Effects of high pressure in association with pH and salt on the allergenicity, proteolytic and fibrinolytic activities of pineapple juice
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Keywords
allergenicity, fibrinolytic activity, high hydrostatic pressure, pineapple juice, proteolytic activity
Abstract
The objective of this study was to investigate the influence of high pressure in association with pH and NaCl concentration on the allergenicity and proteolytic and fibrinolytic activities of pineapple juice. Pineapple juice was treated with various pressures (0-500 MPa) and adjusted to various pH values (2.7-5.0) and NaCl concentrations (0-0.8%), and its allergenicity and proteolytic and fibrinolytic activities were measured. Pressure influenced proteolytic activity, fibrinolytic activity and allergenicity in a similar trend but at different strengths. Although 400 MPa was taken as a good condition for retaining the activities and decreasing the allergenicity of pineapple juice, desensitisation was insufficient with high hydrostatic pressure alone. High pressure in combination with adjustment of pH reduced proteolytic activity and allergenicity, and the optimum pH range was expanded and became more alkaline. However, this combination increased fibrinolytic activity and its optimum pH was barely changed. High pressure in combination with adjustment of NaCl concentration changed these three activities in a similar trend, but they were variably decreased at NaCl concentrations of >0.4%. Allergenicity decreased fastest, following by proteolytic activity and fibrinolytic activity. At a pressure of 400 MPa, a pH of 3.2 and a NaCl concentration of 0.6%, allergenicity and proteolytic and fibrinolytic activities were 41.92%, 64.35% and 93.86%, respectively, indicating this processing is suitable for pineapple juice.
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