High Pressure and Temperature Effects on Enzyme Inactivation in Strawberry and Orange Products
- 1 January 1997
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 62 (1) , 85-88
- https://doi.org/10.1111/j.1365-2621.1997.tb04373.x
Abstract
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.Keywords
This publication has 7 references indexed in Scilit:
- EFFECT OF HIGH PRESSURE TREATMENTS ON PEROXIDASE AND POLYPHENOLOXIDASE ACTIVITIESJournal of Food Biochemistry, 1994
- Effects of high pressure on proteinsFood Reviews International, 1993
- A New Method for Producing a Non-heated Jam Sample: The Use of Freeze Concentration and High-pressure Sterilization.Agricultural and Biological Chemistry, 1991
- Activation of Polyphenoloxidase in Pear Fruits by High Pressure Treatment.Agricultural and Biological Chemistry, 1991
- Jam preparation by pressurization.Journal of the agricultural chemical society of Japan, 1991
- High pressure technology in the food industryTrends in Food Science & Technology, 1990
- Freezing of Banana Slices. Influence of Maturity Level and Thermal Treatment Prior to FreezingJournal of Food Science, 1990