High-pressure treatment of cloudy apple juice
A factorial design with four factors (pressure, holding time, temperature and waiting period between crushing of apple and high-pressure (HP) treatment) was built up to study the effect of HP treatment on pectin methylesterase activity (PME, EC 3.1.1.11) in cloudy apple juice. PME activity was measu...
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| Veröffentlicht in: | Food science & technology 2006-01, Vol.39 (9), p.1005-1013 |
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| creator | Baron, Alain Dénes, Jean-Marc Durier, Christine |
| description | A factorial design with four factors (pressure, holding time, temperature and waiting period between crushing of apple and high-pressure (HP) treatment) was built up to study the effect of HP treatment on pectin methylesterase activity (PME, EC 3.1.1.11) in cloudy apple juice. PME activity was measured by the methanol release during the storage of samples at 4
°C for 1 month. Only the holding time of the treatment and three interactions between factors (holding time×temperature, pressure×waiting and holding time×waiting) had significant effects on the PME level. Increasing the pressure or the holding time at moderate temperatures (15–40
°C) increased the activity. PME purified from apple was pressure stable in the range 100–600
MPa at 25
°C. The soluble pectin content was not changed after HP treatment. The particles size increased with the temperature reached during the treatment, in agreement with a diffusion-limited-aggregation model but were independent of pressure and holding time. In a separate experiment we found a positive correlation between the PME activity and the residual content of the catechins suggesting that polyphenoloxidase (PPO, EC 1.14.18.1) and oxidized polyphenols play a role in the PME activity level after HP treatment. |
| doi_str_mv | 10.1016/j.lwt.2006.02.016 |
| format | Article |
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°C for 1 month. Only the holding time of the treatment and three interactions between factors (holding time×temperature, pressure×waiting and holding time×waiting) had significant effects on the PME level. Increasing the pressure or the holding time at moderate temperatures (15–40
°C) increased the activity. PME purified from apple was pressure stable in the range 100–600
MPa at 25
°C. The soluble pectin content was not changed after HP treatment. The particles size increased with the temperature reached during the treatment, in agreement with a diffusion-limited-aggregation model but were independent of pressure and holding time. In a separate experiment we found a positive correlation between the PME activity and the residual content of the catechins suggesting that polyphenoloxidase (PPO, EC 1.14.18.1) and oxidized polyphenols play a role in the PME activity level after HP treatment.</description><identifier>ISSN: 0023-6438</identifier><identifier>EISSN: 1096-1127</identifier><identifier>DOI: 10.1016/j.lwt.2006.02.016</identifier><identifier>CODEN: LBWTAP</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>apple juice ; apples ; Biological and medical sciences ; clarity ; Cloudy apple juices ; crushing ; enzyme activity ; flavonols ; Food engineering ; Food industries ; food storage ; Fruit and vegetable industries ; fruit extracts ; Fundamental and applied biological sciences. Psychology ; High pressure ; high pressure treatment ; Life Sciences ; monophenol monooxygenase ; particle size distribution ; Particles ; Pectin methylesterase ; pectinesterase ; pectins ; Phenolic compounds ; prophenoloxidase ; storage temperature ; storage time ; turbidity</subject><ispartof>Food science & technology, 2006-01, Vol.39 (9), p.1005-1013</ispartof><rights>2006 Swiss Society of Food Science and Technology</rights><rights>2006 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c385t-9fc00606df861d9a349266c29aa200a44a542847a651ce8cc4a8e978deda234a3</citedby><cites>FETCH-LOGICAL-c385t-9fc00606df861d9a349266c29aa200a44a542847a651ce8cc4a8e978deda234a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.lwt.2006.02.016$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,309,310,314,780,784,789,790,885,3550,23930,23931,25140,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17816056$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-02665547$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Baron, Alain</creatorcontrib><creatorcontrib>Dénes, Jean-Marc</creatorcontrib><creatorcontrib>Durier, Christine</creatorcontrib><title>High-pressure treatment of cloudy apple juice</title><title>Food science & technology</title><description>A factorial design with four factors (pressure, holding time, temperature and waiting period between crushing of apple and high-pressure (HP) treatment) was built up to study the effect of HP treatment on pectin methylesterase activity (PME, EC 3.1.1.11) in cloudy apple juice. PME activity was measured by the methanol release during the storage of samples at 4
°C for 1 month. Only the holding time of the treatment and three interactions between factors (holding time×temperature, pressure×waiting and holding time×waiting) had significant effects on the PME level. Increasing the pressure or the holding time at moderate temperatures (15–40
°C) increased the activity. PME purified from apple was pressure stable in the range 100–600
MPa at 25
°C. The soluble pectin content was not changed after HP treatment. The particles size increased with the temperature reached during the treatment, in agreement with a diffusion-limited-aggregation model but were independent of pressure and holding time. In a separate experiment we found a positive correlation between the PME activity and the residual content of the catechins suggesting that polyphenoloxidase (PPO, EC 1.14.18.1) and oxidized polyphenols play a role in the PME activity level after HP treatment.</description><subject>apple juice</subject><subject>apples</subject><subject>Biological and medical sciences</subject><subject>clarity</subject><subject>Cloudy apple juices</subject><subject>crushing</subject><subject>enzyme activity</subject><subject>flavonols</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>food storage</subject><subject>Fruit and vegetable industries</subject><subject>fruit extracts</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>High pressure</subject><subject>high pressure treatment</subject><subject>Life Sciences</subject><subject>monophenol monooxygenase</subject><subject>particle size distribution</subject><subject>Particles</subject><subject>Pectin methylesterase</subject><subject>pectinesterase</subject><subject>pectins</subject><subject>Phenolic compounds</subject><subject>prophenoloxidase</subject><subject>storage temperature</subject><subject>storage time</subject><subject>turbidity</subject><issn>0023-6438</issn><issn>1096-1127</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNp9kDFPwzAQhS0EEqXwA5jIwsCQcHZsxxFTVQFFqsQAna2T47Su0iay06L-exwFwcYtJz197-7pEXJLIaNA5eM2a776jAHIDFgWlTMyoVDKlFJWnJMJAMtTyXN1Sa5C2EIcztSEpAu33qSdtyEcvE16b7Hf2X2ftHVimvZQnRLsusYm24Mz9ppc1NgEe_Ozp2T18vw5X6TL99e3-WyZmlyJPi1rE4OArGolaVVizksmpWElYkyInKOIz3mBUlBjlTEclS0LVdkKWc4xn5KH8e4GG915t0N_0i06vZgt9aBBvCcEL440snRkjW9D8Lb-NVDQQzd6q2M3eugm-nRUoud-9HQYDDa1x71x4c9YKCpBDNzdyNXYalz7yKw-GNAcoCgFF0UknkbCxjqOznodjLN7Yyvnrel11bp_cnwDUCeAlw</recordid><startdate>20060101</startdate><enddate>20060101</enddate><creator>Baron, Alain</creator><creator>Dénes, Jean-Marc</creator><creator>Durier, Christine</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>1XC</scope></search><sort><creationdate>20060101</creationdate><title>High-pressure treatment of cloudy apple juice</title><author>Baron, Alain ; Dénes, Jean-Marc ; Durier, Christine</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c385t-9fc00606df861d9a349266c29aa200a44a542847a651ce8cc4a8e978deda234a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>apple juice</topic><topic>apples</topic><topic>Biological and medical sciences</topic><topic>clarity</topic><topic>Cloudy apple juices</topic><topic>crushing</topic><topic>enzyme activity</topic><topic>flavonols</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>food storage</topic><topic>Fruit and vegetable industries</topic><topic>fruit extracts</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>High pressure</topic><topic>high pressure treatment</topic><topic>Life Sciences</topic><topic>monophenol monooxygenase</topic><topic>particle size distribution</topic><topic>Particles</topic><topic>Pectin methylesterase</topic><topic>pectinesterase</topic><topic>pectins</topic><topic>Phenolic compounds</topic><topic>prophenoloxidase</topic><topic>storage temperature</topic><topic>storage time</topic><topic>turbidity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Baron, Alain</creatorcontrib><creatorcontrib>Dénes, Jean-Marc</creatorcontrib><creatorcontrib>Durier, Christine</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Baron, Alain</au><au>Dénes, Jean-Marc</au><au>Durier, Christine</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>High-pressure treatment of cloudy apple juice</atitle><jtitle>Food science & technology</jtitle><date>2006-01-01</date><risdate>2006</risdate><volume>39</volume><issue>9</issue><spage>1005</spage><epage>1013</epage><pages>1005-1013</pages><issn>0023-6438</issn><eissn>1096-1127</eissn><coden>LBWTAP</coden><abstract>A factorial design with four factors (pressure, holding time, temperature and waiting period between crushing of apple and high-pressure (HP) treatment) was built up to study the effect of HP treatment on pectin methylesterase activity (PME, EC 3.1.1.11) in cloudy apple juice. PME activity was measured by the methanol release during the storage of samples at 4
°C for 1 month. Only the holding time of the treatment and three interactions between factors (holding time×temperature, pressure×waiting and holding time×waiting) had significant effects on the PME level. Increasing the pressure or the holding time at moderate temperatures (15–40
°C) increased the activity. PME purified from apple was pressure stable in the range 100–600
MPa at 25
°C. The soluble pectin content was not changed after HP treatment. The particles size increased with the temperature reached during the treatment, in agreement with a diffusion-limited-aggregation model but were independent of pressure and holding time. In a separate experiment we found a positive correlation between the PME activity and the residual content of the catechins suggesting that polyphenoloxidase (PPO, EC 1.14.18.1) and oxidized polyphenols play a role in the PME activity level after HP treatment.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.lwt.2006.02.016</doi><tpages>9</tpages></addata></record> |
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| source | ScienceDirect Journals (5 years ago - present) |
| subjects | apple juice apples Biological and medical sciences clarity Cloudy apple juices crushing enzyme activity flavonols Food engineering Food industries food storage Fruit and vegetable industries fruit extracts Fundamental and applied biological sciences. Psychology High pressure high pressure treatment Life Sciences monophenol monooxygenase particle size distribution Particles Pectin methylesterase pectinesterase pectins Phenolic compounds prophenoloxidase storage temperature storage time turbidity |
| title | High-pressure treatment of cloudy apple juice |
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