Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: Processing parameter optimization

• Published in: Food chemistry 2014-04, Vol.148, p.261-267
• Main Authors: BARBA, Francisco José, CRIADO, María Nieves, BELDA-GALBIS, Clara Miracle, ESTEVE, María José, RODRIGO, Dolores
• Format: Article
• Language: English
• Subjects: Anti-Bacterial Agents - pharmacology; Antibacterial agents; Antibiotics. Antiinfectious agents. Antiparasitic agents; Antioxidants - pharmacology; Biological and medical sciences; Carica - chemistry; Carica - drug effects; Carica - enzymology; Carica - microbiology; Catechol Oxidase - analysis; Citrus sinensis - drug effects; Citrus sinensis - enzymology; Citrus sinensis - microbiology; Food Preservation - methods; Food Preservatives - pharmacology; Fruit - chemistry; Fruit - drug effects; Fruit - enzymology; Fruit - microbiology; Listeria monocytogenes; Listeria monocytogenes - drug effects; Listeria monocytogenes - growth & development; Mangifera - chemistry; Mangifera - drug effects; Mangifera - enzymology; Mangifera - microbiology; Medical sciences; Peroxidase - analysis; Pharmacology. Drug treatments; Plant Extracts - pharmacology; Plant Proteins - analysis; Stevia; Stevia - chemistry; Stevia rebaudiana
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2013.10.048

Response surface methodology was used to evaluate the optimal high pressure processing treatment (300-500 MPa, 5-15 min) combined with Stevia rebaudiana (Stevia) addition (0-2.5% (w/v)) to guarantee food safety while maintaining maximum retention of nutritional properties. A fruit extract matrix was selected and Listeria monocytogenes inactivation was followed from the food safety point of view while polyphenoloxidase (PPO) and peroxidase (POD) activities, total phenolic content (TPC) and antioxidant capacity (TEAC and ORAC) were studied from the food quality point of view. A combination of treatments achieved higher levels of inactivation of L. monocytogenes and of the oxidative enzymes, succeeding in completely inactivating POD and also increasing the levels of TPC, TEAC and ORAC. A treatment of 453 MPa for 5 min with a 2.5% (w/v) of Stevia succeeded in inactivating over 5 log cycles of L. monocytogenes and maximizing inactivation of PPO and POD, with the greatest retention of bioactive components.