Advertisement

Influence of high-pressure–low-temperature treatments on fruit and vegetable quality related enzymes

  • Sandy Van Buggenhout
  • Inge Messagie
  • Iesel Van der Plancken
  • Marc HendrickxEmail author
Original Paper

Abstract

Recently, high-pressure–low-temperature (HP-LT) treatments, succeeding a regular freezing unit operation, have been shown to inactivate micro-organisms. In this study, we have evaluated the influence of these treatments on the inactivation of quality-related enzymes. The effect of different pressure/temperature combinations (range 0.1–500 MPa/20 to −26 °C) on the activity of pectinmethylesterase, polygalacturonase, lipoxygenase, peroxidase and polyphenoloxidase in model systems, crude extracts and real-food systems was investigated.

Present results show that under these HP-LT processing conditions, no or limited enzyme inactivation is obtained for all enzyme systems studied, except for lipoxygenase which can be completely inactivated at high pressure in combination with low temperature. These data suggest that HP-LT treatments, although inactivating micro-organisms, fail to inactivate most food quality related enzymes. Therefore, a blanching unit operation (e.g. a conventional thermal blanching process prior to freezing) is required to prevent enzyme related quality degradation during frozen storage and cannot be replaced by an integrated freezing-HP-LT treatment.

Keywords

Enzymes Quality Freezing High pressure Fruit Vegetables 

Notes

Acknowledgements

This work was financially supported by the European Project SAFE ICE (QLKI-2002–02230) from the Quality of Life and Management Resources Program.

References

  1. 1.
    Fennema O (1978) In: Crowe JH, Clegg JS (eds) Dry biological systems. Academic Press, New York, pp 297–322Google Scholar
  2. 2.
    Reid DS (1999) In: Roos YH, Leslie RB, Lillford PJ (eds) Water management in the design and distribution of quality foods. Technical Publishing: Lancaster, pp 87–105Google Scholar
  3. 3.
    Archer DL (2004) Int J Food Microbiol 90:127–138CrossRefGoogle Scholar
  4. 4.
    Cano MP (1996) In: Jeremiah LE (ed) Freezing effects on food quality. Marcel Dekker, New York, pp 247–298Google Scholar
  5. 5.
    Zaritzky NE (2000) In: Kennedy CJ (ed) Managing frozen foods. Woodhead Publishing, Cambridge, UK, pp 111–135Google Scholar
  6. 6.
    Kidmose U, Martens HJ (1999) J Sci Food Agric 79:1747–1753CrossRefGoogle Scholar
  7. 7.
    Lisiewska Z, Kmiecik W (2000) Food Chem 70:167–173CrossRefGoogle Scholar
  8. 8.
    Martins RC, Silva CLM (2004) J Food Eng 64:481–488CrossRefGoogle Scholar
  9. 9.
    Van Huystee RB (1987) Annu Rev Plant Physiol 38:205–219CrossRefGoogle Scholar
  10. 10.
    Anthon GE, Barrett DM (2003) Food Chem 81:275–279CrossRefGoogle Scholar
  11. 11.
    Van Buren JP (1979) J Text Stud 10:1–23CrossRefGoogle Scholar
  12. 12.
    Fachin D, Van Loey AM, Ly Nguyen B, Verlent I, Indrawati I, Hendrickx M (2003) Innov Food Sci Emerg Technol 4:135–142CrossRefGoogle Scholar
  13. 13.
    Weemaes CA, Ludikhuyze LR, Van den Broeck I, Hendrickx ME, Tobback PP (1998) Lebensm-Wiss Technol 31:44–49CrossRefGoogle Scholar
  14. 14.
    Kaack K (1994) Plant Foods Hum Nutr 46:353–360CrossRefGoogle Scholar
  15. 15.
    Préstamo G, Fuster C, Risueño MC (1998) J Sci Food Agric 77:223–229CrossRefGoogle Scholar
  16. 16.
    Arroqui C, Rumsey TR, Lopez A, Virseda P (2002) J Food Eng 52:25–30CrossRefGoogle Scholar
  17. 17.
    Song J-Y, An G-H, Kim C-J (2003) Food Chem 83:69–74CrossRefGoogle Scholar
  18. 18.
    Gómez FG, Sjöholm I (2004) Trends Food Sci Technol 15:39–43CrossRefGoogle Scholar
  19. 19.
    Kalichevsky MT, Knorr D, Lillford PJ (1995) Trends Food Sci Technol 6:253–259CrossRefGoogle Scholar
  20. 20.
    Li B, Sun D-W (2002) J Food Eng 54:175–182CrossRefGoogle Scholar
  21. 21.
    Benet GU, Schlüter O, Knorr D (2004) Innov Food Sci Emerg Technol 5:413–427CrossRefGoogle Scholar
  22. 22.
    LeBail A, Chevalier D, Mussa DM, Ghoul M (2002) Int J Refrigerat 25:504–513CrossRefGoogle Scholar
  23. 23.
    Luscher C, Balasa A, Fröhling A, Ananta E, Knorr D (2004) Appl Environ Microbiol 70:4021–4029CrossRefGoogle Scholar
  24. 24.
    Shen T, Benet GU, Brul S, Knorr D (2005) Innov Food Sci Emerg Technol 6:271–278CrossRefGoogle Scholar
  25. 25.
    Anese M, Nicoli MC, Dall'Aglio G, Lerici CR (1995). J Food Biochem 18:285–293CrossRefGoogle Scholar
  26. 26.
    Weemaes C, Ludikhuyze L, Van den Broeck I, Hendrickx M (1998). J Food Sci 63:873–877CrossRefGoogle Scholar
  27. 27.
    Weemaes CA, Ludikhuyze LR, Van den Broeck I, Hendrickx M (1998). Biotechnol Bioeng 60:292–300CrossRefGoogle Scholar
  28. 28.
    Indrawati I, Van Loey A, Ludihuyze LR, Hendrickx M (1999). J Agric Food Chem 47:2468–2474CrossRefGoogle Scholar
  29. 29.
    Ludikhuyze L, Ooms V, Weemaes C, Hendrickx M (1999). J Agric Food Chem 47:1794–1800CrossRefGoogle Scholar
  30. 30.
    Weemaes C, Ludihuyze L, Van den Broek I, Hendrickx M (1999). J Food Sci 64:823–827CrossRefGoogle Scholar
  31. 31.
    Indrawati I, Van Loey A, Ludikhuyze LR, Hendrickx ME (2000). Biotechnol Prog 16:109–115CrossRefGoogle Scholar
  32. 32.
    Indrawati I, Ludikhuyze LR, Van Loey AM, Hendrickx ME (2000). J Agric Food Chem 48:1850–1859CrossRefGoogle Scholar
  33. 33.
    Tangwongchai R, Ledward DA, Ames JM (2000). J Agric Food Chem 48:2896–2902CrossRefGoogle Scholar
  34. 34.
    Van den Broeck I, Ludikhuyze LR, Van Loey AM, Hendrickx ME (2000). J Agric Food Chem 48:1960–1970CrossRefGoogle Scholar
  35. 35.
    Indrawati I, Van Loey AM, Ludikhuyze LR, Hendrickx ME (2001). J Food Sci 66:686–693CrossRefGoogle Scholar
  36. 36.
    Fachin D, Van Loey A, Indrawati I, Ludikhuyze L, Hendrickx M (2002). J Food Sci 67:1610–1615CrossRefGoogle Scholar
  37. 37.
    Ly-Nguyen B, Van Loey AM, Fachin D, Verlent I, Indrawati I, Hendrickx M (2002). J Agric Food Chem 50:5437–5444CrossRefGoogle Scholar
  38. 38.
    Ly-Nguyen B, Van Loey A, Fachin D, Verlent I, Hendrickx M (2002). Biotechnol Bioeng 78:683–691CrossRefGoogle Scholar
  39. 39.
    Ly-Nguyen B, Van Loey AM, Fachin D, Verlent I, Duvetter T, Vu ST, Smout C, Hendrickx ME (2002). Biotechnol Prog 18:1447–1450CrossRefGoogle Scholar
  40. 40.
    Ly-Nguyen B, Van Loey AM, Smout C, Ozcan SE, Fachin D, Verlent I, Vu ST, Duvetter T, Hendrickx ME (2003). J Food Sci 68:1377–1383CrossRefGoogle Scholar
  41. 41.
    Castro SM, Van Loey A, Saraiva JA, Smout C, Hendrickx M (2004). J Agric Food Chem 52:5724–5729CrossRefGoogle Scholar
  42. 42.
    Fachin D, Smout C, Verlent I, Ly-Nguyen B, Van Loey AM, Hendrickx ME (2004). J Agric Food Chem 52:2697–2703CrossRefGoogle Scholar
  43. 43.
    Seyderhelm I, Boguslawski S, Michaelis G, Knorr D (1996). J Food Sci 61:308–310CrossRefGoogle Scholar
  44. 44.
    Goodner JK, Braddock RJ, Parish ME (1998). J Agric Food Sci 46:1997–2000CrossRefGoogle Scholar
  45. 45.
    Shook CM, Shellhammer TH, Schwartz SJ (2001) J Agric Food Chem 49:664–668CrossRefGoogle Scholar
  46. 46.
    Gkinis AM, Fennema OR (1978) J Food Sci 43:527–531CrossRefGoogle Scholar
  47. 47.
    Préstamo G, Palomares L, Sanz P (2005) J Food Sci 70:S22–S27Google Scholar
  48. 48.
    Otero L, Ousegui A, Guignon B, LeBail A, Sanz P (2005). Food hydrocolloids. in pressGoogle Scholar
  49. 49.
    Van den Broeck I, Ludikhuyze LR, Weemaes CA, Van Loey AM, Hendrickx ME (1999) J Food Process Preserv 23:391–406CrossRefGoogle Scholar
  50. 50.
    de Araujo BS, de Oliveira JO, Machado SS, Pletsch M (2004) Plant Sci 167:1151–1157CrossRefGoogle Scholar
  51. 51.
    Soysal Ç, Söylemez Z (2004) J Food Eng 68:349–356CrossRefGoogle Scholar
  52. 52.
    Benet GU, Schlüter O, Knorr D (2004). Innov Food Sci Emerg Technol 5:413–427CrossRefGoogle Scholar
  53. 53.
    Indrawati I, Van Loey A, Denys S, Hendrickx M (1998) Food Biotechnol 12:263–277CrossRefGoogle Scholar
  54. 54.
    Fachin D, Van Loey AM, Ly-Nguyen B, Verlent I, Indrawati I, Hendrickx ME (2002). Biotechnol Prog 18:739–744CrossRefGoogle Scholar

Copyright information

© Springer-Verlag 2005

Authors and Affiliations

  • Sandy Van Buggenhout
    • 1
  • Inge Messagie
    • 1
  • Iesel Van der Plancken
    • 1
  • Marc Hendrickx
    • 1
    Email author
  1. 1.Laboratory of Food Technology, Center for Food and Microbial TechnologyFaculty of Bioscience Engineering, Katholieke Universiteit LeuvenHeverleeBelgium

Personalised recommendations