Comparative evaluation of high-pressure processing and enzyme maceration as innovative nonthermal pre-treatments in jaboticaba juice production
Main Article Content
Keywords
amylase; anthocyanins-rich juice; anthocyanins stability; antioxidant activity; nonthermal juicing pre-treatment; residual enzyme activity
Abstract
Jaboticaba (Myrciaria jaboticaba) is a polyphenol-rich fruit, particularly abundant in anthocyanins concentrated within its thick peel, which exhibits potent antioxidant activity. Owing to the thermal sensitivity of these compounds, nonthermal processing techniques, such as high-pressure processing (HPP) and enzymatic maceration, were compared to enhance anthocyanin extraction while minimizing degradation. In this study, whole jaboticaba fruits were subjected to HPP at 400, 500, and 600 MPa for 3, 6, and 10 min, while enzymatic maceration was performed using 0.2% amylase, 0.2% pectinase, and a combination of 0.1% amylase + 0.1% pectinase (v/w) at 50 ± 1°C for 30 min. Treatment with 0.2% amylase significantly (p < 0.05) increased total anthocyanin content, total phenolic content, and antioxidant activity while effectively reducing residual polyphenol oxidase activity. Conversely, HPP at 600 MPa for 6–10 min significantly decreased peroxidase activity, whereas the 400 MPa (3 min) treatment yielded the highest total sugar content. Among the HPP treatments, the highest total anthocyanin content was recorded at 400 MPa, suggesting that moderate pressure, regardless of holding time, enhances anthocyanin release from the fruit matrix. Overall, these findings demonstrate that both HPP and enzymatic maceration are promising nonthermal pre-treatment strategies for improving anthocyanin recovery, antioxidant capacity, and enzymatic stability in jaboticaba juice, thereby contributing to the development of high-quality, minimally processed functional beverages.
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Ćorković, I., Gašo-Sokač, D., Pichler, A., Šimunović, J. and Kopjar, M. 2022. Dietary polyphenols as natural inhibitors of α-amylase and α-glucosidase. Life. 12(11):1692. https://doi.org/10.3390/life12111692
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Dasaesamoh, R., Youravong, W. and Wichienchot, S. 2016. Optimization on pectinase extraction and purification by yeast fermentation of oligosaccharides from dragon fruit (Hyloceusundatus). Int Food Res J. 23(6):2601.
de Barros, G.L., Silva, F.T.S., Teixeira, R.S., Wagner, J.G., Rombaldi, C.V., Vizzotto, M., Ubeyitogullari, A., and Nora, L. 2024. Anthocyanin extraction methods: synthesis of morpho-anatomical knowledge for decision-making based on decision-tree. Int. J. Food Prop. 27(1):1315–1346. https://doi.org/10.1080/10942912.2024.2409893
Dhenge, R., Rinaldi, M., Rodolfi, M., Barbanti, D. and Ganino, T. 2023. Modification of structural characteristics of vegetables by high-pressure processing: a review. Food Biosci. 56:103407. https://doi.org/10.1016/j.fbio.2023.103407
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Geraldi, M.V., Cazarin, C.B.B., Dias-Audibert, F.L., Pereira, G.A., Carvalho, G.G., Kabuki, D.Y., ... and Júnior, M.R.M. 2021. Influence of high isostatic pressure and thermal pasteurization on chemical composition, color, antioxidant properties and sensory evaluation of jabuticaba juice. Food Sci Technol (LWT). 139:110548. https://doi.org/10.1016/j.lwt.2020.110548
González-Cebrino, F., Durán, R., Delgado-Adámez, J., Contador, R. and Ramírez, R. 2013. Changes after high-pressure processing on physicochemical parameters, bioactive compounds, and polyphenol oxidase activity of red flesh and peel plum purée. Innov Food Sci Emerg Technol. 20:34–41. https://doi.org/10.1016/j.ifset.2013.07.008
Guo, W., Mehrparvar, S., Hou, W., Pan, J., Aghbashlo, M., Tabatabaei, M. and Rajaei, A. 2024. Unveiling the impact of high-pressure processing on anthocyanin-protein/polysaccharide interactions: a comprehensive review. Int J Biol Macromol. 270:132042. https://doi.org/10.1016/j.ijbiomac.2024.132042
Ijod, G., Nawawi, N.I.M., Sulaiman, R., Adzahan, N.M., Anwar, F. and Azman, E.M. 2024. Blanching-induced changes in polyphenol oxidase, antioxidants and phenolic profile of mangosteen pericarp. Food Technol Biotechnol (FTB). 62(4):465–479. https://doi.org/10.17113/ftb.62.04.24.8513
Ijod, G., Nawawi, N.I.M., Sulaiman, R., Khalid, N.I., Anwar, F., Adzahan, N.M. and Azman, E.M. 2025. Inactivation of polyphenol oxidase and peroxidase activity in mangosteen pericarp via blanching: correlation between anthocyanins and enzyme activities. Int J Food Sci Technol. 60(1):vvae010. https://doi.org/10.1093/ijfood/vvae010
Inada, K.O.P., Leite, I.B., Martins, A.B.N., Fialho, E., Tomás-Barberán, F.A., Perrone, D. and Monteiro, M. 2021. Jaboticaba berry: a comprehensive review on its polyphenol composition, health effects, metabolism, and the development of food products. Food Res Int. 147:110518. https://doi.org/10.1016/j.foodres.2021.110518
Ismail, N.H.S., Nawawi, N.I.M., Ijod, G., Anzian, A., Ismail-Fitry, M.A., Ahmad, N.H., Adzahan, N.M., and Azman, E.M. 2024. Shelf life and quality assessment of pasteurised red dragon fruit (Hylocereus polyrhizus L.) purée: comparative study of high-pressure and thermal processing. Int Food Res J. 31(2). https://doi.org/10.47836/ifrj.31.2.22
Jamaluddin, F., Noranizan, M.A., Mohamad Azman, E., Mohamad, A., Yusof, N. L. and Sulaiman, A. 2022. A review of clean-label approaches to chillipaste processing. Int J Food Sci Technol. 57(2):763–773. https://doi.org/10.1111/ijfs.15293
Jia, D., Xu, Z., Chen, L., Huang, Q., Huang, C., Tao, J., ... and Xu, X. 2023. Analysis of organic acid metabolism reveals citric acid and malic acid play major roles in determining acid quality during the development of kiwifruit (Actinidia eriantha). J Sci Food Agric. 103(12):6055–6069. https://doi.org/10.1002/jsfa.12678
Li, F., Foucat, L. and Bonnin, E. 2021. Effect of solid loading on the behaviour of pectin-degrading enzymes. Biotechnol Biofuels. 14(1):107. https://doi.org/10.1186/s13068-021-01957-3
Liu, Y., Deng, J., Zhao, T., Yang, X., Zhang, J. and Yang, H. 2024. Bioavailability and mechanisms of dietary polyphenols affected by nonthermal processing technology in fruits and vegetables. Curr Res Food Sci. 8:100715. https://doi.org/10.1016/j.crfs.2024.100715
Liu, F., Li, R., Wang, Y., Bi, X. and Liao, X. 2014. Effects of high hydrostatic pressure and high-temperature short-time on mango nectars: changes in microorganisms, acid invertase, 5-hydroxymethylfurfural, sugars, viscosity, and cloud. Innov Food Sci Emerg Technol. 22:22–30. https://doi.org/10.1016/j.ifset.2013.11.014
Marquetti, C., Santos, T.B.D., Kaipers, K.F.C., Bӧger, B.R., Tonial, I.B., Wagner Junior, A. and Prado, N.V.D. 2018. Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies. Food Sci Technol. 38:629–638. https://doi.org/10.1590/fst.06717
Marsol-Vall, A., Kelanne, N., Nuutinen, A., Yang, B. and Laaksonen, O. 2021. Influence of enzymatic treatment on the chemical composition of lingonberry (Vaccinium vitis-idaea) juice. Food Chem. 339:128052. https://doi.org/10.1016/j.foodchem.2020.128052
Marszałek, K., Doesburg, P., Starzonek, S., Szczepańska, J., Woźniak, Ł., Lorenzo, J.M., ... and Barba, F.J. 2019. Comparative effect of supercritical carbon dioxide and high-pressure processing on structural changes and activity loss of oxidoreductive enzymes. J CO2 Util. 29:46–56. https://doi.org/10.1016/j.jcou.2018.11.007
Marszałek, K., Woźniak, Ł., Kruszewski, B. and Skąpska, S. 2017. The effect of high-pressure techniques on the stability of anthocyanins in fruit and vegetables. Int J Mol Sci. 18(2):277. https://doi.org/10.3390/ijms18020277
Navarro-Baez, J.E., Martínez, L.M., Welti-Chanes, J., Buitimea-Cantúa, G.V. and Escobedo-Avellaneda, Z. 2022. High-hydrostatic pressure to increase the biosynthesis and extraction of phenolic compounds in food: a review. Molecules. 27(5):1502. https://doi.org/10.3390/molecules27051502
Nawawi, N.I.M., Khushairi, N.A.A.A., Ijod, G. and Azman, E.M. 2025. Extraction of anthocyanins and other phenolics from dried blackcurrant (Ribes nigrum L.) pomace via ultrasonication. Sustain Chem Environ. 9:100208. https://doi.org/10.1016/j.scenv.2025.100208
Paludo, M.C., Colombo, R.C., Teixeira Filho, J., Hermosín-Gutiérrez, I., Ballus, C.A. and Godoy, H.T. 2019. Optimizing the extraction of anthocyanins from the skin and phenolic compounds from the seed of jabuticaba fruits (Myrciariajabuticaba (Vell.) O. Berg) with ternary mixture experimental designs. J Braz Chem Soc. 30(7):1506–1515. https://doi.org/10.21577/0103-5053.20190047
Ramos Boldori, J., de Los Santos Moraes, L., de Freitas Rodrigues, C., Limana Tambara, A. and Casagrande Denardin, C. 2023. Involvement of the DAF‐16/FOXO pathway in the antioxidant activity of the jaboticaba (Myrciaria trunciflora) extract against various stressors using caenorhabditis elegans. Chem Biodiversity. 20(5):e202201046. https://doi.org/10.1002/cbdv.202201046
Rocchetti, G., Gregorio, R.P., Lorenzo, J.M., Barba, F.J., Oliveira, P.G., Prieto, M.A., ... and Lucini, L. 2022. Functional implications of bound phenolic compounds and phenolics–food interaction: a review. Compr Rev Food Sci Food Saf. 21(2):811–842. https://doi.org/10.1111/1541-4337.12921
Sehrawat, R., Kaur, B.P., Nema, P.K., Tewari, S. and Kumar, L. 2021. Microbial inactivation by high-pressure processing: principle, mechanism and factors responsible. Food Sci Biotechnol. 30(1):19–35. https://doi.org/10.1007/s10068-020-00831-6
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Apr 1, 2026
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Kamarol Zaman, N. A. H. ., Ijod, G., Nawawi, N. I. M., Rosli, N. A. M., Hean, C. G., Adzahan, N. M., & Mohamad Azman, E. (2026). Comparative evaluation of high-pressure processing and enzyme maceration as innovative nonthermal pre-treatments in jaboticaba juice production. Italian Journal of Food Science, 38(2), 56–70. https://doi.org/10.15586/ijfs.v38i2.3433
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How to Cite
Kamarol Zaman, N. A. H. ., Ijod, G., Nawawi, N. I. M., Rosli, N. A. M., Hean, C. G., Adzahan, N. M., & Mohamad Azman, E. (2026). Comparative evaluation of high-pressure processing and enzyme maceration as innovative nonthermal pre-treatments in jaboticaba juice production. Italian Journal of Food Science, 38(2), 56–70. https://doi.org/10.15586/ijfs.v38i2.3433