The effect of pressure processing on food quality related enzymes: from kinetic information to process engineering

摘要

The present paper will give an overview of the combined effects of pressure and temperature on enzymes related to quality of fruits and vegetables, and this from a quantitative point of view. The enzymes considered include polyphenoloxidase (PPO) which is responsible for enzymatic browning, pectinmethylesterase (PME) which induces cloud loss and consistency changes and lipoxygenase (LOX) which is responsible for development of off-flavors, loss of essential fatty acids and color changes. Complete kinetic characterization of pressure-temperature inactivation of these enzymes will be discussed, as well as the use of integrated kinetic information in process engineering.