Effect of pulsed electric fields on the activity of food-grade papain in a continuous system

Meza-Jiménez, María de Lourdes; Pokhrel, Prashant-Raj; Torre, Raúl René Robles de la; Barbosa‐Cánovas, Gustavo V.; Hernández‐Sánchez, Humberto

doi:10.1016/j.lwt.2019.04.037

Cited by 22 publications

(8 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Figure B shows the results of fluorescence for samples with different effects on RA generated by US. It can be observed that the untreated papain gave the lowest fluorescence intensity and that all the US-treated papain samples produced higher peaks, indicating important structural changes in the papain tertiary structure . These results, however, did not show a trend like those for RA, where the greatest changes were obtained at the higher levels of the factors.…”

Section: Resultsmentioning

confidence: 70%

“…It can be observed that the untreated papain gave the lowest fluorescence intensity and that all the US-treated papain samples produced higher peaks, indicating important structural changes in the papain tertiary structure. 8 These results, however, did not show a trend like those for RA, where the greatest changes were obtained at the higher levels of the factors. No correlation could be detected between RA and intrinsic fluorescence (R = −0.1665), indicating that only a certain degree of hydrophobicity is necessary to reduce the enzyme activity to adequate levels.…”

Section: Resultsmentioning

confidence: 99%

“…For a better understanding of papain behavior, the changes in structure and activity have been studied for different nonthermal technologies such as Pulsed Electric Fields (PEFs), High Hydrostatic Pressure (HHP), and Ultrasound (US). Changes in the enzymatic activity, closely related to changes in the secondary and tertiary structures, were observed in all cases. − The inactivation of enzymes by US is largely the result of total or partial protein denaturation, either by shear forces resulting from the formation and collapse of bubbles (cavitation) or by the hydroxyl and hydrogen free radicals formed during water molecule ultrasonolysis . High-frequency ultrasound (2–20 MHz) is used in medical imaging, food quality analysis, and other nondestructive examinations, whereas power (high-intensity) ultrasound (16–100 kHz) is used to physically or chemically alter food properties or to assist in the extraction of bioactive compounds .…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Power Ultrasound on the Activity and Structure of Food-Grade Papain

Meza-Jiménez

Pokhrel

Torre

et al. 2022

ACS Food Sci. Technol.

Self Cite

View full text Add to dashboard Cite

Ultrasound (US) is an adaptable and innovative nonthermal technology that has received considerable attention since the application of ultrasonic energy can inactivate or activate many food-related enzymes by means of cavitation effects. Papain is a proteolytic enzyme widely used in the food industry. This research studied the effect of different US parameters on the activity of food-grade papain. The treatments included temperatures from 10 to 50 °C, amplitudes of 40 and 100%, and process times of 1, 5, 9, 13, and 17 min. Maximal inactivation (78.7%) was obtained after 17 min of ultrasound processing with an amplitude of 100% and 10 °C. Kinetic data showed that a thermal treatment at 72.1 °C and a nonthermal US treatment at 20 °C and an amplitude of 100% are equivalent in inactivating power for papain. The decrease in papain activity was accompanied by a significant decrease (5.6%) in protein solubility and a significant reduction (22.3%) in the sulfhydryl group content. The three US process factors (amplitude, time, and temperature) were important for the exposure of hydrophobic groups in papain and the decrease in the −SH group content to generate changes in structure and activity. The changes in the secondary structure of papain generated by the US treatment could be observed through fluorescence and infrared spectroscopy. This study showed that power US treatment, when operated at certain processing values, is an adequate method to modify papain activity and structure at room temperature.

show abstract

Section: Resultsmentioning

confidence: 70%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Power Ultrasound on the Activity and Structure of Food-Grade Papain

Meza-Jiménez

Pokhrel

Torre

et al. 2022

ACS Food Sci. Technol.

Self Cite

View full text Add to dashboard Cite

show abstract

“…Also ethanol extraction along with microwave‐assisted dehydration was used to produce dietary fiber concentrates from papaya byproducts (Nieto Calvache, Soria, De Escalada Pla, & Gerschenson, ). Furthermore, studies have shown that latex extracted from papaya peel is a rich source of proteolytic enzymes (Meza‐Jiménez, Pokhrel, Robles de la Torre, Barbosa‐Canovas, & Hernández‐Sánchez, ; Nitsawang, Hatti‐Kaul, & Kanasawud, ), with interesting biological applications, for example, antimicrobial activities (dos Anjos et al., ).…”

Section: Wastes and Byproducts From Tropical Fruits And Their Currentmentioning

confidence: 99%

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Villacís-Chiriboga

Elst

Camp

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Tropical fruits represent one of the most important crops in the world. The continuously growing global market for the main tropical fruits is currently estimated at 84 million tons, of which approximately half is lost or wasted throughout the whole processing chain. Developing novel processes for the conversion of these byproducts into value‐added products could provide a viable way to manage this waste problem, aiming at the same time to create a sustainable economic growth within a bio‐economy perspective. Given the ever‐increasing concern about sustainability, complete valorization through a bio‐refinery approach, that is, zero waste concept, as well as the use of green techniques is therefore of utmost importance. This paper aims to report the status on the valorization of tropical fruit byproducts within a bio‐refinery frame, via the application of traditional methodologies, and with specific attention to the extraction of phenolics and carotenoids as bioactive compounds. The different types of byproducts, and their content of bioactives is reviewed, with a special emphasis on the lesser‐known tropical fruits. Moreover, the bioactivity of the different types of extracts and their possible application as a resource for different sectors (food, pharmaceutical, and environmental sciences) is discussed. Consequently, this review presents the concepts of tropical fruit biorefineries, and the potential applications of the isolated fractions.

show abstract

“…At present, new methods that could improve the extraction efficiency of proteins, such as enzymatic [20], ultrasound [21], microwave [22], pulsed electric field [23], and supercritical fluid extraction [24], have been performed by researchers [25]. Ultrasound-assisted extraction was widely used in the extraction of bioactive substances due to several advantages including time saving, high crushing efficiency, high extraction efficiency, no organic reagent residue, and energy saving [26].…”

Section: Introductionmentioning

confidence: 99%

Ultrasonic Thermal-Assisted Extraction of Phosvitin from Egg Yolk and Evaluation of Its Properties

Jiang

Wang

et al. 2019

Polymers

View full text Add to dashboard Cite

Phosvitin (Pv) is the principal phosphoprotein in chicken egg yolk and the most highly phosphorylated protein in nature. Pv is a good natural food antioxidant and emulsifier. However, the current extraction methods present disadvantages of complicated operation and are time-consuming. In this paper, Pv was extracted from the egg yolk by ultrasonic thermal-assisted extraction (UTAE). The effects of heating time, ultrasonic power and ultrasonic time on the extraction of Pv were investigated by a single factor. The purity of Pv, ratio of nitrogen to phosphorus (N/P), and activity were used as evaluation indexes. An efficient extraction of Pv was achieved when the sample was heated for 15 min at 80 °C and then processed for 10 min of ultrasonic treatment with an ultrasonic power of 600 W. Under optimal conditions, the purity and activity of Pv were 80% and 98%, respectively, whereas the ratio of N/P was 3.1. The obtained Pv was identified by sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE), Fluorescence analyses, fourier-transform infrared (FT-IR), and liquid chromatography-nanoelectrospray ionization mass spectrometry (Nano LC-ESI-MS/MS) analysis. The results showed there is no significant difference in the properties of Pv obtained by UTAE and Pv standard. The developed extraction approach is a simple, industrial compatible method without the use of any organic solvents.

show abstract

Effect of pulsed electric fields on the activity of food-grade papain in a continuous system

Cited by 22 publications

References 33 publications

Effect of Power Ultrasound on the Activity and Structure of Food-Grade Papain

Effect of Power Ultrasound on the Activity and Structure of Food-Grade Papain

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Ultrasonic Thermal-Assisted Extraction of Phosvitin from Egg Yolk and Evaluation of Its Properties

Contact Info

Product

Resources

About