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oai:recercat.cat:10459.1/587332024-12-05T21:23:01Zcom_2072_3622col_2072_479130

Changes in viscosity and pectolytic enzymes of tomato and strawberry juices processed by high-intensity pulsed electric fields Aguiló-Aguayo, Ingrid Soliva-Fortuny, Robert Martín Belloso, Olga Pulsed electric fields Pectolytic enzymes Tomato and strawberry juices Viscosity The effects pulse frequency (50–250 Hz), pulse width (1.0–7.0 ls) and polarity (monopolar or bipolar) of high-intensity pulsed electric field treatments (35 kV cm)1 and 1000 ls) on viscosity and the pectin methylesterase (PME) and polygalacturonase (PG) activities were evaluated using a response surface methodology. Second-order expressions were accurate enough to fit experimental results. Tomato juice apparent viscosity increased within the range of the assayed conditions, achieving the highest values at 250 Hz and 7.0 ls in bipolar mode. At the same conditions the lowest residual PME (RAPME = 10%) and PG (RAPG = 45%) activities were observed in the juice. Apparent viscosity of strawberry juices slightly rose when frequencies higher than 100 Hz and 1-ls monopolar pulses were applied to the juice. Treatments causing the greatest increase in strawberry juice apparent viscosity also led to the lowest RAPME (10%) and RAPG (75%) values. In contrast, viscosity loss was promoted under the rest of assayed HIPEF conditions despite the low RAPME values (<20%) achieved. Moreover, RAPG did not decrease below 75% throughout the range of studied conditions. This work was supported by the Ministerio de Ciencia y Tecnologı´a (Spain) through the Project ALI 2005-05768. This study has also been carried out with financial support from the Commission of the European Communities, Framework 6, Priority 5 ‘Food Quality and Safety’, Integrated Project NovelQ FP6-CT-2006- 015710. I. Aguilo´ -Aguayo thanks the Ministerio de Educacio´ n y Ciencia (Spain) for the pre-doctoral grant. 2016-12-01T09:33:13Z 2025-01-01 2009 article publishedVersion https://doi.org/10.1111/j.1365-2621.2009.02068.x 0950-5423 http://hdl.handle.net/10459.1/58733 http://hdl.handle.net/10459.1/58733 eng MIECI/PN2004-2007/ALI2005-05768 Reproducció del document publicat a https://doi.org/10.1111/j.1365-2621.2009.02068.x International Journal of Food Science and Technology, 2009, vol. 44, núm. 11, p. 2268-2277 (c) Institute of Food Science and Technology, 2009 info:eu-repo/semantics/restrictedAccess Wiley