Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model

Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties

“…Similar 264 results were obtained by Arreola et al (1991) and Niu et al (2010) after HPCD treatment of 265 orange juice. The increased PME activity along storage has been attributed to isoenzymes arising 266 during the storage of orange juice (Agcam et al, 2014). On the contrary, when using a 267 commercial PME lyophilized power produced from the peel of Valencia oranges no recovery in 268 PME activity was observed during 7 day-storage at 4ºC after HPCD treatment (8-30 MPa, 55ºC 269 for 10 min), (Zhou, Wu, Hu, Zhi, & Liao, 2009).…”

Analysis of Step Up Transformer for Pulsed Electric Fields Generator

“…Rp specifically plays a role to limit the maximum voltage appeared on the load R L . The voltage that presents across the load R L after the transient period can be calculated by using voltage divider formula: (2) Consequently, the amount of energy delivered to the load R L is dependent on the resistance ratio between Rp and R L . It is desirable to minimize the resistance Rp so that as much energy as possible will be transfered to the load R L.…”

“…Additionally, PEF is better in preserving the food pH level [1]. Other studies compare the effect of PEF and thermal processing [2] as well as high pressure [3] in degrading bacteria PME (pectin methyl estarase) in orange juice. The studies suggest that PEF is more effective in bacteria inactivation, and therefore the orange juice has a longer shelf life.…”

“…There has been several implemented methods to generate a high voltage, such as solid state Marx Generator that can produce pulse voltage up to 6 kV at 1.6 kA [1,2]. Another technique is using pulse forming network (PFN) [8].…”

Impact of the Pulsed Electric Field Treatment on Bioactive Food Compounds: Bioaccessibility and Bioavailability

“…Studies with microbial reduction involve inactivation of Escherichia coli, Escherichia coli O157:H7, Salmonella sp., Listeria monocytogenes, Listeria innocua, Bacillus cereus, Pseudomonas fluorescence and Saccharomyces cerevisiae, etc. [13][14][15][16][17][18][19], whereas enzyme inactivation studies include inhibition of Pectin Methyl Esterase (PME), lipoxygenase, polygalacturonase, Peroxidase (POD), Polyphenoloxidase (PPO), and ß-glucosidase [20][21][22][23][24][25][26][27][28][29][30][31].…”