2026-04-28T19:30:36Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/45792022-04-20T12:54:29Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4569

Trigueros Andrés, Ester 557 500 Illera Gigante, Alba Ester 296 500 Sanz Díez, Mª Teresa 530 500 Melgosa Gómez, Rodrigo 357 500 García Solaesa, Ángela 219 500 Beltrán Calvo, Sagrario 57 500 2017-09-05T09:17:03Z 2017-09-05T09:17:03Z 2017 http://hdl.handle.net/10259/4579 Ponencia presentada en: 16th European Meeting on Supercritical Fluids, 25 a 28 de abril de 2017, Lisboa 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. (MINECO) and the European Regional Development Fund (ERDF) for financial support of project CTQ2015-64396-R and AEI’s contract. To MINECO for RM’s pre-doctoral contract (BES-2013-063937). Spanish Government (MINECO) and the European Regional Development Fund (ERDF) for financial support of project CTQ2015-64396-R and AEI’s contract application/pdf eng Ingeniería química Chemical engineering Effect of high pressure carbon dioxide (HPCD) treatment on enzyme inactivation and other properties of tomato juice info:eu-repo/semantics/conferenceObject info:eu-repo/semantics/openAccess THUMBNAIL Trigueros-Effect_of_High.pdf.jpg Trigueros-Effect_of_High.pdf.jpg IM Thumbnail image/jpeg 4660 https://riubu.ubu.es/bitstream/10259/4579/4/Trigueros-Effect_of_High.pdf.jpg 6a0f4c87151026feacd21ead6aa51eea MD5 4 ORIGINAL Trigueros-Effect_of_High.pdf Trigueros-Effect_of_High.pdf application/pdf 188905 https://riubu.ubu.es/bitstream/10259/4579/1/Trigueros-Effect_of_High.pdf aae7cb65db56429ec8871abecb5e3f6c MD5 1 LICENSE license.txt license.txt text/plain; charset=utf-8 999 https://riubu.ubu.es/bitstream/10259/4579/2/license.txt b295bcbce42e2caabeb0c623d3860c06 MD5 2 TEXT Trigueros-Effect_of_High.pdf.txt Trigueros-Effect_of_High.pdf.txt Extracted text text/plain 14501 https://riubu.ubu.es/bitstream/10259/4579/3/Trigueros-Effect_of_High.pdf.txt 807f4cf79721afb3941937372eeef15c MD5 3 10259/4579 oai:riubu.ubu.es:10259/4579 2022-04-20 14:54:29.0 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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