Enzyme Activity and Nutritional Quality of Peach (Prunus persica) Juice: Effect of High Hydrostatic Pressure |
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| Authors: | Lei Rao Xingfeng Guo Xueli Pang Xiyao Tan Xiaojun Liao |
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| Affiliation: | College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture , Beijing , China |
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| Abstract: | The inactivation of polyphenol oxidase and pectin methylesterase in peach juice was investigated after high hydrostatic pressure processing at 400–600 MPa and 25°C for 5–25 min, respectively. At 400 MPa, polyphenol oxidase and pectin methylesterase were activated by 7.3 and 2.6%. At 500 and 600 MPa, polyphenol oxidase and pectin methylesterase were inactivated significantly with increasing the pressure and time, and the inactivation kinetics was fitted by the first order model. Moreover, some physio-chemical properties were studied. The results revealed that high hydrostatic pressure treatment preserved more L-ascorbic acid and maintained the color and sensory quality better than thermal treatment. |
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| Keywords: | Peach juice High hydrostatic pressure processing Enzymes inactivation Nutritional quality |
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