Impact of pH and Total Soluble Solids on Enzyme Inactivation Kinetics during High Pressure Processing of Mango (Mangifera indica) Pulp.

摘要: UNLABELLED This study was undertaken with an aim to enhance the enzyme inactivation during high pressure processing (HPP) pH and total soluble solids (TSS) as additional hurdles. Impact of mango pulp (3.5, 4.0, 4.5) TSS (15, 20, 25 °Brix) variations on pectin methylesterase (PME), polyphenol oxidase (PPO), peroxidase (POD) enzymes were studied HPP at 400 600 MPa (P), 40 70 °C temperature (T), 6- 20-min pressure-hold time (t). The (%) modeled using second order polynomial equations a good fit that revealed all significantly affected by HPP. Response surface contour models predicted kinetic behavior adequately indicated small error between experimental data. kinetics for fixed P T, higher pulse effect increased isobaric rates possible lower levels TSS. In contrast, or level, increase in T led enhanced rates, irrespective type enzyme. PPO POD found have similar barosensitivity, whereas PME be most resistant Furthermore, simultaneous variation resulted HPP, where predominant than within domain. PRACTICAL APPLICATION Exploration hurdles such pH, TSS, fruits is useful from industrial point view, these parameters play key role preservation process design.