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KMID : 1007520120210010175
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Food Science and Biotechnology
2012 Volume.21 No. 1 p.175 ~ p.181
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Effect of High Hydrostatic Pressure on Immunomodulatory Activity of Cloudy Apple Juice
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Kim Hye-Kyung
Leem Kang-Hyun
Lee Se-Na
Kim Byung-Young
Hahm Young-Tae
Cho Hyung-Yong
Lee Jeung-Yun
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Abstract
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Present study investigated the effects of high hydrostatic pressure treatment (HHP, 500 MPa/3 min/ 25oC) on bioactive compound as well as antioxidant, immunomodulatory potentials, and microbial safety of cloudy juice from ‘Fuji’ apples. HHP did not cause any significant changes in vitamin C content whereas total polyphenol content was increased. The antioxidant potentials measured by DPPH and nitric oxide (NO) radical scavenging tests were preserved by HHP, while thermal treatment reduced antioxidant potentials. NO scavenging activity was greater than DPPH scavenging activity. The immunomodulatory effect assessed by splenocyte proliferation was increased in a dose-dependent manner, and HHP preserved immunomodulatory activity of apple juice. Furthermore, HHP treated juice was microbiologically safe without any physicochemical changes during 21 days of storage at 4oC. These results demonstrated the efficacy of HHP for preserving both nutritional and immunomodulatory functional characteristics of apple juice, and alternative method for preserving as freshly squeezed for up to 21 days.
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KEYWORD
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high hydrostatic pressure, apple juice, immunostimulation, antioxidant activity, polyphenol
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