title: Temperature model for process impact non-uniformity in genipin recovery by high pressure processing.
abstract: A model for the process impact temperature non-uniformity during high pressure processing (HPP) of genipap fruit purees was found during genipin recovery. Purees were subjected to HPP (130-530 MPa) under quasi-isobaric non-isothermal conditions (15 min; 0, 4.6 and 9.3mg pectinases/g fruit). Genipin and protein concentration was determined, and pH was measured. Polygalacturonase activity was quantified indirectly by protein content (mg/g fruit). First order kinetics described temperature changes (0-4 min). Polygalacturonase was activated at 130 MPa, inactivated reversibly at 330 MPa and activated again at 530 MPa. Enzyme reaction rate constant (k) was placed in the 0-4 min model and temperature from 2 to 15 min was described. Protein content and pH characterization in terms of decimal reduction time improved highly the 2-15 min model. Since temperature changes were modeled, more insight of its behavior in an HPP reactor was obtained, avoiding uniformity assumptions, making easier the industrial scale HPP implementation.
authors.affiliation: Laboratory of Applied Glycobiotechnology, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Saltillo City 25280, Coahuila State, Mexico. Electronic address: mayela.ramos@uadec.edu.mx.
authors.forename: Ana Mayela
authors.initials: AM
authors.lastname: Ramos-de-la-Peña
authors.affiliation: Laboratory of Applied Glycobiotechnology, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Saltillo City 25280, Coahuila State, Mexico.
authors.forename: Julio C
authors.initials: JC
authors.lastname: Montañez
authors.affiliation: Laboratory of Applied Glycobiotechnology, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Saltillo City 25280, Coahuila State, Mexico.
authors.forename: María de la Luz
authors.initials: Mde L
authors.lastname: Reyes-Vega
authors.affiliation: Laboratory of Applied Glycobiotechnology, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Saltillo City 25280, Coahuila State, Mexico; Research and Development Center, Coyotefoods Biopolymer and Biotechnology Co., Simon Bolivar 851-A, Saltillo City 25000, Coahuila State, Mexico.
authors.forename: Juan Carlos
authors.initials: JC
authors.lastname: Contreras-Esquivel
mesh_terms: D001230:Aspergillus / Q000201:enzymology; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry / Q000254:growth & development; D032062:Gardenia / Q000737:chemistry* / Q000254:growth & development; D039823:Iridoids / Q000302:isolation & purification*; D007700:Kinetics; D008962:Models, Theoretical; D011096:Polygalacturonase / Q000378:metabolism; D011312:Pressure; D013696:Temperature
chemical_list: D039823:Iridoids; C007834:genipin; D011096:Polygalacturonase
keywords: Genipa americana; HPP; Temperature