High pressure and heat treatments effects on pectic substances in guava juice.
Effects of high pressure treatment on changes in pectic substances in guava juice were investigated and compared with those of heat treated samples. The viscosity and turbidity of guava juice pressurized at 6000 atm and 25 degrees C for 10 min increased slightly, whereas the viscosity of juice heated at 95 degrees C for 5 min decreased from 362 to 285 cps while turbidity increased from 0.87 to 1.15 (OD 600 nm). There were no apparent changes in water soluble, oxalate soluble and alkali soluble pectins in the pressurized juice. However, heat treated juice exhibited a decrease in its water and alkali soluble pectins and a slight increase in oxalate soluble pectin. The DEAE-cellulose profiles of pectic substances in guava juice were apparently unchanged after high pressure treatment while they were markedly changed by heat treatment, due to coagulation or degradation. During thermal processing, the degradation of pectin in guava juice caused a decrease in viscosity while the coagulation of pectin resulted in an increase in turbidity and cloud content. High pressure treatment showed no marked changes in pectic substances and cloud content in guava juice and maintained its natural viscous properties.
Yen
G C
GC
Department of Food Science, National Chung Hsing University, Taiwan, Republic of China.
Lin
H T
HT
D001628:Beverages / Q000032:analysis*; D004951:Esterification; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D006358:Hot Temperature; D006874:Hydrostatic Pressure; D008855:Microscopy, Electron, Scanning; D009391:Nephelometry and Turbidimetry; D010368:Pectins / Q000032:analysis* / Q000737:chemistry / Q000302:isolation & purification; D012995:Solubility; D014783:Viscosity
D010368:Pectins