Location: Healthy Processed Foods ResearchTitle: Combined effect of high hydrostatic pressure and proteolytic fraction P1G10 from Vasconcellea cundinamarcensis latex against botrytis cinerea in grape juice
|TORRES-OSSANDON, MARIA JOSE - University Of Santiago|
|CASTILLO, LUIS - University Of La Serena|
|URIBE, ELSA - University Of La Serena|
|AH-HEN, KONG SHUN - Austral University Of Chile|
|VEGA-GALVEZ, ANTONIO - University Of La Serena|
Submitted to: Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/9/2023
Publication Date: 9/12/2023
Citation: Torres-Ossandon, M., Castillo, L., Uribe, E., Bilbao-Sainz, C., Ah-Hen, K., Vega-Galvez, A. 2023. Combined effect of high hydrostatic pressure and proteolytic fraction P1G10 from Vasconcellea cundinamarcensis latex against botrytis cinerea in grape juice. Foods. 12(18). Article 3400. https://doi.org/10.3390/foods12183400.
Interpretive Summary: The food industry is constantly seeking ways to improve preservation techniques to extend the shelf life and quality of food products. High hydrostatic pressure (HHP) is a commercial method for food preservation. In this method, foods are pasteurized through the application of a high level of pressure from 100 to 1000 MPa to inactivate microorganisms. On the other hand, a peptide fraction (P1G10) from papaya latex has shown considerable antifungal activity. Therefore, in this study, the antimicrobial effects of HHP processing and a combined HHP treatment with the addition of P1G10 (on the growth of B. cinerea in grape juice were assessed. B. cinerea is a highly infectious pathogenic fungus that can cause significant economic losses in pre- and post-harvest fruits and vegetables. We found that the effect of P1G10 in combination with a pressurization treatment showed a greater inhibitory effect on B. cinerea in grape juice than that of HHP or the addition of P1G10 applied separately.
Technical Abstract: The effect of high hydrostatic pressure (HHP) and the proteolytic fraction P1G10 from papaya latex was studied to find out whether a synergy exists in the growth inhibition of Botrytis cinerea in grape juice, contributing to the improvement of conservation techniques and extending the shelf life and quality of food products. Grape juice (GJ) diluted to 16 'Brix with a water activity (aw) of 0.980 was prepared from a concentrated GJ and used in this study. Results indicated a 92% growth inhibition of B. cinerea when exposed to 1 mg/mL of P1G10 and 250 MPa/4 min of pressure treatment. The proximate composition and antioxidant compounds present in the GJ were not significantly affected after the treatments. Eight phenolic compounds and two flavonoids in GJ were identified and quantified, with values fluctuating between 12.77 ± 0.51 and 240.40 ± 20.9 mg/L in the control sample (0.1 MPa). The phenolic compounds showed a significant decrease after the applied treatments, with the HHP sample having a content of 65.4 ± 6.9 mg GAE/100 mL GJ. In conclusion, a synergistic effect at moderate HHP of 250 MPa/4 min with the addition of P1G10 was observed, and the successful development of a stable and acceptable GJ product was possible.