RT info:eu-repo/semantics/article T1 Effect of high pressure carbon dioxide on tomato juice: inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters A1 Illera Gigante, Alba Ester A1 Sanz Díez, Mª Teresa A1 Trigueros Andrés, Ester A1 Beltrán Calvo, Sagrario A1 Melgosa Gómez, Rodrigo K1 Tomato juice K1 HPCD K1 Enzyme inactivation K1 Properties K1 HPP K1 Ingeniería química K1 Chemical engineering AB 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. PB Elsevier SN 0260-8774 YR 2018 FD 2018-12 LK http://hdl.handle.net/10259/4845 UL http://hdl.handle.net/10259/4845 LA eng NO Spanish Government (MINECO) and the European Regional Development Fund (ERDF) for financial support of project CTQ2015-64396-R DS Repositorio Institucional de la Universidad de Burgos RD 29-mar-2024