2026-06-19T12:56:26Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/48452022-05-20T13:22:28Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

00925njm 22002777a 4500 dc Illera Gigante, Alba Ester author Sanz Díez, Mª Teresa author Trigueros Andrés, Ester author Beltrán Calvo, Sagrario author Melgosa Gómez, Rodrigo author 2018-12 Tomato juice, Lycopersicon esculentum cv. Canario, has been treated by high pressure carbon dioxide (HPCD) as non-thermal preservation treatment. The inactivation kinetics for pectinmethylesterase (PME) and polygalacturonase (PG) were determined at different pressures (8.5–20 MPa) and temperatures (35–55 °C). At the highest operating pressure and temperature essayed in this work, it was found that PME could be almost completely inactivated, whereas PG resulted to be more HPCD resistant at the working conditions. PME enzyme inactivation curves were properly described by a Weibull type model, while the fractional conversion model was the most appropriate for the PG with a sharp initial decrease in activity. On the contrary, high pressure processing (HPP) led to a nearly complete inactivation of PG while PME was very resistant at 600 MPa. It was also found that HPCD treatment led to a smaller particle size distribution of tomato juice. 0260-8774 http://hdl.handle.net/10259/4845 10.1016/j.jfoodeng.2018.06.027 Tomato juice HPCD Enzyme inactivation Properties HPP Effect of high pressure carbon dioxide on tomato juice: inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters