Effects of Carbon Dioxide in High-Pressure Processing on Pectinmethylesterase in Single-strength Orange Juice

High-pressure processing (HPP) in combination with added CO was examined for efficacy in inactivating Valencia orange juice pectinmethylesterase (PME). Noncarbonated juice and carbonated juice were subjected to a range of conditions from 200 to 600 MPa, 30 to 300 s dwell time at pressure, and 15 to...

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Bibliographic Details
Published in:Journal of food science 2002-10, Vol.67 (8), p.3058-3062
Main Authors: Truong, T.T, Boff, J.M, Min, D.B, Shellhammer, T.H
Format: Article
Language:English
Subjects:
Biological and medical sciences
Carbon dioxide
Food engineering
Food industries
Food science
Fruit and vegetable industries
Fruit juices
Fundamental and applied biological sciences. Psychology
General aspects
high pressure
high pressure treatment
orange juice
pectinesterase
pectinmethylesterase
Pressure
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Summary:High-pressure processing (HPP) in combination with added CO was examined for efficacy in inactivating Valencia orange juice pectinmethylesterase (PME). Noncarbonated juice and carbonated juice were subjected to a range of conditions from 200 to 600 MPa, 30 to 300 s dwell time at pressure, and 15 to 50 °C at final processing temperature. Processing pressure magnitude, temperature, and dwell time were significant factors (p < 0.001) in the inactivation of PME. At 600 MPa and 25 °C final processing temperature, the addition of 12 psig carbon dioxide resulted in a decrease of pressure processing time from 346 s to 111 s, while achieving an equivalent reduction in PME activity.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2002.tb08859.x