Skip to main content
SpringerLink
Log in

Impact of pulsed magnetic field treatment on enzymatic inactivation and quality of cloudy apple juice

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The effects of PMF (5–7 T, 5–30 pulses) on enzyme activity, pH, titratable acidity, soluble solids, color, ascorbic acid, total phenols and antioxidant activity (DPPH radical scavenging activity) of cloudy apple juice were evaluated. PMF inhibited activities of polyphenoloxidase (PPO), peroxidase (POD) and pectinmethylesterase (PME), but PPO was more sensitive to PMF than POD and PME. At the intensity of 6 T with 15 pulses, PPO and POD both exhibited the lowest residual activity (53.22 and 92.96%), while PME showed the lowest residual activity (83.01%) at 7 T with 30 pulses. No significant effect on soluble solids was found under all processing parameters, whereas significant decreases of ascorbic acid were observed at the intensity of 7 T with 5–30 pulses. PMF did not change pH, titratable acidity, color, total phenols and DPPH radical scavenging activity severely. These results suggest PMF can be a potential technology for enzymatic inactivation in apple juice with high retention of quality.

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

Similar content being viewed by others

References

  • AOAC (1995) (16 ed) Official methods of analysis. AOAC International, Arlington VA.

  • Abid M, Jabbar S, Hu B, Hashim MM, Wu T, Lei SC, Khan MA, Zeng XX (2014a) Thermosonication as a potential quality enhancement technique of apple juice. Ultrason Sonochem 21:984–990

    Article  CAS  Google Scholar 

  • Abid M, Jabbar S, Hu B, Hashim MM, Wu T, Wu ZW, Khan MA, Zeng XX (2014b) Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice. LWT- Food Sci Technol 59(1):70–76

    Article  CAS  Google Scholar 

  • Amiot MJ, Fleuriet A, Cheynier V, Nicolas J (1997) Phenolic compounds and oxidativemechanisms in fruits and vegetables. In: Tomás-Barberán FA, Robins RJ (eds) Phytochemistry of fruit and vegetables. Science Publications, Oxford, pp 51–85

    Google Scholar 

  • Augustin MA, Ghazali HM, Hashim H (1985) Polyphenoloxidase from guava (Psidium guajava L.). J Sci Food Agr 36:1259–1265

    Article  CAS  Google Scholar 

  • Bi XF, Liu FX, Rao L, Li J, Liu BJ, Liao XJ, Wu JH (2013) Effects of electric field strength and pulse rise time on physicochemical and sensoryproperties of apple juice by pulsed electric field. Inno Food Sci Emerg 17:85–92

    Article  CAS  Google Scholar 

  • Brand-William W, Cuvelier ME, Berset C (1995) Use of a free radical method toevaluate antioxidant activity. LWT - Food Sci Technol 28(1):25–30

    Article  Google Scholar 

  • Chang YH, Wu SJ, Chen BY, Huang HW, Wang CY (2017) Effect of high-pressure processing and thermal pasteurization on overall quality parameters of white grape juice. J Sci Food Agr 97(10):3166–3172

    Article  CAS  Google Scholar 

  • Chisari M, Barbagola RN, Spaga G (2007) Characterization on polyphenol oxidase and peroxidase and influence on browning of cold stored strawberry fruit. J Agr Food Chem 55:3469–3476

    Article  CAS  Google Scholar 

  • Cruz RMS, Vieira MC, Silva CLM (2008) Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics. Innov Food Sci Emerg 9:483–488

    Article  CAS  Google Scholar 

  • Eberhardt MV, Lee CY, Liu RH (2000) Antioxidant activity of fresh apple. Nature 405:903–904

    Article  CAS  Google Scholar 

  • Giner J, Gimeno V, Barbosa-Canovas GV, Martin O (2001) Effects of pulsed electric field processing on apple and pear polyphenoloxidase. Food Sci Technol Int 7(4):339–345

    Article  CAS  Google Scholar 

  • Gong Z, Li D, Liu C, Cheng A, Wang W (2015) Partial purification and characterization of polyphenol oxidase and peroxidase from chestnut kernel. LWT - Food Sci Technol 60:1095–1099

    Article  CAS  Google Scholar 

  • Illera AE, Sanz MT, Beltrán S, Melgosa R, Solaesa AG, Ruiz MO (2018a) Evaluation of HPCD batch treatments on enzyme inactivation kinetics and selected quality characteristics of cloudy juice from golden delicious apples. J Food Eng 221:141–150

    Article  CAS  Google Scholar 

  • Illera AE, Sanz MT, Benito-Román O, Varona S, Beltrán S, Melgosa R, Solaesa AG (2018b) Effect of thermosonication batch treatment on enzyme inactiva tion kinetics and other quality parameters of cloudy apple juice. Innov Food Sci Emerg 47:71–80

    Article  CAS  Google Scholar 

  • Illera AE, Chaple S, Sanz MT, Ng S, Lu P, Jones J, Carey E, Bourke P (2019a) Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage. Food Chem: X 3:10049

    Google Scholar 

  • Illera AE, Sanz MT, Beltrán S (2019b) Structural changes of a protein extract from apple with polyphenoloxidase activity obtained by cationic reversed micellar extraction induced by high-pressure carbon dioxide and thermosonication. Sci Rep 9:13749

    Article  CAS  Google Scholar 

  • Islam MS, Patras A, Pokharel B, Wu Y, Vergne MJ, Shade L, Xiao H, Sasges M (2016) UV-C irradiation as an alternative disinfection technique: study of its effect on polyphenols and antioxidant activity of apple juice. Innov Food Sci Emerg 34:344–351

    Article  CAS  Google Scholar 

  • Juarez-Enriquez E, Salmeron-Ochoa I, Gutierrez-Mendez N, Ramaswamy HS, Ortega-Rivas E (2015) Shelf life studies on apple juice pasteurised by ultrahigh hydrostatic pressure. LWT-Food Sci Technol 62(1):915–919

    Article  CAS  Google Scholar 

  • Kwak SS, Kim SK, Lee MS, Jung KH, Park IH, Liu JR (1995) Acidic peroxidases from suspension-cultures of sweet potato. Phytochemistry 39:981–984

    Article  CAS  Google Scholar 

  • Liao XY, Li J, Muhammad AI, Suo YJ, Chen SG, Ye XQ, Liu DH, Ding T (2018) Application of a dielectric barrier discharge atmospheric cold plasma (dbd-acp) for E. coli inactivation in apple juice. J Food Sci 83(2):401–408

    Article  CAS  Google Scholar 

  • Ma HL, Pan ZL, Gao MX, Luo L (2008) Efficacy in microbial sterilization of pulsed magnetic field treatment. Int J Food Eng 4(4):15

    Google Scholar 

  • Marszalek K, Kruszewski B, Woźniak Ł, Skąpska S (2017) The application of supercritical carbon dioxide for the stabilization of native and commercial polyphenol oxidases and peroxidases in cloudy apple juice (cv. Golden Delicious). Innov Food Sci Emerg 39:42–48

    Article  CAS  Google Scholar 

  • Marszalek K, Szczepanska J, Starzonek S, Woźniak Ł, Trych U, Skąpska S, Saraiva JA, Rzoska S, Lorenzo JM, Barba FJ (2019) Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage. J Food Process Eng 42(4):e13034

    Article  Google Scholar 

  • Niu S, Xu Z, Fang Y, Zhang L, Yang Y, Liao X, Hu X (2010) Comparative study on cloudy apple juice qualities from apple slices treated by high pressure carbon dioxide and mild heat. Innov Food Sci Emerg 11:91–97

    Article  CAS  Google Scholar 

  • Ortuño C, Duong T, Balaban M, Benedito J (2013) Combined high hydrostatic pressure and carbon dioxide inactivation of pectin methylesterase, polyphenol oxidase and peroxidase in feijoa puree. J Supercrit Fluids 82:56–62

    Article  Google Scholar 

  • Qian JY, Zhou CS, Ma HL, Li SJ, Yagoub AEA, Abdualrahman MAY (2016a) Proteomics analyses and morphological structure of Bacillus subtilis inactivated by pulsed magnetic field. Food Biophys 11(4):436–445

    Article  Google Scholar 

  • Qian JY, Zhou CS, Ma HL, Li SJ, Yagoub AEA, Abdualrahman MAY (2016b) Biological effect and inactivation mechanism of Bacillus subtilis exposed to pulsed magnetic field: morphology, membrane permeability and intracellular Contents. Food Biophys 11(4):429–435

    Article  Google Scholar 

  • Qian JY, Zhang M, Dai CH, Huo SH, Ma HL (2020) Transcriptomic analysis of Listeria monocytogenes under pulsed magnetic field treatment. Food Res Int 133:109195

    Article  CAS  Google Scholar 

  • Rawson A, Hossain MB, Patras A, Tuohy M, Brunton N (2013) Effect of boiling and roasting on the polyacetylene and polyphenol content of fennel (Foeniculum vulgare) bulb. Food Res Int 50(2):513–518

    Article  CAS  Google Scholar 

  • Schilling S, Alber T, Toepfl S, Neidhart S, Knorr D, Schieber A, Carle R (2007) Effects of pulsed electric field treatment of apple mash on juice yield and quality attributes of apple juices. Innov Food Sci Emerg 8:127–134

    Article  CAS  Google Scholar 

  • Solomon O, Vanberg US, Sahlstrom A (1995) Food Chem 53:363–368

    Article  CAS  Google Scholar 

  • Sun YJ, Zhong LZ, Cao LF, Lin WW, Ye XQ (2015) Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple (malus pumila mill, cv. Red Fuji) juice. J Food Sci Technol 52(12):8336–8342

    Article  CAS  Google Scholar 

  • Wibowo S, Essel EA, Man SD, Bernaert N, Droogenbroeck BV, Grauwet T, Loey AV, Hendrickx M (2019) comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses. Innov Food Sci Emerg 54:64–77

    Article  CAS  Google Scholar 

  • Xiang QS, Liu XF, Li JG, Liu SN, Zhang H, Bai YH (2018) Effects of dielectric barrier discharge plasma on the inactivation of Zygosaccharomyces rouxii and quality of apple juice. Food Chem 254:201–207

    Article  CAS  Google Scholar 

  • Yi J, Kebede BT, Dang DNH, Buvé C, Grauwet T, Loey AV, Hu X, Hendrickx M (2017) Quality change during high pressure processing and thermal processing of cloudy apple juice. LWT-Food Sci Technol 75:85–92

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This project is funded under Jiangsu Provincial Natural Science Foundation (No. BK20150498); National Key Research and Development Program of China (No. 2016YFD0400705-04, 2017YFD0400903-01); Jiangsu University Senior Professionals Scientific Research Foundation (No.15JDG082) and Jiangsu Overseas Visiting Scholar Program for University Prominent Young & Middle-aged Teachers and Presidents.

Author information

Authors and Affiliations

  1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, China

    Jingya Qian, Shubei Chen, Shuhao Huo, Chunhua Dai, Cunshan Zhou & Haile Ma

  2. Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, China

    Jingya Qian, Shuhao Huo, Chunhua Dai, Cunshan Zhou & Haile Ma

Authors
  1. Jingya Qian
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Shubei Chen
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Shuhao Huo
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Chunhua Dai
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Cunshan Zhou
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Haile Ma
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Haile Ma.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Qian, J., Chen, S., Huo, S. et al. Impact of pulsed magnetic field treatment on enzymatic inactivation and quality of cloudy apple juice. J Food Sci Technol 58, 2982–2991 (2021). https://doi.org/10.1007/s13197-020-04801-y

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-020-04801-y

Keywords

Search

Navigation