Abstract
In the current food industry, companies often offer new and revolutionary processing methods that allow to improve food properties. A prominent technology is High Pressure Processing (HPP), a non-thermal technology that arises as an alternative to the traditional thermal pasteurization (TP). With HPP it is possible to obtain food and drinks similar to the raw food while improving important nutritive and functional properties. Since strawberries are very important fruit in the human diet, the aim of this study was to study the effect of HPP and TP on selected qualitative-quantitative parameters of strawberry juices (HPSJ - High Pressure Strawberry Juice/TPSJ - Thermal Pasteurized Strawberry Juice). It seems that strawberries can have a positive effect on human health due to their high content in beneficial nutrients. From monitored parameters, significant differences (p <0.001) were found between juices in the following parameters: antioxidant activity, β-carotene and zeaxanthin content. Higher antioxidant activity (1547.60 ±4.89 mg AA.L-1 FM vs. 1424.72 ±10.66 mg AA.L-1 FM) and zeaxanthin (1.34 ±0.11 μg.mL-1 FM vs. 0.89 ±0.08 μg.mL-1 FM) was found in HPSJ, comparatively to TPSJ. The content of β-carotene was higher in TPSJ (156.28 ±2.13 μg.mL-1 FM) than in HPSJ (122.02 ±4.28 μg.mL-1 FM). Results related to the polyphenols content showed significantly higher values (p ˃0.01) in HPSJ, compared to TPSJ (1100.04 ±17.16 mg GAE.L-1 FM vs. 1002.66 ±17.16 mg GAE.L-1 FM). The difference in the content of lutein (TPSJ 8.84 ±0.57 μg.mL-1 FM; HPSJ 8.17 ±0.13 μg.mL-1 FM) was not significant (p ˃0.05).
Highlights
Cardiovascular disorders (CVD) are one of the leading causes of death and disability in the world (Bansilala et al, 2015; Protulipac et al, 2015) and their prevention is a major public health challenge (Perk et al, 2012)
The oxidative modification of the Low-density lipoprotein (LDL) in the vascular wall seems to be a key factor in the development of atherosclerosis that is considered as the main cause of CVD (Wilson et al, 1998)
Determination of carotenoids: The carotenoid content expressed in β-carotene, zeaxanthin and lutein of the HPSJ and TPSJ juices was measured at a wavelength of 445 nm using a spectrophotometer by method of liquid chromatography HPLC (HPLC Agilent Infinity 1260) with slight modification, as described by Lachman et al (2013) and Ashokkumar et al (2015)
Summary
Cardiovascular disorders (CVD) are one of the leading causes of death and disability in the world (Bansilala et al, 2015; Protulipac et al, 2015) and their prevention is a major public health challenge (Perk et al, 2012). The aim of this work was to verify and compare the effects of two different processing technologies on strawberry juices’s antioxidant activity, polyphenols, and carotenoid content (β-carotene, zeaxanthin and lutein). Determination of carotenoids: The carotenoid content expressed in β-carotene, zeaxanthin and lutein of the HPSJ and TPSJ juices was measured at a wavelength of 445 nm using a spectrophotometer by method of liquid chromatography HPLC (HPLC Agilent Infinity 1260) with slight modification, as described by Lachman et al (2013) and Ashokkumar et al (2015).
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