The effect of combined temperature-pressure treatments on pepper (Capsicum annu...

• Author(s): Castro, S. ; Van Loey, A. ; Saraiva, J. ; Hendrickx, M.
• Date: 2005
• Persistent ID: http://hdl.handle.net/10773/7696
• Origin: RIA - Repositório Institucional da Universidade de Aveiro
• Subject(s): Capsicum annuum; temperature; pectin methylesterase; model systems; high-pressure
• Document Type: Conference Object
• Language: English

Description

At atmospheric pressure, purified pepper PME starts to inactivate at temperatures higher than 54°C. But when mild temperaturelhigh-pressure treatments are applied (T254"C, P<300MPa), an antagonistic effect of pressure and temperature is observed. Pressure seems to wield a protective effect on heat inactivation. Within the thermallhigh-pressure domain investigated, maximal pepper PME activity in the presence of pectin was observed at 200MPaI55"C. At temperatures lower than 50°C, PME activity decreased with pressure; while at temperatures higher than 50°C, there was an enhancement of the pressure effect from 0.1-200MPa, followed by a decrease for higher pressures.