Combined high hydrostatic pressure and carbon dioxide inactivation of pectin methylesterase,polyphenol oxidase and peroxidase in feijoa puree |
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| Affiliation: | 1. Department of Chemistry and Bioscience, Aalborg University, Fredrik Bajers Vej 7H, DK-9220 Aalborg Øst, Denmark;2. Fibertex Personal Care A/S, Svendborgvej 2, DK-9220 Aalborg Øst, Denmark;1. Dipartimento di Scienze degli Alimenti, University of Udine, via Sondrio 2/a, 33100 Udine, Italy;2. School of Agriculture Food Science, University College Dublin, Dublin 4, Ireland;1. Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China;2. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China |
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| Abstract: | A combined treatment of high hydrostatic pressure (HHP) and dense phase carbon dioxide (DPCD) was investigated to inactivate pectin methylesterase (PME), peroxidase (POD) and polyphenol oxidase (PPO) in feijoa (Acca sellowiana) puree. The treatments were HHP (HHP); carbonation and HHP (HHPcarb); carbonation + addition of 8.5 mL CO2/g puree into the headspace of the package and HHP (HHPcarb + CO2). The different samples were treated at 300, 450 and 600 MPa, for 5 min.The residual POD and PPO activity decreased in the order HHP > HHPcarb > HHPcarb + CO2 at all pressures used. Treatments with HHP at 300 MPa increased POD activity to 140%. The residual PME activity of HHPcarb and HHPcarb + CO2 samples at 600 MPa (45–50%) was significantly (p < 0.05) lower than for HHP treatment (65%).The simultaneous application of HHP and DPCD seems to synergistically enhance the inactivation of the enzymes studied, the CO2 concentration being a key process factor. |
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| Keywords: | High hydrostatic pressure Carbon dioxide Enzymes Residual activity Synergistic effect enzymes |
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