Pectin conversions under high pressure: Implications for the structure-related quality characteristics of plant-based foods

Abstract

Under conditions associated with fruit and vegetable processing, cell wall pectin can undergo numerous enzymatic and non-enzymatic conversion reactions, which are connected with and reflected in the structure-related quality characteristics of the final product (e.g., texture, viscosity, cloud stability). This paper reviews recent insights in the ways the major pectin conversions (including depolymerisation and demethoxylation) are affected by application of high pressure (100e1000 MPa), a process parameter of increasing industrial relevance. Pressure-induced effects including (i) reaction acceleration and deceleration, (ii) pectic enzyme stimulation, inhibition, inactivation and stabilisation and (iii) enzymeinhibitor and enzyme-subunit dissociation are discussed. Their food-technological implications and (potential) applications with regard to structure-related quality attributes of plant-based foods are illustrated, clearly showing the relevance of high-pressure processing of food systems for unique functional properties beyond preservation (pasteurisation and sterilisation).

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

“…Unique advantage of HPP includes uniform intensity of pressure treatment throughout the food product irrespective of its shape, size and weight (Jolie et al 2012).…”

Effect and Mechanism of High-Pressure Processing: A Case Study of Flue-Cured Tobacco

“…On the one hand, the change of microstructure is demonstrated by changes in viscosity, texture, consistency, suspension stability etc. The common cause of these changes is the activation or inactivation of biological enzymes (22). An enzyme is a type of protein, and the impact of high-pressure processing on its structure is shown by several aspects, for example, an unchanged primary structure with unfolding and disassociation of the secondary, tertiary, and quaternary structures (23), the exposure of interior hydrophobic and sulfhydryl groups (24), and the denaturation, aggregation, and gelation of protein molecules, as well as changes to their interfacial properties (25).…”

Recent Developments in High Pressure Processing of Foods

“…In current commercial applications, high pressure is essentially a 'nonthermal' pasteurization process. Since the process involves minimal heating, many quality aspects can be remarkably similar to those of the unprocessed counterpart (Jolie et al 2012 ). High-pressure processing was recognized as one of the most emerging food-processing technologies that destroy food-borne pathogens and spoilage organisms, thereby ensuring product safety and enabling longer shelf life.…”