Impact of high‐pressure treatments on enzyme activity of fruit‐based beverages: an overview

Abstract

With an ever-increasing demand for clean label products, there is a greater need for efficient and environmentally friendly processes to compete the conventional thermal or chemical treatments. For instance, high-pressure processing (HPP) has been widely studied in the fruit industry from the last two decades. HPP can inactivate or activate different enzymes in fruit juices, pulp, and pur ees. HPP treatment inactivates the enzymes by the alterating the conformation of the protein structure and the active site. Depending on the enzyme, pressure, pH, temperature and treatment time, HPP can increase enzyme activity due to the release of membrane-bound enzymes and also due to changes in protein conformation and active site that facilitate interaction with the substrate. Furthermore, the combination of high pressure, temperature and reduced treatment times offered greater inactivation of enzymes in fruit beverages. This study aimed to investigate the inactivation kinetics of endogenous enzymes in fruit beverages.

Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements

“…The HHP processing is a another NTT that extensively used to preserve the quality of different food products including liquid food (bottled), high-moisture solid food (vacuum packed), and medium or low moisture solids and semisolid foods (vacuum packed) [117] . To lower the post-contamination risks, these products are packed before the processing, placed in baskets, then lowered into the vessel [9] , [23] , which is filled with water. The HHP processing (800 MPa) is uniformly spread in the vessel in order to assure the thorough processing of the product [24] , [35] , [118] , [119] , [120] .…”

“…These methods can effectively decontaminate the food and inactivate the enzymes However; resulting compounds are chemical toxicants that are carcinogenic and harmful for human body. The amount and nature of toxicants depend on the type of thermal treatment used for processing and cooking food [9] . It can also cause the loss of water from food, oxidation of lipids that leads to the changes in the composition of fatty acids.…”

“…Pressure has a partial effect on covalent-bonds of low-molecular-mass compounds such as pigments, vitamins, and volatile substances as compared to high-molecular-mass molecules including enzymes or proteins. The three dimensional structure of enzymes is stabilised due to covalent/non-covalent interactions therefore, series of reactions involve in the destruction and formation of new linkages, folding and unfolding thus causes to bring changes in natural structure of enzymes [3] , [9] , [23] , [25] .…”

“…During FJs extraction, PME is released, hydrolysing the pectin and changing it gradually into the pectic-acids and tolowmethoxy pectin. These insoluble compounds interact with calcium ions [30] , [31] , induces the precipitation of the pectin and loss of cloud in FJs [9] , [32] , [33] . Another FJs natural enzyme, namely LOX, is responsible for the production of volatile flavours and free radicals in many FJs, causing colour and nutritional losses through the oxidation of polyunsaturated fatty acids (PUFA) into hydroperoxides.…”

Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage

“…On the other hand, high pressure processing (HPP) is considered a nonthermal process capable of microbial inactivation by pressure, which is additive-free and with lower power consumption, when compared with conventional refrigeration and freezing [ 10 ]. Currently, HPP technology in the food industry has been applied in several areas, including chocolate, dairy products, beverages, among others [ 10 , 11 , 12 , 13 ]. Previous investigations conducted in filled chocolates presented satisfactory results regarding the use of HPP to extend shelf life; however, the involved pressures in HPP surpassed the mechanical limits of coverture chocolate, presenting a high rate of broken chocolates and limiting the application in such kinds of products [ 10 ].…”