Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of 'Ataulfo' Mango Nectar.

Manuel Alejandro Uranga-Soto,Laetitia Picart-Palmade,Manuel Alejandro Vargas-Ortiz,María Dolores Muy-Rangel,José Basilio Heredia,Josefina León-Félix,Dominique Chevalier-Lucia

doi:10.3390/molecules27041190

Abstract

The effects of hydrostatic (HHP) and dynamic (HPH) high-pressure treatments on the activity of pectin methylesterase (PME) and polyphenol oxidase (PPO) as well as the physicochemical quality attributes of ‘Ataulfo’ mango nectar were assessed. HHP reduced PME relative activity by 28% at 100 MPa for 5 min but increased PPO activity almost five-fold. Contrarily, HPH did not affect PME activity, but PPO was effectively reduced to 10% of residual activity at 300 MPa and at three passes. Color parameters (CIEL*a*b*), °hue, and chroma were differently affected by each type of high-pressure processing technology. The viscosity and fluid behavior were not affected by HHP, however, HPH changed the apparent viscosity at low dynamic pressure levels (100 MPa with one and three passes). The viscosity decreased at high shear rates in nectar samples, showing a shear-thinning effect. The results highlight how different effects can be achieved with each high-pressure technology; thus, selecting the most appropriate system for processing and preserving liquid foods like fruit beverages is recommended.

Highlights

Published: 10 February 2022In the production of high-quality food products, like fruit-based beverages, enzyme inactivation is considered a requirement for sufficient shelf life
Our results showed an interesting trend, where the relative enzymatic activity of pectin methylesterase (PME) was reduced to 72.6% at 100 MPa and 5 min, in contrast with higher pressure levels and processing times, where activity remained above 90% (Table 1)
The outlet temperature was significantly correlated to dynamic pressure, the holding times at those temperatures during processing might not be sufficient to synergize with the pressure to reduce PME activity

Summary

Introduction

In the production of high-quality food products, like fruit-based beverages, enzyme inactivation is considered a requirement for sufficient shelf life. Fruit-based beverages contain indigenous enzymes like pectinases and oxidoreductases, which are considered as the main causes of undesirable changes in color, texture, and other sensory attributes during storage [1,2]. 3.1.1.11) and polyphenol oxidase (EC 1.10.3.1) in fruit-based beverages, it affects the nutritional content and sensory attributes of food products [3]. HHP is a technology that does not cause significant changes in molecules because it only affects non-covalent bonds, unlike thermal processing, and it has a superior capacity for the retention of nutrients, nutraceutical compounds, and sensory attributes of foods [6].

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