High‐Pressure Processing of Orange Juice: Kinetics of Pectinmethylesterase Inactivation

Abstract

A kinetic study of pectinmethylesterase (PME) inactivation in orange juice was conducted. Juice samples were subjected to combinations of high pressure (400, 500, 600 MPa) and thermal (25, 37.5, 50 8C) treatments for various time periods. PME inactivation followed a first-order kinetic model with a residual activity of pressureresistant enzyme remaining. Calculated D-values ranged from 4.6 min to 117.5 min at 600 MPa/50 8C and 400 MPa/25 8C, respectively. Pressures in excess of 500 MPa resulted in sufficiently fast inactivation rates for economic viability of the process.

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

“…As PME is reasonably tolerant to HP, complete inactivation is only successful in real food samples at very high pressures, i.e. pressures in the range 400 to 600 MPa combined with mild heat (50°C) to accelerate PME inactivation were advised by Nienaber and Shellhammer (2001). Other influencing factors such as temperature, pH and solids and protein concentrations must be considered when pressure treating enzymes.…”

Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure

“…Several studies have demonstrated the effectiveness of hydrostatic high pressure (HHP) at inactivating PME in orange juice (Jolibert, 1993;Nienaber & Shellhammer, 2001a, 2001bSeyderhelm, Boguslawski, Michaelis, & Knorr, 1996). The operating costs associated with this technology are great however, and increase with treatment time and intensity (Corwin & Shellhammer, 2002).…”

Quality degradation kinetics of pasteurised and high pressure processed fresh Navel orange juice: Nutritional parameters and shelf life

“…Pasteurisation conditions used to inactivate the most heat resistant PME iso-enzyme (90 8C for 1 min) reduce bfreshnessQ, affecting sensory and nutritional characteristics of orange juice (Manso, Oliveira, Oliveira, & Frias, 2001;Yeom, Streaker, Zhang, & Min, 2000). HHP achieves inactivation of microorganisms (Linton, McClements, & Patterson, 1999;Parish, 1998a;Zook, Parish, Braddock, & Balaban, 1999), inactivation of orange PME (Basak, Ramaswamy, & Simpson, 2001;Nienaber & Shellhammer, 2001a;Parish, 1998a;Van den Broeck, Ludikhuyze, Van Loey, & Hendrickx, 2000) and denaturation of several other enzymes (Cano, Hernández, & De Ancos, 1997;Weemaes, Ludikhuyze, Van den Broeck, & Hendrickx, 1999), while minimally affecting quality and organoleptic characteristics (Fernández-García, Butz, Bognar, & Tauscher, 2001;Nienaber & Shellhammer, 2001b). PME exhibits greater heat and pressure resistance compared to that of common spoilage microorganisms of orange juice and thus can be used as processing index for both HHP and thermal process (Goodner, Braddock, & Parish, 1998;Versteeg et al, 1980).…”