Effect of non-thermal treatments of clear apple juice on exogenous pectinases

Zavarise, Alberto (author), Puzović, Alema (author), Moreno Baretto, Andres Felipe (author), Pavon-Vargas, Dario (author), Goessinger, Manfred (author), Mikulič Petkovšek, Maja (author), Rinaldi, Massimiliano (author), Haselmair-Gosch, Christian (author), Cattani, Luca (author), Halbwirth, Heidi (author)

Pulsed electric field (PEF) and high-pressure processing (HPP) are non-thermal treatments, developed to ensure preservation of food products whilst maintaining taste and valuable nutrients. In this study, we investigated their potential for the inactivation of 3 commercial exogenous pectinases (polygalacturonase, pectin transeliminase, pectin esterase) commonly used in juice processing for clarification of juices. The inactivation of these enzymes after processing is mandatory by European law. Clear apple juice was treated with both nonthermal processing methods, as well as with thermal pasteurization as the standard method. For HPP, 3 pressures (250, 450, and 600 MPa) and different holding times (from 2 to 12 min) were tested. For PEF, 3 electric field intensities (10, 13, and 15 kV/cm) and different specific energy values (from 121 to 417 kJ/kg). Standard thermal pasteurization resulted in a complete inactivation of all tested pectinases. HPP treatment only showed marginal effects on polygalacturonase and pectin transeliminase at the highest pressure and holding times, which are beyond levels used in industrial settings. For PEF, dependence upon high electric field strength and specific energy values was evident; however, here too, the effect was only moderate at the levels attainable within the scope of this study. Assuming a continued linear relationship, usable results could be achieved in an industrial setting, albeit under more extreme conditions.

• Language: English
• Keywords: enzyme inactivation, pectinase, fruit juice, HPP, PEF, thermal pasteurization, non-thermal treatment, exogenous enzyme
• Work type: Article
• Typology: 1.01 - Original Scientific Article
• Organization: BF - Biotechnical Faculty
• Publication status: Published
• Publication version: Version of Record
• Year: 2025
• Number of pages: 15 str.
• Numbering: Vol. 11, iss. 4, art. 113
• PID: 20.500.12556/RUL-171328
• UDC: 634.7
• ISSN on article: 2306-5710
• DOI: 10.3390/beverages11040113
• COBISS.SI-ID: 245279747
• Publication date in RUL: 22.08.2025

Record is a part of a journal

• Title: Beverages
• Publisher: MDPI
• ISSN: 2306-5710
• COBISS.SI-ID: 525107225

Licences

• License: CC BY 4.0, Creative Commons Attribution 4.0 International
• Link: http://creativecommons.org/licenses/by/4.0/
• Description: This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.

Secondary language

• Language: Slovenian
• Keywords: inaktivacija encimov, pektinaze, sadni sokovi, HPP, PEF, termalna pasterizacija, netermične metode, netermična obdelava, encimi, eksogenost

Projects

• Funder: EC - European Commission
• Funding programme: Horizon 2020
• Project number: 956257
• Name: Establishing a strong and lasting international training network for innovation in food and juice industries: a 4D-research approach for fruit juice processing
• Acronym: HiStabJuice