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TitleEffect of moderate hydrostatic pressures on the enzymatic activity and bioactive composition of pineapple by-products
Author(s)Santos, Diana I.
Pinto, Carlos A.
Corrêa-Filho, Luiz C.
Saraiva, Jorge A.
Vicente, A. A.
Moldão-Martins, Margarida
Issue date2022
JournalJournal of Food Process Engineering
CitationSantos, DI, Pinto, CA, Corrêa-Filho, LC, Saraiva, JA, Vicente, AA, Moldão-Martins, M. Effect of moderate hydrostatic pressures on the enzymatic activity and bioactive composition of pineapple by-products. J Food Process Eng. 2022; 45:e13537.
Abstract(s)The application of abiotic stresses by moderate hydrostatic pressures (MHP) is still underdeveloped. Abiotic stresses allow activating the enzymatic complexes inducing the synthesis of de novo bioactive compounds. Pineapple byproducts are rich in bromelain and bioactive compounds that can be enhanced through abiotic stresses. The aim of this study was to evaluate the effect of MHP on the enzymatic activity of pineapple byproducts. Pineapple byproducts were submitted to MHP (50400MPa between 1 and 15min) according to a central composite factorial design matrix. Samples were stored at 5±1°C for 24hr, to allow enzymatic activity to occur. Enzymatic and antioxidant activities and total phenolic compounds (TPC) were quantified. MHP promoted a 262% increase in the phenylalanine ammonialyase activity and 36% increase in TPC, in shell samples. In core the activity of bromelain increased 350%. These results pinpoint the potential to increase the value of pineapple byproducts by enhancing the amounts of bioactive compounds through MHP application.
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Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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