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- Title
Combined effect of high hydrostatic pressure and mild heat treatments on pectin methylesterase ( PME) inactivation in comminuted orange.
- Authors
Tejada‐Ortigoza, Viridiana; Escobedo‐Avellaneda, Zamantha; Valdez‐Fragoso, Aurora; Mújica‐Paz, Hugo; Welti‐Chanes, Jorge
- Abstract
BACKGROUND Comminuted orange, a product obtained by grinding the juice and peel and used to formulate beverages, has a high pectin methylesterase ( PME) activity; thus the inactivation of this enzyme is necessary to avoid quality losses related to cloud loss. The use of high hydrostatic pressure ( HHP) and mild temperature allows inactivation of enzymes with minimal quality changes. This work aimed to evaluate the effect of pressure, mild temperature and time of treatment, including come-up and holding time, on the inactivation of PME in comminuted orange, and to apply kinetic and response surface models ( RSM) to predict residual PME activity ( A/ A0). RESULTS During come-up time in treatments at 68 °C, the higher the pressure, the lower was the A/ A0 obtained. At 550 MPa/68 °C/10 min the lowest residual activity value was obtained (15.6%). A/ A0 was well adjusted to the RSM, and a first-order kinetic model was applied to describe the inactivation of PME. In general, the higher the pressure, the lower was the A/ A0 reached, as the increasing values of k from 3.5 × 10−2 to 55.5 × 10−2 min−1 indicated. Activation volume ( Va) values ranging from −9.2 to −17.7 cm3 mol−1, and activation energies ( Ea) between 50.0 and 68.2 kJ mol−1 were calculated. CONCLUSION 550 MPa/68 °C/10 min, 350 MPa/68 °C/10 min and 450 MPa/56 °C/10 min treatments were satisfactory (∼84% inactivation) to inactivate PME. A first-order kinetic model was applied to describe PME inactivation, and the resulting A/ A0 adjusted to the RSM. In addition, linearized Arrhenius and Eyring equations were well fitted in order to obtain Ea and Va, respectively. © 2014 Society of Chemical Industry
- Subjects
HYDROSTATIC pressure; HEAT treatment; PECTINESTERASE; WORLD Health Organization; FOOD preservation
- Publication
Journal of the Science of Food & Agriculture, 2015, Vol 95, Issue 12, p2438
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.6969