EFFECT OF ULTRASOUND AND THERMAL TREATMENT ON PECTIN METHYLESTERASE ACTIVITY IN PAPAYA (Carica papaya) JUICE

Villanueva-Tiburcio J.E,Vargas-Solórzano J.W,Leandro-Laguna C,Alfaro-Cruz S.C,González-Reynoso O

doi:10.15414/jmbfs.2016.5.5.487-490

Villanueva-Tiburcio J.E, Vargas-Solórzano J.W + Show 3 more

Open Access

https://doi.org/10.15414/jmbfs.2016.5.5.487-490

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Abstract

Among the pectic enzymes present in fruits and vegetables, pectin methylesterase (PME) is usually related to the loss of quality and it causes adverse effects on finished products. In this research, the kinetic of ultrasound and thermal treatments are evaluated in the PME activity in papaya juice. The results showed that the ultrasound treatment caused an increase in the catalytic activity up to 52%. After a while, the catalytic activity decreased in 27% indicating that the ultrasound was not effective in the enzymatic inactivation, whereas the thermal treatment inactivated 71% of the PME. However, these results open perspectives to evaluate the effect of ultrasound and enhance the catalytic activity of enzymes of industrial interest.

Highlights

Fruit consumption is important in public health care because it reduces the risk of various cancers and it helps to reduce obesity
The results showed that the ultrasound treatment caused an increase in the catalytic activity up to 52%
The inactivation of endogenous pectin methylesterase (PME) in fruits is important to avoid a production of low methoxyl pectins (DM < 50%), which could result in a decrease of the quality of fruit texture

Summary

Introduction

Fruit consumption is important in public health care because it reduces the risk of various cancers and it helps to reduce obesity (de Bruijn, 2010). The kinetic of ultrasound and thermal treatments are evaluated in the PME activity in papaya juice.

Results

Conclusion