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Título : Effect of high pressure carbon dioxide on tomato juice: inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters
Autor : Illera Gigante, Alba Ester
Sanz Díez, Mª Teresa
Trigueros Andrés, Ester
Beltrán Calvo, Sagrario
Melgosa Gómez, Rodrigo
Publicado en: Journal of Food Engineering. 2018, V. 239, p. 64-71
Editorial : Elsevier
Fecha de publicación : dic-2018
Fecha de disponibilidad: dic-2019
ISSN : 0260-8774
DOI: 10.1016/j.jfoodeng.2018.06.027
Resumen : Tomato juice, Lycopersicon esculentum cv. Canario, has been treated by high pressure carbon dioxide (HPCD) as non-thermal preservation treatment. The inactivation kinetics for pectinmethylesterase (PME) and polygalacturonase (PG) were determined at different pressures (8.5–20 MPa) and temperatures (35–55 °C). At the highest operating pressure and temperature essayed in this work, it was found that PME could be almost completely inactivated, whereas PG resulted to be more HPCD resistant at the working conditions. PME enzyme inactivation curves were properly described by a Weibull type model, while the fractional conversion model was the most appropriate for the PG with a sharp initial decrease in activity. On the contrary, high pressure processing (HPP) led to a nearly complete inactivation of PG while PME was very resistant at 600 MPa. It was also found that HPCD treatment led to a smaller particle size distribution of tomato juice.
Palabras clave: Tomato juice
HPCD
Enzyme inactivation
Properties
HPP
Materia: Ingeniería química
Chemical engineering
Licencia: https://creativecommons.org/licenses/by-nc-nd/4.0/
URI : http://hdl.handle.net/10259/4845
Versión del editor: https://doi.org/10.1016/j.jfoodeng.2018.06.027
Aparece en las colecciones: Artículos BIOIND

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