Temperature model for process impact non-uniformity in genipin recovery by high pressure processing


Ana Mayela Ramos-de-la-Peña*1, Julio C. Montañez1, María de la Luz Reyes-Vega1,
Juan Carlos Contreras-Esquivel1,2

1Laboratory of Applied Glycobiotechnology, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Saltillo City 25280, Coahuila State, Mexico
2Research and Development Center, Coyotefoods Biopolymer and Biotechnology Co., Simon Bolivar 851-A, Saltillo City 25000, Coahuila State, Mexico



A model for the process impact temperature non-uniformity during high pressure processing (HPP) of genipap fruit purees was found during genipin recovery. Purees were subjected to HPP (130–530 MPa) under quasi-isobaric non-isothermal conditions (15 min; 0, 4.6 and 9.3 mg pectinases/g fruit). Genipin and protein concentration was determined, and pH was measured. Polygalacturonase activity was quantified indirectly by protein content (mg/g fruit). First order kinetics described temperature changes (0–4 min). Polygalacturonase was activated at 130 MPa, inactivated reversibly at 330 MPa and activated again at 530 MPa. Enzyme reaction rate constant (k) was placed in the 0–4 min model and temperatura from 2 to 15 min was described. Protein content and pH characterization in terms of decimal reduction time improved highly the 2–15 min model. Since temperature changes were modeled, more insight of its behavior in an HPP reactor was obtained, avoiding uniformity assumptions, making easier the industrial scale HPP implementation.