Abstract
AbstractThe application of abiotic stresses by moderate hydrostatic pressures (MHP) is still underdeveloped. Abiotic stresses allow activating the enzymatic complexes inducing the synthesis of de novo bioactive compounds. Pineapple by‐products are rich in bromelain and bioactive compounds that can be enhanced through abiotic stresses. The aim of this study was to evaluate the effect of MHP on the enzymatic activity of pineapple by‐products. Pineapple by‐products were submitted to MHP (50–400 MPa between 1 and 15 min) according to a central composite factorial design matrix. Samples were stored at 5 ± 1°C for 24 hr, to allow enzymatic activity to occur. Enzymatic and antioxidant activities and total phenolic compounds (TPC) were quantified. MHP promoted a 262% increase in the phenylalanine ammonia‐lyase activity and 36% increase in TPC, in shell samples. In core the activity of bromelain increased 350%. These results pinpoint the potential to increase the value of pineapple by‐products by enhancing the amounts of bioactive compounds through MHP application.Practical applicationAbiotic stresses can enhance enzyme activity, inducing the synthesis of bioactive compounds in living tissues. Hydrostatic pressure is an innovative nonthermal process that can be used to stabilize or increase enzymes' activity present in by‐products generated in the minimally processed fruit and vegetables industry. Moderate hydrostatic pressure (MHP) act as abiotic stress inducing de novo phenols synthesis and enhancing bromelain activity. After treatment, enriched material could be stabilized and then blended with foods and beverages to improve nutraceutical properties and help in the prevention and treatment of chronic diseases. The study demonstrates that MHP (150–250 MPa) applied to the pineapple core and pineapple shell produce a phenolic and bromelain rich product.
Highlights
Bioactive compounds' levels in fruits and vegetables can be enhanced by the application of controlled postharvest abiotic stresses, to induce de novo synthesis of active compounds
Different stresses can activate specific enzymes involved in the synthesis of the corresponding compound (Cisneros-Zevallos, 2003) and an increase in the activity of enzymes related with the biosynthesis and accumulation of secondary metabolites can be associated with late response of plants to abiotic stresses (Jacobo-Velázquez, González-Agüero, & CisnerosZevallos, 2015)
The quadratic models generated for bromelain activity in the pineapple shell and core were significant in fitting of the experimental data within a confidence level of 95%
Summary
Bioactive compounds' levels in fruits and vegetables can be enhanced by the application of controlled postharvest abiotic stresses, to induce de novo synthesis of active compounds. Moderate hydrostatic pressure (MHP) can be used to stabilize or increase enzymes' activity and this enzyme activity enhancement is an effective response parameter with great potential for application in. The behavior of enzyme activity is variable: depending on the hydrostatic pressure applied and on the food matrix, the inactivation or activation of the enzyme may occur. The increase in enzyme activity after pressurization may occur due to the reversibility of the enzyme's conformation or reorganization of its active sites, modification of the substrate or of the medium properties, and/or displacement of the equilibrium towards the release of inhibitors from enzymes when enzyme-inhibitor complexes are formed (Eisenmenger & Reyes-DeCorcuera, 2009). Once the enzyme is unfolded by pressure, it may become more sensitive to the substrate (Chakraborty, Kaushik, et al, 2014; Eisenmenger & Reyes-De-Corcuera, 2009)
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