Abstract
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 °C for 10 min increased slightly, whereas the viscosity of juice heated at 95 °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.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Binnig, R. Light color-stable cloudy apple juices. Fruit Process. 1992, 2, 133–136.
Burns, J. The Chemistry and Technology of Pectin. Walter, R.H. (Ed.), Academic Press: San Diego CA, , 1991, pp. 165–174.
Chandler, B.U.; Robertson, G.L. 1983. Effect of pectic enzymes on cloud stability and soluble limonin concentration in stored orange juice. J. Sci. Food Agric. 1983, 34, 599–611.
Dietz, J, H.; Rouse, A. H. 1953. A rapid method for estimating pectin substances in citrus juices. Food Res. 1953, 18, 169–177.
Ferro, R.; Martha, L.; Castelblanco, R. Extraction and characterization of pectin from two varieties of guava (psidium guajava L.). In Chemical Abstracts, Vol. 71, 1969, 48482b.
Hayashi, R. Possibility of high pressure technology for cooking, sterilization, processing and storage of foods. Shokuhin to Kaihatau (Food & Development) 1987, 22, 55–62.
Heremans, K. High pressure effects on proteins and other biomolecules. Ann. Rev. Biophys. Bioeng. 1982, 11, 1–21.
Horie, Y.; Kimura, K.; Ida, M.; Yoshida, Y; Aohki, K. Jam preparation by pressurization. Nippon Nogeikaguku Kaishi 1991, 65, 975–980.
Klavons, J.A.; Bennett, R.D.; Vannier, S.H. Nature of the protein constituent of commercial orange juice cloud. J. Agric. Food Chem. 1991, 39, 1545–1548.
Klavons, J. A.; Bennett, R.D.; Vannier, S. H. Stable clouding agent from isolated soy protein. J. Food Sci. 1992, 57, 945–947.
Knorr, D. Effects of high-hydrostatic-pressure processes on food safety and quality. Food Technol. 1993, 47(6), 156–161.
Lin, H.T.; Yen, G.C. Effect of high hydrostatic pressure on the inactivation of enzymes and sterilization of guava juice. J. Chin. Agric. Chem. Soc. 1995, 33: 18–29.
McCready, R.M. In Methods in Food Analysis, Maynard, A.J. (Ed.). Academic Press: New York, 1970, pp. 565–595.
Ogawa, H.; Fukuhisa, K.; Kubo, Y; Fukumoto, H. Pressure inactivation of yeasts, molds and pectinesterase in sat-suma mandarin juice: effects of juice concentration, pH and organic acids and comparison with heat sanitation. Agric. Biol. Chem. 1990, 54, 1219–1225.
Plat, D.; Ben-shalom, N.; Levi, A. Changes in pectic substances in carrots during dehydration with and without blanching. Food Chem. 1991, 39, 1–12.
SAS. SAS User’s Guide. SAS Institute, Inc., Cary, NC, 1985.
Shomer, I. Protein coagulation cloud in citrus fruit extract. 1. formation of coagulates and their bound pectin and neutral sugars. J. Agric. Food Chem. 1991a, 39, 2263–2266.
Shomer, I. Protein coagulation cloud in citrus fruit extract. 2. Structural characterization of coagulates. J. Agric. Food Chem. 1991b, 39, 2267–2273.
Takahashi, Y; Ohta, H.; Yonei, H.; Ifuku, YMicrobicidal effect of hydrostatic pressure on satsuma mandarin juice. Internat. J. Food Sci. Technol. 1993, 28, 95–102.
Ting, S.V.; Rouseff, R.L. Chemical constituents affecting quality characteristics of citrus products. In Citrus Fruits and their Products. Marcel Dekker, Inc., New York, 1986, pp. 99–103.
Yen, G.C; Lin, H.T.; Yang, P. Changes in volatile flavor components of guava puree during processing and frozen storage. J. Food Sci. 1992a, 57, 679–681 & 685.
Yen, G.C; Lin, H.T.; Yang, P. Effects of enzymatic activities on changes in quality of guava puree during low temperature storage. J. Chin. Agric. Chem. Soc. 1992b, 30, 253–263.
Yen, G.C.; Lin, H.T.; Yang, P. Effects of heating process and frozen storage on changes in quality of guava puree. J. Chin. Agric. Chem. Soc. 1994, 32, 156–160.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1998 Springer Science+Business Media New York
About this chapter
Cite this chapter
Yen, GC., Lin, HT. (1998). High Pressure and Heat Treatments Effects on Pectic Substances in Guava Juice. In: Shahidi, F., Ho, CT., van Chuyen, N. (eds) Process-Induced Chemical Changes in Food. Advances in Experimental Medicine and Biology, vol 434. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-1925-0_8
Download citation
DOI: https://doi.org/10.1007/978-1-4899-1925-0_8
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4899-1927-4
Online ISBN: 978-1-4899-1925-0
eBook Packages: Springer Book Archive