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Combined high hydrostatic pressure and carbon dioxide inactivation of pectin methylesterase, polyphenol oxidase and peroxidase in feijoa puree.

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Combined high hydrostatic pressure and carbon dioxide inactivation of pectin methylesterase, polyphenol oxidase and peroxidase in feijoa puree.

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dc.contributor.author Ortuño Cases, Carmen es_ES
dc.contributor.author Duong, Trang es_ES
dc.contributor.author Balaban, Murat es_ES
dc.contributor.author Benedito Fort, José Javier es_ES
dc.date.accessioned 2017-05-05T07:37:27Z
dc.date.available 2017-05-05T07:37:27Z
dc.date.issued 2013
dc.identifier.issn 0896-8446
dc.identifier.uri http://hdl.handle.net/10251/80623
dc.description.abstract [EN] A combined treatment of high hydrostatic pressure (HHP) and dense phase carbon dioxide (DPCD) was investigated to inactivate pectin methylesterase (PME), peroxidase (POD) and polyphenol oxidase (PPO) in feijoa (Acca sellowiana) puree. The treatments were HHP (HHP); carbonation and HHP (HHPcarb); carbonation + addition of 8.5 mL CO2/g puree into the headspace of the package and HHP (HHPcarb + CO2). The different samples were treated at 300,450 and 600 MPa, for 5 min. The residual POD and PPO activity decreased in the order HHP>HHPcarb> HHPcarb+ CO2 at all pressures used. Treatments with HHP at 300 MPa increased POD activity to 140%. The residual PME activity of HHPcarb and HHPcarb+ CO2 samples at 600 MPa (45-50%) was significantly (p<0.05) lower than for HHP treatment (65%). The simultaneous application of HHP and DPCD seems to synergistically enhance the inactivation of the enzymes studied, the CO2 concentration being a key process factor. (C) 2013 Elsevier B.V. All rights reserved. es_ES
dc.description.sponsorship The authors acknowledge the financial support from project CSD2007-00016 (CONSOLIDER-INGENIO 2010) funded by the Spanish Ministry of Science and to the Universitat Politecnica de Valencia for the FPI grant given to Carmen Ortuno Cases. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Ministerio de Ciencia e Innovación, Spain [CSD2007-00016] es_ES
dc.relation.ispartof Journal of Supercritical Fluids es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject High hydrostatic pressure es_ES
dc.subject Carbon dioxide es_ES
dc.subject Enzymes es_ES
dc.subject Residual activity es_ES
dc.subject Synergistic effect enzymes es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Combined high hydrostatic pressure and carbon dioxide inactivation of pectin methylesterase, polyphenol oxidase and peroxidase in feijoa puree. es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.supflu.2013.06.005
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Ortuño Cases, C.; Duong, T.; Balaban, M.; Benedito Fort, JJ. (2013). Combined high hydrostatic pressure and carbon dioxide inactivation of pectin methylesterase, polyphenol oxidase and peroxidase in feijoa puree. Journal of Supercritical Fluids. 82:56-62. doi:10.1016/j.supflu.2013.06.005 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.supflu.2013.06.005 es_ES
dc.description.upvformatpinicio 56 es_ES
dc.description.upvformatpfin 62 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 82 es_ES
dc.relation.senia 253844 es_ES
dc.identifier.eissn 1872-8162


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