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 27-dic-2024