Impact of Nonthermal Pulsed Electric Field on Bioactive Compounds and Browning Activity in Emblica officinalis Juice
The effect of nonthermal pulsed electric field (PEF) and thermal treatment (90⁰C for 60s) was studied on quality parameters of emblica officinalis juice for the period of 6 weeks at 4⁰C using monopolar rectangular pulse of 1µs width. The PEF treatment was given using static chamber at 24kV/cm for 500µs. The quality of emblica officinalis juice was investigated in terms of non enzymatic browning index (NEBI), 5-hydroxymethyl-2-furfural (HMF), total polyphenol content and antioxidant capacity. ⁰Brix, pH and conductivity were evaluated as physical parameters. The aim of the work was to investigate the effect of PEF on the retention of bioactive compounds and retardation of browning activity. The results showed that conventional thermal treatment had led to a significant (p < 0.05) decrease of 48.15% in polyphenol content (129.56 mg of GAE L-1), with higher NEBI and HMF formation (p < 0.05) whilst PEF suppressed NEBI and retained higher polyphenol compounds (168.59 mg GAE L-1) with limiting the loss to 32.56% along maximum free radical scavenging activity (92.07%). However, pH, ⁰brix and electrical conductivity of treated juice samples remain unaffected. Therefore, PEF can be considered as an effective nonthermal treatment for retaining bioactive compounds along suppressing browning of emblica juice.
[1] H. S. Lee, and Coates, G. A, “Effect of thermal pasteurization on
Valencia orange juice color and pigments,” Lebensmittel-Wissenschaft-
Technologie, vol. 36, pp. 153-156, 2003.
[2] A. C. Polydera, E. Galanou, N. G. Stoforos and P. S. Taoukis,
“Inactivation kinetics of pectin methylesterase of Greek Navel orange
juice as a function of high hydrostatic pressure and temperature process
conditions,” Journal of Food Engineering, vol. 62, pp. 291-298, 2004.
[3] Zhang-Jin Zhang, “Therapeutic effects of herbal extracts and
constituents in animal models of psychiatric disorders,” Life Sciences,
vol. 75, no. 14, pp. 1659-1699, 2004.
[4] M. J. Pappachan, “Increasing prevalence of lifestyle diseases: high time
for action,” Indian Journal of Medical Research, vol. 134, no. 2, pp.
143-145, 2011.
[5] P. Scartezzini, F. Antognoni, M. A. Raggi, F. Poli, and C. Sabbioni,
“Vitamin C content and antioxidant activity of the fruit and of the
Ayurvedic preparation of Emblica officinalis gaertn,” Journal of
Ethnopharmacology, vol. 104, pp. 113-118, 2006.
[6] K. J. M. Abesundara, T. Matsui, and K. Matssumoto, K, “Α-glucosidase
inhibitory activity of some Sri Lanka plant extracts, one of which,
Cassia auriculata, experts a strong anti hyperglycaemic effect in rats
comparable to the therapeutic drug acarbose,” Journal of Agricultural
and Food Chemistry, vol. 52, pp. 2541-2545, 2004.
[7] C. Cortes, M. J. Esteve, D. Rodrigo, F. Torregrosa, and A. Frigola,
“Changes of color and carotenoids contents during high intensity pulsed
electric field treatment in orange juices” Food and Chemical
Toxicology, vol. 44, pp. 1932-1939, 2006.
[8] S. F. Aguilar-Rosas, M. L. Ballinas-Casarrubias, G. V. Nevarez-
Moorillon, O. Martin-Belloso, and E. Ortega-Rivas, “Thermal and
pulsed electric fields pasteurization of apple juice: Effects on
physicochemical properties and flavor compounds,” Journal of Food
Engineering, vol. 83, pp. 41-46, 2007.
[9] V. I. Singleton, and J. A. Rossi, “Colorimetry of total phenolics with
phosphomolybdic-phosphotungstic acid reagents,” American Journal of
Enology and Viticulture, vol. 16, pp. 144-158, 1965.
[10] P. Elez-Martinez, and O. Martin-Belloso, “Effects of high intensity
pulsed electric field processing conditions on vitamin C and antioxidant
capacity of orange juice and gazpacho, a cold vegetable soup,” Food
Chemistry, vol. 102, pp. 201-209, 2007.
[11] I. Meydav, Saguy, and I. J. Koplelman, “Browning determination in
citrus products,” Journal of Agricultural and Food Chemistry, vol. 25,
pp. 602-604, 1977.
[12] E. Cohen, Y. Birk, C. H. Manheim, and I. S. Saguy, “A rapid method to
monitor quality of applce juice during thermal processing,” LWT- Food
Science and Technology, vol. 31, no. 7-8, pp. 612-616, 1998.
[13] S. Khanizadeh, R. Tsao, D. Rokika, R. Yang, M. T. Charles, and H. P.
Vasantha Rupasinghe, “Polyphenolic composition and total antioxidant
capacity of selected apple genotypes for processing,” Journal of Food
Composition and Analysis, vol. 21, no. 5, pp. 396-401, 2008.
[14] Pornpimon Mayachiew, and Sakamon Devahastin, “Antimicrobial and
antioxidant activities of Indian gooseberry and galangal extracts,” LWTFood
Science and Technology, vol. 41, pp. 1153-1159, 2008.
[15] S. Tavirini, E. D’ Innocenti, D. Remorini, R. Massai, and L. Guidi,
“Antioxidant capacity, ascorbic acid, total phenols and carotenoids
changes during harvest and after storage of Hayward kiwifruit,” Food
Chemistry, vol. 107, pp. 282-288, 2008.
[16] H. Ozoglu, A. Bayindirh, “Inhibition of enzymic browning in cloudy
apple juice with selected and antibrowning agents,” Food Control, vol.
13, pp. 213-221, 2002.
[17] G. S. Kumar, H. Nayaka, S. M. Dharmesh, and P. V. Salimath, “Free
and bound phenolic compounds in amla (Emblica officinalis) and
turmeric (Curcuma longa),” Journal of Food Composition and Analysis,
vol. 19, pp. 446-452, 2006.
[18] Xiaoli Liu, Mouming Zhao, Jinshui Wang, Bao Yang, and Yueming
Jiang, “Antioxidant activity of methanolic extract of emblica fruit
(Phyllanthus emblica L.) from six regions in China,” Journal of Food
Composition and Analysis, vol. 21, pp. 219-228, 2008.
[19] M. Igual, E. Garcia-Martinez, M. M. Camacho, and N. Martinez-
Navarrete, “Effect of thermal treatment and storage on the stability of
organic acids and the functional value of grapefruit juice,” Food
Chemistry, vol. 118, pp. 291-299, 2010.
[20] Gemma Oms-Oliu, Isabel Odriozola-serrano, Robert Soliva-Fortuny,
and Olga Martin-Belloso, “Effects of high-intensity pulsed electric field
processing conditions on lycopene, vitamin C and antioxidant capacity
of watermelon juice,” Food Chemistry, vol. 115, pp. 1312-1319, 2009.
[21] Irene M. Caminiti, Francesco Noci, Arantxa Munoz, Paul Whyte,
Desmond J. Morgan, Denis A. Cronin, and James G. Lyng, “Impact of
selected combinations of non-thermal processing technologies on the
quality of an apple and cranberry juice blend,” Food Chemistry, vol. 24,
pp. 1387-1392, 2011.
[22] H. W. Yeom, B. Charles, Q. Streaker, Howard Zhang, and B. Min.
David, “Effects of pulsed electric fields on the quality of orange juice
and comparison with heat pasteurization,” Journal of Agriculture and
Food Chemistry, vol. 48, pp. 4597-4605, 2000.
[23] Association of the Industry of Juices and Nectars from Fruits and
Vegetables, “Association of the industry of juices and nectars of the
European economic community code of practice for evaluation of fruit
and vegetable juices,” Brussels: AIJN, 1996.
[24] I. Molnar-Pearl, and Friedman, “Inhibition of browning by sulphur
amino acids.2. Fruit juices and protein containing foods,” Journal of
Agriculture and Food Chemistry, vol. 38, pp. 1648-1651, 1990.
[25] Ingrid Aguilo-Aguayo, Gemma Oms-Oliu, Robert Soliva-Fortuny and
Olga Martin-Belloso, “Changes in quality attributes throughout storage
of strawberry juice processed by high-intensity pulsed electric fields or
heat treatments,” LWT- Food Science and Technology, vol. 42, pp. 813-
818, 2009.
[26] Zs. Cserhalmi, A. Sass-Kiss, M. Toth-Markus, and N. Lechner, “ Study
of pulsed electric field treated citrus juices,” Innovative Food Science
and Emerging Technologies, vol. 7, no. 1-2, pp. 49-54, 2006.
[1] H. S. Lee, and Coates, G. A, “Effect of thermal pasteurization on
Valencia orange juice color and pigments,” Lebensmittel-Wissenschaft-
Technologie, vol. 36, pp. 153-156, 2003.
[2] A. C. Polydera, E. Galanou, N. G. Stoforos and P. S. Taoukis,
“Inactivation kinetics of pectin methylesterase of Greek Navel orange
juice as a function of high hydrostatic pressure and temperature process
conditions,” Journal of Food Engineering, vol. 62, pp. 291-298, 2004.
[3] Zhang-Jin Zhang, “Therapeutic effects of herbal extracts and
constituents in animal models of psychiatric disorders,” Life Sciences,
vol. 75, no. 14, pp. 1659-1699, 2004.
[4] M. J. Pappachan, “Increasing prevalence of lifestyle diseases: high time
for action,” Indian Journal of Medical Research, vol. 134, no. 2, pp.
143-145, 2011.
[5] P. Scartezzini, F. Antognoni, M. A. Raggi, F. Poli, and C. Sabbioni,
“Vitamin C content and antioxidant activity of the fruit and of the
Ayurvedic preparation of Emblica officinalis gaertn,” Journal of
Ethnopharmacology, vol. 104, pp. 113-118, 2006.
[6] K. J. M. Abesundara, T. Matsui, and K. Matssumoto, K, “Α-glucosidase
inhibitory activity of some Sri Lanka plant extracts, one of which,
Cassia auriculata, experts a strong anti hyperglycaemic effect in rats
comparable to the therapeutic drug acarbose,” Journal of Agricultural
and Food Chemistry, vol. 52, pp. 2541-2545, 2004.
[7] C. Cortes, M. J. Esteve, D. Rodrigo, F. Torregrosa, and A. Frigola,
“Changes of color and carotenoids contents during high intensity pulsed
electric field treatment in orange juices” Food and Chemical
Toxicology, vol. 44, pp. 1932-1939, 2006.
[8] S. F. Aguilar-Rosas, M. L. Ballinas-Casarrubias, G. V. Nevarez-
Moorillon, O. Martin-Belloso, and E. Ortega-Rivas, “Thermal and
pulsed electric fields pasteurization of apple juice: Effects on
physicochemical properties and flavor compounds,” Journal of Food
Engineering, vol. 83, pp. 41-46, 2007.
[9] V. I. Singleton, and J. A. Rossi, “Colorimetry of total phenolics with
phosphomolybdic-phosphotungstic acid reagents,” American Journal of
Enology and Viticulture, vol. 16, pp. 144-158, 1965.
[10] P. Elez-Martinez, and O. Martin-Belloso, “Effects of high intensity
pulsed electric field processing conditions on vitamin C and antioxidant
capacity of orange juice and gazpacho, a cold vegetable soup,” Food
Chemistry, vol. 102, pp. 201-209, 2007.
[11] I. Meydav, Saguy, and I. J. Koplelman, “Browning determination in
citrus products,” Journal of Agricultural and Food Chemistry, vol. 25,
pp. 602-604, 1977.
[12] E. Cohen, Y. Birk, C. H. Manheim, and I. S. Saguy, “A rapid method to
monitor quality of applce juice during thermal processing,” LWT- Food
Science and Technology, vol. 31, no. 7-8, pp. 612-616, 1998.
[13] S. Khanizadeh, R. Tsao, D. Rokika, R. Yang, M. T. Charles, and H. P.
Vasantha Rupasinghe, “Polyphenolic composition and total antioxidant
capacity of selected apple genotypes for processing,” Journal of Food
Composition and Analysis, vol. 21, no. 5, pp. 396-401, 2008.
[14] Pornpimon Mayachiew, and Sakamon Devahastin, “Antimicrobial and
antioxidant activities of Indian gooseberry and galangal extracts,” LWTFood
Science and Technology, vol. 41, pp. 1153-1159, 2008.
[15] S. Tavirini, E. D’ Innocenti, D. Remorini, R. Massai, and L. Guidi,
“Antioxidant capacity, ascorbic acid, total phenols and carotenoids
changes during harvest and after storage of Hayward kiwifruit,” Food
Chemistry, vol. 107, pp. 282-288, 2008.
[16] H. Ozoglu, A. Bayindirh, “Inhibition of enzymic browning in cloudy
apple juice with selected and antibrowning agents,” Food Control, vol.
13, pp. 213-221, 2002.
[17] G. S. Kumar, H. Nayaka, S. M. Dharmesh, and P. V. Salimath, “Free
and bound phenolic compounds in amla (Emblica officinalis) and
turmeric (Curcuma longa),” Journal of Food Composition and Analysis,
vol. 19, pp. 446-452, 2006.
[18] Xiaoli Liu, Mouming Zhao, Jinshui Wang, Bao Yang, and Yueming
Jiang, “Antioxidant activity of methanolic extract of emblica fruit
(Phyllanthus emblica L.) from six regions in China,” Journal of Food
Composition and Analysis, vol. 21, pp. 219-228, 2008.
[19] M. Igual, E. Garcia-Martinez, M. M. Camacho, and N. Martinez-
Navarrete, “Effect of thermal treatment and storage on the stability of
organic acids and the functional value of grapefruit juice,” Food
Chemistry, vol. 118, pp. 291-299, 2010.
[20] Gemma Oms-Oliu, Isabel Odriozola-serrano, Robert Soliva-Fortuny,
and Olga Martin-Belloso, “Effects of high-intensity pulsed electric field
processing conditions on lycopene, vitamin C and antioxidant capacity
of watermelon juice,” Food Chemistry, vol. 115, pp. 1312-1319, 2009.
[21] Irene M. Caminiti, Francesco Noci, Arantxa Munoz, Paul Whyte,
Desmond J. Morgan, Denis A. Cronin, and James G. Lyng, “Impact of
selected combinations of non-thermal processing technologies on the
quality of an apple and cranberry juice blend,” Food Chemistry, vol. 24,
pp. 1387-1392, 2011.
[22] H. W. Yeom, B. Charles, Q. Streaker, Howard Zhang, and B. Min.
David, “Effects of pulsed electric fields on the quality of orange juice
and comparison with heat pasteurization,” Journal of Agriculture and
Food Chemistry, vol. 48, pp. 4597-4605, 2000.
[23] Association of the Industry of Juices and Nectars from Fruits and
Vegetables, “Association of the industry of juices and nectars of the
European economic community code of practice for evaluation of fruit
and vegetable juices,” Brussels: AIJN, 1996.
[24] I. Molnar-Pearl, and Friedman, “Inhibition of browning by sulphur
amino acids.2. Fruit juices and protein containing foods,” Journal of
Agriculture and Food Chemistry, vol. 38, pp. 1648-1651, 1990.
[25] Ingrid Aguilo-Aguayo, Gemma Oms-Oliu, Robert Soliva-Fortuny and
Olga Martin-Belloso, “Changes in quality attributes throughout storage
of strawberry juice processed by high-intensity pulsed electric fields or
heat treatments,” LWT- Food Science and Technology, vol. 42, pp. 813-
818, 2009.
[26] Zs. Cserhalmi, A. Sass-Kiss, M. Toth-Markus, and N. Lechner, “ Study
of pulsed electric field treated citrus juices,” Innovative Food Science
and Emerging Technologies, vol. 7, no. 1-2, pp. 49-54, 2006.
@article{"International Journal of Biological, Life and Agricultural Sciences:65089", author = "Vasudha Bansal and M. L. Singla and C. Ghanshyam", title = "Impact of Nonthermal Pulsed Electric Field on Bioactive Compounds and Browning Activity in Emblica officinalis Juice", abstract = "The effect of nonthermal pulsed electric field (PEF) and thermal treatment (90⁰C for 60s) was studied on quality parameters of emblica officinalis juice for the period of 6 weeks at 4⁰C using monopolar rectangular pulse of 1µs width. The PEF treatment was given using static chamber at 24kV/cm for 500µs. The quality of emblica officinalis juice was investigated in terms of non enzymatic browning index (NEBI), 5-hydroxymethyl-2-furfural (HMF), total polyphenol content and antioxidant capacity. ⁰Brix, pH and conductivity were evaluated as physical parameters. The aim of the work was to investigate the effect of PEF on the retention of bioactive compounds and retardation of browning activity. The results showed that conventional thermal treatment had led to a significant (p < 0.05) decrease of 48.15% in polyphenol content (129.56 mg of GAE L-1), with higher NEBI and HMF formation (p < 0.05) whilst PEF suppressed NEBI and retained higher polyphenol compounds (168.59 mg GAE L-1) with limiting the loss to 32.56% along maximum free radical scavenging activity (92.07%). However, pH, ⁰brix and electrical conductivity of treated juice samples remain unaffected. Therefore, PEF can be considered as an effective nonthermal treatment for retaining bioactive compounds along suppressing browning of emblica juice.
", keywords = "Emblica officinalis juice, Free radical scavenging activity, Pulsed electric field, Total polyphenol content.", volume = "7", number = "9", pages = "891-5", }
