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Changes of the profile of fruits polyphenolic compounds under the influence of high pressure considering the activity of tissue enzymes

2019/33/N/NZ9/02560

Keywords:

polyphenolic compounds polyphenoloxidases peroxidases pectin methylesterases polygalacturonases model solutions

Descriptors:

  • NZ9_007:

Panel:

NZ9 - Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation

Host institution :

Instytut Biotechnologii Przemysłu Rolno-Spożywczego im. prof. Wacława Dąbrowskiego

woj. mazowieckie

Other projects carried out by the institution 

Principal investigator (from the host institution):

Justyna Szczepańska 

Number of co-investigators in the project: 2

Call: PRELUDIUM 17 - announced on 2019-03-15

Amount awarded: 137 420 PLN

Project start date (Y-m-d): 2020-02-05

Project end date (Y-m-d): 2022-12-04

Project duration:: 34 months (the same as in the proposal)

Project status: Project settled

Project description

Download the project description in a pdf file

Note - project descriptions were prepared by the authors of the applications themselves and placed in the system in an unchanged form.

Information in the final report

  • Publication in academic press/journals (7)
  1. Changes in the polyphenolic profile and oxidoreductases activity under static and multi-pulsed high pressure processing of cloudy apple juice
    Authors:
    Szczepańska J., Barba F.J., Skąpska S., Marszałek K.
    Academic press:
    Food Chemistry (rok: 2022, tom: 384, strony: 132439), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.foodchem.2022.132439 - link to the publication
  2. Continuous high-pressure cooling-assisted homogenization process for stabilization of apple juice
    Authors:
    Szczepańska J., Skąpska S., Marszałek K.
    Academic press:
    Food and Bioprocess Technology (rok: 2021, tom: 14, strony: 1101–1117), Wydawca: Springer
    Status:
    Published
    DOI:
    10.1007/s11947-021-02611-4 - link to the publication
  3. Continuous high-pressure cooling-assisted homogenization process for stabilization of apple juice
    Authors:
    Szczepańska J., Skąpska S., Marszałek K.
    Academic press:
    Food and Bioprocess Technology (rok: 2021, tom: 14, strony: 1101–1117), Wydawca: Springer
    Status:
    Published
    DOI:
    10.1007/s11947-021-02611-4 - link to the publication
  4. Changes in the polyphenolic profile and oxidoreductases activity under static and multi-pulsed high pressure processing of cloudy apple juice
    Authors:
    Szczepańska J., Barba F.J., Skąpska S., Marszałek K.
    Academic press:
    Food Chemistry (rok: 2022, tom: 384, strony: 132439), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.foodchem.2022.132439 - link to the publication
  5. Effect of static and multi-pulsed high pressure processing on the rheological properties, microbial and physicochemical quality, and antioxidant potential of apple juice during refrigerated storage
    Authors:
    Szczepańska J., Pinto C. A., Skąpska S., Saraiva J. A., Marszałek K.
    Academic press:
    LWT - Food Science & Technology (rok: 2021, tom: 150, strony: 112038), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.lwt.2021.112038 - link to the publication
  6. Application of high-pressure homogenization for apple juice: an assessment of quality attributes and polyphenol bioaccessibility
    Authors:
    Marszałek K., Trych U., Bojarczuk A., Szczepańska J., Chen Z., Liu X., Bi J.
    Academic press:
    Antioxidants (rok: 2023, tom: 12(2), strony: 451), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/antiox12020451 - link to the publication
  7. Effect of static and multi-pulsed high pressure processing on the rheological properties, microbial and physicochemical quality, and antioxidant potential of apple juice during refrigerated storage
    Authors:
    Szczepańska J., Pinto C. A., Skąpska S., Saraiva J. A., Marszałek K.
    Academic press:
    LWT - Food Science & Technology (rok: 2021, tom: 150, strony: 112038), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.lwt.2021.112038 - link to the publication

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