Effect of temperature and pressure on the activity of purified tomato polygalacturonase in the presence of pectins with different patterns of methyl esterification

Verlent, I.; Smout, Chantal; Duvetter, Thomas; Hendrickx, Marc; Loey, Ann Van

doi:10.1016/j.ifset.2005.02.003

Cited by 40 publications

(21 citation statements)

References 45 publications

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“…L values for H450 samples were significantly lower (p b 0.05) than for both their fresh and thermally processed counterparts. These observations are consistent with previous work carried out for fresh and processed fruit smoothies by this group (Keenan et al, 2010) and could be attributed to an increase in enzyme catalysed conversion processes occurring during the HHP treatment (Verlent, Smout, Duvetter, Hendrickx, & Van Loey, 2005). L values for H600 samples were also lower (p b 0.05) than for thermally processed samples.…”

Section: Instrumental Colour and Rheologysupporting

confidence: 92%

Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis

Keenan

Brunton

Mitchell

et al. 2012

Food Research International

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Section: Instrumental Colour and Rheologysupporting

confidence: 92%

Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis

Keenan

Brunton

Mitchell

et al. 2012

Food Research International

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“…The previous study has shown that hydrolase activity was responsible for cellular wall disassembly of fruit in vivo . Involvement of polygalacturonase (PG) or/and pectin methyl esterase (PME) in enzymatic disassembly of cellular wall has been widely reported (Verlent et al 2005;Nikolic and Mojovic 2007). In addition, pectate lyase (Payasi et al 2006), cellulase (Abu-Goukh and Bashir 2003), b-galactosidase (Lazan et al 2004), transglycosylases (Rose et al 2002;Geisler-Lee et al 2006) and expansin (Wang et al 2006;Dotto et al 2006;Geisler-Lee et al 2006) may play an enhanced role in cellular wall disassembly during fruit development and/or softening.…”

Section: Introductionmentioning

confidence: 99%

Effect of hydroxyl radical on the scission of cellular wall polysaccharides in vitro of banana fruit at various ripening stages

et al. 2007

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Fruit ripening is generally attributed to disassembly of cellular wall, particularly due to solubilisation and depolymerisation of pectin and hemicellulose. Experiments were conducted to test effects of hydroxyl radicals (ÁOH) on the scission of cellular wall polysaccharides from pulp tissues of banana fruit at different ripening stage. Cellular wall materials were isolated from pulp tissues of banana fruit at different ripening stages. Two pectic fractions, water soluble pectin (WSP) and acid soluble pectin (ASP), and two hemicellulosic fractions, 1 M KOH soluble hemicellulose (HC1) and 4 M KOH soluble hemicellulos (HC2), were obtained from the cellular wall materials from pulp tissues, respectively. Effects of ÁOH induced by the Fenton reaction on the scission of pectin and hemicellulose in vitro were investigated. As fruit ripening progressed, the sugar components of the WSP, HC1 and HC2 attacked by ÁOH showed obvious molecular-mass downshifts. Thus, ÁOH caused the disassembly of polysaccharides (WSP, ASP, HC1 and HC2) from cellular walls of pulp tissues of banana fruit, demonstrated by the reduced molecular mass distribution. Moreover, ÁOH production in pulp tissues increased significantly as banana fruit ripened, which further help account for the role of ÁOH in accelerated fruit ripening.

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“…In this connection, Bermejo-Prada [50] observed that, at room temperature, pressure up to 200 MPa significantly reduced the catalytic activity of the crude strawberry β-galactosidase extract, and therefore, this enzyme could not be directly implicated in the enhanced pectine demethoxylation observed at 200 MPa. Studies on purified tomato PG also showed a reduced activity of this enzyme under pressure (100-400 MPa) at temperatures between 30 • C and 50 • C [46,51]. However, it is important to note that, as previously commented, results obtained in purified enzymes in buffer solutions may be not representative of real products, therefore more research about the activity of degradative enzymes under pressure is needed.…”

Section: Enzymatic and Chemical Reactionsmentioning

confidence: 79%

Hyperbaric Storage at Room Temperature for Fruit Juice Preservation

Otero

2019

Beverages

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Hyperbaric storage is an innovative preservation method that consists of storing food under pressure, either at room or at low temperature, for time periods of days, weeks, or months. Recent scientific literature shows that hyperbaric storage at room temperature (HS-RT) could be an efficient method for fruit juice preservation. Depending on the level applied, pressure can inhibit and even inactivate the endogenous microflora of the fresh juice, while properly preserving other organoleptic and quality indicators. Even though the method has not yet been implemented in the food industry, its industrial viability has been evaluated from different points of view (product quality, consumer acceptation, vessel design, economic, or environmental, among others). The results reveal that HS-RT is effective in extending the shelf-life of both acidic and low-acidic fruit juices. Moreover, the energetic costs and the carbon footprint of HS-RT are considerably lower than those of refrigeration, therefore, HS-RT could be a reliable and environmentally friendly alternative to conventional cold storage. However, before industrial implementation, much more research is needed to clarify the effects of the storage conditions on the agents that cause fruit juice deterioration.

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Effect of temperature and pressure on the activity of purified tomato polygalacturonase in the presence of pectins with different patterns of methyl esterification

Cited by 40 publications

References 45 publications

Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis

Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis

Effect of hydroxyl radical on the scission of cellular wall polysaccharides in vitro of banana fruit at various ripening stages

Hyperbaric Storage at Room Temperature for Fruit Juice Preservation

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