2024-03-29T04:58:16Zhttps://riubu.ubu.es/oai/requestoai: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.
eng
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 International
Orange juice
HPCD
Pectin methylesterase
Cloud stability
Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties
info:eu-repo/semantics/article