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High Pressure and Temperature Effects on Enzyme Inactivation in Strawberry and Orange Products
Author(s) -
CANO M. P.,
HERNANDEZ A.,
ANCOS B.
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb04373.x
Subject(s) - point of delivery , hydrostatic pressure , chemistry , orange (colour) , peroxidase , pectin , food science , orange juice , high pressure , pascalization , enzyme , horticulture , biochemistry , biology , physics , engineering physics , engineering , thermodynamics
High hydrostatic pressure treatment (50‐400 MPa) combined with heat treatment (20–60°C) effects on peroxidase (POD), polyphenoloxidase (PPO) and pectin methylesterase (PME) activities of fruit‐derived products were studied. Assays were carried out on fresh orange juice and strawberry puree. Pressurization/depressurization treatments caused a significant loss of strawberry PPO (60%) up to 250 MPa and POD activity (25%) up to 230 MPa, while some activation was observed for treatments carried out in 250–400 MPa range for both enzymes. Optimal inactivation of POD was using 230 Mpa and 43°C in strawberry puree. Combinations of high pressure and temperature effectively reduced POD activity in orange juice (50%) to 35°C. The effects of high pressure and temperature on PME activity in orange juice were very similar to those for POD.