VSE knjižnice (vzajemna bibliografsko-kataložna baza podatkov COBIB.SI)
  • Effect of non-thermal treatments of clear apple juice on exogenous pectinases [Elektronski vir]
    Zavarise, Alberto ...
    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.
    Vir: Beverages [Elektronski vir]. - ISSN 2306-5710 (Vol. 11, issue 4, [article no.] 113, Aug. 2025, 15 str.)
    Vrsta gradiva - e-članek ; neleposlovje za odrasle
    Leto - 2025
    Jezik - angleški
    COBISS.SI-ID - 245279747

    Povezava(-e):

    https://www.mdpi.com/2306-5710/11/4/113
    Repozitorij Univerze v Ljubljani – RUL
    DOI

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