Abstract
ABSTRACT: High pressure processing (HPP) and CO2have both been shown to increase food product shelf‐life. CO2 was added at approximately 0.2 molar % to solutions processed at 500 to 800 MPa in order to further inactivate pectin methylesterase (PME), polyphenol oxidase (PPO), L. plantarum ATCC 8014, and E. coli K12. An interaction was found between CO2 and pressure at 25 °C and 50 °C for PME and PPO, respectively. Activity of PPO was decreased by CO2 at all pressure treatments. The interaction between CO2 and pressure was significant for L. plantarum with a significant decrease in survivors due to the addition of CO2 at all pressures studied. No significant effect on E. coli survivors was seen with CO2 addition.
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