Effect of high pressure carbon dioxide on tomato juice: Inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters

Illera, A.E.; Sanz, Marı́a Teresa; Trigueros, E.; Beltrán, Sagrario; Melgosa, Rodrigo

doi:10.1016/j.jfoodeng.2018.06.027

Cited by 35 publications

(25 citation statements)

References 33 publications

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“…The increase in viscosity after HPCD treatment might also be related to the decrease of particle size. Effect of HPCD on particle size distribution has been reported in previous publications (Briongos et al, 2016;Illera et al, 2018). It demonstrated that HPCD led to homogenization effect causing smaller particles of juice colloid.…”

Section: Apparent Viscositymentioning

confidence: 62%

“…Hence, the viscosity would increase. Moreover, the homogenization effect caused by HPCD could also promote the release of soluble materials such as pectin from the particles, then increase the viscosity (Illera et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, to the best of our knowledge, limited researches were reported on HPCD treatment of tomato pulp. Illera, Sanz, Trigueros, Beltrán, and Melgosa () investigated the effect of HPCD on inactivation of pectin methylesterase (PME) and polygalacturonase (PG), and particle size distribution in tomato juice. It was found that PME could be almost completely inactivated at 20 MPa and 55°C, whereas PG resulted to be more HPCD resistant.…”

Section: Introductionmentioning

confidence: 99%

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Effect of high‐pressure carbon dioxide on the quality of cold‐ and hot‐break tomato pulps

Zhao

Sun

Cheng

et al. 2019

J Food Process Preserv

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High‐pressure carbon dioxide (HPCD) has been considered as an alternative to thermal treatment in food processing. This effect of HPCD on microorganism, physicochemical properties, and lycopene isomerization of cold‐ and hot‐break tomato pulps was investigated. The microorganism in the cold‐break tomato pulp was effectively inactivated by HPCD at 10 MPa, showing a decrease with increasing the treatment time. HPCD retained better color and more aroma volatiles as compared to thermal treatment. The consistency of cold‐ and hot‐break tomato pulps was improved by HPCD processing. For the cold‐break tomato pulp, HPCD had a significant positive effect on the isomerization of lycopene. Titratable acid of HPCD‐treated tomato pulp increased, while pH, soluble solid content were stable. The results above demonstrated that HPCD has greater advantages to retain the quality of cold‐ and hot‐break tomato pulps and could be a promising nonthermal alternative technique for tomato products. Practical applications Thermal processing of tomato products is mostly used method to prevent microbial spoilage, but has deleterious influence on the sensorial quality and nutritional properties. High‐pressure carbon dioxide (HPCD) has been considered as an alternative to thermal treatment in food processing. This research assessed the applicability of HPCD as a method of preserving tomato pulps, including natural microorganisms and lycopene isomerization which are critical to understand the prospects for tomato pulp processing.

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Section: Apparent Viscositymentioning

confidence: 62%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of high‐pressure carbon dioxide on the quality of cold‐ and hot‐break tomato pulps

Zhao

Sun

Cheng

et al. 2019

J Food Process Preserv

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“…The juiciness of the tomato fruit is a very important internal attribute for the end consumer (Oltman et al, 2014). The increase in the juiciness of fruits is due to the activity of the enzyme polygalacturonase, which produces low-molecular weight pectins (Illera et al, 2018). Juiciness also depends on the activity of the enzyme pectin methylesterase, which inhibits polygalacturonase and produces high-molecular weight pectins that congeal in water (Wormit and Usadel, 2018).…”

Section: Resultsmentioning

confidence: 99%

Effect of foliar application of Trichoderma on the quality of tomato fruits grown in different hydroponic substrates

Palacios-Torres

Bustamante-Ortiz

Prieto-Baeza

et al. 2019

Folia Horticulturae

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The quality of tomato fruits is influenced by preharvest factors. Trichoderma are considered biostimulants with potential to improve growth and development in plants, as well as the quality of the fruits. The objective of this study was to evaluate the effect of foliar application of Trichoderma on the quality of tomato fruits at different cluster levels on the same plant in two commercial hybrids using three different substrates in a greenhouse. Six foliar applications of a liquid biological preparation of Trichoderma were performed at a dose of 4 mL L−1 every 15 days after transplanting. The results show that the foliar application of Trichoderma increased the ratio of soluble solids to titratable acidity of the fruits at different cluster levels, which was mainly due to the decrease in acidity rather than the increase in soluble solids. The decrease in titratable acidity is in accordance with the increase in the pH of the fruits. Trichoderma have a positive effect on titratable acidity, pH and electrical conductivity of fruits. In the Cid hybrid grown in the tezontle substrate, the application of Trichoderma increased the ratio of total soluble solids to titratable acidity. At the same time, sand increased the percentage of juice in the fruits. Foliar application of Trichoderma increases the quality of tomato fruits, and as such, should be considered as a crop management option.

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“…Likewise, Illera et al . (2018) on a selective inactivation of PME found polygalacturonase (PG) in tomato juice with HPP eliciting a homogenisation effect of tomato juice, where the overall particle size distribution was attenuated.…”

Section: Control Of Mycotoxinsmentioning

confidence: 99%

A review on novel non‐thermal food processing techniques for mycotoxin reduction

Adebo

Molelekoa

Makhuvele

et al. 2020

Int J of Food Sci Tech

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The overarching challenges of mycotoxin contamination in food necessitate the development of strategies to be implemented to combat their effects thereof. Common processing techniques have been utilised but do not necessarily meet the desired efficacy. This review appraises studies on novel non-thermal food processing techniques, particularly high pressure processing, pulsed electric filed, cold plasma and ultrasound processing for the decontamination of mycotoxins in food. Although available studies on these techniques have suggested a reduction of mycotoxins and in some instances, complete decontamination of mycotoxins was also reported. The mechanisms by which reduction/elimination occurs include through decomposition of toxins after collision with ions/electrons leading to cleavage of bonds, structural degradation of the mycotoxins structure and cleavage of functional groups. Additional studies into the toxicity of degraded products and the composition of the food products are still required to ensure a more widespread adoption of these techniques to enhance food safety.

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Effect of high pressure carbon dioxide on tomato juice: Inactivation kinetics of pectin methylesterase and polygalacturonase and determination of other quality parameters

Cited by 35 publications

References 33 publications

Effect of high‐pressure carbon dioxide on the quality of cold‐ and hot‐break tomato pulps

Effect of high‐pressure carbon dioxide on the quality of cold‐ and hot‐break tomato pulps

Effect of foliar application of Trichoderma on the quality of tomato fruits grown in different hydroponic substrates

A review on novel non‐thermal food processing techniques for mycotoxin reduction

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