Effect of pH, temperature and maturity on pectinmethylesterase inactivation of citrus juices treated by high-pressure homogenization

LWT

Volumn 57, Issue 2, 2014, Pages 785-788

  Navarro, José L ^a   Izquierdo, Luís ^a   Carbonell, José V ^a   Sentandreu, Enrique ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Citrus juices; Fruit ripeness; High pressure homogenization; Minimal processing; Pectinmethylesterase inactivation

Indexed keywords

CITRUS FRUITS; HIGH PRESSURE EFFECTS;

CITRUS JUICES; CLEMENTINE; CLEMENTINE JUICES; EFFECT OF HIGH PRESSURE; EFFECT OF PH; FRUIT RIPENESS; HIGH PRESSURE HOMOGENIZATION; MINIMAL PROCESSING; PECTIN METHYLESTERASE; PECTINMETHYLESTERASE INACTIVATION;

FRUIT JUICES;

CITRUS; CITRUS RETICULATA;

EID: 84896543824     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.01.033     Document Type: Article

References (16)

1. Belloch C., Gurrea M.C., Tárrega A., Sampedro F., Carbonell J.V. Inactivation of microorganisms in orange juice by high pressure homogenization combined with is inherent heating effect. European Food Research and Technology 2012, 234:753-760.
2. Bull M.K., Szabo E.A., Cole M.B., Stewart C.M. Toward validation of process criteria for high-pressure processing of orange juice with predictive models. Journal of Food Protection 2005, 68:949-954.
3. Cameron R.G., Baker R.A., Grohmann K. Multiple forms of pectinmethylesterase from citrus peel and their effects on juice cloud stability. Journal of Food Science 1998, 63:253-256.
4. Carbonell J.V., Contreras P., Carbonell L., Navarro J.L. Pectin methylesterase activity in juices from mandarins, oranges and hybrids. European Food Research and Technology 2006, 222:83-87.
5. Cerdán-Calero M., Izquierdo L., Sentandreu E. Valencia late orange juice preserved by pulp reduction and high pressure homogenization: sensory quality and gas chromatography-mass spectrometry analysis of volatiles. LWT - Food Science and Technology 2013, 51:476-483.
6. Hirsch A.R., Knauss A., Carle R., Neidhart S. Impact of minimal heat-processing on pectin methylesterase and peroxidase activity in freshly squeezed citrus juices. European Food Research and Technology 2011, 232:71-81.
7. Irwe S., Olson I. Reduction of pectinesterase activity in orange juice by high-pressure treatment. Minimal processing of foods and process optimization 1994, 35-42. CRC Press, Florida. R.P. Sing, F.A.R. Oliveira (Eds.).
8. Izquierdo, L., Carbonell, J. V., Sentandreu, E., Sendra, J. M., & Navarro, J. L. (2010). Zumos cítricos refrigerados de alta calidad sensorial estabilizados por homogenización a alta presión, Spanish patent P201030201.
9. Rouse A.H., Atkins C.D. Pectinesterase and pectin in commercial orange juice as determined by methods used at the citrus experiment station. Florida Agricultural Experiment Stations Bulletin 1955, 570:1-19.
10. Rouse A.H., Atkins C.D., Moore E.L. Seasonal changes occurring in the pectinesterase activity and pectic constituents of the component parts of citrus fruits I. Valencia oranges. Journal of Food Science 1962, 27:419-425.
11. Rouse A.H., Atkins C.D., Moore E.L. Seasonal changes occurring in the pectinesterase activity and pectic constituents of the component parts of citrus fruits II. Pineapple oranges. Journal of Food Science 1964, 29:34-39.
12. San Martin M.F., Barbosa-Canovas G.V., Swanson B.G. Food processing by high hydrostatic pressure. Critical Reviews In Food Science and Nutrition 2002, 42:627-645.
13. Torres E.F., Bayarri S., Sampedro F., Martinez A., Carbonell J.V. Improvement of the fresh taste intensity of processed clementine juice by separate pasteurization of its serum and pulp. Food Science and Technology International 2008, 14:525-529.
14. Versteeg C. Pectinesterases from the orange fruit: Their purification, general characteristics and juice cloud destabilizing properties 1979, Agricultural-Research-Reports, Wageningen Agriculture University, Wageningen, The Netherlands, No. 892.
15. Welti-Chanes J., Ochoa-Velasco C.E., Guerrero-Beltrán J.A. High-pressure homogenization of orange juice to inactivate pectinmethylesterase. Innovative Food Science and Emerging Technologies 2009, 10:457-462.
16. Yeom H.W., Streaker C.B., Zhang Q.H., Min D.B. Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization. Journal of Agricultural and Food Chemistry 2000, 48:4597-4605.