochemical characteristics for predicting fruit juices filterability. Separation & Purification Technology 141:141 (2015), 59–67.
Dahdouh, L., Wisniewski, C., Ricci, J., Vachoud, L., Dornier, M., Delalonde, M., Rheological study of orange juices for a better knowledge of their suspended solids interactions at low and high concentration. Journal of Food Engineering 174 (2016), 15–20.
He, Z., Tao, Y., Zeng, M., Zhang, S., Tao, G., Qin, F., Chen, J., High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents. Food Chemistry 200 (2016), 107–116.
Houben, K., Jolie, R.P., Fraeye, I., Loey, A.V., Hendrickx, M.E., Comparative study of the cell wall composition of broccoli, carrot, and tomato: Structural characterization of the extractable pectins and hemicelluloses. Carbohydrate Research 346:9 (2011), 1105–1111.
Huang, Z., Hu, H., Fei, S., Bei, W., Wang, X., Zhang, B., Chen, C., Relatively high acidity is an important breeding objective for fresh juice-specific apple cultivars. Scientia Horticulturae 233 (2018), 29–37.
Ishihara, S., Nakauma, M., Funami, T., Odake, S., Nishinari, K., Viscoelastic and fragmentation characters of model bolus from polysaccharide gels after instrumental mastication. Food Hydrocolloids 25:5 (2011), 1210–1218.
Jordan, R.B., Walton, E.F., Klages, K.U., Seelye, R.J., Postharvest fruit density as an indicator of dry matter and ripened soluble solids of kiwifruit. Postharvest Biology & Technology 20:2 (2000), 163–173.
Kermani, Z.J., Shpigelman, A., Pham, H.T.T., Loey, A.M.V., Hendrickx, M.E., Functional properties of citric acid extracted mango peel pectin as related to its chemical structure. Food Hydrocolloids 44 (2015), 424–434.
Kim, Y., Teng, Q., Wicker, L., Action pattern of Valencia orange PME de-esterification of high methoxyl pectin and characterization of modified pectins. Carbohydrate Research 340:17 (2005), 2620–2629.
Klavons, J.A., Bennett, R.D., Determination of methanol using alcohol oxidase and its application to methyl ester content of pectins. Journal of Agricultural & Food Chemistry 34:4 (1986), 597–599.
Knockaert, G., Lemmens, L., Buggenhout, S.V., Hendrickx, M., Loey, A.V., Changes in β-carotene bioaccessibility and concentration during processing of carrot puree. Food Chemistry 133:1 (2012), 60–67.
Kravtchenko, T.P., Berth, G., Voragen, A.G.J., Pilnik, W., Studies on the intermolecular distribution of industrial pectins by means of preparative size exclusion chromatography. Carbohydrate Polymers 18:4 (1992), 253–263.
Kubo, M.T.K., Augusto, P.E.D., Cristianini, M., Effect of high pressure homogenization (HPH) on the physical stability of tomato juice. Food Research International 51:1 (2013), 170–179.
Lapornik, B., Prošek, M., Wondra, A.G., Comparison of extracts prepared from plant by-products using different solvents and extraction time. Journal of Food Engineering 71:2 (2005), 214–222.
Le Bourvellec, C., Renard, C.M.G.C., Non-covalent interaction between procyanidins and apple cell wall material. Part II: Quantification and impact of cell wall drying. Biochimica Et Biophysica Acta General Subjects 1725:1 (2005), 1–9.
Liu, L., Fishman, M.L., Hicks, K.B., Pectin in controlled drug delievery: A review. Cellulose 14:1 (2006), 15–24.
Lopez-Sanchez, P., Nijsse, J., Han, C.G.B., Bialek, L., Schumm, S., Langton, M., Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions. Journal of the Science of Food & Agriculture 91:2 (2011), 207–217.
Ma, T.M., Tian, C., Luo, J., Zhou, R., Sun, X., Ma, J., Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice. Food Chemistry 141:3 (2013), 1637–1644.
Markowski, J., Baron, A., Quéré, J.-M.L., Płocharski, W., Composition of clear and cloudy juices from French and Polish apples in relation to processing technology. LWT - Food Science and Technology 62:1 (2015), 813–820.
Mengome, L.E., Voxeur, A., Akue, J.P., Lerouge, P., Screening of antioxidant activities of polysaccharides extracts from endemic plants in Gabon. Bioactive Carbohydrates & Dietary Fibre 3:2 (2014), 77–88.
Mercadante, A.Z., Rodrigues, D.B., Petry, F.C., Mariutti, L.R.B., Carotenoid esters in foods - A review and practical directions on analysis and occurrence. Food Research International 99:2 (2016), 830–850.
Moelants, K.R.N., Cardinaels, R., Jolie, R.P., Verrijssen, T.A.J., Buggenhout, S.V., Loey, A.M.V., Hendrickx, M.E., Rheology of concentrated tomato-derived suspensions: Effects of particle characteristics. Food & Bioprocess Technology 7:1 (2014), 248–264.
Mokrani, A., Krisa, S., Cluzet, S., Da, C.G., Temsamani, H., Renouf, E., Monvoisin, A., Phenolic contents and bioactive potential of peach fruit extracts. Food Chemistry 202 (2016), 212–220.
Mollov, P., Mihalev, K., Buleva, M., Petkanchin, I., Cloud stability of apple juices in relation to their particle charge properties studied by electro-optics. Food Research International 39:5 (2006), 519–524.
Palmero, P., Panozzo, A., Colle, I., Chigwedere, C., Hendrickx, M., Loey, A., Role of structural barriers for carotenoid bioaccessibility upon high pressure homogenization. Food Chemistry 199 (2016), 423–432.
Qin, L., Xu, S.Y., Zhang, W.B., Effect of enzymatic hydrolysis on the yield of cloudy carrot juice and the effects of hydrocolloids on color and cloud stability during ambient storage. Journal of the Science of Food & Agriculture 85:3 (2005), 505–512.
Reiter, M., Neidhart, S., Carle, R., Sedimentation behaviour and turbidity of carrot juices in relation to the characteristics of their cloud particles. Journal of the Science of Food and Agriculture 83 (2003), 745–751.
Saini, R.K., Nile, S.H., Park, S.W., Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities. Food Research International 76:Pt 3 (2015), 735–750.
Saldo, J., Suárez-Jacobo, Á., Gervilla, R., Guamis, B., Roig-Sagués, A.X., Use of ultra-high-pressure homogenization to preserve apple juice without heat damage. High Pressure Research 29 (2009), 52–56.
Santiago, J.S.J., Kermani, Z.J., Xu, F., Loey, A.M.V., Hendrickx, M.E., The effect of high pressure homogenization and endogenous pectin-related enzymes on tomato purée consistency and serum pectin structure. Innovative Food Science & Emerging Technologies 43 (2017), 35–44.
Saura-Calixto, F., Dietary fiber as a carrier of dietary antioxidants: An essential physiological function. Journal of Agricultural & Food Chemistry 59:1 (2011), 43–49.
Schmidt, U.S., Koch, L., Rentschler, C., Kurz, T., Endreß, H.U., Schuchmann, H.P., Effect of molecular weight reduction, acetylation and esterification on the emulsification properties of citrus pectin. Food Biophysics 10:2 (2014), 1–11.
Shpigelman, A., Kyomugasho, C., Christiaens, S., Loey, A.M.V., Hendrickx, M.E., The effect of high pressure homogenization on pectin: Importance of pectin source and pH. Food Hydrocolloids 43 (2015), 189–198.
Sila, D.N., Smout, C., Elliot, F., Loey, A.V.L., Hendrickx, M., Non-enzymatic depolymerization of carrot pectin: Toward a better understanding of carrot texture during thermal processing. Journal of Food Science 71:1 (2006), E1–E9.
Steffe, J.F., Rheological methods in food process engineering. 1992, James D Steffe's Home Page.
Suárez-Jacobo, A., Rüfer, C.E., Ramón, G., Buenaventura, G., Roig-Sagués, A.X., Jordi, S., Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice. Food Chemistry 127:2 (2011), 447–454.
Tabart, J., Kevers, C., Evers, D., Dommes, J., Ascorbic acid, phenolic acid, flavonoid, and carotenoid profiles of selected extracts from Ribes nigrum. Journal of Agricultural Food Chemistry 59:9 (2011), 4763–4770.
Tanaka, T., Matsuo, Y., Yamada, Y., Kouno, I., Structure of polymeric polyphenols of cinnamon bark deduced from condensation products of cinnamaldehyde with catechin and procyanidins. Journal of Agricultural Food Chemistry 56:14 (2008), 5864–5870.
Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., Byrne, D.H., Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition & Analysis 19:6 (2012), 669–675.
Wang, Y., Liu, F., Cao, X., Chen, F., Hu, X., Liao, X., Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar. Innovative Food Science & Emerging Technologies 16:39 (2012), 326–334.
Wu, Z.W., Li, H., Ming, J., Zhao, G., Optimization of adsorption of tea polyphenols into oat β-glucan using response surface methodology. Journal of Agricultural Food Chemistry 59:1 (2011), 378–385.
Yi, J., Kebede, B., Kristiani, K., Grauwet, T., Van, A.L., Hendrickx, M., Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization. Food Chemistry 249 (2018), 202–212.
Yu, Z., Jiang, S., Cai, J., Cao, X., Zhang, Z., Jiang, S., Pan, L., Effect of high pressure homogenization (HPH) on the rheological properties of taro (Colocasia esculenta (L). Schott) pulp. Innovative Food Science & Emerging Technologies 50 (2018), 160–168.
Zhou, L., Guan, Y., Bi, J., Liu, X., Yi, J., Chen, Q., Zhou, M., Change of the reological properties of mango juice by high pressure homogenization. LWT-Food Science and Technology 82 (2017), 121–130.
