Combined Enzymatic and High-Pressure Processing Affect Cell Wall Polysaccharides in Berries

H. Hilz, M. Lille, K. Poutanen, H.A. Schols, A.G.J. Voragen

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28 Citations (Scopus)


The effect of high-pressure processing (HPP) on cell wall polysaccharides in berries was investigated. HPP decreased the degree of methyl esterification (DM), probably by activation of pectin methyl esterase (PME), and improved the extractability of pectins. When commercial enzyme mixtures were added to mashed berries, a synergistic effect was observed between treatment with commercial enzymes and HPP. Compared to treatment at atmospheric pressure, pectic polysaccharides were degraded to a larger extent when HPP was used. In contrast, hemicelluloses were hardly affected by the added enzymes when HPP was included, although they were degraded during similar treatment at atmospheric pressure. Additionally, the activity of rhamnose-releasing enzymes present in minor quantities might be enhanced after HPP, resulting in a decrease of rhamnose in the polymeric cell wall material. These results exploring the effect of HPP at representative conditions clearly point out the potential of HPP for polysaccharide modification.
Original languageEnglish
Pages (from-to)1322-1328
JournalJournal of Agricultural and Food Chemistry
Issue number4
Publication statusPublished - 2006


  • purified tomato polygalacturonase
  • pectic substances
  • juice
  • inactivation
  • quality
  • enzymes
  • food
  • temperature
  • behavior
  • phenols


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