Skip to main content
SpringerLink
Log in

Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

Changes in the polyphenoloxidase (PPO), peroxidase (POD), pectinmethylesterase (PME) and phenylalanine ammonia-lyase (PAL) activities, total phenolics content (TPC) and total antioxidant capacity (TAC) on two red fresh vegetable smoothies (R1 and R2) based on tomato, red pepper, broccoli and carrot stored at 5 and 20 °C were monitored. A conventional thermal treatment of 3 min at 80 °C was applied to extend shelf life. The initial PPO, POD, and PME activities of R1/R2 smoothies (58/83, 0.023/0.020, and 1.50/0.38 kg−1 fresh weight (fw)) were 100 % reduced after thermal treatment and maintained at zero levels during storage up to 40 and 58 days at 20 and 5 °C, respectively. Initial PAL activities of R1/R2 smoothies of 7.3/11.5 μmol cinnamic acid formed kg−1 h−1 were reduced in a 65–70 % after thermal treatment. The initial TPC of R1/R2 smoothies were 404/462 mg GAE kg−1 fw, and it was not significantly affected after the thermal treatment. No great TPC degradation during storage was observed either at 5 or 20 °C. The initial TAC of R1/R2 smoothies were 301/373 mg Trolox equivalent kg−1 fw which was increased 62/77 % after the thermal treatment. The TAC showed a similar behavior to TPC during storage being those two parameters satisfactorily correlated (r 2 = 0.69–0.88). In conclusion, the thermal treatment inactivated the studied quality-degrading enzymes. Health-promoting compounds were well preserved during 58 days at 5 °C and 40 days at 20 °C in red fresh vegetable smoothies.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  • American Society for Testing and Materials (ASTM). (1986). Physical requirements guidelines for sensory evaluation. Philadelphia, USA: American Society for Testing and Materials Publications. publication 913.

    Google Scholar 

  • Artés-Hernández, F., Escalona, V. H., Robles, P. A., Martínez-Hernández, G. B., & Artés, F. (2009). Effect of UV-C radiation on quality of minimally processed spinach leaves. J Sci Food Agr, 89, 414–421.

    Article  CAS  Google Scholar 

  • Balogh, T., Smout, C., Nguyen, B. L., Van Loey, A. M., & Hendrickx, M. E. (2004). Thermal and high-pressure inactivation kinetics of carrot pectinmethylesterase: from model system to real foods. Innovat Food Sci Emerg Tech, 5, 429–436.

    Article  CAS  Google Scholar 

  • Barrett, D. M., & Gonzalez, C. (1994). Activity of softening enzymes during cherry maturation. J Food Sci, 59, 574–577.

    Article  CAS  Google Scholar 

  • Benzie, I. F., & Strain, J. J. (1999). Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Meth Enzymol, 299, 15–27.

    Article  CAS  Google Scholar 

  • Bojórquez-Gálvez, A., Vega-García, M., Caro-Corrales, J., Carrillo-López, A., & López-Valenzuela, J. A. (2010). Effect of gradual cooling storage on chilling injury and phenylalanine ammonia-lyase activity in tomato fruit. J Food Biochem, 34, 295–307.

    Article  CAS  Google Scholar 

  • Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of free radicalmethod to evaluate antioxidant activity. LWT-Food Sci Technol, 28, 25–30.

    Article  CAS  Google Scholar 

  • Cano, A., Hernández-Ruíz, J., García-Cánovas, F., Acosta, M., & Arnao, M. B. (1998). An end-point method for estimation of the total antioxidant activity in plant material. Phytochemical Analysis, 9, 196–202.

    Article  CAS  Google Scholar 

  • Castro, S. M., Saraiva, J. A., Lopes da Silva, J. A., Delgadillo, I., Van Loey, A., Smout, C., & Hendrickx, M. (2008). Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annum L.). Food Chem, 107, 1436–1449.

    Article  CAS  Google Scholar 

  • Chakraborty, S., Kaushik, N., Rao, P. S., & Mishra, H. N. (2014). High-pressure inactivation of enzymes: A review on its recent applications on fruit purees and juices. Compr Rev Food Sci Food Saf, 13, 578–596.

    Article  CAS  Google Scholar 

  • Cisneros-Zevallos, L. (2003). The use of controlled postharvest abiotic stresses as a tool for enhancing the nutraceutical content and adding-value of fresh fruits and vegetables. J Food Sci, 68, 1560–1565.

    Article  CAS  Google Scholar 

  • De Sio, F., Dipollina, G., Villari, G., Loiudice, R., Laratta, B., & Castaldo, D. (1995). Thermal resistance of pectin methylesterase in tomato juice. Food Chem, 52, 135–138.

    Article  Google Scholar 

  • Di Cagno, R., Minervini, G., Rizzello, C. G., De Angelis, M., & Gobbetti, M. (2011). Effect of lactic acid fermentation on antioxidant, texture, colour and sensory properties of red and green smoothies. Food Microbiol, 28, 1062–1071.

    Article  CAS  Google Scholar 

  • Espachs-Barroso, A., Loey, A. V., Hendrickx, M., & Martín-Belloso, O. (2006). Inactivation of plant pectin methylesterase by thermal or high intensity pulsed electric field treatments. Innovat Food Sci Emerg Tech, 7, 40–48.

    Article  CAS  Google Scholar 

  • Giovane, A., Servillo, L., Balestrieri, C., Raiola, A., D’avino, R., Tamburrini, M., et al. (2004). Pectin methylesterase inhibitor. Biochim Biophys Acta Protein Proteomics, 1696, 245–252.

    Article  CAS  Google Scholar 

  • Hendrickx, M., Ludikhuyze, L., Van den Broeck, I., & Weemaes, C. (1998). Effects of high pressure on enzymes related to food quality. Trends Food Sci Tech, 9, 197–203.

    Article  CAS  Google Scholar 

  • Houben, K., Kermani, J. Z., Van Buggenhout, S., Jolie, R. P., Van Loey, A. M., & Hendrickx, M. E. (2013). Thermal and high-pressure stability of pectinmethylesterase, polygalacturonase, β-Galactosidaseand α-Arabinofuranosidase in a tomato matrix: Towards the creation of specific endogenous enzyme populations through processing. Food Bioprocess Technol, 6, 3368–3380.

    Article  CAS  Google Scholar 

  • Houben, K., Kermani, J. Z., Van Buggenhout, S., Van Loey, A. M., & Hendrickx, M. E. (2014). Thermal and high-pressure stability of pectin-converting enzymes in broccoli and carrot puree: Towards the creation of specific endogenous enzyme populations through processing. Food Bioprocess Technol, 7, 1713–1724.

    Article  CAS  Google Scholar 

  • Jung, S. K., & Watkins, C. B. (2011). Involvement of ethylene in browning development of controlled atmosphere-stored ‘Empire’ apple fruit. Postharvest Biol Technol, 59, 219–226.

    Article  CAS  Google Scholar 

  • Keenan, D. F., Brunton, N. P., Gormley, T. R., Butler, F., Tiwari, B. K., & Patras, A. (2010). Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies. Innovat Food Sci Emerg Tech, 11, 551–556.

    Article  CAS  Google Scholar 

  • Keenan, D. F., Rößle, C., Gormley, R., Butler, F., & Brunton, N. P. (2012). Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies. LWT - Food Sci Technol, 45, 50–57.

    Article  CAS  Google Scholar 

  • Koloverou, E., Esposito, K., Giugliano, D., & Panagiotakos, D. (2014). The effect of Mediterranean diet on the development of type 2 diabetes mellitus: a meta-analysis of 10 prospective studies and 136,846 participants. Metabolism, 63, 903–911.

    Article  CAS  Google Scholar 

  • Liavoga, A., & Matella, N. J. (2012). Enzymes in quality and processing of tropical and subtropical fruits. In M. Siddiq (Ed.), Tropical and subtropical fruits: postharvest physiology, processing and packaging (pp. 35–51). Oxford, UK: Wiley-Blackwell.

    Chapter  Google Scholar 

  • Martínez-Hernández, G. B., Gómez, P. A., Pradas, I., Artés, F., & Artés-Hernández, F. (2011). Moderate UV-C pretreatment as a quality enhancement tool in fresh-cut Bimi® broccoli. Postharvest Biol Technol, 62, 327–337.

    Article  CAS  Google Scholar 

  • Martínez-Hernández, G. B., Artés-Hernández, F., Colares-Souza, F., Gómez, P., García-Gómez, P., & Artés, F. (2013). Innovative cooking techniques for improving the overall quality of a kailan-hybrid broccoli. Food Bioprocess Technol, 6, 2135–2149.

    Article  CAS  Google Scholar 

  • Mattioli, A. V., Miloro, C., Pennella, S., Pedrazzi, P., & Farinetti, A. (2013). Adherence to Mediterranean diet and intake of antioxidants influence spontaneous conversion of atrial fibrillation. Nutr Metabol Cardiovasc Dis, 23, 115–121.

    Article  CAS  Google Scholar 

  • Mitjavila, M. T., Fandos, M., Salas-Salvadó, J., Covas, M. I., Borrego, S., Estruch, R., et al. (2013). The Mediterraneandiet improves the systemic lipid and DNA oxidative damage in metabolic syndrome individuals. A randomizedcontrolled trial. Clin Nutr, 32, 172–178.

    Article  CAS  Google Scholar 

  • Morales-Blancas, E. F., Chandia, V. E., & Cisneros-Zevallos, L. (2002). Thermal inactivation kinetics of peroxidase and lipoxygenase from broccoli, green asparagus and carrots. J Food Sci, 67, 146–154.

    Article  CAS  Google Scholar 

  • Naviglio, D., Pizzolongo, F., Ferrara, L., Arag, A., & Santini, A. (2008). Extraction of pure lycopene from industrial tomato by-products in water using a new high-pressure process. J Sci Food Agr, 88, 2414–2420.

    Article  CAS  Google Scholar 

  • Odriozola-Serrano, I., Soliva-Fortuny, R., & Martin-Belloso, O. (2008). Changes ofhealth-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments. Innovat Food Sci Emerg Tech, 9, 272–279.

    Article  CAS  Google Scholar 

  • Odriozola-Serrano, I., Soliva-Fortuny, R., Hernández-Jover, T., & Martin-Belloso, O. (2009). Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments. Food Chem, 112, 258–266.

    Article  CAS  Google Scholar 

  • Ortega-Ortiz, H., Benavides-Mendoza, A., Mendoza-Villarreal, R., Ramírez-Rodríguez, H., & De Alba-Romenus, K. (2007). Enzymatic activity in tomato fruits as a response to chemical elicitor. J Mex Chem Soc, 51, 141–144.

    CAS  Google Scholar 

  • Palgan, I., Muñoz, A., Noci, F., Whyte, P., Morgan, D. J., Cronin, D. A., & Lyng, J. G. (2012). Effectiveness of combined pulsed electric field (PEF) and manothermosonication (MTS) for the control of Listeria innocua in a smoothie type beverage. Food Control, 25, 621–625.

    Article  Google Scholar 

  • Patras, A., Brunton, N., Da Pieve, S., Butler, F., & Downey, G. (2009a). Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purees. Innovat Food Sci Emerg Tech, 10, 16–22.

    Article  CAS  Google Scholar 

  • Patras, A., Brunton, N. P., Tiwari, B. K., & Butler, F. (2009b). Modelling the effect of different sterilization treatments on antioxidant activity and colour of carrot slices during storage. Food Chem, 114, 484–491.

    Article  CAS  Google Scholar 

  • Perucka, I., & Materska, M. (2001). Phenylalanine ammonia-lyase and antioxidant activities of lipophilic fraction of fresh pepper fruits Capsicum annum L. Innovat Food Sci Emerg Tech, 2, 189–192.

    Article  CAS  Google Scholar 

  • Ponce, A. G., del Valle, C. E., & Roura, S. I. (2004). Natural essential oils as reducing agents of peroxidase activity in leafy vegetables. LWT-Food Sci Technol, 37, 199–204.

    Article  CAS  Google Scholar 

  • PREDIMED (Prevention with Mediterranean diet). http://www.predimed.es/. Accessed 6 May 2015.

  • Prior, R. L., Wu, X., & Schaich, K. (2005). Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agric Food Chem, 53, 4290–4302.

    Article  CAS  Google Scholar 

  • Qin, Q. Z., Tian, S. P., Xu, Y., & Wan, Y. K. (2003). Enhancement ofbiocontrol efficacy of antagonistic yeasts bysalicylic acid in sweet cherry fruit. Physiol Mol Plant Pathol, 62, 147–154.

    Article  CAS  Google Scholar 

  • Ratner, A., Goren, R., & Monseline, S. P. (1969). Activity of pectin esterase and cellulase in the abscission zone of citrus leaf explants. Plant Physiol, 44, 1717–1723.

    Article  CAS  Google Scholar 

  • Rees, G. D., & Jones, H. D. (1996). Stability of L-phenylalanine ammonia-lyase in aqueous solution and as the solid state in air and organic solvents. Enzyme Microbial Technol, 19, 282–288.

    Article  CAS  Google Scholar 

  • Robins, R. J. (1997). Phytochemistry of fruits and vegetables. Wortley, UK: Clarendond Press. 375 pp.

    Google Scholar 

  • Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics withphospomolobdic-phosphotungstic acid reagents. Am J Enol Vitic, 16, 144–158.

    CAS  Google Scholar 

  • Sofi, F., Abbate, R., Gensini, G. F., & Casini, A. (2010). Accruing evidence on benefits of adherence to the Mediterranean diet on health: an updated systematic review and meta-analysis1,2. Am J Clin Nutr, 92, 1189–1196.

    Article  CAS  Google Scholar 

  • Sulaiman, A., & Silva, F. V. M. (2013). High pressure processing, thermal processing and freezing of ‘Camarosa’ strawberry for the inactivation of polyphenoloxidase and control of browning. Food Control, 33, 424–428.

    Article  CAS  Google Scholar 

  • Terefe, N. S., Gamage, M., Vilkhu, K., Simons, L., Mawson, R., & Versteeg, C. (2009). The kinetics of inactivation of pectin methylesterase and polygalacturonase in tomato juice by thermosonication. Food Chem, 117, 20–27.

    Article  CAS  Google Scholar 

  • Terefe, N. S., Yang, Y. H., Knoerzer, K., Buckow, R., & Versteeg, C. (2010). High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree. Innovat Food Sci Emerg Tech, 11, 1–11.

    Article  CAS  Google Scholar 

  • Tiwari, U., & Cummins, E. (2013). Factors influencing levels of phytochemicals in select fruit and vegetable during pre- and post- harvest food processing operations. Food Res Int, 50, 497–506.

    Article  CAS  Google Scholar 

  • Tomás-Barberán, F. A., & Espín, J. C. (2001). Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. J Sci Food Agr, 81, 853–876.

    Article  Google Scholar 

  • Wang, R., Wang, T., Zheng, Q., Hu, X., Zhang, Y., & Liao, X. (2012). Effects of high hydrostatic pressure on colour of spinach puree and related properties. J Scienceof Food Agric, 92, 1417–1423.

    Article  CAS  Google Scholar 

  • Wang, R., Xu, Q., Yao, J., Zhang, Y., Liao, X., Hu, X., et al. (2013). Post-effects of high hydrostatic pressure on green colour retention and related properties of spinach puree during storage. Innovat Food Sci Emerg Tech, 17, 63–71.

    Article  CAS  Google Scholar 

  • Willett, W. C., Sacks, F., Trichopoulou, A., Drescher, G., Ferro-Luzzi, A., Helsing, E., & Trichopoulos, D. (1995). Mediterranean diet pyramid: a cultural model for healthy eating. Am J Clin Nutr, 61, 1402–1406.

    Google Scholar 

Download references

Acknowledgments

The authors are grateful to SAKATA SEEDS IBÉRICA, Spanish Ministry of Economy and Competitiveness (MINECO) Project AGL2013-48830-C2-1-R, and FEDER for financial support. We also thank to the National Council of Science and Technology (CONACYT) for a grant to Lizette L. Rodríguez Verástegui.

Author information

Authors and Affiliations

  1. Biotechnology Department, Universidad Autónoma Metropolitana, San Rafael Atlixco 186, Vicentina 09340, Iztapalapa, Mexico D.F., Mexico

    Lizette L. Rodríguez-Verástegui

  2. Department of Food Engineering, Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena, Paso Alfonso XIII, Cartagena, Murcia, 48, 30203, Spain

    Ginés Benito Martínez-Hernández, Noelia Castillejo, Francisco Artés & Francisco Artés-Hernández

  3. Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Campus Muralla del Mar, s/n, Cartagena, Murcia, 30202, Spain

    Ginés Benito Martínez-Hernández, Perla A. Gómez, Francisco Artés & Francisco Artés-Hernández

Authors
  1. Lizette L. Rodríguez-Verástegui
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Ginés Benito Martínez-Hernández
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Noelia Castillejo
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Perla A. Gómez
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Francisco Artés
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Francisco Artés-Hernández
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Francisco Artés-Hernández.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Rodríguez-Verástegui, L.L., Martínez-Hernández, G.B., Castillejo, N. et al. Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage. Food Bioprocess Technol 9, 137–146 (2016). https://doi.org/10.1007/s11947-015-1609-6

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-015-1609-6

Keywords

Search

Navigation