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Impact of pH and Total Soluble Solids on Enzyme Inactivation Kinetics during High Pressure Processing of Mango (Mangifera indica) Pulp.
J Food Sci 2015; 80(11):E2459-70JF

Abstract

This study was undertaken with an aim to enhance the enzyme inactivation during high pressure processing (HPP) with pH and total soluble solids (TSS) as additional hurdles. Impact of mango pulp pH (3.5, 4.0, 4.5) and TSS (15, 20, 25 °Brix) variations on the inactivation of pectin methylesterase (PME), polyphenol oxidase (PPO), and peroxidase (POD) enzymes were studied during HPP at 400 to 600 MPa pressure (P), 40 to 70 °C temperature (T), and 6- to 20-min pressure-hold time (t). The enzyme inactivation (%) was modeled using second order polynomial equations with a good fit that revealed that all the enzymes were significantly affected by HPP. Response surface and contour models predicted the kinetic behavior of mango pulp enzymes adequately as indicated by the small error between predicted and experimental data. The predicted kinetics indicated that for a fixed P and T, higher pulse pressure effect and increased isobaric inactivation rates were possible at lower levels of pH and TSS. In contrast, at a fixed pH or TSS level, an increase in P or T led to enhanced inactivation rates, irrespective of the type of enzyme. PPO and POD were found to have similar barosensitivity, whereas PME was found to be most resistant to HPP. Furthermore, simultaneous variation in pH and TSS levels of mango pulp resulted in higher enzyme inactivation at lower pH and TSS during HPP, where the effect of pH was found to be predominant than TSS within the experimental domain.

PRACTICAL APPLICATION

Exploration of additional hurdles such as pH, TSS, and temperature for enzyme inactivation during high pressure processing of fruits is useful from industrial point of view, as these parameters play key role in preservation process design.

Authors+Show Affiliations

Agricultural and Food Engineering Dept, Indian Inst. of Technology, Kharagpur, P.O. Box 721302, West Bengal, India.Agricultural and Food Engineering Dept, Indian Inst. of Technology, Kharagpur, P.O. Box 721302, West Bengal, India.Agricultural and Food Engineering Dept, Indian Inst. of Technology, Kharagpur, P.O. Box 721302, West Bengal, India.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26444301

Citation

Kaushik, Neelima, et al. "Impact of pH and Total Soluble Solids On Enzyme Inactivation Kinetics During High Pressure Processing of Mango (Mangifera Indica) Pulp." Journal of Food Science, vol. 80, no. 11, 2015, pp. E2459-70.
Kaushik N, Nadella T, Rao PS. Impact of pH and Total Soluble Solids on Enzyme Inactivation Kinetics during High Pressure Processing of Mango (Mangifera indica) Pulp. J Food Sci. 2015;80(11):E2459-70.
Kaushik, N., Nadella, T., & Rao, P. S. (2015). Impact of pH and Total Soluble Solids on Enzyme Inactivation Kinetics during High Pressure Processing of Mango (Mangifera indica) Pulp. Journal of Food Science, 80(11), pp. E2459-70. doi:10.1111/1750-3841.13069.
Kaushik N, Nadella T, Rao PS. Impact of pH and Total Soluble Solids On Enzyme Inactivation Kinetics During High Pressure Processing of Mango (Mangifera Indica) Pulp. J Food Sci. 2015;80(11):E2459-70. PubMed PMID: 26444301.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Impact of pH and Total Soluble Solids on Enzyme Inactivation Kinetics during High Pressure Processing of Mango (Mangifera indica) Pulp. AU - Kaushik,Neelima, AU - Nadella,Tejaswi, AU - Rao,P Srinivasa, Y1 - 2015/10/07/ PY - 2015/02/18/received PY - 2015/08/10/accepted PY - 2015/10/8/entrez PY - 2015/10/8/pubmed PY - 2016/7/2/medline KW - inactivation rate constant KW - pectin methylesterase KW - peroxidase KW - polyphenol oxidase KW - response surface methodology SP - E2459 EP - 70 JF - Journal of food science JO - J. Food Sci. VL - 80 IS - 11 N2 - UNLABELLED: This study was undertaken with an aim to enhance the enzyme inactivation during high pressure processing (HPP) with pH and total soluble solids (TSS) as additional hurdles. Impact of mango pulp pH (3.5, 4.0, 4.5) and TSS (15, 20, 25 °Brix) variations on the inactivation of pectin methylesterase (PME), polyphenol oxidase (PPO), and peroxidase (POD) enzymes were studied during HPP at 400 to 600 MPa pressure (P), 40 to 70 °C temperature (T), and 6- to 20-min pressure-hold time (t). The enzyme inactivation (%) was modeled using second order polynomial equations with a good fit that revealed that all the enzymes were significantly affected by HPP. Response surface and contour models predicted the kinetic behavior of mango pulp enzymes adequately as indicated by the small error between predicted and experimental data. The predicted kinetics indicated that for a fixed P and T, higher pulse pressure effect and increased isobaric inactivation rates were possible at lower levels of pH and TSS. In contrast, at a fixed pH or TSS level, an increase in P or T led to enhanced inactivation rates, irrespective of the type of enzyme. PPO and POD were found to have similar barosensitivity, whereas PME was found to be most resistant to HPP. Furthermore, simultaneous variation in pH and TSS levels of mango pulp resulted in higher enzyme inactivation at lower pH and TSS during HPP, where the effect of pH was found to be predominant than TSS within the experimental domain. PRACTICAL APPLICATION: Exploration of additional hurdles such as pH, TSS, and temperature for enzyme inactivation during high pressure processing of fruits is useful from industrial point of view, as these parameters play key role in preservation process design. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/26444301/Impact_of_pH_and_Total_Soluble_Solids_on_Enzyme_Inactivation_Kinetics_during_High_Pressure_Processing_of_Mango__Mangifera_indica__Pulp_ L2 - https://doi.org/10.1111/1750-3841.13069 DB - PRIME DP - Unbound Medicine ER -