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

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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.

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Acknowledgements

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

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Authors and Affiliations

  1. Laboratory of Food Technology, Center for Food and Microbial Technology, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001, Heverlee, Belgium

    Sandy Van Buggenhout, Inge Messagie, Iesel Van der Plancken & Marc Hendrickx

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  1. Sandy Van Buggenhout
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  2. Inge Messagie
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  3. Iesel Van der Plancken
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  4. Marc Hendrickx
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Correspondence to Marc Hendrickx.

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Van Buggenhout, S., Messagie, I., Van der Plancken, I. et al. Influence of high-pressure–low-temperature treatments on fruit and vegetable quality related enzymes. Eur Food Res Technol 223, 475–485 (2006). https://doi.org/10.1007/s00217-005-0227-3

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  • DOI: https://doi.org/10.1007/s00217-005-0227-3

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