Pectin methylesterase inactivation by pulsed light

Pellicer, José A.; Navarro, Patricia

doi:10.1016/j.ifset.2020.102366

Cited by 25 publications

(11 citation statements)

References 49 publications

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“…At 1479 J/cm 2 , nearly 42% POD and 50% PPO inactivation were achieved in pulsed light treated pineapple juice (Vollmer et al, 2020). Pellicer et al (2020) observed 90% PME inactivation at 128 J/cm 2 in model suspension. However, 75% PME inactivation is sufficient to preserve cloudiness in fruit juice for three months (Carbonell et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

Effect of pH and total fluence on microbial and enzyme inactivation in sweet lime ( Citrus limetta ) juice during pulsed light treatment

Shaik

Chakraborty

2022

Food Processing Preservation

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Sweet lime (Citrus limetta), also known as mosambi, belongs to the family Rutaeceae. It is an abundant source of bioactive compounds.Sweet lime also benefits human health by easing digestion, curing scurvy and diabetes, treating dehydration, sunstroke, and skin-related issues (ul Ashraf et al., 2020). With all the products made from sweet lime, juice is an important commercial product in many countries.The mild palatable flavor, unique aroma, and color make the juice more refreshing, and it is highly preferred among other juices. The worldwide annual production of the lime fruit is about 19.4 million tonnes. The top sweet lime producing countries are Mexico, China, India, Argentina, Turkey, and Brazil, which contribute to 65% of the world's production (FAOSTAT, 2019). The production of lime in India is continuously growing due to India's rising demand for fruit juices.Untreated sweet lime juice is susceptible to microbial spoilage, enzymatic activities, and physical changes, which diminish its quality and shelf life. In a study by Tournas et al. (2006), Saccharomyces spp., and Candida are the spoilage microbes in citrus fruit products. Furthermore, pathogens such as Listeria monocytogenes and Escherichia coli should be eliminated in the juice (Hiremath & Ramaswamy, 2012;Palgan et al., 2011). To ensure the safety of the processed juice, it is essential to reduce the pathogen population by 5 log cycles (FDA, 2004). On the other hand, pectin methyl esterase (PME), peroxidase (POD), and polyphenol oxidase (PPO) are the spoilage enzymes responsible for cloud destabilization, enzymatic browning, and flavor alteration in fruit juices. Therefore, the processed juice should also be stable from the enzymatic activity to remain appealing to consumers. The pH of the juice is one of the main influencing factors controlling microbial spoilage (Aneja et al., 2014).

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Section: Resultsmentioning

confidence: 99%

Effect of pH and total fluence on microbial and enzyme inactivation in sweet lime ( Citrus limetta ) juice during pulsed light treatment

Shaik

Chakraborty

2022

Food Processing Preservation

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“…93 min, respectively (Table 3). Many researchers reported constant values ranging from 0.034 cm 2 /J (R 2 = 0.99) to 0.05 cm 2 /J (Pellicer et al, 2020). However, the variation or slight discrepancies can be attributed due to the differences in the methodologies being used by different researchers or due to the differences in the variety of orange, pH of the juice, and the number of suspended solids causing structural changes in PME (D'Avino et al, 2003).…”

Section: Effect Of Hc On Antioxidant Activity Of Orange Juicementioning

confidence: 99%

Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures

Arya

Hilares

et al. 2021

J. Food Process. Preserv.

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Orange juice is one of the most popular juices consumed worldwide, owing to its high bioactive constituents (vitamin-C, phenolics, beta, and alpha-carotene) and sensory quality (Katariya et al., 2020).Orange juice has low pH; however, it is challenging to preserve this juice longer because of the growth of acid-tolerant microbes and enzyme activity. This results in alterations in the physical, chemical,

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“…Pellicer et al. (2020) reported a loss of tertiary structure and preservation of the secondary structure for PME, citing it as a “molten globule‐like structure.” However, a similar observation has not been made for other enzymes. This concretes that the effect of PL on different enzymes varies with the source and type of enzyme.…”

Section: Overview Of Pl Treatmentmentioning

confidence: 99%

Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design

Dhar

Basak

Chakraborty

2021

Comp Rev Food Sci Food Safe

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Pulsed light (PL) is a polychromatic radiation‐based technology, among many other non‐thermal processing techniques. The microbiological lethality of the PL technique has been explored in different food matrices along with their associated mechanisms. Pasteurization of fruit juice requires a 5‐log cycle reduction in the resistant pathogen in the product. The manufacturers look toward achieving the microbial safety and stability of the juice, while consumers demand high‐quality juice. Enzymatic spoilage in fruit juice is also a crucial factor that needs attention. The retailers want the processed juice to be stable, which can be achieved by inactivating the spoilage enzymes and native microflora inside it. The present review argued about the potential of PL technology to produce a microbiologically safe and enzymatically stable fruit juice with a minimal loss in bioactive compounds in the product. Concise information of factors affecting the PL treatment (PLT), primary inactivation mechanism associated with microorganisms, enzymes, the effect of PLT on various quality attributes (microorganisms, spoilage enzymes, bioactive components, sensory properties, color), and shelf life of fruit juices has been put forward. The potential of PL integrated with other non‐thermal and mild thermal technologies on the microbial safety and stability of fruit juices has been corroborated. The review also provides suggestions to the readers for designing, modeling, and optimizing the PLT and discusses the use of various primary, secondary kinetic models in detail that have been utilized for different quality parameters in juices. Finally, the challenges and future need associated with PL technology has been summarized.

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Pectin methylesterase inactivation by pulsed light

Cited by 25 publications

References 49 publications

Effect of pH and total fluence on microbial and enzyme inactivation in sweet lime ( Citrus limetta ) juice during pulsed light treatment

Effect of pH and total fluence on microbial and enzyme inactivation in sweet lime ( Citrus limetta ) juice during pulsed light treatment

Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures

Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design

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