期刊
FOOD AND BIOPROCESS TECHNOLOGY
卷 7, 期 11, 页码 3226-3234出版社
SPRINGER
DOI: 10.1007/s11947-014-1299-5
关键词
High pressure processing; Hippophae rhamnoides L.; PME activity; Antioxidant activity; Extended shelf life
资金
- European Union (European Social Fund ESF)
- Greek national funds through the Operational Program Education and Lifelong Learning of the National Strategic Reference Framework (NSRF)-Research Funding Program: Heracleitus II. Investing in knowledge society through the European Social Fund
Sea buckthorn berries juice is a nutritious beverage, rich in vitamin C and carotenoids with high antioxidant activity. The main requirements for a freshly squeezed sea buckthorn juice production are the cloud stability and antioxidant activity retention after processing. Appropriate process technologies and conditions have to be applied in order to inactivate pectin methyl esterase (PME), responsible for cloud loss, while maintaining the nutritional characteristics and antioxidant activity of the juice. The objectives of the present work were to study and model the effect of thermal treatment and high pressure (HP) processing on the inactivation kinetics of endogenous PME and on total antioxidant activity alteration. Thermal treatment significantly affected PME inactivation and residual antioxidant activity. Processing even at mild process conditions (60 A degrees C for 1 min) resulted in 2.5-fold antioxidant activity reduction and 50 % PME inactivation compared to untreated sample. Pressure and temperature acted synergistically for PME inactivation that followed first-order kinetics with a residual PME activity at all pressure-temperature combinations used (200-600 MPa and 25-35 A degrees C). The effect of temperature and pressure on the inactivation rate constants was expressed through the activation energy and activation volume, respectively. Values of 163 kJ/mol and -17 mL/mol at reference pressure of 600 MPa and reference temperature of 35 A degrees C were estimated, respectively. Antioxidant activity of the samples was expressed through the determination of the effective concentration (EC50). A slight increase in sea buckthorn antioxidant activity when applying pressures (200-600 MPa) at ambient temperature (25 A degrees C) was observed compared to the corresponding value of untreated juice. Processing at higher temperatures did not significantly alter the total antioxidant activity of sea buckthorn juice. For sample treated at 600 MPa-35 A degrees C for 5 min, a 5 % reduction of total antioxidant activity was observed. These conditions are proposed as effective process conditions for sea buckthorn juice cold pasteurization, based on the higher antioxidant activity retention and simultaneous PME inactivation.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据