The effect of high pressure processing on clingstone and freestone peach cell integrity and enzymatic browning reactions

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• 作者：Chukwan Techakanon^a ; ^b ; Gary M. Smith^a ; Judy Jernstedt^c ; Diane M. Barrett^a ; ^{dmbarrett@ucdavis.edu}
• 关键词：High pressure processing ; Membrane integrity ; 1H NMR ; Polyphenol oxidase ; Peaches ; Enzymatic browning
• 刊名：Innovative Food Science & Emerging Technologies
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：39
• 期：Complete
• 页码：230-240
• 全文大小：1966 K
• 卷排序：39

文摘

Browning reactions in HPP treated peaches correlated better to cell integrity than the enzyme or phenolics. Above 200 MPa, HPP induces loss of membrane permeability and sub-cellular compartmentalization. 1H NMR and microscopic evaluation were effective methods for determination of membrane integrity.