High‐Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices
TLDR
This review will give a fair idea about the target enzymes specific to FP&J and the optimum conditions needed to achieve sufficient inactivation during HPP treatment and process optimization of HPP targeting specific enzymes is critically reviewed in this article.Abstract:
In the last 2 decades high-pressure processing (HPP) has established itself as one of the most suitable nonthermal technologies applied to fruit products for the extension of shelf-life. Several oxidative and pectic enzymes are responsible for deterioration in color, flavor, and texture in fruit purees and juices (FP&J). The effect of HPP on the activities of polyphenoloxidase, peroxidase, β-glucosidase, pectinmethylesterase, polygalacturonase, lipoxygenase, amylase, and hydroperoxide lyase specific to FP&J have been studied by several researchers. In most of the cases, partial inactivation of the target enzymes was possible under the experimental domain, although their pressure sensitivity largely depended on the origin and their microenvironmental condition. The variable sensitivity of different enzymes also reflects on their kinetics. Several empirical models have been established to describe the kinetics of an enzyme specific to a FP&J. The scientific literature in the last decade illustrating the effects of HPP on enzymes in FP&J, enzymatic action on those products, mechanism of enzyme inactivation during high pressure, their inactivation kinetics, and several intrinsic and extrinsic factors influencing the efficacy of HPP is critically reviewed in this article. In addition, process optimization of HPP targeting specific enzymes is of great interest from an industrial approach. This review will give a fair idea about the target enzymes specific to FP&J and the optimum conditions needed to achieve sufficient inactivation during HPP treatment.read more
Citations
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Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review.
Jasminka Giacometti,Danijela Bursać Kovačević,Predrag Putnik,Domagoj Gabrić,Tea Bilušić,Greta Krešić,Višnja Stulić,Francisco J. Barba,Farid Chemat,Gustavo V. Barbosa-Cánovas,Anet Režek Jambrak +10 more
TL;DR: This research provides an overview of such extractions of both BAC and EOs from Mediterranean herbs, sustained by innovative and non-conventional energy sources.
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Effects of Ultraviolet Light and High‐Pressure Processing on Quality and Health‐Related Constituents of Fresh Juice Products
TL;DR: A comparative analysis is provided using 92 studies mostly published between 2004 and 2015 to evaluate the effects of reported UV light and HPP processing conditions on the residual content or activity of bioactive compounds such as vitamins, polyphenols, antioxidants, and oxidative enzymes in 45 different fresh fruit and vegetable juices.
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Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances.
Antonio Bevilacqua,Leonardo Petruzzi,Marianne Perricone,Barbara Speranza,Daniela Campaniello,Milena Sinigaglia,Maria Rosaria Corbo +6 more
TL;DR: Research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing is reviewed.
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The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage
TL;DR: Both HPP and DPPH significantly increased the extractability of lycopene, β-carotene and polyphenols compared to untreated samples, and changes in bioactive compounds during the storage period were lower in the HPP smoothie than in the thermal-treated sample.
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Effect of combined high pressure–temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree
TL;DR: In this paper, the effect of high pressure process parameters viz. pressure, temperature and treatment time on the nutritional quality attributes was investigated. But, the authors did not consider the impact of the process parameters on the other organoleptic properties.
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