Recovery of genipin from genipap fruit by high pressure processing

被引：13

作者：

Mayela Ramos-de-la-Pena, Ana ^{[1
]}

Montanez, Julio C. ^{[1
]}

de la Luz Reyes-Vega, Maria ^{[1
]}

Hendrickx, Marc E. ^{[2
]}

Carlos Contreras-Esquivel, Juan ^{[1
,3
]}

机构：

[1] Univ Autonoma Coahuila, Lab Appl Glycobiotechnol, Food Res Dept, Sch Chem, Saltillo 25250, Coahuila, Mexico

[2] Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, Lab Food Technol, Dept Microbial & Mol Syst M2S, B-3001 Heverlee, Belgium

[3] Coyotefoods Biopolymer & Biotechnol Co, Ctr Res & Dev, Saltillo 25000, Coahuila, Mexico

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2015年 / 63卷 / 02期

关键词：

Genipa americana; Pectinesterase; Polygalacturonase; Iridoid; IRIDOID GLUCOSIDES; POLYGALACTURONASE; EXTRACTION; QUALITY;

D O I：

10.1016/j.lwt.2015.04.038

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

High hydrostatic pressure (130-530 MPa) under quasi isobaric non-isothermal conditions was used for genipin recovery. Treatments were carried out on fresh made genipap fruit purees for 15 min with pectinases (0, 4.6 and 9.3 mg enzymes/g genipap). Liquid phase was subjected to pH and volume measurements, and wet weight of the solid phase was recorded. Genipin yield and protein concentration were determined. The highest genipin recovery (34.0 +/- 1.5 mg/g) in the extract was found after treatment at 130 MPa without pectinases. Liberated liquid volume, wet solid weight and pH results were in line with reported data on the influence of pressure on pectinesterase and polygalacturonase. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：1347 / 1350

页数：4

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