Combined effect of high hydrostatic pressure and mild heat treatments on pectin methylesterase (PME) inactivation in comminuted orange.
Identifieur interne : 001882 ( Ncbi/Merge ); précédent : 001881; suivant : 001883Combined effect of high hydrostatic pressure and mild heat treatments on pectin methylesterase (PME) inactivation in comminuted orange.
Auteurs : Viridiana Tejada-Ortigoza [Mexique] ; Zamantha Escobedo-Avellaneda [Mexique] ; Aurora Valdez-Fragoso [Mexique] ; Hugo Mújica-Paz [Mexique] ; Jorge Welti-Chanes [Mexique]Source :
- Journal of the science of food and agriculture [ 1097-0010 ] ; 2015.
English descriptors
- KwdEn :
- MESH :
- chemical , chemistry : Carboxylic Ester Hydrolases.
- Beverages, Citrus sinensis, Food Preservation, Hot Temperature, Humans, Hydrostatic Pressure.
Abstract
Comminuted orange, a product obtained by grinding the juice and peel and used to formulate beverages, has a high pectin methylesterase (PME) activity; thus the inactivation of this enzyme is necessary to avoid quality losses related to cloud loss. The use of high hydrostatic pressure (HHP) and mild temperature allows inactivation of enzymes with minimal quality changes. This work aimed to evaluate the effect of pressure, mild temperature and time of treatment, including come-up and holding time, on the inactivation of PME in comminuted orange, and to apply kinetic and response surface models (RSM) to predict residual PME activity (A/A0 ).
DOI: 10.1002/jsfa.6969
PubMed: 25345712
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orange.</title><author><name sortKey="Tejada Ortigoza, Viridiana" sort="Tejada Ortigoza, Viridiana" uniqKey="Tejada Ortigoza V" first="Viridiana" last="Tejada-Ortigoza">Viridiana Tejada-Ortigoza</name><affiliation wicri:level="1"><nlm:affiliation>Centro de Biotecnología FEMSA, Escuela de Biotecnología y Alimentos Tecnológico de Monterrey, CP 64849, Monterrey, NL, México.</nlm:affiliation><country xml:lang="fr" wicri:curation="lc">Mexique</country><wicri:regionArea>Centro de Biotecnología FEMSA, Escuela de Biotecnología y Alimentos Tecnológico de Monterrey, CP 64849, Monterrey, NL</wicri:regionArea><wicri:noRegion>NL</wicri:noRegion></affiliation></author><author><name sortKey="Escobedo Avellaneda, Zamantha" sort="Escobedo Avellaneda, Zamantha" uniqKey="Escobedo Avellaneda Z" first="Zamantha" last="Escobedo-Avellaneda">Zamantha Escobedo-Avellaneda</name><affiliation wicri:level="1"><nlm:affiliation>Centro de Biotecnología FEMSA, Escuela de Biotecnología y Alimentos Tecnológico de Monterrey, CP 64849, Monterrey, NL, México.</nlm:affiliation><country xml:lang="fr" wicri:curation="lc">Mexique</country><wicri:regionArea>Centro de Biotecnología FEMSA, Escuela de Biotecnología y Alimentos Tecnológico de Monterrey, CP 64849, Monterrey, NL</wicri:regionArea><wicri:noRegion>NL</wicri:noRegion></affiliation></author><author><name sortKey="Valdez Fragoso, Aurora" sort="Valdez Fragoso, Aurora" uniqKey="Valdez Fragoso A" first="Aurora" last="Valdez-Fragoso">Aurora Valdez-Fragoso</name><affiliation wicri:level="1"><nlm:affiliation>Centro de Biotecnología FEMSA, Escuela de Biotecnología y Alimentos Tecnológico de Monterrey, CP 64849, Monterrey, NL, México.</nlm:affiliation><country xml:lang="fr" wicri:curation="lc">Mexique</country><wicri:regionArea>Centro de Biotecnología FEMSA, Escuela de Biotecnología y Alimentos Tecnológico de Monterrey, CP 64849, Monterrey, NL</wicri:regionArea><wicri:noRegion>NL</wicri:noRegion></affiliation></author><author><name sortKey="Mujica Paz, Hugo" sort="Mujica Paz, Hugo" uniqKey="Mujica Paz H" first="Hugo" last="Mújica-Paz">Hugo Mújica-Paz</name><affiliation wicri:level="1"><nlm:affiliation>Centro de Biotecnología FEMSA, Escuela de Biotecnología y Alimentos Tecnológico de Monterrey, CP 64849, Monterrey, NL, México.</nlm:affiliation><country xml:lang="fr" wicri:curation="lc">Mexique</country><wicri:regionArea>Centro de Biotecnología FEMSA, Escuela de Biotecnología y Alimentos Tecnológico de Monterrey, CP 64849, Monterrey, NL</wicri:regionArea><wicri:noRegion>NL</wicri:noRegion></affiliation></author><author><name sortKey="Welti Chanes, Jorge" sort="Welti Chanes, Jorge" uniqKey="Welti Chanes J" first="Jorge" last="Welti-Chanes">Jorge Welti-Chanes</name><affiliation wicri:level="1"><nlm:affiliation>Centro de Biotecnología FEMSA, Escuela de Biotecnología y Alimentos Tecnológico de Monterrey, CP 64849, Monterrey, NL, México.</nlm:affiliation><country xml:lang="fr" wicri:curation="lc">Mexique</country><wicri:regionArea>Centro de Biotecnología FEMSA, Escuela de Biotecnología y Alimentos Tecnológico de Monterrey, CP 64849, Monterrey, NL</wicri:regionArea><wicri:noRegion>NL</wicri:noRegion></affiliation></author></analytic><series><title level="j">Journal of the science of food and agriculture</title><idno type="eISSN">1097-0010</idno><imprint><date when="2015" type="published">2015</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Beverages</term><term>Carboxylic Ester Hydrolases (chemistry)</term><term>Citrus sinensis</term><term>Food Preservation</term><term>Hot Temperature</term><term>Humans</term><term>Hydrostatic Pressure</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Carboxylic Ester Hydrolases</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Beverages</term><term>Citrus sinensis</term><term>Food Preservation</term><term>Hot Temperature</term><term>Humans</term><term>Hydrostatic Pressure</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Comminuted orange, a product obtained by grinding the juice and peel and used to formulate beverages, has a high pectin methylesterase (PME) activity; thus the inactivation of this enzyme is necessary to avoid quality losses related to cloud loss. The use of high hydrostatic pressure (HHP) and mild temperature allows inactivation of enzymes with minimal quality changes. This work aimed to evaluate the effect of pressure, mild temperature and time of treatment, including come-up and holding time, on the inactivation of PME in comminuted orange, and to apply kinetic and response surface models (RSM) to predict residual PME activity (A/A0 ).</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">25345712</PMID><DateCreated><Year>2015</Year><Month>7</Month><Day>27</Day></DateCreated><DateCompleted><Year>2016</Year><Month>04</Month><Day>25</Day></DateCompleted><DateRevised><Year>2015</Year><Month>7</Month><Day>27</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1097-0010</ISSN><JournalIssue CitedMedium="Internet"><Volume>95</Volume><Issue>12</Issue><PubDate><Year>2015</Year><Month>Sep</Month></PubDate></JournalIssue><Title>Journal of the science of food and agriculture</Title><ISOAbbreviation>J. Sci. Food Agric.</ISOAbbreviation></Journal><ArticleTitle>Combined effect of high hydrostatic pressure and mild heat treatments on pectin methylesterase (PME) inactivation in comminuted orange.</ArticleTitle><Pagination><MedlinePgn>2438-44</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1002/jsfa.6969</ELocationID><Abstract><AbstractText Label="BACKGROUND" NlmCategory="BACKGROUND">Comminuted orange, a product obtained by grinding the juice and peel and used to formulate beverages, has a high pectin methylesterase (PME) activity; thus the inactivation of this enzyme is necessary to avoid quality losses related to cloud loss. The use of high hydrostatic pressure (HHP) and mild temperature allows inactivation of enzymes with minimal quality changes. This work aimed to evaluate the effect of pressure, mild temperature and time of treatment, including come-up and holding time, on the inactivation of PME in comminuted orange, and to apply kinetic and response surface models (RSM) to predict residual PME activity (A/A0 ).</AbstractText><AbstractText Label="RESULTS" NlmCategory="RESULTS">During come-up time in treatments at 68 °C, the higher the pressure, the lower was the A/A0 obtained. At 550 MPa/68 °C/10 min the lowest residual activity value was obtained (15.6%). A/A0 was well adjusted to the RSM, and a first-order kinetic model was applied to describe the inactivation of PME. In general, the higher the pressure, the lower was the A/A0 reached, as the increasing values of k from 3.5 × 10(-2) to 55.5 × 10(-2) min(-1) indicated. Activation volume (Va ) values ranging from -9.2 to -17.7 cm(3) mol(-1) , and activation energies (Ea ) between 50.0 and 68.2 kJ mol(-1) were calculated.</AbstractText><AbstractText Label="CONCLUSION" NlmCategory="CONCLUSIONS">550 MPa/68 °C/10 min, 350 MPa/68 °C/10 min and 450 MPa/56 °C/10 min treatments were satisfactory (∼84% inactivation) to inactivate PME. A first-order kinetic model was applied to describe PME inactivation, and the resulting A/A0 adjusted to the RSM. In addition, linearized Arrhenius and Eyring equations were well fitted in order to obtain Ea and Va , respectively.</AbstractText><CopyrightInformation>© 2014 Society of Chemical Industry.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Tejada-Ortigoza</LastName><ForeName>Viridiana</ForeName><Initials>V</Initials><AffiliationInfo><Affiliation>Centro de Biotecnología FEMSA, Escuela de Biotecnología y Alimentos Tecnológico de Monterrey, CP 64849, Monterrey, NL, México.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Escobedo-Avellaneda</LastName><ForeName>Zamantha</ForeName><Initials>Z</Initials><AffiliationInfo><Affiliation>Centro de Biotecnología FEMSA, Escuela de Biotecnología y Alimentos Tecnológico de Monterrey, CP 64849, Monterrey, NL, México.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Valdez-Fragoso</LastName><ForeName>Aurora</ForeName><Initials>A</Initials><AffiliationInfo><Affiliation>Centro de Biotecnología FEMSA, Escuela de Biotecnología y Alimentos Tecnológico de Monterrey, CP 64849, Monterrey, NL, México.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Mújica-Paz</LastName><ForeName>Hugo</ForeName><Initials>H</Initials><AffiliationInfo><Affiliation>Centro de Biotecnología FEMSA, Escuela de Biotecnología y Alimentos Tecnológico de Monterrey, CP 64849, Monterrey, NL, México.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Welti-Chanes</LastName><ForeName>Jorge</ForeName><Initials>J</Initials><AffiliationInfo><Affiliation>Centro de Biotecnología FEMSA, Escuela de Biotecnología y Alimentos Tecnológico de Monterrey, CP 64849, Monterrey, NL, México.</Affiliation></AffiliationInfo></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2014</Year><Month>Nov</Month><Day>24</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>J Sci Food Agric</MedlineTA><NlmUniqueID>0376334</NlmUniqueID><ISSNLinking>0022-5142</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>EC 3.1.1.-</RegistryNumber><NameOfSubstance UI="D002265">Carboxylic Ester Hydrolases</NameOfSubstance></Chemical><Chemical><RegistryNumber>EC 3.1.1.11</RegistryNumber><NameOfSubstance UI="C022323">pectinesterase</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D001628" MajorTopicYN="Y">Beverages</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D002265" MajorTopicYN="N">Carboxylic Ester Hydrolases</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="Y">Citrus sinensis</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005519" MajorTopicYN="Y">Food Preservation</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006358" MajorTopicYN="N">Hot Temperature</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006801" MajorTopicYN="N">Humans</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006874" MajorTopicYN="N">Hydrostatic Pressure</DescriptorName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">HHP</Keyword><Keyword MajorTopicYN="N">PME</Keyword><Keyword MajorTopicYN="N">comminuted orange</Keyword><Keyword MajorTopicYN="N">inactivation</Keyword><Keyword MajorTopicYN="N">kinetic parameters</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2014</Year><Month>6</Month><Day>17</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2014</Year><Month>10</Month><Day>17</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2014</Year><Month>10</Month><Day>18</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2014</Year><Month>10</Month><Day>28</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2014</Year><Month>10</Month><Day>28</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2016</Year><Month>4</Month><Day>26</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">25345712</ArticleId><ArticleId IdType="doi">10.1002/jsfa.6969</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Mexique</li></country></list><tree><country name="Mexique"><noRegion><name sortKey="Tejada Ortigoza, Viridiana" sort="Tejada Ortigoza, Viridiana" uniqKey="Tejada Ortigoza V" first="Viridiana" last="Tejada-Ortigoza">Viridiana Tejada-Ortigoza</name></noRegion><name sortKey="Escobedo Avellaneda, Zamantha" sort="Escobedo Avellaneda, Zamantha" uniqKey="Escobedo Avellaneda Z" first="Zamantha" last="Escobedo-Avellaneda">Zamantha Escobedo-Avellaneda</name><name sortKey="Mujica Paz, Hugo" sort="Mujica Paz, Hugo" uniqKey="Mujica Paz H" first="Hugo" last="Mújica-Paz">Hugo Mújica-Paz</name><name sortKey="Valdez Fragoso, Aurora" sort="Valdez Fragoso, Aurora" uniqKey="Valdez Fragoso A" first="Aurora" last="Valdez-Fragoso">Aurora Valdez-Fragoso</name><name sortKey="Welti Chanes, Jorge" sort="Welti Chanes, Jorge" uniqKey="Welti Chanes J" first="Jorge" last="Welti-Chanes">Jorge Welti-Chanes</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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