Enzymatic physic chemical and phyto-evaluation of apple juice under high-pressure carbon dioxide and Thermal processing | [Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23 • 2023]

Author(s):

1. Ayesha Murtazaa: Department of Food Science and Technology, UCP, Lahore, Pakistan

2. Aamir Iqbal: College of Agriculture and Life Sciences, Cornell University Ithaca NewYork

3. Kanza Aziz Awan: Department of Food Science and Technology, UCP, Lahore, Pakistan

4. Samia Tahir: Department of Food Science and Technology, UCP, Lahore, Pakistan

5. Itrat Fatima: Department of Food Science and Technology, UCP, Lahore, Pakistan

6. Shinawar Waseem Ali: Institute of Agricultural Sciences, University of the Punjab, QA Campus Lahore, Pakistan

7. Sarah Murtaza: Dept Economics & Business Admin. Central China Normal University, Wuhan China

8. Muhammad Usman: Institute of Agricultural Sciences, University of the Punjab, QA Campus Lahore, Pakistan

Abstract:

Apple juice has been treated by high pressure carbon dioxide (HP-CO2) as non-thermal technology to inactive poly phenoloxidase (PPO) and peroxidase (POD) in comparison to thermal processing (TP). In this study the changes in activities total polyphenols phenolic profile and physicochemical properties of PPO from thermal (25-75oC/20 min) and high-pressure carbondioxide (HP-CO2) (25-65 oC/20 MPa/20 min) treated apple juice were investigated. The use ofthermal processing (TP) resulted in a higher level of activation of the tested enzymes than HP-CO2. The HP-CO2 exhibited inactivation of PPO at 65°C whereas PPO activity at the 75 oC wasstill activated under TP. Contrary the residual activity of peroxidase (POD) with HP-CO2 was significantly decreased than that of thermal processing and its minimum relative activity was 29.32 % at 65ºC. Compared to untreated and thermal processed juice HP-CO2 treatment reduced the browning degree (BD) value to 0.47 at 65oC. The non-significant change of total polyphenols was observed by increasing treatment temperature whereas significant degradation of individual polyphenols (Catechin 0.38 and Epicatechin 0.29%) was note dat 45o C and also observed gradual decline at high pressure under HPCO2 treated juice. Overall HP-CO2 technology is a promising technique to obtain high quality apple juices with low enzyme activity.

Page(s): 360-360

DOI: DOI not available

Published: Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023

Keywords:

Polyphenoloxidase Peroxidase Thermal processing High pressure carbondioxide , Phenolic profile

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