Changes in viscosity and pectolytic enzymes of tomato and strawberry juices processed by high-intensity pulsed electric fields
Issue date
2009Suggested citation
Aguiló-Aguayo, Ingrid;
Soliva-Fortuny, Robert;
Martín Belloso, Olga;
.
(2009)
.
Changes in viscosity and pectolytic enzymes of tomato and strawberry juices processed by high-intensity pulsed electric fields.
International Journal of Food Science and Technology, 2009, vol. 44, núm. 11, p. 2268-2277.
https://doi.org/10.1111/j.1365-2621.2009.02068.x.
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Show full item recordAbstract
The effects pulse frequency (50–250 Hz), pulse width (1.0–7.0 ls) and polarity (monopolar or bipolar) of
high-intensity pulsed electric field treatments (35 kV cm)1 and 1000 ls) on viscosity and the pectin
methylesterase (PME) and polygalacturonase (PG) activities were evaluated using a response surface
methodology. Second-order expressions were accurate enough to fit experimental results. Tomato juice
apparent viscosity increased within the range of the assayed conditions, achieving the highest values at
250 Hz and 7.0 ls in bipolar mode. At the same conditions the lowest residual PME (RAPME = 10%) and
PG (RAPG = 45%) activities were observed in the juice. Apparent viscosity of strawberry juices slightly rose
when frequencies higher than 100 Hz and 1-ls monopolar pulses were applied to the juice. Treatments
causing the greatest increase in strawberry juice apparent viscosity also led to the lowest RAPME (10%) and
RAPG (75%) values. In contrast, viscosity loss was promoted under the rest of assayed HIPEF conditions
despite the low RAPME values (<20%) achieved. Moreover, RAPG did not decrease below 75% throughout
the range of studied conditions.