Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya–pineapple (Stenocereus sp.–Fragaria ananassa) beverage
Pitaya (Stenocereus sp.) is a fruit native to arid and semiarid areas of Mexico. It has high antioxidant activity mainly due to its contents of betalains and phenolics, but its consumption is limited due to very short shelf-life and not very recognized flavor. A beverage of pitaya and pineapple was formulated to improve sensory properties. A high hydrostatic pressure (HHP) study at 400–600 MPa and 25 °C for 2–10 min was applied in the beverage and the effect on the contents of vitamin C, total phenolics and betalains, and the pectin methylesterase (PME) activity of pitaya–pineapple beverages, was evaluated. The effect of the come up time (CUT) was also studied. Vitamin C contents increased from 5% at 600 MPa-CUT to 64% at 400 MPa/CUT. Total phenolic concentrations decreased (20–48%) at all processing conditions tested at 400 MPa/CUT, total betacyanins were retained. At 500 MPa/10 min losses of betaxanthins of up to 6% occurred. The maximum PME activity decrease was 23% at 600 MPa 5 min, but an increase of PME activity 7% was observed at 400 MPa/10 min. HHP seem to be a good option to retain most of the antioxidant compounds in pitaya–pineapple beverage, but more studies are necessary to inactivate PME.
KeywordsPitaya (Stenocereus sp.) High hydrostatic pressure Betacyanin Betaxanthins Vitamin C Pectin methylesterase
The authors express their gratitude to Legado Base de la Pirámide and Tecnologico de Monterrey for their financial support, to the Emerging Technologies and Molecular Nutrition research group, FEMSA Biotechnology Center and Water Center for their facilities used in this project. We thank to all our colleagues from the Environmental Bioprocesses research group for their support, especially to Pablo Girard García López, Giselle Sánchez Resendiz and Leonel Peña for their help in the laboratory.
- AOAC (1990) Moisture gravimetric method. In: AOAC Official Method 934.06. AOAC InternationalGoogle Scholar
- Bermúdez-Aguirre D, Guerrero-Beltrán J, Barbosa-Cánovas GV, Welti-Chanes J (2011) Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments. Food Sci Technol Int 17:541–547. doi: 10.1177/1082013211399681 CrossRefGoogle Scholar
- Chakraborty S, Rao PS, Mishra HN (2015) Effect of combined high pressure–temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree. Innov Food Sci Emerg Technol 28:10–21. doi: 10.1016/j.ifset.2015.01.004
- Chuck-Hernández C, Sandate-Flores L, Parra-Saldívar R (2016) Pitaya (Stenocereus spp.), 1st edn. Elsevier, AmsterdamGoogle Scholar
- Esteve MJ, Frigola A (2008) The effects of thermal and nonthermal processing on vitamin C, carotenoids, phenolic compounds and total antioxidant capacity in orange juice. Citrus I Tree For Sci Biotechnol 2:128–134Google Scholar
- Jiménez-Aguilar DM, Escobedo-Avellaneda Z, Martín-Belloso O et al (2015a) Effect of high hydrostatic pressure on the content of phytochemical compounds and antioxidant activity of prickly pears (Opuntia ficus-indica) beverages. Food Eng Rev 7:198–208. doi: 10.1007/s12393-015-9111-5 CrossRefGoogle Scholar
- Patras A, Brunton NP, Da Pieve S, Butler F (2009) Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. Innov Food Sci Emerg Technol 10:308–313. doi: 10.1016/j.ifset.2008.12.004 CrossRefGoogle Scholar
- Sandate-Flores L, Rodríguez-Rodríguez J, Calvo-Segura S et al (2016) Evaluation of different methods for betanin quantification in pitaya (Stenocereus spp.). Agro Food Ind Hi Tech 27:20–25Google Scholar
- USDA (2015) Page reports. In: United States Department of Agricultural Research Service. http://www.ars.usda.gov/Services/docs.htm?docid=25701