Effect of high hydrostatic pressure and storage in fresh‐cut cashew apple: Changes in phenolic profile and polyphenol oxidase activity

Abstract

The objective of this study was to evaluate the effect of high hydrostatic pressure (HHP) (250 or 400 MPa/5 min) and storage conditions (2 or 27℃/24 hr) on polyphenols, ascorbic acid, antioxidant capacity, polyphenol oxidase (PPO), and color in fresh-cut cashew apple. The association of HHP and storage decreased ascorbic acid (14%–49%), soluble polyphenols (13%–43%), and antioxidant capacity (41%) and modified phenolic acids profile. Protocatechuic acid was detected in samples after cut and storage. The association of HHP and storage at 27℃ led to hydrolysis of conjugated cinnamic acid, but did not change the flavonoids profile. PPO activity was enhanced after treatment of 250 MPa. Storage at room temperature changed all color parameters and HHP treatment promoted great color differences. Processing at 400 MPa followed by storage at 2℃ seems to be more suitable to fresh-cut cashew apple since it was less detrimental to ascorbic acid, phenolics, and antioxidant capacity. Practical applications Cashew apple is a fruit, which is rich in bioactive compounds, ascorbic acid, and polyphenol oxidase, but despite its nutritional content it undergoes fast deterioration, so that HHP could be an alternative to increase its shelf life and consumption. Treatment at 400 MPa and low storage temperature retains ascorbic acid, phenolic compounds, and antioxidant capacity of fresh-cut cashew apples. The outcomes could help the food industry apply HHP associated with adequate storage temperature to the cashew apple food products to meet the quality standards.