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

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

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.

• Jezik: Angleški jezik
• Ključne besede: enzyme inactivation, pectinase, fruit juice, HPP, PEF, thermal pasteurization, non-thermal treatment, exogenous enzyme
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Leto izida: 2025
• Št. strani: 15 str.
• Številčenje: Vol. 11, iss. 4, art. 113
• PID: 20.500.12556/RUL-171328
• UDK: 634.7
• ISSN pri članku: 2306-5710
• DOI: 10.3390/beverages11040113
• COBISS.SI-ID: 245279747
• Datum objave v RUL: 22.08.2025

Gradivo je del revije

• Naslov: Beverages
• Založnik: MDPI
• ISSN: 2306-5710
• COBISS.SI-ID: 525107225

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: inaktivacija encimov, pektinaze, sadni sokovi, HPP, PEF, termalna pasterizacija, netermične metode, netermična obdelava, encimi, eksogenost

Projekti

• Financer: EC - European Commission
• Program financ.: Horizon 2020
• Številka projekta: 956257
• Naslov: Establishing a strong and lasting international training network for innovation in food and juice industries: a 4D-research approach for fruit juice processing
• Akronim: HiStabJuice