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

Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice

Manzocco, L.
Primo
;
Plazzotta, S.
Secondo
;
Nicoli, M. C.
Ultimo
2017-01-01

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
File in questo prodotto:
File Dimensione Formato  
2016 Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice.pdf

non disponibili

Tipologia: Versione Editoriale (PDF)
Licenza: Non pubblico
Dimensione 675.99 kB
Formato Adobe PDF
675.99 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
LWT-D-16-01375R2.pdf

accesso aperto

Tipologia: Documento in Pre-print
Licenza: Creative commons
Dimensione 1.43 MB
Formato Adobe PDF
1.43 MB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11390/1123703
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 37
  • ???jsp.display-item.citation.isi??? 32
social impact