RT info:eu-repo/semantics/article
T1 Enzyme inactivation and changes in the properties of cloudy apple juice after high‐pressure carbon dioxide and thermosonication treatments and during refrigerated storage
A1 Illera Gigante, Alba Ester
A1 Beltrán Calvo, Sagrario
A1 Sanz Díez, Mª Teresa
K1 Cloudy apple juice
K1 Non-thermal treatment
K1 Enzymatic inactivation
K1 Quality parameters
K1 Refrigerated storage
K1 Tecnología de los alimentos
K1 Alimentos-Conservación
K1 Food-Preservation
AB 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.
PB Wiley
SN 0145-8892
YR 2020
FD 2020-07
LK https://hdl.handle.net/10259/11349
UL https://hdl.handle.net/10259/11349
LA eng
NO 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.
DS Repositorio Institucional de la Universidad de Burgos
RD 15-may-2026