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

M. Igual, Fernando Sampedro, N. Martínez-Navarrete, X. Fan

Research output: Contribution to journalArticle

17 Citations (Scopus)

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.

Original languageEnglish (US)
Pages (from-to)514-521
Number of pages8
JournalJournal of Food Engineering
Volume114
Issue number4
DOIs
StatePublished - Feb 1 2013

Fingerprint

Citrus paradisi
enzyme stability
Enzyme Stability
jams
grapefruits
high pressure treatment
Antioxidants
pectinesterase
antioxidants
Pressure
peroxidase
Peroxidase
kinetics
Weibull statistics
inactivation
enzyme inactivation
food matrix
protective effect
Dehydration
heat

Keywords

  • Antioxidant capacity
  • Grapefruit jam
  • High pressure processing
  • Osmotic dehydration
  • Pectin methylesterase
  • Peroxidase

Cite this

Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam. / Igual, M.; Sampedro, Fernando; Martínez-Navarrete, N.; Fan, X.

In: Journal of Food Engineering, Vol. 114, No. 4, 01.02.2013, p. 514-521.

Research output: Contribution to journalArticle

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