Интерес к здоровому образу жизни и сбалансированному питанию в последние годы значительно возрос. В настоящее время потребитель отдает предпочтение свежим, минимально обработанным пищевым продуктам, что для предприятий пищевой отрасли способствует поиску новых методов и технологий, обеспечивающих максимальное сохранение пищевой ценности продуктов и их безопасность. Возрастает потребность в эффективных и экологически безопасных процессах, которые могли бы конкурировать и заменять при необходимости традиционные термические, химические методы обработки и консервирования пищевых продуктов. В последние два десятилетия широко изучается технология обработки высоким давлением (НРР) и возможность ее применения в производстве фруктовых соков, соков с мякотью, нектаров и пюре. Установлено, что действие высокого давления HPP способно инактивировать или активировать различные ферменты во фруктовых соках. В процессе обработки HPP инактивация ферментов происходит за счет изменения конформации структуры белка и активного центра. В то же время, в зависимости от вида фермента, давления, pH, температуры и времени обработки, воздействие технологии HPP может повышать активность фермента. Это происходит под действием процесса высвобождения мембраносвязанных ферментов, а также за счет изменений конформации белка и активного центра, которые облегчают взаимодействие с субстратом. Следует также отметить, что наиболее эффективно процесс инактивации ферментов во фруктовых соках и пюре происходит при совместном использовании технологии обработки высоким давлением, термическим воздействием и сокращении времени обработки. Цель данной статьи – обзор научных исследований по изучению кинетики инактивации эндогенных ферментов в процессе обработки высоким давлением фруктовых соков, нектаров и пюре.
Interest in a healthy lifestyle and a balanced diet has increased significantly in recent years. Currently, the consumer prefers fresh, minimally processed food products, which contributes to the search for new methods and technologies for food industry enterprises that ensure the maximum preservation of the nutritional value of products and their safety. There is a growing need for efficient and environmentally friendly processes that could compete and replace, if necessary, traditional thermal, chemical methods of processing and preserving food. In the past two decades, high pressure processing (HPP) technology has been extensively studied and its possible application in the production of fruit juices, juices with pulp, nectars and purees. High pressure HPP has been found to be able to inactivate or activate various enzymes in fruit juices. During HPP treatment, the inactivation of enzymes occurs due to changes in the conformation of the protein structure and the active site. At the same time, depending on the type of enzyme, pressure, pH, temperature and processing time, exposure to HPP technology can increase the activity of the enzyme. This occurs under the action of the process of release of membrane-bound enzymes, as well as due to changes in the conformation of the protein and the active site, which facilitate interaction with the substrate. It should also be noted that the process of inactivation of enzymes in fruit juices and purees is most effective with the combined use of high pressure processing technology, thermal exposure and reduction of processing time. The purpose of this article is to review scientific research on the study of the kinetics of endogenous enzyme inactivation during high pressure processing of fruit juices, nectars and purees.
1. Aadil R.M., Madni G.M., Roobab U., Ur Rahman U., Zeng X.A. Quality control in beverage production: An overview. In Quality Control in the Beverage Industry: Volume 17: The Science of Beverages (edited by A.M. Grumezescu & A.M. Holban). 2019. Cambridge, UK: Woodhead Publishing.
2. Бурак Л.Ч. Современные методы консервирования, применяемые в пищевой промышленности. Обзор. The Scientific Heritage. 2022. № 89 (89). С. 106–124. DOI: 10.5281/zenodo.6575888.
3. Roobab U., Aadil R.M., Madni G.M., Bekhit A.E.D. The impact of nonthermal technologies on the microbiological quality of juices: a Review. Comprehensive Reviews in Food Science and Food Safety. 2018. Vol. 17. P. 437–457.
4. Porto-Fett A.C.S., Jackson-Davis A., Kassama L.S. et al. Inactivation of shiga toxin-producing escherichia coli in refrigerated and frozen meatballsusing high pressure processing. Microorganisms. 2020. Vol. 8. P. 360.
5. Taddei R., Giacometti F., Bardasi L. Effect of production process and high-pressure processing on viability of Listeria innocua in traditional Italian drycured coppa. Italian Journal of Food Safety. 2020. Vol. 9. P. 104–109.
6. Usaga J., Acosta Ó., Churey J.J., Padilla-Zakour O.I. Worobo R.W. Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157: H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages. International Journal of FoodMicrobiology. 2021. Vol. 339. P. 109034.
7. Sardão R., Amaral R.A., Alexandre E.M., Saraiva J.A., Pintado M. Effect of high-pressure processing to improve the safety and quality of an Quercus acorn beverage. LWT. 2021. Vol. 149. P. 111858.
8. Sazonova S., Gramatina I., Klava D. Galoburda R. Effect of high pressure processing on raw pork microstructure and water holding capacity. Agronomy Research. 2019. Vol. 17. P. 1452–1459.
9. Hou R., Liu Y., Li W. Effect of high pressure processing on the microstructure, myofibrillar protein oxidation, and volatile compounds of sauce lamb tripe. International Journal of Food Engineering. 2020. Vol. 16. P. 20190132.
10. Šeremet D., Karlović S., Vojvodić Cebin A., Mandura A., Ježek D., Komes D. Extraction of bioactive compounds from different types of tea by high hydrostatic pressure. Journal of Food Processing and Preservation. 2021. Vol. 45. Р. e15751.
11. Agcam E., Akyıldız A., Kamat S. & Balasubramaniam V.M. Bioactive compounds extraction from the black carrot pomace with assistance of high pressure processing: an optimization study. Waste and Biomass Valorization. 2021. Vol. 12. P. 1–19.
12. Roobab U., Khan A.W., Lorenzo J.M. A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018–2021). Food Research International. 2021. Vol. 150. P. 110792.
13. Zhou L., Liu W., Stockmann R., Terefe N.S. Effect of citric acid and high pressure thermal processing on enzyme activity and related quality attributes of pear purée. Innovative Food Science and Emerging Technologies. 2018. Vol. 45. P. 196–207.
14. Marszałek K., Szczepańska J., Starzonek S. Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage. Journal of Food Process Engineering. 2019. Vol. 42. Р. e13034.
15. Morales-de la Peña M., Salinas-Roca B., Escobedo-Avellaneda Z., Martín-Belloso, O. Welti-Chanes J. Effect of high hydrostatic pressure and temperature on enzymatic activity and quality attributes in mango purée varieties (cv. Tommy Atkins and Manila). Food and BioprocessTechnology. 2018. Vol. 11. P. 1211–1221.
16. Wibowo S., Essel E.A., Man S.D. Comparing the impact of high pressure, pulsed electric field and thermal pasteurisation on quality attributes of cloudy apple juice using targeted and untargeted analyses. Innovative Food Scienceand Emerging Technologies. 2019. Vol. 54. P. 64–77.
17. Marszałek K., Woźniak Ł., Skąpska S. Mitek M. High pressure processing and thermal pasteurisation of strawberry purée: quality parameters and shelf life evaluation during cold storage. Journal of Food Science and Technology. 2017. Vol. 54. P. 832–841.
18. Roobab U., Shabbir M.A., Khan A.W. High-pressure treatments for better quality clean-label juices and beverages: overview and advances. LWT. 2021. Vol. 149. P. 111828.
19. Chen T., Li B., Shu C. Combined effect of thermosonication and high hydrostatic pressure on bioactive compounds, microbial load, and enzyme activities of blueberry juice. Food Science and Technology International. 2021.
20. Szczepańska J., Pinto C.A., Skąpska S., Saraiva J.A. Marszałek K. Effect of static and multi-pulsed high pressure processing on the rheological properties, microbial and physicochemical quality, and antioxidant potential of apple juice during refrigerated storage. LWT. 2021. Vol. 150. P. 112038.
21. Jesus A.L.T.D., Leite T.S., Cristianini M. High isostatic pressure and thermal processing of açaí fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase. Food Research International. 2018. Vol. 105. P. 853–862.
22. Tan P.F., Ng S.K., Tan T.B., Chong G.H., Tan C.P. Shelf life determination of durian (Durio zibethinus) paste and pulp upon high-pressureprocessing. Food Research. 2019. Vol. 3. P. 221–230.
23. Bleoanca I., Neagu C., Turtoi M., Borda D. Mild-thermal and high pressure processing inactivation kinetics of polyphenol oxidase from peachpurée. Journal of Food Process Engineering. 2018. Vol. 41. Р. Р. e12871.
24. Hurtado A., Picouet P., Jofré A., Guàrdia M.D., Ros J.M. Bañón S. Application of high pressure processing for obtaining “fresh-like” fruitsmoothies. Food and Bioprocess Technology. 2015. Vol. 8. P. 2470–2482.
25. Sreedevi P., Jayachandran L.E. & Srinivasa Rao P. Application of high-pressure processing for extending the shelf life of sugarcane juice under refrigerated conditions. Journal of Food Processing and Preservation. 2020. Vol. 44. Р. e14957.
26. Ramaswamy H.S., Riahi E. High-pressure inactivation kinetics of polyphenol oxidase in apple juice. Applied Biotechnology. Food Science and Policy. 2003. Vol. 1. P. 189–197.
27. Del Pozo-Insfran D.D., Follo-Martinez A.D., Talcott S.T., Brenes C.H. Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure. Journal of Food Science. 2017. Vol. 72. P. 247–253.
28. Juarez-Enriquez E., Salmeron-Ochoa I., Gutierrez-Mendez N., Ramaswamy H.S. Shelf life studies on apple juice pasteurised by ultrahigh hydrostatic pressure. LWT – Food Science and Technology. 2015. Vol. 62. P. 915–919.
29. Augusto P.E.D., Tribst A.A.L., Cristianini M. High hydrostatic pressure and high-pressure homogenization processing of fruit juices. In: Fruit Juices: Extraction, Composition, Quality and Analysis (edited by G. Rajauria & B.K. Tiwari). 2018. P. 393–421. Amsterdam, The Netherlands: Elsevier.
30. Kaushik N., Rao P.S., Mishra H.N. Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp: influence of processing, packaging, and storage. Food Science and Technology International. 2018. Vol. 24. P. 15–34.
31. Gao G., Zhao L., Ma Y., Wang Y., Sun Z. Microorganisms and some quality of red grapefruit juice affected by high pressure processing and high temperature short time. Food and Bioprocess Technology. 2015. Vol. 8. P. 2096–2108.
32. Rao L., Guo X., Pang X., Tan X., Liao X. Wu J. Enzyme activity and nutritional quality of peach (Prunus persica) juice: effect of high hydrostaticpressure. International Journal of Food Properties. 2014. Vol. 17. P. 1406–1417.
33. Dars A.G., Hu K., Liu Q., Abbas A., Xie B. Sun Z. Effect of thermo-sonication and ultra-high pressure on the quality and phenolic profile of mango juice. Foods. 2019. Vol. 8. P. 298.
34. Zhu J., Wang Y., Li X. Combined effect of ultrasound, heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity, and anthocyanins in blueberry (Vaccinium corymbosum) juice. Ultrasonics Sonochemistry. 2017. Vol. 37. P. 251–259.
35. Chang Y.H., Wu S.J., Chen B.Y., Huang H.W. Wang C.Y. Effect of high-pressure processing and thermal pasteurisation on overall quality parameters of white grape juice. Journal of the Science of Food and Agriculture. 2017. Vol. 97. P. 3166–3172.
36. Aadil R.M., Madni G.M., Roobab U., Ur Rahman U. Zeng X.A. Quality control in beverage production: An overview. In Quality Control in the Beverage Industry: Volume 17: The Science of Beverages (edited by A.M. Grumezescu & A.M. Holban). 2017. Cambridge, UK: Woodhead Publishing.
37. Hou Z., Zhang Y., Qin X., Zhao L., Wang Y. Liao X. High pressure processing for sea buckthorn juice with higher superoxide dismutaseactivity. Journal of Food and Nutrition Research. 2018. Vol. 57. P. 252–263.
38. Liu Y., Zhao X.Y., Zou L. Hu X.S. Effect of high hydrostatic pressure on overall quality parameters of watermelon juice. Food Science and TechnologyInternational. 2013. Vol. 19. P. 197–207.
39. Abid M., Jabbar S., Hu B. Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of applejuice. LWT – Food Science and Technology. 2014. Vol. 59. P. 70–76.
40. Vervoort L., Van Der Plancken I. & Grauwet T. Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurisation of orange juice: Part II: Impact on specific chemical and biochemical quality parameters. Innovative Food Science and Emerging Technologies. 2011. Vol. 12. P. 466–477.
41. Sulaiman A., Soo M.J., Yoon M.M.L., Farid M., Silva F.V.M. Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purées after high pressure processing. Journal of Food Engineering. 2015. Vol. 147. P. 89–94.
42. Yi J., Kebede B., Kristiani K. The potential of kiwifruit purée as a clean label ingredient to stabilise high pressure pasteurised cloudy apple juice duringstorage. Food Chemistry. 2018. Vol. 255. P. 197–208.
43. García-Parra J., González-Cebrino F., Delgado J., Cava R., Ramírez R. High pressure assisted thermal processing of pumpkin purée: Effect on microbial counts, color, bioactive compounds and polyphenoloxidaseenzyme. Food and Bioproducts Processing. 2016. Vol. 98. P. 124–132.
44. Cao X., Zhang Y., Zhang F., Wang Y., Yi J., Liao X. Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps. Journal of the Science of Food nd Agriculture. 2021. Vol. 91. P. 877–885.
45. Aaby K., Grimsbo I.H., Hovda M.B., Rode T.M. Effect of high pressure and thermal processing on shelf life and quality of strawberry purée andjuice. Food Chemistry. 2018. Vol. 260. P. 115–123.
46. Chakraborty S., Baier D., Knorr D. & Mishra H.N. High pressure inactivation of polygalacturonase, pectinmethylesterase and polyphenoloxidase in strawberry purée mixed with sugar. Food andBioproducts Processing. 2015. Vol. 95. P. 281–291.
47. Liu W., Zhang M. & Bhandari B. Nanotechnology – A shelf life extension strategy for fruits and vegetables. Critical Reviews in Food Science and Nutrition. 2020. Vol. 60. P. 1706–1721.
48. Keenan D.F., Rößle C., Gormley R., Butler F., Brunton N.P. Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies. LWT – Food Science and Technology. 2018. Vol. 45. P. 50–57.
49. Xu Z., Wang Y., Ren P., Ni Y. Liao X. Quality of banana purée during storage: a comparison of high pressure processing and thermal pasteurisation methods. Food and Bioprocess Technology. 2016. Vol. 9. P. 407–420.