Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, 64849 Monterrey, NL, Mexico.
Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, 64849 Monterrey, NL, Mexico.
Food Chem. 2022 Aug 1;384:132497. doi: 10.1016/j.foodchem.2022.132497. Epub 2022 Feb 17.
Current methods for vanilla bean curing are long and reduce the enzymatic activity necessary for flavor development. High hydrostatic pressure (HHP) at 50-600 MPa was used to improve phenolic compounds formation and β-d-glucosidase activity in vanilla beans compared with scalded beans. Phenolics were analyzed by HPLC and β-d-glucosidase activity by spectrophotometry. Vanillin was the main phenolic and it was formed by β-d-glucovanillin hydrolysis and vanillyl alcohol oxidation. HHP improved vanillin content and influenced β-d-glucosidase activity. At the beginning of the curing the highest increments of vanillin were produced at 400 MPa (up to 15%), while at the end, this was observed at 50 (138%) and 600 MPa (74%). Maximum increment of up to 400% in β-d-glucosidase activity was observed from 100 to 300 MPa, which was attributed to tissue decompartmentalization, and conformational changes induced by pressure. HHP could be used during vanilla curing to improve vanillin content and β-d-glucosidase activity.
目前的香草豆荚加工方法耗时较长，且会降低风味形成所需的酶活性。与烫漂豆荚相比，高静压（HHP）在 50-600 MPa 下可提高香草豆荚中酚类化合物的形成和β-d-葡萄糖苷酶活性。采用高效液相色谱法分析酚类化合物，分光光度法分析β-d-葡萄糖苷酶活性。香草醛是主要的酚类物质，它是由β-d-葡糖基香草醛水解和香草醇氧化形成的。HHP 提高了香草醛的含量并影响了β-d-葡萄糖苷酶的活性。在加工初期，在 400 MPa 下产生了最高的香草醛增量（高达 15%），而在加工后期，在 50 MPa（138%）和 600 MPa（74%）下观察到了最高的香草醛增量。在 100-300 MPa 下观察到β-d-葡萄糖苷酶活性的最大增量高达 400%，这归因于组织去区室化和压力诱导的构象变化。HHP 可用于香草豆荚加工过程中，以提高香草醛含量和β-d-葡萄糖苷酶活性。
