High Pressure and Temperature Effects on Enzyme Inactivation in Strawberry and Orange Products |
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| Authors: | M P CANO A HERNANDEZ B DE ANCOS |
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| Affiliation: | Authors Cano, Hernandez, and DeAncos are with the Plant Foods Science &Technology Dept., Instituto del Frio, Consejo Superior de Investigaciones Científicas, Ciudad Universitaria, 28040-Madrid, Spain. Address inquiries to Dr. M.P. Cano. |
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| Abstract: | High hydrostatic pressure treatment (50-400 MPa) combined with heat treatment (20–60°C) effects on peroxidase (POD), polyphenoloxidase (PPO) and pectin methylesterase (PME) activities of fruit-derived products were studied. Assays were carried out on fresh orange juice and strawberry puree. Pressurization/depressurization treatments caused a significant loss of strawberry PPO (60%) up to 250 MPa and POD activity (25%) up to 230 MPa, while some activation was observed for treatments carried out in 250–400 MPa range for both enzymes. Optimal inactivation of POD was using 230 Mpa and 43°C in strawberry puree. Combinations of high pressure and temperature effectively reduced POD activity in orange juice (50%) to 35°C. The effects of high pressure and temperature on PME activity in orange juice were very similar to those for POD. |
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| Keywords: | strawberry orange hydrostatic pressure enzymes heat inactivation |
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