Evaluation of HPCD batch treatments on enzyme inactivation kinetics and selected quality characteristics of cloudy juice from Golden delicious apples

• Published in: Journal of food engineering Vol. 221; pp. 141 - 150
• Main Authors: Illera, A.E., Sanz, M.T., Beltrán, S., Melgosa, R., Solaesa, A.G., Ruiz, M.O.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.03.2018
• Subjects: Cloudy apple juice; HPCD; Inactivation kinetic parameters; Properties; HPCD; Inactivation kinetic parameters; Properties; Cloudy apple juice
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2017.10.017

Cloudy apple juice has been treated by high pressure carbon dioxide (HPCD) as non-thermal technology to inactive polyphenoloxidase and pectinmethylesterase in batch mode. Stirring speed (from 200 to 600 rpm) induced an increase in the enzyme inactivation rate while a triple cycle of pressurization/depressurization led to the same enzyme inactivation efficiency. Enzyme inactivation kinetics were determined at different temperatures (from 35 to 45 °C) and pressures (from 10 to 20 MPa). Data were described by the first order kinetic model and the Weibull model. For the first order kinetic model, decimal reduction time for HPCD treatment was found to be smaller than for mild heating, in the same temperature range. The same tendency was observed for the first decimal reduction time in the Weibull model. HPCD treatment resulted in a homogenization effect reflected in the shifting of the particle size distribution towards smaller diameters after treatment. HPCD treatment did not result in a change of water and oxalate soluble pectin content, total phenolic compounds and hidroxymethylfurfural content. •HPCD inactivation rate of PPO and PME increased with increasing p and T.•Sensitivity to temperature change is similar for HPCD and mild thermal treatment.•PME is more HPCD resistant than PPO.•HPCD treatment decreased particle size of cloudy apple juice.•Colloidal stability and nutritional properties were not affected by HPCD.