Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars

Terefe, Netsanet Shiferaw, Kleintschek, Tanja, Gamage, Thambaramala, Fanning, Kent J., Netzel, Gabriele, Versteeg, Cornelis and Netzel, Michael (2013) Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars. Innovative Food Science and Emerging Technologies, 19 57-65. doi:10.1016/j.ifset.2013.05.003


Author Terefe, Netsanet Shiferaw
Kleintschek, Tanja
Gamage, Thambaramala
Fanning, Kent J.
Netzel, Gabriele
Versteeg, Cornelis
Netzel, Michael
Title Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars
Journal name Innovative Food Science and Emerging Technologies   Check publisher's open access policy
ISSN 1466-8564
Publication date 2013-07
Year available 2013
Sub-type Article (original research)
DOI 10.1016/j.ifset.2013.05.003
Open Access Status
Volume 19
Start page 57
End page 65
Total pages 9
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Collection year 2014
Language eng
Formatted abstract
It is widely considered that high pressure processing (HPP) results in better retention of micronutrients and phytochemicals compared to thermal pasteurization (TP), although some studies indicate that this may not be true in all cases. The aims of this study were (1) to objectively compare the effects of HPP under commercial processing conditions with thermal pasteurization (TP) on the stability of phenolic antioxidants in strawberries following processing and during storage and (2) to evaluate the influence of varietal differences and hence differences in biochemical composition of strawberries on the stability of phenolic antioxidants. Strawberry puree samples from cultivars Camarosa, Rubygem, and Festival were subjected to HPP (600 MPa/20 °C/5 min) and TP (88 °C/2 min). The activities of oxidative enzymes were evaluated before and after processing. Furthermore, the antioxidant capacity (total phenolic content (TPC), oxygen radical absorbance capacity (ORAC), and ferric reducing antioxidant power (FRAP)) and individual anthocyanins (by HPLC) were determined prior to and following processing and after three months of refrigerated storage (4 °C). Depending on the cultivar, HPP caused 15–38% and 20–33% inactivation of polyphenol oxidase and peroxidase, respectively, compared to almost complete inactivation of these enzymes by TP. Significant decreases (p < 0.05) in ORAC, FRAP, TPC and anthocyanin contents were observed during processing and storage of both HPP and TP samples. Anthocyanins were the most affected with only 19–25% retention after three months of refrigerated storage (4 °C). Slightly higher (p < 0.05) loss of TPC and antioxidant capacity were observed during storage of HPP samples compared to TP.

Industrial Relevance: The results of the study demonstrated that both high pressure processing and thermal pasteurization result in high retention of phenolic phytochemicals in strawberry products. Under the conditions investigated, high pressure processing did not result in a better retention of phenolic phytochemicals compared to thermal pasteurization. In fact, a slightly higher loss of total polyphenol content and antioxidant capacity were observed during refrigerated storage of HPP processed samples. Our results showed that, high pressure processing may not always be a better alternative to thermal processing for strawberry puree processing if the main objective is better retention of phenolic antioxidants. However, it should be noted that other quality attributes such as sensory properties, where distinct advantages of HPP are expected, were outside the scope of this study.
Keyword Strawberries
Thermal processing
High pressure processing
Polyphenols
Anthocyanins
Antioxidant capacity
Polyphenol oxidase
Peroxidase
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2014 Collection
Centre for Nutrition and Food Sciences Publications
 
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