High pressure processing of cocoyam,Peruvian carrot and sweet potato: Effect on oxidative enzymes and impact in the tuber color |
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| Affiliation: | 1. Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80. PO Box 6121, 13083-862 Campinas, SP, Brazil;2. Center of Studies and Researches in Food (NEPA), University of Campinas (UNICAMP), Albert Einstein, 291, 13083-852 Campinas, SP, Brazil;3. Federal Center of Technological Education Celso Suckow da Fonseca (CEFET-RJ), Voluntários da Pátria, 30, 27.600-000 Valença, RJ, Brazil;1. Research Unit of Organic Chemistry, Natural and Agro-food Products (QOPNA), Chemistry Department, Aveiro University, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal;2. Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), Vigo 36208, Spain;3. Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo 27002, Spain;4. Food Processing Engineering Group, Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA;1. Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering Potsdam-Bornim e.V., Quality and Safety of Food and Feed, Max-Eyth-Allee 100, 14469 Potsdam, Germany;2. Department of Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology, Felix-Hausdorff-Straße 2, 17489 Greifswald, Germany |
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| Abstract: | High pressure processing (HPP) is a non-thermal technology used to activate or inactivate enzymes. This study investigated the effects of HPP (600 MPa for 5 or 30 min at 25 °C) on cocoyam, Peruvian carrot and sweet potato color, and the polyphenoloxidase (PPO) and peroxidase (POD) activities in tuber cubes, puree, and enzyme extract subjected to HPP. The results showed enzyme inactivation by HPP in cocoyam (up to 55% PPO inactivation in puree and 81% POD inactivation in extract) and Peruvian carrot (up to 100% PPO and 57% POD inactivation the extract). In contrast, enzyme activation was observed in sweet potato (up to 368% PPO and 27% POD activation in puree). The color results were compatible to enzyme activity: the color parameters remained unchanged in cocoyam and Peruvian carrot, which showed high PPO and POD inactivation after HPP. Furthermore, the impact of HPP on the enzymes was influenced by the matrix in which HPP was carried out, evidencing that the enzyme structure can be protected in the presence of other food constituents.Industrial relevanceThe enzymes PPO and POD are an important concern for vegetable processing, due its ability to induce browning after vegetables are cut. The HPP at 600 MPa for 5 or 30 min can be used to inactivate these enzymes in cocoyam and Peruvian carrot, guaranteeing the color and freshness of the tubers similar to the fresh cut vegetable. |
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