Effect of ultrasonic treatment on enzyme activity and bioactives of strawberry puree

Konstantina Tsikrika; Boon-Seang Chu; David H. Bremner; M. Adilia Lemos

doi:10.1111/ijfs.15550

Effect of ultrasonic treatment on enzyme activity and bioactives of strawberry puree

Konstantina Tsikrika^*, Boon-Seang Chu, David H. Bremner, M. Adilia Lemos

^*Corresponding author for this work

SAS-EFS-Food & Drink

Research output: Contribution to journal › Article › peer-review

Abstract

The aim of this study was to evaluate the impact of ultrasound (US) at different frequencies (20, 370, and 583 kHz) and power levels (35 and 48 W) on the residual activity (RA) of peroxidase (POD) and polyphenol oxidase (PPO) in strawberry puree. Total anthocyanin content (TAC), total phenolic content (TPC), ferric ion reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) were also assessed. Results were compared with untreated, thermally treated at 40 °C (control) and pasteurized (90 °C) strawberry puree. POD and PPO RA were significantly (P < 0.05) reduced, whilst there was a significant (P < 0.05) increase in TAC (5%–19%) in all US-treated samples in comparison with the untreated samples and the controls. US at 20 kHz (35 W) increased significantly (P < 0.05) TPC (9%) and FRAP (6%) in strawberry puree, whereas the effect of 583 kHz (48 W) on these parameters was insignificant (P > 0.05). Pasteurization inactivated POD and PPO, however, decreased dramatically TAC (14%), TPC (17%) and FRAP (9.5%) in strawberry puree. These findings suggest that US is a promising novel non-thermal food technology that can be tailored to improve the quality of strawberry puree by inactivating enzymes responsible for food deterioration whilst maintaining the content of bioactive compounds.

Original language	English
Pages (from-to)	1739-1747
Number of pages	9
Journal	International Journal of Food Science and Technology
Volume	57
Issue number	3
Early online date	10 Jan 2022
DOIs	https://doi.org/10.1111/ijfs.15550
Publication status	Published - 1 Mar 2022

Keywords

Antioxidants
Peroxidase
Polyphenol oxidase
Polyphenols
Strawberry puree
Ultrasound

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Lemos_EffectOfUltrasonicTreatment_Accepted_2022
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Effect of high and how frequency ultrasound on foods (enzyme activity, polyphenolic compounds and antioxidant activity)
Lemos, A. (Contributor), Chu, B. (Contributor), Tsikrika, K. (Contributor), Bremner, D. (Contributor) & Hungerford, G. (Contributor), Mendeley Data, 24 Jun 2022
DOI: 10.17632/n4f6hc8757.1
Dataset

Cite this

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title = "Effect of ultrasonic treatment on enzyme activity and bioactives of strawberry puree",

abstract = "The aim of this study was to evaluate the impact of ultrasound (US) at different frequencies (20, 370, and 583 kHz) and power levels (35 and 48 W) on the residual activity (RA) of peroxidase (POD) and polyphenol oxidase (PPO) in strawberry puree. Total anthocyanin content (TAC), total phenolic content (TPC), ferric ion reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) were also assessed. Results were compared with untreated, thermally treated at 40 °C (control) and pasteurized (90 °C) strawberry puree. POD and PPO RA were significantly (P < 0.05) reduced, whilst there was a significant (P < 0.05) increase in TAC (5%–19%) in all US-treated samples in comparison with the untreated samples and the controls. US at 20 kHz (35 W) increased significantly (P < 0.05) TPC (9%) and FRAP (6%) in strawberry puree, whereas the effect of 583 kHz (48 W) on these parameters was insignificant (P > 0.05). Pasteurization inactivated POD and PPO, however, decreased dramatically TAC (14%), TPC (17%) and FRAP (9.5%) in strawberry puree. These findings suggest that US is a promising novel non-thermal food technology that can be tailored to improve the quality of strawberry puree by inactivating enzymes responsible for food deterioration whilst maintaining the content of bioactive compounds.",

author = "Konstantina Tsikrika and Boon-Seang Chu and Bremner, {David H.} and Lemos, {M. Adilia}",

note = "Funding Information: The authors would like to thank Abertay R‐LINCS for funding this project. The help of Dr. Anne Savage with the statistical analysis is acknowledged. Funding Information: The project was funded by Abertay R‐LINCS. Publisher Copyright: {\textcopyright} 2022 Institute of Food Science and Technology",

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AU - Chu, Boon-Seang

AU - Bremner, David H.

AU - Lemos, M. Adilia

N1 - Funding Information: The authors would like to thank Abertay R‐LINCS for funding this project. The help of Dr. Anne Savage with the statistical analysis is acknowledged. Funding Information: The project was funded by Abertay R‐LINCS. Publisher Copyright: © 2022 Institute of Food Science and Technology

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N2 - The aim of this study was to evaluate the impact of ultrasound (US) at different frequencies (20, 370, and 583 kHz) and power levels (35 and 48 W) on the residual activity (RA) of peroxidase (POD) and polyphenol oxidase (PPO) in strawberry puree. Total anthocyanin content (TAC), total phenolic content (TPC), ferric ion reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) were also assessed. Results were compared with untreated, thermally treated at 40 °C (control) and pasteurized (90 °C) strawberry puree. POD and PPO RA were significantly (P < 0.05) reduced, whilst there was a significant (P < 0.05) increase in TAC (5%–19%) in all US-treated samples in comparison with the untreated samples and the controls. US at 20 kHz (35 W) increased significantly (P < 0.05) TPC (9%) and FRAP (6%) in strawberry puree, whereas the effect of 583 kHz (48 W) on these parameters was insignificant (P > 0.05). Pasteurization inactivated POD and PPO, however, decreased dramatically TAC (14%), TPC (17%) and FRAP (9.5%) in strawberry puree. These findings suggest that US is a promising novel non-thermal food technology that can be tailored to improve the quality of strawberry puree by inactivating enzymes responsible for food deterioration whilst maintaining the content of bioactive compounds.

AB - The aim of this study was to evaluate the impact of ultrasound (US) at different frequencies (20, 370, and 583 kHz) and power levels (35 and 48 W) on the residual activity (RA) of peroxidase (POD) and polyphenol oxidase (PPO) in strawberry puree. Total anthocyanin content (TAC), total phenolic content (TPC), ferric ion reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) were also assessed. Results were compared with untreated, thermally treated at 40 °C (control) and pasteurized (90 °C) strawberry puree. POD and PPO RA were significantly (P < 0.05) reduced, whilst there was a significant (P < 0.05) increase in TAC (5%–19%) in all US-treated samples in comparison with the untreated samples and the controls. US at 20 kHz (35 W) increased significantly (P < 0.05) TPC (9%) and FRAP (6%) in strawberry puree, whereas the effect of 583 kHz (48 W) on these parameters was insignificant (P > 0.05). Pasteurization inactivated POD and PPO, however, decreased dramatically TAC (14%), TPC (17%) and FRAP (9.5%) in strawberry puree. These findings suggest that US is a promising novel non-thermal food technology that can be tailored to improve the quality of strawberry puree by inactivating enzymes responsible for food deterioration whilst maintaining the content of bioactive compounds.

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JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

SN - 0950-5423

IS - 3

ER -

Effect of ultrasonic treatment on enzyme activity and bioactives of strawberry puree

Abstract

Keywords

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Datasets

Effect of high and how frequency ultrasound on foods (enzyme activity, polyphenolic compounds and antioxidant activity)

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