Abstract
Mamey (Pouteria sapota) is a Mexican native fruit of sweet flavor and high content of antioxidants. Some of these antioxidants are sensitive to high temperatures. Nonthermal technologies such as high hydrostatic pressures (HHP) could be an adequate alternative to traditional thermal pasteurization. Mamey nectars were treated under different HHP conditions and the effects on native microorganisms (mesophilic bacteria, molds and yeast), pectinmethylesterase (PME) and polyphenoloxidase (PPO) activities as well as on total phenolic content (TPC), were evaluated. Most HHP treatments conditions were equally effective to inactive native microorganisms. The application of HHP improved the extraction of TPC showing increments of 24% (400 MPa/2 min) to 64% (500 MPa/2 min) compared with the control samples. At 500 MPa/5 and 10 min maximum inactivation levels of PPO of about 40% were obtained, while PME activity showed decrements up to 70% at 400 MPa/5 min. HHP showed to be a potential technology to preserve mamey nectar, but more conditions should be tested to reach higher enzyme inactivation.
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Acknowledgements
The students Saira and Erick Cano Monge thank Tecnologico de Monterrey and Facultad de Ciencias Agrotecnológicas (UACH) for support to realize the research stay in Monterrey.
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MCSC wrote the MS and supervised the work; EECM and SMCC carried out the experiments; JWC edited the manuscript; and ZEA conceived and supervised the work.
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Soto-Caballero, M.C., Cano-Monge, E.E., Cano-Monge, S.M. et al. Effect of high hydrostatic pressures on microorganisms, total phenolic content and enzyme activity of mamey (Pouteria sapota) nectar. J Food Sci Technol 59, 2599–2604 (2022). https://doi.org/10.1007/s13197-021-05278-z
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DOI: https://doi.org/10.1007/s13197-021-05278-z