Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of ‘Ataulfo’ Mango Nectar

Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of ‘Ataulfo’ Mango Nectar

The effects of hydrostatic (HHP) and dynamic (HPH) high-pressure treatments on the activity of pectin methylesterase (PME) and polyphenol oxidase (PPO) as well as the physicochemical quality attributes of ‘Ataulfo’ mango nectar were assessed. HHP reduced PME relative activity by 28% at 100 MPa for 5...

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Bibliographic Details
Main Authors: Manuel Alejandro Uranga-Soto, Manuel Alejandro Vargas-Ortiz, Josefina León-Félix, José Basilio Heredia, María Dolores Muy-Rangel, Dominique Chevalier-Lucia, Laetitia Picart-Palmade
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Molecules
Subjects:
hydrostatic high pressure
high-pressure homogenization
enzymatic activity
color
rheology
mango nectar
Online Access:https://www.mdpi.com/1420-3049/27/4/1190

Internet

https://www.mdpi.com/1420-3049/27/4/1190

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