2026-08-31T15:54:28Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/43442022-12-19T13:31:49Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

Briongos Sánchez, Heliodoro Illera Gigante, Alba Ester Sanz Díez, Mª Teresa Melgosa Gómez, Rodrigo Beltrán Calvo, Sagrario García Solaesa, Ángela 2017-02-15T12:02:06Z 2017-12-01T03:45:06Z 2016-12 http://hdl.handle.net/10259/4344 Inactivation of pectinmethylesterase (PME) and quality parameters of orange juice have been studied after high pressure carbon dioxide (HPCD) treatment. The HPCD treatment conditions covered a wide range of temperature from 2 to 40 °C, far below normal thermal treatment, while operating pressure was varied from 10 to 30 MPa and exposure time from 3 to 60 min. A decrease in PME activity was found, even at the lowest temperature studied in this work, 2 °C. Different inactivation kinetic models were used to correlate the PME residual activity: the two-fraction model, the fractional-conversion model and the Weibull model. The two-fraction model presents the lowest mean relative deviation. Some quality parameters such as colour, pH, ºBrix, turbidity, ascorbic acid, total acidity and particle size distribution (PSD) were also determined right after HPCD treatment and along storage at 4 °C up to 12 days. PSD shows that HPCD treatment results in a volume increase of small particles and a volume decrease of large particles regarding the non-treated orange juice. Calcium content was also determined before and after HPCD treatment to check for insoluble calcium carbonate formation but not significant changes were observed in calcium content after HPCD treatment. MINECO (CTQ2015-64396-R) application/pdf eng Elsevier LWT - Food Science and Technology. 2016, V. 74, p. 411–419 http://dx.doi.org/10.1016/j.lwt.2016.07.069 Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Orange juice HPCD Pectin methylesterase Cloud stability Chemical engineering Ingeniería química Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion