Impact of high‐pressure treatments on enzyme activity of fruit‐based beverages: an overview. (13th December 2021)

• Record Type: Journal Article
• Authors: Roobab, Ume; Abida, Afeera; Afzal, Rehan; Madni, Ghulam Muhammad; Zeng, Xin‐An; Rahaman, Abdul; Aadil, Rana Muhammad
• Is Part Of: International journal of food science & technology. Volume 57:Number 2(2022)
• Page Start: 801
• Page End: 815
• Publication Date: 2021-12-13
• Subjects: Browning enzymes -- clean‐label foods -- enzyme activity -- fruit juices and pulp -- nectar -- smoothie; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.15492
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: With an ever‐increasing demand for clean label products, there is a greater need for efficient and environmentally friendly processes to compete the conventional thermal or chemical treatments. For instance, high‐pressure processing (HPP) has been widely studied in the fruit industry from the last two decades. HPP can inactivate or activate different enzymes in fruit juices, pulp, and purées. HPP treatment inactivates the enzymes by the alterating the conformation of the protein structure and the active site. Depending on the enzyme, pressure, pH, temperature and treatment time, HPP can increase enzyme activity due to the release of membrane‐bound enzymes and also due to changes in protein conformation and active site that facilitate interaction with the substrate. Furthermore, the combination of high pressure, temperature and reduced treatment times offered greater inactivation of enzymes in fruit beverages. This study aimed to investigate the inactivation kinetics of endogenous enzymes in fruit beverages. Abstract : Behaviour of enzymes after HPP treatment