2026-06-19T12:25:47Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/48452022-05-20T13:22:28Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245
Repositorio Institucional de la Universidad de Burgos
author
Illera Gigante, Alba Ester
author
Sanz Díez, Mª Teresa
author
Trigueros Andrés, Ester
author
Beltrán Calvo, Sagrario
author
Melgosa Gómez, Rodrigo
2018-07-12T07:54:02Z
2018-12
0260-8774
http://hdl.handle.net/10259/4845
10.1016/j.jfoodeng.2018.06.027
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.
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
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
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/4845/1/Illera-JFE_2018-effect.pdf
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Illera-JFE_2018-effect.pdf
URL
https://riubu.ubu.es/bitstream/10259/4845/6/Illera-JFE_2018.pdf.txt
File
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text/plain
Illera-JFE_2018.pdf.txt