Effect of high pressure treatment on cell wall polysaccharides of berries

摘要

High-pressure treatment is one of the prosperous techniques in food processing. Under high-pressure the activities and specificities of different enzymes change. For berry juice production softening of tissue is the most important factor to receive a reasonable juice yield. Cell wall polysaccharides are key compounds with regards to viscosity, because during mechanical mashing of the berries a highly viscous pectin gel is formed. In the current processing pectinolytic enzymes are used to destroy this gel and improve yield and colour extraction.