Table 3.
Summary of relevant studies on the effect of HPP on pectin modifying enzymes in fruits and vegetables.
| Product | Conditions and Enzyme Investigated | Results | Reference |
|---|---|---|---|
| Orange juice (pH 3.45) | PME 500 to 900 MPa, 20–50 °C not controlled, temperature effect not accounted for, t = 1 s |
10 to 93% inactivation respectively after 1 s at 600 to 900 MPa (only the labile isoenzyme), slower inactivation at 500 MPa | [46] |
| Florida orange juice | PME 500–800 MPa, 25–50 °C, t = 1 min |
800 MPa and 25 °C for 1 min reduced residual PME activity to 4% and good cloud stability over 2 months observed | [47] |
| Tomato dices | PME, PG 400, 600, 800 MPa, 25 and 45 °C, 1–5 min |
No inactivation of PME after up to 5 min treatment at all conditions, 50% activation after 5 min at 400 MPa and 45 °C; 60% inactivation of PG at 600 MPa, 25 °C, 1 min and complete inactivation at 800 MPa, 25 °C, 1 min |
[50] |
| Tomato juice Tomato pieces |
PG 600 MPa, 25 °C, 15 min |
Complete inactivation of the two isozymes of PG | [51] |
| Atemoya puree (pH 4.5) | PME, PG 100, 300, and 600 MPa, ~30–40 °C not controlled, 15 min |
PG was inactivated by 65% and 82% at 300 and 600 MPa, respectively; PME was inactivated by 22% and 43% at 300 and 600 MPa, respectively | [85] |
| Greek Navel Orange juice | PME 100–800 MPa, 30–60 °C, kinetic |
Inactivation of the labile form at all conditions including 100 MPa and 30 °C, antagonistic effect at low pressure (100–250 MPa) and higher temperatures (60 °C) | [86] |
| Valencia (pH 4.3) and Navel orange (pH 3.7) juice | PME 600 MPa, ~20 °C, 1 min |
Treatment resulted in approximately 40% reduction in PME activity in Navel orange juice; no significant PME reduction was observed in HPP Valencia orange juice. | [45] |
| Mixture of Valencia, Pera and Baladi orange juices (pH 4.0) | PME 600 MPa, ~15 °C, 1 min |
Approximately 92% inactivation | [44] |
| Greek Valencia variety (pH 3.8, 11.6°Brix) | PME 100–500 MPa, 20–40 °C, up to 30 min |
5% inactivation after 20 min at 100 MPa and 30 °C; 85% inactivation after 1 min at 500 MPa and 30 °C |
[20] |
| Cloudy apple juice Golden delicious | PME 200–600 MPa, 15–65 °C, 0.5–10.5 min |
Activity increase up to 40 °C at all conditions, some inactivation at higher temperatures | [87] |
| Packham pears | PME 600 MPa, 20–100 °C, 5 min |
49% and 78% inactivation at 20 and 60 °C, respectively | [71] |
| Strawberry puree with added sugar (0–30%) | PME, PG 200–600 MPa, 40–80 °C, 2.5–10 min |
Maximum inactivation of 80%, 67% for PG, PME respectively; increased rate of inactivation at higher pressure and added sugar content | [88] |
| Aloe Vera juice (pH 2.32–5.68) |
PME 60–740 MPa, 3–40 min |
A maximum inactivation of 30% at 736 MPa for 20 min at pH 4.0; ncreased activity at 200 MPa, a maximum of 11% increase after 30 min treatment | [89] |
| Apricot nectars With added sugar (10 °Brix) and citric acid (pH 3.7) |
PME (300 MPa, 34 °C), (400 MPa, 37 °C), (500 MPa, 40 °C), 5–20 min |
No inactivation of PME | [72] |
| Mango pulp pH 3.5, 4.0, 4.5; 15, 20, 25 °Brix |
PME 400–600 MPa, 40–70 °C, 6–20 min |
Higher enzyme inactivation at lower pH and Brix and higher pressure and temperature at fixed pH and Brix; a maximum of ~54% inactivation at the lowest pH and Brix and 60 °C and higher regardless of the pressure | [78] |
| Peach pulp | PME 100–800 MPa, 30–70 °C, kinetic |
Synergistic inactivation of pressure and temperature except at 70 °C and 100 to 600 MPa; only ~6% inactivation at 600 MPa, 30 °C, 3 min and ~93% inactivation at 600 MPa, 70 °C, 3 min estimated based on the kinetic data | [90] |
| Peach juice with 0.02% ascorbic acid | PME 400–600 MPa, 25 °C, 5–25 min |
18.8% and 50.4% inactivation of PME at 600 MPa for 5 and 25 min respectively | [91] |
| Pineapple puree (pH 3.0, 3.5, 4.0) | PME 100–600 MPa, 20–70 °C, 0–30 min |
Inactivation rate increased with decrease in puree pH; estimated optimum inactivation condition for PME and maximum retention of Bromelain (BRM) were 600 MPa/60 °C treatment time of 9 min for pH 3.0 and 10 min for pH 3.5 and 4 with 74% inactivation of PME and 49% retention of BRM at pH 3.5 | [92] |
| Watermelon juice | PME 200, 400, 600 MPa, 25–33 °C, 5–60 min |
15% inactivation of PME after treatment at 600 MPa for 15 min | [62] |
| Carrot juice | PME 100–600 MPa, 25 °C, 10 min 300–500 MPa, 50–70 °C, 10 min |
Increased activity at 500–600 MPa with maximum 28.8% activation of PME at 600 MPa; maximum 97.6% inactivation of PME at 500 MPa, 50 °C |
[63] |
| Carrot pieces | PME 700 to 800 MPa, 10 and 40 °C, kinetic |
No inactivation at 10 °C, inactivation at 800 MPa, 40 °C | [93] |
| Tomato pieces | PME 0.1–500 MPa, −26 to 20 °C, 13 min |
No inactivation of PME in the whole temperature and pressure range | [94] |
| Tomato juice | PME 550–700 MPa, 25 °C, kinetic |
No inactivation | [95] |