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Título: | High pressure and temperature effects on enzyme inactivation in strawberry and orange products |
Autor: | Cano, M. Pilar CSIC ORCID ; Hernández, A.; Ancos, Begoña de CSIC ORCID | Palabras clave: | Orange Hydrostatic pressure Enzymes Heat inactivation Strawberry |
Fecha de publicación: | 1997 | Editor: | Institute of Food Technologists | Citación: | Journal of Food Science 62: 85- 88 (1997) | Resumen: | 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 reactivation 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. | URI: | http://hdl.handle.net/10261/100820 | DOI: | 10.1111/j.1365-2621.1997.tb04373.x | Identificadores: | doi: 10.1111/j.1365-2621.1997.tb04373.x issn: 0022-1147 |
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