Back to Search Start Over

Enzyme inactivation and changes in the properties of cloudy apple juice after high‐pressure carbon dioxide and thermosonication treatments and during refrigerated storage.

Authors :
Illera, A. E.
Beltrán, S.
Sanz, M. T.
Source :
Journal of Food Processing & Preservation. Jul2020, Vol. 44 Issue 7, p1-11. 11p.
Publication Year :
2020

Abstract

High‐pressure carbon dioxide and thermosonication technologies were applied to cloudy apple juice to determine their effect on polyphenol oxidase (PPO) and pectin methylesterase (PME) activity and other quality parameters right after the treatment and during storage at 4ºC for 28 days. Treatment conditions were 20 MPa, 45ºC, for 60 min and 20 kHz, 62ºC, 100% amplitude for 20 min, for pressurized CO2 and thermosonication treatments, respectively. Both treatments showed a great impact on PPO activity and its residual activity steadily decreased during storage at 4ºC. In contrast, PME was found to be more resistant to the treatments. After both treatments, a homogenization effect was observed, which was also reflected in an increase in the cloud value of the juices after the treatments, kept during storage. Antioxidant capacity and total polyphenol content kept high levels during storage after both treatments. Practical applications: The paper is focused on one of the major challenges of the food industry to replace traditional thermal treatments for alternative non‐thermal technologies. Two non‐thermal technologies, high‐pressure carbon dioxide and thermosonication, have been applied to cloudy apple juice for the inactivation of two of the enzymes that cause deleterious effects on the quality of cloudy apple juice. Results obtained in this work are of interest in the research field of new non‐thermal technologies. Quality parameters of cloudy apple juice treated by these technologies were compared right after treatment and along refrigerated storage to help to understand the evolution of the treated juice in terms of enzyme activity and other quality properties during a period of 28 days. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
01458892
Volume :
44
Issue :
7
Database :
Academic Search Index
Journal :
Journal of Food Processing & Preservation
Publication Type :
Academic Journal
Accession number :
144543339
Full Text :
https://doi.org/10.1111/jfpp.14521