2026-05-15T19:50:37Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/113492026-02-11T01:05:37Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245
Illera Gigante, Alba Ester
296
600
0000-0001-8321-5282
Beltrán Calvo, Sagrario
57
600
0000-0003-2559-3925
Sanz Díez, Mª Teresa
530
600
0000-0003-1799-3099
2026-02-10T12:43:51Z
2026-02-10T12:43:51Z
2020-07
0145-8892
https://hdl.handle.net/10259/11349
10.1111/jfpp.14521
1745-4549
High-pressure carbon dioxide and thermosonication technologies were applied to cloudy apple juice to determine their effect on polyphenol oxidase (PPO) and pectin methylesterase (PME) activity and other quality parameters right after the treatment and during storage at 4ºC for 28 days. Treatment conditions were 20 MPa, 45ºC, for 60 min and 20 kHz, 62ºC, 100% amplitude for 20 min, for pressurized CO2 and thermosonication treatments, respectively. Both treatments showed a great impact on PPO activity and its residual activity steadily decreased during storage at 4ºC. In contrast, PME was found to be more resistant to the treatments. After both treatments, a homogenization effect was observed, which was also reflected in an increase in the cloud value of the juices after the treatments, kept during storage. Antioxidant capacity and total polyphenol content kept high levels during storage after both treatments.
This work was supported by the Spanish Government (MINECO)and the European Regional Development Fund (ERDF) [ProjectCTQ2015-64396-R]. Maria Berzal Lorenzo through the YEIprogram.
application/pdf
eng
Wiley
Journal of Food Processing and Preservation. 2020, V. 44, n. 7, e14521
https://doi.org/10.1111/jfpp.14521
Cloudy apple juice
Non-thermal treatment
Enzymatic inactivation
Quality parameters
Refrigerated storage
Tecnología de los alimentos
Alimentos-Conservación
Food-Preservation
Enzyme inactivation and changes in the properties of cloudy apple juice after high‐pressure carbon dioxide and thermosonication treatments and during refrigerated storage
info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
info:eu-repo/semantics/openAccess
Journal of Food Processing and Preservation
44
7
THUMBNAIL
Illera-jfpp_2020.pdf.jpg
Illera-jfpp_2020.pdf.jpg
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https://riubu.ubu.es/bitstream/10259/11349/3/Illera-jfpp_2020.pdf.jpg
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LICENSE
license.txt
license.txt
text/plain; charset=utf-8
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https://riubu.ubu.es/bitstream/10259/11349/2/license.txt
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ORIGINAL
Illera-jfpp_2020.pdf
Illera-jfpp_2020.pdf
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https://riubu.ubu.es/bitstream/10259/11349/1/Illera-jfpp_2020.pdf
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MD5
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10259/11349
oai:riubu.ubu.es:10259/11349
2026-02-11 02:05:37.771
Repositorio Institucional de la Universidad de Burgos
bubrep@ubu.es
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