Effects of Peach Cultivar on Enzymatic Browning Following Cell Damage from High-Pressure Processing.

The effect of calcium chloride and calcium lactate pretreatment concentration on peach cell integrity after highpressure processing

The objective of this study was to determine the effect of calcium chloride and calcium lactate pretreatments at different concentrations (1, 1.5 and 2% w/v) on enzymatic browning of clingstone and freestone peaches following high-pressure processing (HPP) at 200 MPa for 10 min. Proton nuclear magnetic resonance (H-NMR) relaxometry indicated that following calcium pretreatment and HPP, both pea...

Low-density lipoprotein antioxidant activity of phenolic compounds and polyphenol oxidase activity in selected clingstone peach cultivars.

The antioxidant potential of eight clingstone peach cultivars was investigated by determining phenolic compounds and inhibition of low-density lipoprotein (LDL) oxidation. Cultivars low in polyphenol oxidase (PPO) were also selected to minimize enzymatic browning. Inhibition of LDL oxidation varied from 17.0 to 37.1% in peach flesh extract, from 15.2 to 49.8% in whole peach extract, and from 18...

Effects of Ultrasonic and High-Pressure Homogenization Pretreatment on the Enzymatic Hydrolysis and Antioxidant Activity of Yeast Protein Hydrolysate

Protein hydrolysate is highly regarded as a source of naturally occurring antioxidant peptides. The purpose of this study was to investigate the effect of Ultrasonic (Frequency, 20 KHz; Amplitude, 50%; Time, 30 min) and high-pressure homogenization (Power, 1500 bar; Rated flow, 10 dm/h) pretreatmenton the enzymatic hydrolysis and antioxidant properties of yeast protein hydrolysate obtained from...

Control of Enzymatic Browning in Frozen Peaches

Browning Potential, Phenolic Composition, and Polyphenoloxidase Activity of Buffer Extracts of Peach and Nectarine Skin Tissue

The relationship of phenolic composition and polyphenoloxidase activity (PPO, E.C. 1.14.18.1) to browning potential (BP) was studied in buffer extracts of peach [Prunuspersica L. Batsch) and nectarine [P. persica var. nectarine (L.) Batsch] fruit skin. The BP varied among cultivars with ‘Flavorcrest’ having the highest value and ‘Maycrest’ the lowest. On average, over 83% of the browning measur...