Recovery of genipin from genipap fruit by high pressure processing.

High hydrostatic pressure (130–530 MPa) under quasi isobaric non-isothermal conditions was used for genipin recovery. Treatments were carried out on fresh made genipap fruit purees for 15 min with pectinases (0, 4.6 and 9.3 mg enzymes/g genipap). Liquid phase was subjected to pH and volume measurements, and wet weight of the solid phase was recorded. Genipin yield and protein concentration were determined. The highest genipin recovery (34.0 ± 1.5 mg/g) in the extract was found after treatment at 130 MPa without pectinases. Liberated liquid volume, wet solid weight and pH results were in line with reported data on the influence of pressure on pectinesterase and polygalacturonase. [ABSTRACT FROM AUTHOR]