Abstract
The purpose of the natural drinks production is the preservation of biologically active compounds in maximal amount in prepared drinks. The issue is the loss of these substances due to conventional conservation methods, such as pasteurization. Pascalization, a conservation method using high pressure, performs a new trend in conservation. According to available research, it causes only a minimal loss of bioactive compounds. Influence of conservation technology of fruit and vegetable beverages on the content of bioactive substances - polyphenols, flavonoids and on their antioxidative activity has been investigated. Their content has been compared in fresh juice samples, in samples conserved by pasteurization and after the appliance of high pressure treatment - pascalization (HPP). HPP has a positive effect on total antioxidative capacity of juices - broccoli with apple (increase of the amount from 189.12 mg.100 mL-1 to 217.12 mg.100 mL-1) and beetroot and on total polyphenol content within all samples of beverages except from carrot juice. Decrease of the amounts of flavonoids has been observed within all beverages. For drinks after pasteurization treatment there is evident the decrease of total polyphenols content and total antioxidant activity, besides carrot juice, where the antioxidant capacity value had increased from 37.24 to 43.14 mg.100 mL-1. The flavonoid content of fruit and vegetable juices after heat treatment had increased only in the juice prepared from broccoli with apple (from 40.71 mg.100 mL-1 to 45.14 mg.100 mL-1), the content in other juices had decreased. However, the decrease of the flavonoid content is lower after heat treatment in comparison to HPP, except the samples of cabbage juice with apple. With the exception of flavonoids, HPP has been proved as a gentle conservation technology enabling preserving higher amounts of bioactive substances with antioxidative properties if compared with the heat treatment. For the samples treated by HPP there was observed statistically significant difference in comparison with fresh juice in all factors mentioned above (p <0.05).
Highlights
Fruit and vegetable contain a significant amount of biologically active substances able to lower a risk of any type of cancer or other civilization diseases (Mendelová et al, 2016; Jakubcova et al, 2014)
Determination of antioxidative activity by DPPH assay has shown a decline in the activity in most of the samples after the heat treatment
Pascalization led to the growth of antioxidative activity in broccoli and beetroot juice, in carrot juice the activity was lower even though it was a little bit higher than in pasteurized juice
Summary
Fruit and vegetable contain a significant amount of biologically active substances able to lower a risk of any type of cancer or other civilization diseases (Mendelová et al, 2016; Jakubcova et al, 2014). These bioactive substances are engaged in biochemical processes and are significant parts of the immune system (Turati et al, 2015; Paliyath, 2011). The issue is the loss of these substances due to conventional conservation methods, such as pasteurization. It causes only a minimal loss of volatile compounds, pigments, vitamins, antioxidant compounds, and mineral substances (Norton and Sun, 2008; Ramirez et al, 2009)
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