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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/4579

    Título
    Effect of high pressure carbon dioxide (HPCD) treatment on enzyme inactivation and other properties of tomato juice
    Autor
    Trigueros Andrés, EsterUBU authority Orcid
    Illera Gigante, Alba EsterUBU authority Orcid
    Sanz Díez, Mª TeresaUBU authority Orcid
    Melgosa Gómez, RodrigoUBU authority Orcid
    García Solaesa, ÁngelaUBU authority Orcid
    Beltrán Calvo, SagrarioUBU authority Orcid
    Fecha de publicación
    2017
    Descripción
    Ponencia presentada en: 16th European Meeting on Supercritical Fluids, 25 a 28 de abril de 2017, Lisboa
    Abstract
    Among the recent non-thermal technologies developed, HPCD treatment has been shown to be effective for the inactivation of microorganisms and enzymes avoiding food exposure to the adverse effects of high temperatures. Processing of tomato juice can result in a modification of its consistency and a decrease of its viscosity due to the activity of enzymes such as pectinmethylesterase (PME), polygalacturonase (PG). Peroxidase (POD) catalyzes oxidation reactions related to the production of undesirable flavours and colours. The main objective of this work was to study the effect of the HPCD technology on tomato juice. The influence of HPCD process parameters such as pressure (8.5 - 20 MPa) and temperature (35 and 45 ºC) on the inactivation kinetics of PME, PG and POD and physical parameters such as pH and particle size distribution was evaluated. Results showed that increasing pressure and temperature decreased the residual activity of the enzymes evaluated. The results obtained showed a higher efficiency of the HPCD technology regarding the high pressure processing (HPP) technology since the pressure required to achieve enzymatic inactivation by HPCD (8.5 – 20 MPa) are well below the pressure required by HPP (600-800 MPa) for the same purpose. HPCD technology uses much softer processing conditions that modify the tomato juice to a lesser extent and achieve a greater degree of enzymatic inactivation. The tomato juice pH value (4.1 ± 0.1) did not change significantly (p ≤ 0.05) before and after HPCD treatment. The particle size distribution (PSD) of the tomato juice was bimodal, with a particle diameter that shifted towards lower sizes after HPCD treatment, indicating that homogenization is favoured by this treatment.
    Materia
    Ingeniería química
    Chemical engineering
    URI
    http://hdl.handle.net/10259/4579
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