Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand.
Department of Plant Science and Agricultural Resources, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand; Plant Breeding Research Center for Sustainable Agriculture, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand.
Food Chem. 2018 Mar 15;243:328-337. doi: 10.1016/j.foodchem.2017.09.136. Epub 2017 Sep 28.
High-pressure processing (HPP) at 250-700 MPa for 30-45 min affects the colour parameters, phytochemical contents and antioxidant activities of purple waxy corn kernels (p < 0.05). The higher pressure-level, the lower L, a, b, C and h (p < 0.05). However, pressure-treated kernels at 700 MPa showed a similar colour profile to steam-treated kernels. HPP caused a loss in the total phenolic, flavonoid, and anthocyanin contents and antioxidant activities. The pressure-treated kernels had a higher phytochemical content than the steam-treated kernels. The phytochemicals and antioxidant activities decreased as the pressure increased from 250 to 550 MPa, but the levels recovered at 700 MPa. The longer holding-time, the greater loss of the compounds and antioxidant activities (p < 0.05). Pressure treatment at 700 MPa yielded the highest total phenolic and anthocyanin contents (p < 0.05). Water-soluble compounds can leach from food materials due to cell rupture. Nevertheless, HPP is a potential process to preserve the phytochemicals in food.
超高压处理（HPP）在 250-700 MPa 下处理 30-45 分钟会影响紫色蜡质玉米粒的颜色参数、植物化学物质含量和抗氧化活性（p<0.05）。压力水平越高，L、a、b、C 和 h 值越低（p<0.05）。然而，在 700 MPa 下处理的玉米粒与蒸汽处理的玉米粒具有相似的颜色特征。HPP 会导致总酚、类黄酮和花青素含量以及抗氧化活性降低。与蒸汽处理的玉米粒相比，HPP 处理的玉米粒具有更高的植物化学物质含量。随着压力从 250 增加到 550 MPa，植物化学物质和抗氧化活性会降低，但在 700 MPa 时会恢复。保持时间越长，化合物和抗氧化活性的损失越大（p<0.05）。在 700 MPa 下进行压力处理可获得最高的总酚和花青素含量（p<0.05）。由于细胞破裂，水溶性化合物可能会从食品材料中浸出。然而，HPP 是一种潜在的食品中保留植物化学物质的过程。
