Recovery of genipin from genipap fruit by high pressure processing


Ana Mayela Ramos-de-la-Peña1, Julio C. Montañez1, María de la Luz Reyes-Vega1, Marc E. Hendrickx2, Juan Carlos Contreras-Esquivel*1,3

1Laboratory of Applied Glycobiotechnology, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Saltillo City 25250, Coahuila State, Mexico
2Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, B-3001 Heverlee, Belgium
3Research and Development Center, Coyotefoods Biopolymer and Biotechnology Co., Simon Bolivar 851-A, Saltillo City 25000, Coahuila State, Mexico



High hydrostatic pressure (130e530 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 volumen 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.