Research Article
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Kinetic Modelling of Polyphenol Oxidase Activity and Phenolic Compound Changes in Thermosonicated Strawberry Nectar During Storage

Year 2022, Volume: 25 Issue: 6, 1406 - 1413, 30.12.2022

Burcu Dündar , Asiye Akyıldız

https://doi.org/10.18016/ksutarimdoga.vi.1008466

Abstract

In this study, some quality changes in the optimally thermosonicated (59°C-455 J g-1) cloudy strawberry nectar during storage were evaluated and modelled. The changes of pH (3.40-3.78), residual polyphenol oxidase-(PPO) activity (24%-11%), total phenolic-(TP) content (688.7-543.2 mg L-1), total monomeric anthocyanin-(TMA) content (142.5-84.4 mg L-1), anthocyanin, and colorless phenolic compounds were analyzed during three months of storage at 4°C. The significant decrease (54%) which was observed in residual PPO activity can be related with the decrease in phenolic content of nectar. A high correlation was determined between the changes in pH and TP of nectar (R2=0.983). While TMA content and anthocyanin compounds (pelargonidin-3-O-glucoside, pelargonidin-3-O-rutinoside, cyanidin-3-glucoside) were decreasing, chlorogenic acid, p-coumaric acid, ellagic acid, kaempferol, quercetin, (±)-catechin and (-)-epicatechin were increasing between the days 30 and 60. Pelargonidin-3-O-glucoside was decreased 36% at the end of storage (k=6.09x10-5 L (mg day)-1). It was determined that the increase in PPO activity (R2=0.986), degradations of TP (R2=0.902), TMA (R2=0.968), pelargonidin-3-glucoside (R2=0.858), pelargonidin-3-rutinoside (R2=0.965), and (-)-epicatechin gallate (R2=0.871) were best fitted to second-order kinetic model. The half-time of TP content was 303 days, while the half of TMA content was degrading in 99 days.

Keywords

Cloudy strawberry nectar Colorless phenolic compound Polyphenol oxidase activity Kinetic modelling Storage

Supporting Institution

Çukurova University

Project Number

FYL-20178267

Thanks

The authors thank to Cukurova University (Project no: FYL-20178267) for financial supports, to Dr.Erdal AĞÇAM for his valuable help and to Dr.Mehmet Ali SARIDAŞ for providing strawberries.

References

  • Abdullakasim P, Songchitsomboon S, Techagumpuch M, Balee N, Swatsitang P, Sungpuag P 2009. Antioxidant capacity, total phenolics and sugar content of selected Thai health beverages. International Journal of Food Sciences and Nutrition 58(1): 77–85.
  • Abid M, Jabbar S, Wu T, Hashim MM, Hu B, Lei S, Zeng X 2014. Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice. Ultrasonics Sonochemistry 21(1): 93–97.
  • Adekunte AO, Tiwari BK, Cullen PJ, Scannell AGM, O’Donnell CP 2010. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chemistry 122(3): 500–507.
  • Agcam E, Akyıldız A, Akdemir Evrendilek G 2014. Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation Food Chemistry 143:354–361.
  • Ağçam E, Akyildiz A, Dündar B 2017. Thermal Pasteurization and Microbial Inactivation of Fruit Juices. In: Rajauria G and Tiwari BK (eds) Fruit Juices: Extraction, Composition, Quality and Analysis Academic Press, 309-339 pp.
  • Bhat R, Goh KM 2017. Sonication treatment convalesce the overall quality of hand-pressed strawberry juice. Food Chemistry 215: 470–476.
  • Bhat R, Kamaruddin NSBC, Min-Tze L, Karim AA 2011. Sonication improves kasturi lime (Citrus microcarpa) juice quality. Ultrasonics Sonochemistry 18(6): 1295–1300.
  • Buvé C, Kebede, BT, De Batselier C, Carrillo C, Pham HTT, Hendrickx, M, Grauwet T, Loey AV 2018. Kinetics of colour changes in pasteurised strawberry juice during storage. Journal of Food Engineering 216: 42–51.
  • Carabasa-Giribet M, Ibarz-Ribas A 2000. Kinetics of colour development in aqueous glucose systems at high temperatures Journal of Food Engineering 44(3): 181-189.
  • Chakraborty S, Baier D, Knorr D, Mishra HN 2015. High pressure inactivation of polygalacturonase, pectinmethylesterase and polyphenoloxidase in strawberry puree mixed with sugar. Food and Bioproducts Processing 95: 281–291.
  • Del Pozo-Insfran D, Brenes CH, Talcott ST 2004. Phytochemical composition and pigment stability of Açai (Euterpe oleracea Mart.). Journal of Agricultural and Food Chemistry 52(6): 1539-1545.
  • Dündar B, Ağçam E, Akyıldız A 2019. Optimization of thermosonication conditions for cloudy strawberry nectar with using of critical quality parameters. Food chemistry 276: 494-502.
  • Eiro MJ, Heinonen M 2002. Anthocyanin color behavior and stability during storage: Effect of intermolecular copigmentation. Journal of agricultural and food chemistry 50(25): 7461-7466.
  • Fernandez-Romero E, Chavez-Quintana SG, Siche R, Castro-Alayo EM, Cardenas-Toro FP 2020. The kinetics of total phenolic content and monomeric Flavan-3-ols during the roasting process of Criollo Cocoa. Antioxidants 9(2): 146.
  • Giampieri F, Tulipani S, Alvarez-Suarez JM, Quiles JL, Mezzetti B, Battino M 2012. The strawberry: Composition, nutritional quality, and impact on human health. Nutrition 28(1): 9-19.
  • Giusti MM, Wrolstad RE 2001. Characterization and measurement of anthocyanins by UV‐visible spectroscopy Current protocols in food analytical chemistry (1): F1-2.
  • Gökmen V, Acar J 1996. Rapid reversed-phase liquid chromatographic determination of patulin in apple juice. Journal of Chromatography A 730(1–2): 53–58.
  • Jiang YM 1999. Purification and some properties of polyphenol oxidase of longan fruit. Food Chemistry 66(1): 75–79.
  • Labuza TP 1984. Application of chemical kinetics to deterioration of foods. Journal of Chemical Education 61(4): 348.
  • Lafarga T, Ruiz-Aguirre I, Abadias M, Viñas I, Bobo G and Aguiló-Aguayo I (2019) Effect of Thermosonication on the Bioaccessibility of Antioxidant Compounds and the Microbiological, Physicochemical, and Nutritional Quality of an Anthocyanin-Enriched Tomato Juice. Food and Bioprocess Technology 12(1): 147–157.
  • Lee HS, Coates GA 1999. Vitamin C in frozen, fresh squeezed, unpasteurized, polyethylene-bottled orange juice: a storage study. Food Chemistry 65(2): 165-168.
  • Lončarić A, Pablo Lamas J, Guerra E, Kopjar M, Lores M 2018. Thermal stability of catechin and epicatechin upon disaccharides addition. International Journal of Food Science & Technology 53(5): 1195-1202.
  • Lukaski, HC 2004. Vitamin and mineral status: effects on physical performance. Nutrition, 20(7-8): 632-644. Meydav S, Saguy I, Kopelman IJ 1977. Browning determination in citrus products. Journal of Agricultural and Food Chemistry 25(3): 602-604.
  • Muzaffar S, Ahmad M, Wani SM, Gani A, Baba WN, Shah U, Khan A, Masoodi FA, Gani A, Wani TA 2016. Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium). Journal of food science and technology 53(6): 2752-2759.
  • Oliveira A, Almeida DP, Pintado M 2014. Changes in phenolic compounds during storage of pasteurized strawberry. Food and bioprocess technology 7(6): 1840-1846.
  • Oliveira A, Gomes MH, Alexandre EM, Poças F, Almeida DP, Pintado M 2015. Phytochemicals preservation in strawberry as affected by pH modulation. Food chemistry 170: 74-83.
  • Özkan M 2002. Degradation of anthocyanins in sour cherry and pomegranate juices by hydrogen peroxide in the presence of added ascorbic acid. Food Chemistry 78(4): 499-504.
  • Pacheco-Palencia LA, Hawken P, Talcott ST 2007. Phytochemical, antioxidant and pigment stability of açai (Euterpe oleracea Mart.) as affected by clarification, ascorbic acid fortification and storage. Food Research International 40(5): 620-628.
  • Patras A, Brunton NP, O'Donnell C, Tiwari BK 2010. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science & Technology 21(1): 3-11.
  • Rein M 2005. Copigmentation reactions and color stability of berry anthocyanins. Retrieved on January 04, 2021 from: https://pdfs.semanticscholar.org/39b5/0e7a118ade7e5553f50e243443b18f6aa728.pdf
  • Remini H, Mertz C, Belbahi A, Achir N, Dornier M and Madani K 2015. Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage. Food chemistry 173: 665-673.
  • Sulaiman A, Soo M J, Farid M and Silva FV 2015. Thermosonication for polyphenoloxidase inactivation in fruits: Modelling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures. Journal of Food Engineering 165: 133-140.
  • Sun J, Chu YF, Wu X and Liu RH 2002. Antioxidant and antiproliferative activities of common fruits. Journal of agricultural and food chemistry 50(25): 7449-7454.
  • Wang HY, Hu XS, Chen F, Wu JH, Zhang ZH, Liao XJ, Wang ZF 2006. Kinetic analysis of non-enzymatic browning in carrot juice concentrate during storage. European Food Research and Technology 223(2): 282-289. https://doi.org/10.1007/s00217-005-0202-z
  • Wang WD, Xu SY 2007. Degradation kinetics of anthocyanins in blackberry juice and concentrate. Journal of food engineering 82(3): 271-275.
  • Wrolstad RE, Skrede G, Lea PER, Enersen G 1990. Influence of sugar on anthocyanin pigment stability in frozen strawberries Journal of food science 55(4): 1064-1065.
  • Zheng Y, Wang SY, Wang CY, Zheng W 2007. Changes in strawberry phenolics, anthocyanins, and antioxidant capacity in response to high oxygen treatments. LWT-Food Science and Technology 40(1): 49-57.

Termosonikasyon Uygulanan Çilek Nektarının Depolama Boyunca Polifenol Oksidaz Aktivitesi ve Fenolik Madde İçeriğindeki Değişimlerin Kinetik Modellenmesi

Year 2022, Volume: 25 Issue: 6, 1406 - 1413, 30.12.2022

Burcu Dündar , Asiye Akyıldız

https://doi.org/10.18016/ksutarimdoga.vi.1008466

Abstract

Bu çalışmada, optimum koşullarda (59°C-455 J g-1) termosonikasyon uygulanan bulanık çilek nektarında depolama süresince meydana gelen bazı kalite değişimleri değerlendirilmiş ve modellenmiştir. pH (3.40-3.78), kalıntı polifenol oksidaz-(PFO) aktivitesi (24%-11%), toplam fenolik-(TF) (688.7-543.2 mg L-1), toplam monomerik antosiyanin-(TMA) içeriği (142.5-84.4 mg L-1), antosiyanin ve renksiz fenolik bileşik içeriklerindeki değişimler, 4°C'de üç ay depolama süresince belirlenmiştir. Depolama ile kalıntı PFO aktivitesinde gözlenen önemli düzeydeki azalma (%54), nektarın fenolik içeriğindeki azalma ile ilişkilendirilebilir. Nektarın pH ve TP değerlerindeki değişimler arasında yüksek korelasyon olduğu tespit edilmiştir (R2=0.983). TMA içeriği ve antosiyanin bileşik içerikleri (pelargonidin-3-O-glukozit, pelargonidin-3-O-rutinosit, siyanidin-3-glukozit) azalırken, klorojenik asit, p-kumarik asit, elajik asit, kaempferol, kuersetin, (±)-kateşin, (-)-epikateşin içerikleri 30 ve 60. günler arasında artış göstermiştir. Pelargonidin-3-O-glucoside depolama sonunda %36 azalmıştır (k=6.09x10-5 L (mg gün)-1). PFO aktivitesi (R2=0.986), TP (R2=0.902), TMA (R2=0.968), pelargonidin-3-glukozit (R2=0.858), pelargonidin-3-rutinozit (R2=0.965) ve (-)-epikateşin gallat (R2=0.871) parçalanmalarının ikinci dereceden kinetik model ile en yüksek uyum gösterdiği belirlenmiştir. TMA içeriğinin yarısı 99 günde parçalanıyorken, TF içeriğinin yarılanma süresi 303 gündür.

Keywords

Bulanık çilek nektarı Renksiz fenolik bileşik Polifenol oksidaz aktivitesi Kinetik modelleme Depolama

Project Number

FYL-20178267

References

  • Abdullakasim P, Songchitsomboon S, Techagumpuch M, Balee N, Swatsitang P, Sungpuag P 2009. Antioxidant capacity, total phenolics and sugar content of selected Thai health beverages. International Journal of Food Sciences and Nutrition 58(1): 77–85.
  • Abid M, Jabbar S, Wu T, Hashim MM, Hu B, Lei S, Zeng X 2014. Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice. Ultrasonics Sonochemistry 21(1): 93–97.
  • Adekunte AO, Tiwari BK, Cullen PJ, Scannell AGM, O’Donnell CP 2010. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chemistry 122(3): 500–507.
  • Agcam E, Akyıldız A, Akdemir Evrendilek G 2014. Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation Food Chemistry 143:354–361.
  • Ağçam E, Akyildiz A, Dündar B 2017. Thermal Pasteurization and Microbial Inactivation of Fruit Juices. In: Rajauria G and Tiwari BK (eds) Fruit Juices: Extraction, Composition, Quality and Analysis Academic Press, 309-339 pp.
  • Bhat R, Goh KM 2017. Sonication treatment convalesce the overall quality of hand-pressed strawberry juice. Food Chemistry 215: 470–476.
  • Bhat R, Kamaruddin NSBC, Min-Tze L, Karim AA 2011. Sonication improves kasturi lime (Citrus microcarpa) juice quality. Ultrasonics Sonochemistry 18(6): 1295–1300.
  • Buvé C, Kebede, BT, De Batselier C, Carrillo C, Pham HTT, Hendrickx, M, Grauwet T, Loey AV 2018. Kinetics of colour changes in pasteurised strawberry juice during storage. Journal of Food Engineering 216: 42–51.
  • Carabasa-Giribet M, Ibarz-Ribas A 2000. Kinetics of colour development in aqueous glucose systems at high temperatures Journal of Food Engineering 44(3): 181-189.
  • Chakraborty S, Baier D, Knorr D, Mishra HN 2015. High pressure inactivation of polygalacturonase, pectinmethylesterase and polyphenoloxidase in strawberry puree mixed with sugar. Food and Bioproducts Processing 95: 281–291.
  • Del Pozo-Insfran D, Brenes CH, Talcott ST 2004. Phytochemical composition and pigment stability of Açai (Euterpe oleracea Mart.). Journal of Agricultural and Food Chemistry 52(6): 1539-1545.
  • Dündar B, Ağçam E, Akyıldız A 2019. Optimization of thermosonication conditions for cloudy strawberry nectar with using of critical quality parameters. Food chemistry 276: 494-502.
  • Eiro MJ, Heinonen M 2002. Anthocyanin color behavior and stability during storage: Effect of intermolecular copigmentation. Journal of agricultural and food chemistry 50(25): 7461-7466.
  • Fernandez-Romero E, Chavez-Quintana SG, Siche R, Castro-Alayo EM, Cardenas-Toro FP 2020. The kinetics of total phenolic content and monomeric Flavan-3-ols during the roasting process of Criollo Cocoa. Antioxidants 9(2): 146.
  • Giampieri F, Tulipani S, Alvarez-Suarez JM, Quiles JL, Mezzetti B, Battino M 2012. The strawberry: Composition, nutritional quality, and impact on human health. Nutrition 28(1): 9-19.
  • Giusti MM, Wrolstad RE 2001. Characterization and measurement of anthocyanins by UV‐visible spectroscopy Current protocols in food analytical chemistry (1): F1-2.
  • Gökmen V, Acar J 1996. Rapid reversed-phase liquid chromatographic determination of patulin in apple juice. Journal of Chromatography A 730(1–2): 53–58.
  • Jiang YM 1999. Purification and some properties of polyphenol oxidase of longan fruit. Food Chemistry 66(1): 75–79.
  • Labuza TP 1984. Application of chemical kinetics to deterioration of foods. Journal of Chemical Education 61(4): 348.
  • Lafarga T, Ruiz-Aguirre I, Abadias M, Viñas I, Bobo G and Aguiló-Aguayo I (2019) Effect of Thermosonication on the Bioaccessibility of Antioxidant Compounds and the Microbiological, Physicochemical, and Nutritional Quality of an Anthocyanin-Enriched Tomato Juice. Food and Bioprocess Technology 12(1): 147–157.
  • Lee HS, Coates GA 1999. Vitamin C in frozen, fresh squeezed, unpasteurized, polyethylene-bottled orange juice: a storage study. Food Chemistry 65(2): 165-168.
  • Lončarić A, Pablo Lamas J, Guerra E, Kopjar M, Lores M 2018. Thermal stability of catechin and epicatechin upon disaccharides addition. International Journal of Food Science & Technology 53(5): 1195-1202.
  • Lukaski, HC 2004. Vitamin and mineral status: effects on physical performance. Nutrition, 20(7-8): 632-644. Meydav S, Saguy I, Kopelman IJ 1977. Browning determination in citrus products. Journal of Agricultural and Food Chemistry 25(3): 602-604.
  • Muzaffar S, Ahmad M, Wani SM, Gani A, Baba WN, Shah U, Khan A, Masoodi FA, Gani A, Wani TA 2016. Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium). Journal of food science and technology 53(6): 2752-2759.
  • Oliveira A, Almeida DP, Pintado M 2014. Changes in phenolic compounds during storage of pasteurized strawberry. Food and bioprocess technology 7(6): 1840-1846.
  • Oliveira A, Gomes MH, Alexandre EM, Poças F, Almeida DP, Pintado M 2015. Phytochemicals preservation in strawberry as affected by pH modulation. Food chemistry 170: 74-83.
  • Özkan M 2002. Degradation of anthocyanins in sour cherry and pomegranate juices by hydrogen peroxide in the presence of added ascorbic acid. Food Chemistry 78(4): 499-504.
  • Pacheco-Palencia LA, Hawken P, Talcott ST 2007. Phytochemical, antioxidant and pigment stability of açai (Euterpe oleracea Mart.) as affected by clarification, ascorbic acid fortification and storage. Food Research International 40(5): 620-628.
  • Patras A, Brunton NP, O'Donnell C, Tiwari BK 2010. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science & Technology 21(1): 3-11.
  • Rein M 2005. Copigmentation reactions and color stability of berry anthocyanins. Retrieved on January 04, 2021 from: https://pdfs.semanticscholar.org/39b5/0e7a118ade7e5553f50e243443b18f6aa728.pdf
  • Remini H, Mertz C, Belbahi A, Achir N, Dornier M and Madani K 2015. Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage. Food chemistry 173: 665-673.
  • Sulaiman A, Soo M J, Farid M and Silva FV 2015. Thermosonication for polyphenoloxidase inactivation in fruits: Modelling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures. Journal of Food Engineering 165: 133-140.
  • Sun J, Chu YF, Wu X and Liu RH 2002. Antioxidant and antiproliferative activities of common fruits. Journal of agricultural and food chemistry 50(25): 7449-7454.
  • Wang HY, Hu XS, Chen F, Wu JH, Zhang ZH, Liao XJ, Wang ZF 2006. Kinetic analysis of non-enzymatic browning in carrot juice concentrate during storage. European Food Research and Technology 223(2): 282-289. https://doi.org/10.1007/s00217-005-0202-z
  • Wang WD, Xu SY 2007. Degradation kinetics of anthocyanins in blackberry juice and concentrate. Journal of food engineering 82(3): 271-275.
  • Wrolstad RE, Skrede G, Lea PER, Enersen G 1990. Influence of sugar on anthocyanin pigment stability in frozen strawberries Journal of food science 55(4): 1064-1065.
  • Zheng Y, Wang SY, Wang CY, Zheng W 2007. Changes in strawberry phenolics, anthocyanins, and antioxidant capacity in response to high oxygen treatments. LWT-Food Science and Technology 40(1): 49-57.
There are 37 citations in total.

Details

Primary Language English
Journal Section RESEARCH ARTICLE
Authors

Burcu Dündar 0000-0002-9919-5711

Asiye Akyıldız 0000-0001-5584-0849

Project Number FYL-20178267
Publication Date December 30, 2022
Submission Date October 12, 2021
Acceptance Date December 20, 2021
Published in Issue Year 2022Volume: 25 Issue: 6

Cite

APA Dündar, B., & Akyıldız, A. (2022). Kinetic Modelling of Polyphenol Oxidase Activity and Phenolic Compound Changes in Thermosonicated Strawberry Nectar During Storage. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 25(6), 1406-1413. https://doi.org/10.18016/ksutarimdoga.vi.1008466
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