期刊
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷 17, 期 6, 页码 1406-1417出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2012.716474
关键词
Peach juice; High hydrostatic pressure processing; Nutritional quality; Enzymes inactivation
资金
- Beijing Municipal Commission of Science and Technology of China [101105046610000]
- 863 High-Tech Plan of China [2011AA100801]
The inactivation of polyphenol oxidase and pectin methylesterase in peach juice was investigated after high hydrostatic pressure processing at 400-600 MPa and 25 degrees C for 5-25 min, respectively. At 400 MPa, polyphenol oxidase and pectin methylesterase were activated by 7.3 and 2.6%. At 500 and 600 MPa, polyphenol oxidase and pectin methylesterase were inactivated significantly with increasing the pressure and time, and the inactivation kinetics was fitted by the first order model. Moreover, some physio-chemical properties were studied. The results revealed that high hydrostatic pressure treatment preserved more L-ascorbic acid and maintained the color and sensory quality better than thermal treatment.
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