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Roobab U, Abida A, Chacha JS, Athar A, Madni GM, Ranjha MMAN, Rusu AV, Zeng XA, Aadil RM, Trif M. Applications of Innovative Non-Thermal Pulsed Electric Field Technology in Developing Safer and Healthier Fruit Juices. Molecules 2022; 27:molecules27134031. [PMID: 35807277 PMCID: PMC9268149 DOI: 10.3390/molecules27134031] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 06/16/2022] [Accepted: 06/22/2022] [Indexed: 02/04/2023] Open
Abstract
The deactivation of degrading and pectinolytic enzymes is crucial in the fruit juice industry. In commercial fruit juice production, a variety of approaches are applied to inactivate degradative enzymes. One of the most extensively utilized traditional procedures for improving the general acceptability of juice is thermal heat treatment. The utilization of a non-thermal pulsed electric field (PEF) as a promising technology for retaining the fresh-like qualities of juice by efficiently inactivating enzymes and bacteria will be discussed in this review. Induced structural alteration provides for energy savings, reduced raw material waste, and the development of new products. PEF alters the α-helix conformation and changes the active site of enzymes. Furthermore, PEF-treated juices restore enzymatic activity during storage due to either partial enzyme inactivation or the presence of PEF-resistant isozymes. The increase in activity sites caused by structural changes causes the enzymes to be hyperactivated. PEF pretreatments or their combination with other nonthermal techniques improve enzyme activation. For endogenous enzyme inactivation, a clean-label hurdle technology based on PEF and mild temperature could be utilized instead of harsh heat treatments. Furthermore, by substituting or combining conventional pasteurization with PEF technology for improved preservation of both fruit and vegetable juices, PEF technology has enormous economic potential. PEF treatment has advantages not only in terms of product quality but also in terms of manufacturing. Extending the shelf life simplifies production planning and broadens the product range significantly. Supermarkets can be served from the warehouse by increasing storage stability. As storage stability improves, set-up and cleaning durations decrease, and flexibility increases, with only minor product adjustments required throughout the manufacturing process.
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Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (U.R.); (J.S.C.)
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Afeera Abida
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (A.A.); (A.A.); (G.M.M.)
| | - James S. Chacha
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (U.R.); (J.S.C.)
- Department of Food Science and Agroprocessing, School of Engineering and Technology, Sokoine University of Agriculture, Chuo Kikuu, Morogogoro P.O. Box 3006, Tanzania
| | - Aiman Athar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (A.A.); (A.A.); (G.M.M.)
| | - Ghulam Muhammad Madni
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (A.A.); (A.A.); (G.M.M.)
| | | | - Alexandru Vasile Rusu
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Correspondence: (A.V.R.); (X.-A.Z.); (R.M.A.)
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (U.R.); (J.S.C.)
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
- Correspondence: (A.V.R.); (X.-A.Z.); (R.M.A.)
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (A.A.); (A.A.); (G.M.M.)
- Correspondence: (A.V.R.); (X.-A.Z.); (R.M.A.)
| | - Monica Trif
- Department of Food Research, Centre for Innovative Process Engineering (Centiv) GmbH, 28857 Syke, Germany;
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Thermosensitization enhancement of A. niger, S. cerevisiae, and L. fructivorans using combination of mild heat treatment with nanoemulsion-based mediterranean formulation to fabricate wholesome orange juice. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109094] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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3
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Li R, Wang Y, Ling J, Liao X. Effects of high pressure processing on activity and structure of soluble acid invertase in mango pulp, crude extract, purified form and model systems. Food Chem 2017; 231:96-104. [PMID: 28450028 DOI: 10.1016/j.foodchem.2017.03.108] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2016] [Revised: 03/11/2017] [Accepted: 03/21/2017] [Indexed: 01/01/2023]
Abstract
The effects of high pressure processing (HPP) on the activity of soluble acid invertase (SAI) in mango pulp, crude extract, purified SAI and purified SAI in model systems (pectin, bovine serum albumin (BSA), sugars and pH 3-7) were investigated. The activity of SAI in mango pulp was increased after HPP, and that in crude extract stayed unchanged. The activity of purified SAI was decreased after HPP at 45 and 50°C. Pectin exhibited a concentration-dependent protection for purified SAI against HPP at 50°C/600MPa for 30min. Pectin that had an esterification degree (DE) of 85% exhibited a greater protection than pectin that had a DE of 20-34%. BSA, acidic pH (3-6) and sucrose also exhibited protection for purified SAI against HPP. HPP at 50°C/600MPa for 30min disrupted the secondary structure and tertiary structure of purified SAI, but no aggregation of purified SAI was observed after HPP.
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Affiliation(s)
- Renjie Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; College of Food Science and Nutritional Engineering, China Agricultural University; Beijing Key Laboratory for Food Nonthermal Processing, Chinese National Engineering Research Centre for Fruit and Vegetable Processing; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China.
| | - Yongtao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; College of Food Science and Nutritional Engineering, China Agricultural University; Beijing Key Laboratory for Food Nonthermal Processing, Chinese National Engineering Research Centre for Fruit and Vegetable Processing; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China.
| | - Jiangang Ling
- Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Sciences, Ningbo 315100, China.
| | - Xiaojun Liao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; College of Food Science and Nutritional Engineering, China Agricultural University; Beijing Key Laboratory for Food Nonthermal Processing, Chinese National Engineering Research Centre for Fruit and Vegetable Processing; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China.
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Katsaros GJ, Alexandrakis ZS, Taoukis PS. Kinetic Assessment of High Pressure Inactivation of Different Plant Origin Pectinmethylesterase Enzymes. FOOD ENGINEERING REVIEWS 2017. [DOI: 10.1007/s12393-016-9153-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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5
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Demirdöven A, Baysal T. Effects of electrical pre-treatment and alternative heat treatment applications on orange juice production and storage. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2014.06.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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6
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Ohmic treatment of apple puree (Golden Delicious variety) in relation to product quality. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0009-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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7
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Nistor OV, Stănciuc N, Aprodu I, Botez E. New insights into heat induced structural changes of pectin methylesterase on fluorescence spectroscopy and molecular modeling basis. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2014; 128:15-21. [PMID: 24657465 DOI: 10.1016/j.saa.2014.02.146] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2013] [Revised: 02/18/2014] [Accepted: 02/21/2014] [Indexed: 06/03/2023]
Abstract
Heat-induced structural changes of Aspergillus oryzae pectin methylesterase (PME) were studied by means of fluorescence spectroscopy and molecular modeling, whereas the functional enzyme stability was monitored by inactivation studies. The fluorescence spectroscopy experiments were performed at two pH value (4.5 and 7.0). At both pH values, the phase diagrams were linear, indicating the presence of two molecular species induced by thermal treatment. A red shift of 7 nm was observed at neutral pH by increasing temperature up to 60°C, followed by a blue shift of 4 nm at 70°C, suggesting significant conformational rearrangements. The quenching experiments using acrylamide and iodide demonstrate a more flexible conformation of enzyme with increasing temperature, especially at neutral pH. The experimental results were complemented with atomic level observations on PME model behavior after performing molecular dynamics simulations at different temperatures. The inactivation kinetics of PME in buffer solutions was fitted using a first-order kinetics model, resulting in activation energy of 241.4±7.51 kJ mol(-1).
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Affiliation(s)
- Oana Viorela Nistor
- "Dunărea de Jos" University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201 Galati, Romania
| | - Nicoleta Stănciuc
- "Dunărea de Jos" University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201 Galati, Romania
| | - Iuliana Aprodu
- "Dunărea de Jos" University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201 Galati, Romania
| | - Elisabeta Botez
- "Dunărea de Jos" University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201 Galati, Romania.
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Terefe NS, Buckow R, Versteeg C. Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing. Crit Rev Food Sci Nutr 2013; 54:24-63. [DOI: 10.1080/10408398.2011.566946] [Citation(s) in RCA: 149] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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9
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Li D, Matos M, Simpson BK. Inactivation of pectin methylesterase by immobilized trypsins from cunner fish and bovine pancreas. Biotechnol Appl Biochem 2013; 60:244-52. [DOI: 10.1002/bab.1069] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2012] [Revised: 11/09/2012] [Indexed: 11/07/2022]
Affiliation(s)
- Dan Li
- Food Science and Agricultural Chemistry Department; McGill University (Macdonald Campus), Ste Anne de Bellevue; Québec; Canada
| | - Madyu Matos
- Center for Enzyme Technology; Universidad Camilo Cienfuegos Autopista a Varadero Km 3½; CP 44 740; Matanzas; Cuba
| | - Benjamin K. Simpson
- Food Science and Agricultural Chemistry Department; McGill University (Macdonald Campus), Ste Anne de Bellevue; Québec; Canada
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10
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Hu W, Zhou L, Xu Z, Zhang Y, Liao X. Enzyme inactivation in food processing using high pressure carbon dioxide technology. Crit Rev Food Sci Nutr 2013; 53:145-61. [PMID: 23072530 DOI: 10.1080/10408398.2010.526258] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
High pressure carbon dioxide (HPCD) is an effective non-thermal processing technique for inactivating deleterious enzymes in liquid and solid food systems. This processing method avoids high temperatures and exerts a minimal impact on the nutritional and sensory properties of foods, but extends shelf life by inhibiting or killing microorganisms and enzymes. Indigenous enzymes in food such as polyphenol oxidase (PPO), pectin methylesterase (PME), and lypoxygenase (LOX) may cause undesirable chemical changes in food attributes, showing the loss in color, texture, and flavor. For more than two decades, HPCD has proved its effectiveness in inactivating these enzymes. The HPCD-induced inactivation of some microbial enzymes responsible for microbial metabolism is also included. This review presents a survey of the published knowledge regarding the use of HPCD for the inactivation of these enzymes, and analyzes the factors controlling the efficiency of HPCD and speculates on the underlying mechanism that leads to enzyme inactivation.
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Affiliation(s)
- Wanfeng Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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11
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Igual M, Sampedro F, Martínez-Navarrete N, Fan X. Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.09.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Demirdöven A, Baysal T. Optimization of ohmic heating applications for pectin methylesterase inactivation in orange juice. Journal of Food Science and Technology 2012; 51:1817-26. [PMID: 25190836 DOI: 10.1007/s13197-012-0700-5] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/03/2012] [Accepted: 04/04/2012] [Indexed: 11/29/2022]
Abstract
Ohmic heating (OH) which is among to electro-thermal methods and helps to inactivate microorganisms and enzymes was used in this study as thermal treatment on orange juice production for pectin methylesterase (PME) inactivation. Response surface methodology (RSM) was used for optimization of OH conditions. The effects of voltage gradient and temperature (independent variables) were investigated on PME activity (response) of orange juice. After optimization orange juice was produced and compared with untreated control juices and conventional thermally heated juices on the aspect of PME inactivation and some quality characteristics. Reduction of PME activities was found approximately 96 % in OH groups where conventional thermally heated juice has 88.3 % reduction value. Total pectin content was increased 1.72-2 % after OH applications. Ascorbic acid contents of OH samples were found between 43.08-45.20 mg/100 mL where conventional thermally heated juice has 42.9 mg/100 mL. As a result, it was determined that OH can be applied as a thermal treatment on orange juice production in moderate temperatures for PME inactivation and may improve functional properties of orange juice.
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Affiliation(s)
- Aslıhan Demirdöven
- Faculty of Engineering and Natural Sciences, Department of Food Engineering, Gaziosmanpaşa University, 60100 Tokat, Turkey
| | - Taner Baysal
- Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Turkey
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13
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Vervoort L, Van der Plancken I, Grauwet T, Timmermans RA, Mastwijk HC, Matser AM, Hendrickx ME, Van Loey A. Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2011.06.003] [Citation(s) in RCA: 111] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2011.05.001] [Citation(s) in RCA: 98] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Katsaros GI, Tsevdou M, Panagiotou T, Taoukis PS. Kinetic study of high pressure microbial and enzyme inactivation and selection of pasteurisation conditions for Valencia Orange Juice. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02238.x] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Grauwet T, Van der Plancken I, Vervoort L, Hendrickx ME, Van Loey A. Solvent engineering as a tool in enzymatic indicator development for mild high pressure pasteurization processing. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.10.018] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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17
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High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2009.08.009] [Citation(s) in RCA: 200] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.07.015] [Citation(s) in RCA: 84] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Riener J, Noci F, Cronin DA, Morgan DJ, Lyng JG. Combined effect of temperature and pulsed electric fields on pectin methyl esterase inactivation in red grapefruit juice (Citrus paradisi). Eur Food Res Technol 2008. [DOI: 10.1007/s00217-008-0943-6] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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20
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Inactivation kinetics of pectin methyl esterase under combined thermal–high pressure treatment in an orange juice–milk beverage. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.09.019] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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21
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Castro SM, Loey AV, Saraiva JA, Smout C, Hendrickx M. Inactivation of pepper (Capsicum annuum) pectin methylesterase by combined high-pressure and temperature treatments. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.03.050] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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22
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Espachs-Barroso A, Van Loey A, Hendrickx M, Martín-Belloso O. Inactivation of plant pectin methylesterase by thermal or high intensity pulsed electric field treatments. INNOV FOOD SCI EMERG 2006. [DOI: 10.1016/j.ifset.2005.07.002] [Citation(s) in RCA: 80] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Rapeanu G, Loey V, Smout C, Hendrickx M. Effect of pH on Thermal and/or Pressure Inactivation of Victoria Grape (Vitis vinifera sativa) Polyphenol Oxidase: A Kinetic Study. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb09968.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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NUNES CLAUDIAS, CASTRO SONIAM, SARAIVA JORGEA, COIMBRA MANUELA, HENDRICKX MARCE, VAN LOEY ANNM. THERMAL AND HIGH-PRESSURE STABILITY OF PURIFIED PECTIN METHYLESTERASE FROM PLUMS (PRUNUS DOMESTICA). J Food Biochem 2006. [DOI: 10.1111/j.1745-4514.2006.00057.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Purification, characterization, thermal and high-pressure inactivation of a pectin methylesterase from white grapefruit (Citrus paradisi). INNOV FOOD SCI EMERG 2005. [DOI: 10.1016/j.ifset.2005.06.003] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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26
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Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure. Food Res Int 2005. [DOI: 10.1016/j.foodres.2004.11.010] [Citation(s) in RCA: 89] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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27
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Rapeanu G, Van Loey A, Smout C, Hendrickx M. Thermal and high-pressure inactivation kinetics of polyphenol oxidase in Victoria grape must. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:2988-2994. [PMID: 15826049 DOI: 10.1021/jf0482515] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The inactivation kinetics of polyphenol oxidase (PPO) in freshly prepared grape must under high hydrostatic pressure (100-800 MPa) combined with moderate temperature (20-70 degrees C) was investigated. Atmospheric pressure conditions in a temperature range of 55-70 degrees C were also tested. Isothermal inactivation of PPO in grape must could be described by a biphasic model. The values of activation energy and activation volume of stable fraction were estimated as 53.34 kJ mol(-1) and -18.15 cm3 mol(-1) at a reference pressure of 600 MPa and reference temperature of 50 degrees C, respectively. Pressure and temperature were found to act synergistically, except in the high-temperature-low-pressure region where an antagonistic effect was found. A third-degree polynomial model was successfully applied to describe the temperature/pressure dependence of the inactivation rate constants of the stable PPO fraction in grape must.
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Affiliation(s)
- Gabriela Rapeanu
- Faculty of Food Science and Engineering, Department of Bioengineering, University "Dunaren de Jos" Galati, Domneasca 111, 800201 Galati, Romania
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28
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Aspergillus aculeatus pectin methylesterase: study of the inactivation by temperature and pressure and the inhibition by pectin methylesterase inhibitor. Enzyme Microb Technol 2005. [DOI: 10.1016/j.enzmictec.2004.01.014] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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29
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Castro SM, Van Loey A, Saraiva JA, Smout C, Hendrickx M. Activity and process stability of purified green pepper (Capsicum annuum) pectin methylesterase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:5724-5729. [PMID: 15373415 DOI: 10.1021/jf0352071] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Pectin methylesterase (PME) from green bell peppers (Capsicum annuum) was extracted and purified by affinity chromatography on a CNBr-Sepharose-PMEI column. A single protein peak with pectin methylesterase activity was observed. For the pepper PME, a biochemical characterization in terms of molar mass (MM), isoelectric points (pI), and kinetic parameters for activity and thermostability was performed. The optimum pH for PME activity at 22 degrees C was 7.5, and its optimum temperature at neutral pH was between 52.5 and 55.0 degrees C. The purified pepper PME required the presence of 0.13 M NaCl for optimum activity. Isothermal inactivation of purified pepper PME in 20 mM Tris buffer (pH 7.5) could be described by a fractional conversion model for lower temperatures (55-57 degrees C) and a biphasic model for higher temperatures (58-70 degrees C). The enzyme showed a stable behavior toward high-pressure/temperature treatments.
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Affiliation(s)
- Sónia Marília Castro
- Department of Chemistry, Universidade de Aveiro, Campus Santiago, 3810-193 Aveiro, Portugal
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30
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The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice. INNOV FOOD SCI EMERG 2004. [DOI: 10.1016/j.ifset.2003.11.005] [Citation(s) in RCA: 208] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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31
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Polydera A, Galanou E, Stoforos N, Taoukis P. Inactivation kinetics of pectin methylesterase of greek Navel orange juice as a function of high hydrostatic pressure and temperature process conditions. J FOOD ENG 2004. [DOI: 10.1016/s0260-8774(03)00242-5] [Citation(s) in RCA: 93] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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32
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Fachin D, Van Loey AM, Ly Nguyen B, Verlent I, Indrawati, Hendrickx ME. Inactivation kinetics of polygalacturonase in tomato juice. INNOV FOOD SCI EMERG 2003. [DOI: 10.1016/s1466-8564(02)00090-5] [Citation(s) in RCA: 60] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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33
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Boff JM, Truong TT, Min DB, Shellhammer T. Effect of Thermal Processing and Carbon Dioxide-assisted High-pressure Processing on Pectinmethylesterase and Chemical Changes in Orange Juice. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb09621.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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34
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Truong T, Boff J, Min D, Shellhammer T. Effects of Carbon Dioxide in High-Pressure Processing on Pectinmethylesterase in Single-strength Orange Juice. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb08859.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ly-Nguyen B, Van Loey AM, Fachin D, Verlent I, Indrawati I, Hendrickx ME. Partial purification, characterization, and thermal and high-pressure inactivation of pectin methylesterase from carrots (Daucus carrota L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:5437-5444. [PMID: 12207488 DOI: 10.1021/jf011666v] [Citation(s) in RCA: 72] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Pectin methylesterase (PME) from carrots (Daucus carrota L.) was extracted and purified by affinity chromatography on a CNBr-Sepharose 4B-PME inhibitor column. A single protein and PME activity peak was obtained. A biochemical characterization in terms of molar mass (MM), isoelectric points (pI), and kinetic parameters of carrot PME was performed. In a second step, the thermal and high-pressure stability of the enzyme was studied. Isothermal and combined isothermal-isobaric inactivation of purified carrot PME could be described by a fractional-conversion model.
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Affiliation(s)
- Binh Ly-Nguyen
- Laboratory of Food Technology, Department of Food and Microbial Technology, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium
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Ly Nguyen B, Van Loey A, Fachin D, Verlent I, Hendrickx M, Hendrickx IM. Purification, characterization, thermal, and high-pressure inactivation of pectin methylesterase from bananas (cv Cavendish). Biotechnol Bioeng 2002; 78:683-91. [PMID: 11992533 DOI: 10.1002/bit.10249] [Citation(s) in RCA: 60] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Pectin methylesterase (PME) was extracted from bananas (cv Cavendish) and purified by affinity chromatography on a CNBr-Sepharose-PME inhibitor (PMEI) column. A single protein and PME activity peak was obtained. For banana PME, a biochemical characterization in terms of molar mass (MM), pI, and kinetic parameters was performed. In a second step, the thermal and high-pressure stability of the enzyme was studied. Isothermal inactivation of purified banana PME could be described by a first-order kinetic model in a temperature range of 65 degrees to 72.5 degrees C, whereas its isobaric-isothermal inactivation followed a fractional-conversion model. Banana PME was found to be more thermally stable compared with PMEs extracted from orange, tomato, and apple.
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Affiliation(s)
- B Ly Nguyen
- Laboratory of Food Technology, Department of Food and Microbial Technology, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee (Leuven), Belgium
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Corwin H, Shellhammer T. Combined Carbon Dioxide and High Pressure Inactivation of Pectin Methylesterase, Polyphenol Oxidase, Lactobacillus plantarum and Escherichia coli. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb10661.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Nienaber U, Shellhammer T. High-Pressure Processing of Orange Juice: Kinetics of Pectinmethylesterase Inactivation. J Food Sci 2001. [DOI: 10.1111/j.1365-2621.2001.tb11341.x] [Citation(s) in RCA: 88] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Shook CM, Shellhammer TH, Schwartz SJ. Polygalacturonase, pectinesterase, and lipoxygenase activities in high-pressure-processed diced tomatoes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2001; 49:664-668. [PMID: 11262009 DOI: 10.1021/jf000558q] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
High-pressure processing (HPP) can inactivate pathogenic microorganisms and degradative enzymes without the use of heat, thereby minimizing the destruction of flavors, nutrients, and other quality attributes. Lipoxygenase plays a role in the off-flavor production of tomatoes, whereas pectinesterase and polygalacturonase impact tomato texture. The purpose of this study was to determine HPP's ability to inactivate lipoxygenase, pectinesterase, and polygalacturonase in diced tomatoes. Processing conditions used were 400, 600, and 800 MPa for 1, 3, and 5 min at 25 and 45 degrees C. The magnitude of applied pressure had a significant effect on inactivating lipoxygenase and polygalacturonase (p < 0.05), with complete loss of activity occurring at 800 MPa. Pectinesterase was very resistant to pressure treatment. Percent soluble solids, pH, titratable acidity, and color a/b values did not differ significantly among the high-pressure-processed samples as compared to the control, but color L values increased. This change in L values was not considered of practical importance. Apparent protein content decreased in the pressure-processed samples, due possibly to protein denaturation, loss of solubility, and/or a decrease in dye binding sites to assay protein content.
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Affiliation(s)
- C M Shook
- Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, Ohio 43210, USA
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Van den Broeck I, Ludikhuyze LR, Van Loey AM, Hendrickx ME. Inactivation of orange pectinesterase by combined high-pressure and -temperature treatments: a kinetic study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2000; 48:1960-1970. [PMID: 10820122 DOI: 10.1021/jf990659s] [Citation(s) in RCA: 85] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Pressure and/or temperature inactivation of orange pectinesterase (PE) was investigated. Thermal inactivation showed a biphasic behavior, indicating the presence of labile and stable fractions of the enzyme. In a first part, the inactivation of the labile fraction was studied in detail. The combined pressure-temperature inactivation of the labile fraction was studied in the pressure range 0.1-900 MPa combined with temperatures from 15 to 65 degrees C. Inactivation in the pressure-temperature domain specified could be accurately described by a first-order fractional conversion model, estimating the inactivation rate constant of the labile fraction and the remaining activity of the stable fraction. Pressure and temperature dependence of the inactivation rate constants of the labile fraction was quantified using the Eyring and Arrhenius relations, respectively. By replacing in the latter equation the pressure-dependent parameters (E(a), k(ref)(T)()) by mathematical expressions, a global model was formulated. This mathematical model could accurately predict the inactivation rate constant of the labile fraction of orange PE as a function of pressure and temperature. In a second part, the stable fraction was studied in more detail. The stable fraction inactivated at temperatures exceeding 75 degrees C. Acidification (pH 3.7) enhanced thermal inactivation of the stable fraction, whereas addition of Ca(2+) ions (1 M) suppressed inactivation. At elevated pressure (up to 900 MPa), an antagonistic effect of pressure and temperature on the inactivation of the stable fraction was observed. The antagonistic effect was more pronounced in the presence of a 1 M CaCl(2) solution as compared to the inactivation in water, whereas it was less pronounced for the inactivation in acid medium.
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Affiliation(s)
- I Van den Broeck
- Laboratory of Food Technology, Department of Food and Microbial Technology, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kardinaal Mercierlaan 92, B-3001 Heverlee, Belgium
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