Effect of high pressure carbon dioxide on tomato juice: Inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters

• Published in: Journal of food engineering 2018-12, Vol.239, p.64-71
• Main Authors: Illera, A.E., Sanz, M.T., Trigueros, E., Beltrán, S., Melgosa, R.
• Format: Article
• Language: English
• Subjects: Enzyme inactivation; HPCD; HPP; Properties; Tomato juice
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2018.06.027

Tomato juice, Lycopersicon esculentum cv. Canario, has been treated by high pressure carbon dioxide (HPCD) as non-thermal preservation treatment. The inactivation kinetics for pectinmethylesterase (PME) and polygalacturonase (PG) were determined at different pressures (8.5–20 MPa) and temperatures (35–55 °C). At the highest operating pressure and temperature essayed in this work, it was found that PME could be almost completely inactivated, whereas PG resulted to be more HPCD resistant at the working conditions. PME enzyme inactivation curves were properly described by a Weibull type model, while the fractional conversion model was the most appropriate for the PG with a sharp initial decrease in activity. On the contrary, high pressure processing (HPP) led to a nearly complete inactivation of PG while PME was very resistant at 600 MPa. It was also found that HPCD treatment led to a smaller particle size distribution of tomato juice. •Tomato PME was nearly complete inactivated by HPCD at 55 °C and 20 MPa.•Tomato PG was found to be more HPCD resistant while it was inactivated by HPP.•Selective enzyme inactivation could be reached combining HPCD and HPP treatments.•HPCD decreased particle size of tomato juice but colloidal stability was not affected.