Validation and applicability of a standardized procedure for evaluating freshness of Citrus juices based on pectin methylesterase activity quantitation

Journal of Applied Botany and Food Quality

Volumn 85, Issue 1, 2012, Pages 6-16

  Hirsch, Angelika R ^a,b   Carle, Reinhold ^a   Neidhart, Sybille ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b MANNHEIM UNIVERSITY OF APPLIED SCIENCES   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

ACCURACY ASSESSMENT; DILUTION; ENZYME ACTIVITY; FRUIT; MODEL VALIDATION; QUANTITATIVE ANALYSIS; SAMPLING;

EID: 84867291327     PISSN: 16139216     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (28)

1. AIJN, 2010: Market report 2010 - liquid fruit. AIJN European Fruit Juice Association, Brussels, Belgium, http://www.aijn.org/pages/main/facts-figures. html (retrieved October 19, 2011).
2. Bartolome, L.G., Hoff, J.E., 1972: Gas chromatographic methods for the assay of pectin methylesterase, free methanol, and methoxy groups in plant tissues. J. Agric. Food Chem. 20, 262-266.
3. Cameron, R.G., Buslig, B.S., Shaw, P.E., 1992: Adaptation of a spectrophotometric assay for pectinmethylesterase to a kinetic micro-plate reader. J. Food Sei. 57, 1006-1008.
4. Carbonell, J.V., Contreras, P., Carbonell, L., Navarro, J.L., 2006: Pectin methylesterase activity in juices from mandarins, oranges and hybrids. Eur. Food Res. Technol. 222, 83-87. (Pubitemid 41750760)
5. Collet, L.S.F.C.A., Shigeoka, D.S., Badolato, G.G., Tadini, C.C., 2005: A kinetic study on pectinesterase inactivation during continuous pasteurization of orange juice. J. Food Eng. 69, 125-129. (Pubitemid 40200694)
6. Crupi, F., Rispoldi, G., 2002: Citrus juices technology. In: Dugo, G., Di Giacomo, A. (eds.), Citrus-the genus Citrus, 77-113. Taylor & Francis, London, UK.
7. Duvetter, T., Sila, D.N., Van Buggenhout, S., Jolie, R., Van Loey, A., hendrickx, M., 2009: Pectins in processed fruit and vegetables: part I - stability and catalytic activity of pectinases. Compr. Rev. Food Sei. Food Saf. 8, 75-85.
8. DIN Deutsches Institut für Normung e.V., 1994: Chemische Analytik. Nachweis-, Erfassungs- und Bestimmungsgrenze. DIN 32645. Beuth Verlag, Berlin, Germany.
9. FSA, 2008: Criteria for the use of the terms fresh, pure, natural etc. in food labelling. Food Standards Agency, London, UK. http: //www.food.gov.uk/ multimedia/pdfs/markcritguidance.pdf (retrieved October 19,2011)
10. Gel Moretö, N., 2000: Analytische Untersuchungen zur Unterscheidung von frisch-gepresstem, Direkt- und Konzentratorangensaft. Flüss. Obst 67, 137-140.
11. Green, J.M., 1996: A practical guide to analytical method validation. Anal. Chem. News & Features 68, 305A-309A. (Pubitemid 126681843)
12. Guiavarc'h, Y., Segovia, O., Hendrickx, M., Van Loey, A., 2005: Purification, characterization, thermal and high-pressure inactivation of a pectin methylesterase from white grapefruit (Citrus paradisi). Innovative Food Sei. Emerging Technol. 6, 363-371. (Pubitemid 41382540)
13. Hirsch, A.R., Förch (nee Resch), K., Neidhart, S., Wolf, G., Carle, R., 2008: Effects of thermal treatments and storage on pectin methylesterase and peroxidase activity in freshly squeezed orange juice. J. Agric. Food Chem. 56, 5691-5699.
14. Hirsch, A.R., Knauss, A., Carle, R, Neidhart, S., 2011: Impact of minimal heat-processing on pectin methylesterase and peroxidase activity in freshly squeezed Citrus juices. Eur. Food Res. Technol. 232,71-81.
15. ICH, 1996: Validation of analytical procedures: methodology. ICH Guideline Q 2 B. International Conference on Harmonization of Technical Requirements for the Registration of Pharmaceuticals for Human Use, Geneva, Switzerland, http://www.nihs.go.jp/drug/validation/ q2bwww.html (retrieved November 18, 2004), http://www.ich.org/ fileadmin/Public-Web-Site/ICH-Products/ Guidelines/Quality/Q2-Rl/ Step4/Q2-R l-Guideline.pdf (retrieved October 20, 2011).
16. IFU, 1972, 2005: Determination of pectin esterase (PE) activity in Citrus juices and their concentrates. IFU Methods of Analysis no. 46 (1972, revised 2005). International Federation of Fruit Juice Producers, Paris, France.
17. Kopelman, I.J., Rauchwerger, M., 1984: Shelf-life and microbial growth kinetics of fresh citrus juices: Shamouti orange. J. Food Process. Preserv. 8, 241-250.
18. Nienhaber, U., Shellhammer, T.H., 2001: High-pressure processing of orange juice: kinetics of pectinmethylesterase inactivation. J. Food Sei. 66, 328-331. (Pubitemid 32473608)
19. Ruiz Perez-Cacho, P., Rouseff, R., 2008: Processing and storage effects on orange juice aroma: a review. J. Agric. Food Chem. 56, 9785-9796.
20. Sampedro, F., Rodrigo, D., Hendrickx, M., 2008: Inactivation kinetics of pectin methyl esterase under combined thermal-high pressure treat-ment in an orange juice-milk beverage. J. Food Eng. 86, 133-139. (Pubitemid 350148111)
21. Schols, H.A., Voragen, A.G.J., 2003: Pectic polysaccharides. In: Whitaker, J.R., Voragen, A.G.J., Wong, D.W.S. (eds.), Handbook of food enzymology, 829-843. Marcel Dekker, New York, NY, USA.
22. Sentandreu, E, Carbonell, L., Carbonell, J.V., Izquierdo, L., 2005: Effects of heat treatment conditions on fresh taste and on pectinmethylesterase activity of chilled mandarin and orange juices. Food Sei. Technol. Int. 11, 217-222. (Pubitemid 40891123)
23. Shaw, P.E., Buslig, B.S., Moshonas, M.G., 1993: Classification of commercial orange juice types by pattern recognition involving volatile constituents quantified by gas chromatography. J. Agric. Food Chem. 41,809-813.
24. Snir, R., Koehler, P.E., Sims, K.A., Wicker, L., 1996: Total and thermostable pectinesterases in citrus juices. J. Food Sei. 61, 379-382. (Pubitemid 126581923)
25. Thompson, M., Ellison, S.L.R., Wood, R., 2002: Harmonized guidelines for single-laboratory validation of methods of analysis. Pure Appl. Chem. 74, 835-855.
26. Tonder, D, Petersen, M.A., Poll, L., Olsen, C.E., 1998: Discrimination between freshly made and stored reconstituted orange juice using GC odour profiling and aroma values. Food Chem. 61, 223-229. (Pubitemid 28152183)
27. Wicker, L., Braddock, R.J., Vassallo, M., 1987: Effect of assay temperature on activity of citrus pectinesterase in fresh orange juice. J. Food Sei. 52, 378-380.
28. Wicker, L., Vassallo, M.R., Echeverria, E.J., 1988: Solubilization of cell wall bound, thermostable pectinesterase from Valencia orange. J. Food Sei. 53, 1171-1174, 1180.