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The Effects of High Pressure Processing, Browning Additives, and Storage Period on the Inactivation of Polyphenol Oxidase In

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The Effects of High Pressure Processing, Browning Additives, and Storage Period on the Inactivation of Polyphenol Oxidase In The Effects of High Pressure Processing, Browning Additives, and Storage Period on the Inactivation of Polyphenol Oxidase in Nine Varieties of Pawpaw (Asimina Triloba L.) Pulp A thesis presented to the faculty of the College of Health Sciences and Professions of Ohio University In partial fulfillment of the requirements for the degree Master of Science Lin Zhang August 2016 © 2016 Lin Zhang. All Rights Reserved. 2 This thesis titled The Effects of High Pressure Processing, and Browning Additives, and Storage Period on the Inactivation of Polyphenol Oxidase in Nine Varieties of Pawpaw (Asimina Triloba L.) Pulp by LIN ZHANG has been approved for the School of Applied Health Sciences and Wellness and the College of Health Sciences and Professions by Robert G. Brannan Associate Professor of Applied Health Sciences and Wellness Randy Leite Dean, College of Health Sciences and Professions 3 Abstract ZHANG, LIN, M.S., August 2016, Food and Nutrition Sciences The Effects of High Pressure Processing, Browning Additives, and Storage Period on the Inactivation of Polyphenol Oxidase in Nine Varieties of Pawpaw (Asimina Triloba L.) Pulp Director of Thesis: Robert G. Brannan This study measured and compared the effects of high pressure processing (HPP), browning inhibitors (pasteurization, ascorbic acid, and steviosides), storage time (0 day, 15 days, 30 days, and 45 days at 4 °C, and fruit variety (Belle, Mitchell, PA-Golden, Pickle, Seedling, Sunflower, Shenandoah, SAB OL, Wilson) on the polyphenol oxidase (PPO) activity and the color of pulp of pawpaw fruit. In a related experiment, a descriptive sensory analysis was conducted using trained sensory panelists to determine the influence of the treatments on the sensory attributes of a single variety pawpaw Shenandoah. There were differences observed between the nine pawpaw varieties studied. These varieties were ranked in sequence according to the PPO activity in the untreated samples as Seedling, Mitchell, Sunflower, Shenandoah, Wilson, PA-Golden, Pickle, SAB OL, and Belle. HPP significantly decreased the PPO activity in all of the varieties except for Belle and Pickle. The browning inhibitors significantly inhibited PPO activity except that ascorbic acid and steviosides increased PPO activity in SAB OL and Shenandoah samples and pasteurization did not affect PPO activity in Mitchell and increased PPO 4 activity in Shenandoah. A general decreasing trend of PPO activity was detected along with the 45 days of storage period among all the HPP treated varieties. Samples processed by HPP exhibited a darker, redder, and less yellow color, which is equivalent to more browning development. Because HPP is an excellent treatment for PPO inactivation but may cause undesirable browning of the pawpaw pulp, its commercialization potential is moderate but could be improved in combination with an effective browning inhibitor. Ascorbic acid, steviosides, and pasteurization all inhibited PPO activity. Ascorbic acid preserved the bright, less red, and yellow color of the fruits; therefore, its commercialization potential is high. Steviosides and pasteurization inhibited PPO activity but the pulps treated with steviosides exhibited increased redness and pasteurization led to darker and less yellow color change of the pulp. Hence, the commercialization potential of steviosides and pasteurization is medium. Data from the descriptive sensory analysis revealed that HPP and pasteurization altered the color of the samples, with HPP promoting browning and pasteurization inhibiting browning. The samples treated with steviosides had a sweeter and more bitter taste than the untreated control. Among the treated samples, these findings suggest that ascorbic acid performed the best among the selected treatments to maintain the color and taste of Shenandoah pawpaw pulp. Overall, ascorbic acid treatment had the highest commercial potential for pawpaw browning inhibition. The results of this study are expected to be useful to the food industry when selecting proper methods to prevent pawpaw or Annonaceae fruit browning, especially. 5 Preface Chapter 3 contained within this thesis document serves as prepublication manuscript that has been submitted to Journal of Food Research. This thesis has been slightly reformatted to meet the guidelines set forth by both Journal of Food Research and Thesis and Dissertation Services at Ohio University. 6 Dedication To my family. 7 Acknowledgements I would like to give special thanks to Dr. Robert Brannan for his dedication to his students’ learning and his guidance to me during this entire research project, as well as throughout my 3 years of study in the master’s program of Food and Nutrition Sciences at Ohio University. I want to give my deep appreciation to the professors on my committee, Dr. Darlene Berryman and Dr. Diana Schwerha, as well as Dr. Jenifer Horner for their complete flexibility during my proposal and defense meeting arrangements, their constructive suggestions, and their valuable time editing my thesis. Besides, I am thankful to my colleagues, Jingyan Huang and Shun Dai, for their great help in the experiments and data collection. I also wound like to express my appreciation to Dr. Ron Powell from Fox Paw Ridge Farm and Sandridge Food Cooperation for their generous donation of the pawpaw fruits and providing high pressure processing (HPP) treatment to the pawpaw samples for this experiment. Lastly, I would like to say “thank you very much” to all the faculty and staff in the College of Health Sciences and Professions, especially Professor Deborah Murray and Professor Jenifer Yoder, for always being so helpful and supportive to me. The College of Health Sciences and Professions at Ohio University helped me discover my potential for excellence. Thank you for choosing me to be part of the college! 8 Table of Contents Page Abstract ................................................................................................................................3 Preface ..................................................................................................................................5 Dedication ............................................................................................................................6 Acknowledgements ..............................................................................................................7 List of Tables .....................................................................................................................12 List of Figures ....................................................................................................................14 Chapter 1: Introduction ......................................................................................................15 1.1 Background .............................................................................................................15 1.2 Statement of the Problem ........................................................................................17 1.3 Research Questions .................................................................................................18 1.4 Significance of This Research ................................................................................19 1.5 Limitations ..............................................................................................................20 1.6 Delimitations ...........................................................................................................21 Chapter 2: Literature Review .............................................................................................22 2.1 Pawpaw ...................................................................................................................22 2.1.1 The taxonomy and basic characteristics of pawpaw ..........................................22 2.1.2 Pawpaw history .................................................................................................23 2.1.3 Pawpaw nutrition ...............................................................................................24 2.1.4 Pawpaw ripeness and quality .............................................................................28 2.1.4.1 Color ...........................................................................................................28 9 2.1.4.2 Aroma .........................................................................................................30 2.1.4.3 Texture ........................................................................................................31 2.1.4.4 Sweetness ....................................................................................................32 2.1.4.5 Pawpaw flavor ............................................................................................32 2.2 Browning.................................................................................................................33 2.2.1 PPO ......................................................................................................................34 2.2.2 PPO activity in fruit ...........................................................................................35 2.3 The Effect of Different Processing Factors on PPO Activity .................................36 2.3.1 Variety ................................................................................................................36 2.3.2 pH .......................................................................................................................37
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