Changes of enzyme activity and total anthocyanin content in blueberry pureeafter induction electric field treatment

  • JIN Yamei ,
  • HUANG Xu ,
  • XU Yue ,
  • WU Fengfeng ,
  • XU Xueming ,
  • JIN Zhengyu ,
  • LIAO Xiaojun ,
  • YANG Na
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  • 1(State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(School of Food Science and technology, Jiangnan University, Wuxi 214122, China)
    3(College of Food Science and Nutrition Engineering, China Agricultural University, Beijing 100083, China)

Received date: 2019-11-08

  Online published: 2020-04-10

Abstract

In order to avoid food contamination and electrode corrosion caused by electrochemical reaction adopting electrodes in prevailing electric field processing, induced electric field (IEF) processing of blueberry puree was conducted by applying magnetic flux to replace metal electrodes as excitation source. Effects of excitation voltage, temperature and processing time on polyphenol oxidase (PPO) activity, peroxidase (POD) activity and total anthocyanin content were investigated. Results indicated that IEF at excitation voltage of 100 V could maintain PPO and POD activity, but IEF at excitation voltages of 150 V and 250 V presented a synergistic effect with heat on the inactivation of the enzymes. IEF could enhance the thermal stability of anthocyanin molecules. Meanwhile, this stabilizing effect of IEF on anthocyanin was more significant when higher excitation voltage was applied. Compared with untreated blueberry puree, the IEF-treated sample had a maximum increase of 12.5% in anthocyanin content at the optimum conditions: excitation voltage of 250 V, temperature of 85 ℃ and processing time of 30 min, under which both PPO and POD were completely inactivated. Besides, the IEF-treated blueberry puree presented an apparent viscosity similar with that of the untreated blueberry puree. The total colonies number in IEF-treated blueberry (250 V, 85 ℃, 30 min) remained less than 1 lg CFU/mL during 8 weeks of storage at 4 ℃, which was significantly lower than that of the conventional heat-treated (0 V) and untreated samples. This study provides certain value reference for IEF processing of blueberry puree.

Cite this article

JIN Yamei , HUANG Xu , XU Yue , WU Fengfeng , XU Xueming , JIN Zhengyu , LIAO Xiaojun , YANG Na . Changes of enzyme activity and total anthocyanin content in blueberry pureeafter induction electric field treatment[J]. Food and Fermentation Industries, 2020 , 46(5) : 108 -114 . DOI: 10.13995/j.cnki.11-1802/ts.022755

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