2026-07-11T12:52:36Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/45792022-04-20T12:54:29Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4569
Effect of high pressure carbon dioxide (HPCD) treatment on enzyme inactivation and other properties of tomato juice
Trigueros Andrés, Ester
Illera Gigante, Alba Ester
Sanz Díez, Mª Teresa
Melgosa Gómez, Rodrigo
García Solaesa, Ángela
Beltrán Calvo, Sagrario
Ingeniería química
Chemical engineering
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
2017-09-05T09:17:03Z
2017-09-05T09:17:03Z
2017
info:eu-repo/semantics/conferenceObject
http://hdl.handle.net/10259/4579
eng
info:eu-repo/semantics/openAccess
application/pdf
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RIUBU. Repositorio Institucional de la Universidad de Burgos
http://hdl.handle.net/10259/4579