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Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam.

Permanent URL:
http://handle.nal.usda.gov/10113/57698
File:
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Abstract:
A combined osmodehydration process and high pressure treatment (OD–HHP) was developed for grapefruit jam preservation. The inactivation kinetics of pectin methylesterase (PME) and peroxidase (POD) in the osmodehydrated (OD) jam treated by combined thermal (45–75 C) and high pressure (550– 700 MPa) processes were fitted using special cases of first-order kinetics, the fractional conversion and biphasic models and the Weibull distribution function. No complete inactivation was achieved by any combination of temperature and pressure, and 27–40% and 51–70% of PME and POD, respectively, were pressure-stable fractions. Two PME fractions with different pressure stabilities were observed and kinetic models successfully explained that behavior. POD was found to be very baroresistant and only the labile fraction could be inactivated. The extent of enzyme inactivation was lower in the OD jam in comparison with other food matrices showing a protective effect against the high pressure treatment. The antioxidant capacity was not affected by any treatment. The proposed high pressure preservation processing was able to improve the enzymatic stability of jam obtained by osmotic dehydration without affecting the bioactive content.
Author(s):
M. Igual , F. Sampedro , N. Martinez-Navarrete , X. Fan
Subject(s):
Weibull statistics , antioxidant activity , enzyme inactivation , enzyme stability , food matrix , grapefruits , high pressure treatment , jams , models , pectinesterase , peroxidase , protective effect , temperature
Source:
Journal of food engineering 2013 v.114 no.4
Language:
English
Year:
2013
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Rights:
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.