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EnglishFreshly-extracted apple juice was exposed to high pressure carbon dioxide (HP-CO2) treatment at 20, 35 and 45 °C at different pressure conditions (6.0, 12.0 and 18.0 MPa) for up to 30 min. Samples were analysed for residual enzymatic activity. The time needed for 90% enzyme inactivation (Dp) decreased when CO2 pressure increased, while the CO2 pressure sensitivity of the enzyme (zp) showed no variation with temperature. The HP-CO2 treatment at 12 MPa and 35 °C allowed the minimum residual enzyme activity (20%) to be reached in 10 min. Samples treated under these conditions showed lower polyphenoloxidase activity and higher microbial stability than untreated apple juice while presenting a sensory fresh-likelihood higher than thermally pasteurized apple juice. © 2016 Elsevier Ltd
| Titolo: | Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice | |
| Autori: | MANZOCCO, Lara (Primo) NICOLI, Maria Cristina (Ultimo) | |
| Data di pubblicazione: | 2017 | |
| Rivista: | ||
| Abstract: | Freshly-extracted apple juice was exposed to high pressure carbon dioxide (HP-CO2) treatment at 20, 35 and 45 °C at different pressure conditions (6.0, 12.0 and 18.0 MPa) for up to 30 min. Samples were analysed for residual enzymatic activity. The time needed for 90% enzyme inactivation (Dp) decreased when CO2 pressure increased, while the CO2 pressure sensitivity of the enzyme (zp) showed no variation with temperature. The HP-CO2 treatment at 12 MPa and 35 °C allowed the minimum residual enzyme activity (20%) to be reached in 10 min. Samples treated under these conditions showed lower polyphenoloxidase activity and higher microbial stability than untreated apple juice while presenting a sensory fresh-likelihood higher than thermally pasteurized apple juice. © 2016 Elsevier Ltd | |
| Handle: | http://hdl.handle.net/11390/1123703 | |
| Appare nelle tipologie: | 1.1 Articolo in rivista |
File in questo prodotto:
| File | Descrizione | Tipologia | Licenza | |
|---|---|---|---|---|
| 2016 Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice.pdf | Versione Editoriale (PDF) | Non pubblico | Accesso ristretto Richiedi una copia | |
| LWT-D-16-01375R2.pdf | Documento in Pre-print |  | Open Access Visualizza/Apri |
http://hdl.handle.net/11390/1123703
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