RT info:eu-repo/semantics/article
T1 Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties
A1 Briongos Sánchez, Heliodoro
A1 Illera Gigante, Alba Ester
A1 Sanz Díez, Mª Teresa
A1 Melgosa Gómez, Rodrigo
A1 Beltrán Calvo, Sagrario
A1 García Solaesa, Ángela
K1 Orange juice
K1 HPCD
K1 Pectin methylesterase
K1 Cloud stability
K1 Chemical engineering
K1 Ingeniería química
AB 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.
PB Elsevier
YR 2016
FD 2016-12
LK http://hdl.handle.net/10259/4344
UL http://hdl.handle.net/10259/4344
LA eng
NO MINECO (CTQ2015-64396-R)
DS Repositorio Institucional de la Universidad de Burgos
RD 19-abr-2024