Effect of high hydrostatic pressures on microorganisms, total phenolic content and enzyme activity of mamey (Pouteria sapota) nectar.

Mamey (Pouteria sapota) is a Mexican native fruit of sweet flavor and high content of antioxidants. Some of these antioxidants are  sensitive to high temperatures. Nonthermal technologies such as high hydrostatic pressures (HHP) could be an adequate alternative to traditional thermal pasteurization. Mamey nectars were treated under different HHP conditions and the effects on native microorganisms (mesophilic bacteria, molds and yeast), pectinmethylesterase (PME) and polyphenoloxidase (PPO) activities as well as on total phenolic content (TPC), were evaluated. Most HHP treatments conditions were equally effective to inactive native microorganisms. The application of HHP improved the extraction of TPC showing increments of 24% (400 MPa/2 min) to 64% (500 MPa/2 min) compared with the control samples. At 500 MPa/5 and 10 min maximum inactivation levels of PPO of about 40% were obtained, while PME activity showed decrements up to 70% at 400 MPa/5 min. HHP showed to be a potential technology to preserve mamey nectar, but more conditions should be tested to reach higher enzyme inactivation. © Association of Food Scientists & Technologists (India) 2021.

Citation

Mayra Cristina Soto-Caballero, Erick Eduardo Cano-Monge, Sayra Mayret Cano-Monge, Jorge Welti-Chanes, Zamantha Escobedo-Avellaneda. Effect of high hydrostatic pressures on microorganisms, total phenolic content and enzyme activity of mamey (Pouteria sapota) nectar. Journal of food science and technology. 2022 Jul;59(7):2599-2604

PMID: 35734125

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