The role of water in the impact of high pressure on the myrosinase activity and glucosinolate content in seedlings from Brussel sprouts

In this study, it was shown that the amount of available water was found to influence the high pressure processing (HPP) effect on both myrosinase activity and total glucosinolate concentration in Brussels sprouts seedlings. Brussels sprouts seedlings with different water content (wc = 4.8–89.4%) and water activity (aw = 0.17–0.97) were pressurized at selected pressures between 200 and 800 MPa (5 °C and 3 min), thereby affecting pressure-induced enzyme denaturation, molecular diffusion, and cell permeability differently. The myrosinase activity and intact glucosinolate content in the dry seedlings (wc < 14%) was not affected by the applied pressure treatments. Water adsorption (duration of 5 days) prior to HPP resulted in a decreased initial myrosinase activity due to changed plant cell permeability. Myrosinase was inactivated in seedlings with high water availability (wc = 45–89%) after HPP, this inactivation is interpreted to be both pressure-induced and result from glucosinolate product catalyzed inactivation facilitated by enhanced cell permeability.Industrial relevanceHigh pressure processing (HPP) is increasingly applied in the food industry. The treatment is acknowledged for the ability to give products longer shelf life concomitant with a high nutritional quality and fresh appearance. Upon HPP of cruciferous plants it is important to have a special focus on the glucosinolate-myrosinase system, since sub-optimal pre-treatment and/or p...
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research