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High-Pressure and Temperature Effects on Enzyme Inactivation in Tomato Puree.

Hernández1, Cano

  • 1Department of Plant Foods Science and Technology, Instituto del Frío (CSIC), Ciudad Universitaria, 28040 Madrid, Spain.

Journal of Agricultural and Food Chemistry
|February 7, 2001
PubMed
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High hydrostatic pressure and mild heat treatments affect key enzymes in tomato puree. Pectin methylesterase and peroxidase activities were reduced, while polyphenol oxidase showed minimal changes.

Area of Science:

  • Food Science
  • Biochemistry
  • Enzymology

Background:

  • Enzyme activity in food processing impacts quality and shelf-life.
  • High hydrostatic pressure (HHP) and mild heat are non-thermal processing techniques.
  • Understanding enzyme responses to combined treatments is crucial for optimizing food preservation.

Purpose of the Study:

  • To investigate the combined effects of high hydrostatic pressure (HHP) and mild heat on peroxidase (POD), polyphenol oxidase (PPO), and pectin methylesterase (PME) in tomato puree.
  • To determine optimal processing conditions for enzyme inactivation or modulation.

Main Methods:

  • Tomato puree was subjected to HHP (50-500 MPa) combined with heat (20-60°C) for 15 minutes.
  • Enzyme activities (POD, PPO, PME) were measured before and after treatment.

Related Experiment Videos

  • Protein denaturation was also assessed.

    • Main Results:

    • HHP alone at 20°C caused soluble protein denaturation.
    • A combination of 150 MPa/30°C significantly reduced PME activity (32.5%).
    • POD activity decreased by 25% at 350 MPa/20°C but increased at higher pressures and temperatures (30-60°C).
    • PPO activity remained largely unchanged, with a minor 10% loss only at 200 MPa/20°C.

    Conclusions:

    • Combined HHP and mild heat treatments differentially affect enzyme activities in tomato puree.
    • Specific pressure and temperature combinations can be used to modulate PME and POD activity.
    • PPO activity is relatively stable under these processing conditions.