High‐Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices

Abstract

In the last 2 decades high-pressure processing (HPP) has established itself as one of the most suitable nonthermal technologies applied to fruit products for the extension of shelf-life. Several oxidative and pectic enzymes are responsible for deterioration in color, flavor, and texture in fruit purees and juices (FP&J). The effect of HPP on the activities of polyphenoloxidase, peroxidase, β-glucosidase, pectinmethylesterase, polygalacturonase, lipoxygenase, amylase, and hydroperoxide lyase specific to FP&J have been studied by several researchers. In most of the cases, partial inactivation of the target enzymes was possible under the experimental domain, although their pressure sensitivity largely depended on the origin and their microenvironmental condition. The variable sensitivity of different enzymes also reflects on their kinetics. Several empirical models have been established to describe the kinetics of an enzyme specific to a FP&J. The scientific literature in the last decade illustrating the effects of HPP on enzymes in FP&J, enzymatic action on those products, mechanism of enzyme inactivation during high pressure, their inactivation kinetics, and several intrinsic and extrinsic factors influencing the efficacy of HPP is critically reviewed in this article. In addition, process optimization of HPP targeting specific enzymes is of great interest from an industrial approach. This review will give a fair idea about the target enzymes specific to FP&J and the optimum conditions needed to achieve sufficient inactivation during HPP treatment.

The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage

“…In watermelon juice, the maximum inactivation of 88% polyphenol oxidase and 42% peroxidase was obtained at 600 MPa/60 min/25°C. Polyphenol oxidase inactivation of 35% and 83% at 450 MPa/5 min and 600 MPa/10 min, respectively, was described for fruit smoothies (Chakraborty, Kaushik, Rao, & Mishra, 2014). Li, Wang, Wang, and Liao (2015) observed no significant difference in polyphenol oxidase activity and pectin methyl esterase in banana smoothies subjected to HPP at 550 MPa/10 min, indicating the persistence of enzymatic activity.…”

Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage

“…However, when POD enzymatic system was upregulated to refrigeration temperatures, the POD activities of both CTR-R1 and CTR-R2 smoothies progressively increased, showing residual POD activities of 140-145 % after 28 days at 5°C. Accordingly, the thermal treatment used here was Pectinmethylesterase PME is a target enzyme in fruit and vegetable juices and smoothies to avoid phase separation of the colloidal suspension which is formed by two phases: serum and cloud (Chakraborty et al 2014). The initial PME activities of CTRL-R1 and CTRL-R2 were 1.50 ± 0.08 and 0.38 ± 0.05 U kg −1 fw, respectively, which were assigned as the 100 % residual PME activities (Fig.…”

“…The textural properties of smoothi e s c a n b e g r e a t l y a f f e c t e d b y e n z y m e s l i k e pectinmethylesterase (PME), which reduces the smoothie viscosity, consistency, and cloud stability with modified color and other organoleptic properties (Giovane et al 2004). Thus, inactivation of these quality-degrading endogenous enzymes is needed for extension of smoothies' shelf life (Chakraborty et al 2014). Thermal treatment (generally in the range of 80 to 95°C) is commercially applied for the inactivation of spoilage enzymes in fruit purees and juices.…”

Effect of high pressure and thermal processing on quality changes of aloe vera-litchi mixed beverage (ALMB) during storage

“…It also partially inactivates enzymes like polyphenoloxidase (PPO), peroxidase (POD), pectinmethylesterase (PME) etc. (Chakraborty et al 2014a). Vega-Galvez et al (2014) studied the effect of HPP (300-500 MPa/3 min) on quality of aloe vera gel and reported minimal loss of vitamin C after 35 days of storage.…”