Effects of thermal treatments and storage on pectin methylesterase and peroxidase activity in freshly squeezed orange juice.
A specific indicator of freshness, allowing routine distinction between freshly squeezed orange juices (FSOJs) and FSOJ-like products, was to be identified. Using the Actijoule unit of a tubular heater at a flow rate of 60 L/h, FSOJs from Citrus sinensis (L.) Osbeck cv. Valencia Late were continuously heated on a pilot plant scale at six different temperatures (42-92 degrees C), followed by continuous cooling to ambient temperature and subsequent filling into sterilized glass jars. The cloud stability and residual activities of pectin methylesterase (PE) and peroxidase (POD) were monitored over the storage at 4 degrees C for up to 62 days, thus considering the storage conditions of FSOJs in retail markets. As shown by the viable microbial counts throughout storage, microbial activity was insignificant due to good sanitary practice, thus proving that the enzyme activities detected were of plant origin. The juices processed at temperatures > or =62 degrees C were characterized by minor residual activities. When exposed to temperatures <62 degrees C in the genuine acidic matrix of the juices, the heat stability of PE exceeded that of POD. Compared with the aforementioned samples, the juice processed at 52 degrees C with a residual PE activity of 33.8% was hardly inferior in terms of cloud stability within the first 14 days. After the juice was processed at 42 degrees C, rapid clarification occurred within the first 8 days, consistent with undetectable PE deactivation. Hence, only the range of approximately 50-60 degrees C is relevant in minimal heat-processing for the retention of cloud stability within the short turnover period of FSOJ-like products, with partial PE and POD deactivation being already sufficient to distinguish those juices from FSOJs. Irrespective of the previous thermal treatment, the total PE activity remained nearly constant during storage, whereas the POD activity rapidly declined to minor levels after 20 days. Consequently, as to the future analysis of samples with unknown processing history, PE was suggested as an indicator enzyme for the freshness of FSOJs, allowing their unambiguous distinction from minimally heat-processed juices.
Hirsch
Angelika R
AR
Section Plant Foodstuff Technology, Institute of Food Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599 Stuttgart, Germany.
Förch
Kirsten
K
Neidhart
Sybille
S
Wolf
Gudrun
G
Carle
Reinhold
R
D001628:Beverages / Q000032:analysis* / Q000382:microbiology; D002265:Carboxylic Ester Hydrolases / Q000378:metabolism*; D032084:Citrus sinensis / Q000201:enzymology*; D005511:Food Handling / Q000379:methods; D005519:Food Preservation; D005638:Fruit / Q000201:enzymology*; D006358:Hot Temperature; D009195:Peroxidase / Q000378:metabolism*; D013997:Time Factors
D009195:Peroxidase; D002265:Carboxylic Ester Hydrolases; C022323:pectinesterase