Effects of Combined Pressure and Temperature on Enzymes Related to Quality of Fruits and Vegetables: From Kinetic Information to Process Engineering Aspects

Ludikhuyze, L.; Loey, Ann Van; Indrawati, .; Smout, Chantal; Hendrickx, Marc

doi:10.1080/10408690390246350

Cited by 115 publications

(65 citation statements)

References 226 publications

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“…Reduction of myrosinase activity in a buffer system at pressure levels of 200-450 at 20 o C MPa has been shown [Ludikhuyze et al, 2000[Ludikhuyze et al, , 2003. In another study on HP treatment of broccoli, myrosinase inactivation in broccoli juice was obtained with slightly higher pressure levels and in this study myrosinase was isolated by the ammonium sulfate precipitation and the myrosinase activity measured from released glucose by use of the enzyme coupled assay [Van Eylen et al, 2008], thus supporting our findings that HP treatment is able to inactivate myrosinase.…”

Section: High Pressure Treatment Of Broccoli Floretssupporting

confidence: 72%

“…HP is described as a technique with ability to induce protein unfolding, leading to loss of enzyme activity [Ludikhuyze et al, 2003], while PEF processing may lead to inactivation of enzymes at certain processing conditions, maybe due to interference from the electric pulses with metal co-factors or due to local Joule heating [Aguiló-Aguayo et al, 2008. Only a few studies have dealt with PEF treatment of Brassica plants [Gachovska et al, 2010;Guderjan et al, 2007], and none of these has investigated the effects of PEF on glucosinolates and myrosinase.…”

Section: Unauthenticatedmentioning

confidence: 99%

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Effects of Novel Processing Techniques on Glucosinolates and Membrane Associated Myrosinases in Broccoli

Frandsen¹,

Markedal²,

Martı́n-Belloso³

et al. 2014

Pol. J. Food Nutr. Sci.

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longed shelf-life by inactivation of micro-organisms and enzymes. HP/HT can at temperatures above 50 o C lead to pasteurization using pressure levels from 250-500 MPa [Wilson et al., 2008], while sterilization can be obtained with HP at temperatures higher than 70 o C . Focus is thus on the application of HP in combination with high temperatures (HT), which may lead to tissue compression, cell wall breakage and cell membrane disruption, depending on the HP and HT levels as well as the type of vegetable or fruit that are treated [Michel & Autio, 2002]. In the present study, where broccoli has been processed, the food quality is particularly connected with the enzyme-substrate (myrosinase--glucosinolate) system, where the different types of non-enzymatic and enzymatic catalyzed hydrolysis products give rise to effects from being health promoting to affecting the taste and odor [Hansen et al., 1995[Hansen et al., , 1997 Jeffery & Aray, 2009].PEF is considered a non-thermal treatment, which can lead to pasteurization at ambient temperatures using electrical field strengths of 20-30 kV/cm, and short pulses of 1-10 µs [Mosqueda-Melgar et al., 2008]. Application of short electric pulses may result in pore formation in cell membranes, and depending on the treatment intensity, time, electric field and pulse energy the membrane permeabilisation High pressure/high temperature (HP/HT) and pulsed electric field (PEF) treatment of food are among the novel processing techniques considered as alternatives to conventional thermal food processing. Introduction of new processing techniques with fast and gentle processing steps may reveal new possibilities for preservation of healthy bioactive compounds in processed food. However, effects on various food components due to autolysis and fast reactions prior to the applied HP/HT or PEF need to be considered as the total contribution of processing steps affects the obtained food quality. The present experiments were performed on broccoli (Brassica oleracea var. Italica) florets, purée and juice. Specific focus was given to effects of HP/HT and PEF processing on the content of glucosinolates and activities of myrosinase isoenzymes (EC.3.2.1.147) in the broccoli preparations. Certain conditions applied in HP/HT processing of broccoli florets were able to maintain a high level of intact glucosinolates. Treatment at 700 MPa and 20°C for 10 min was found to inactivate myrosinase activity, but also pressure treatments at 300 MPa and 20°C were able to maintain a high level of intact glucosinolates present in the untreated broccoli florets. PEF processing of broccoli purée and juice showed that the myrosinase activities resulted in nearly total glucosinolate transformations as result of autolysis during puréeing and juice making prior to the PEF processing. These data demonstrated that insight into potential effects on myrosinase activities from application of PEF processing implies specific focus on the sample steps preceding the PEF processing. Processing of broccoli and autolysis reaction...

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Section: High Pressure Treatment Of Broccoli Floretssupporting

confidence: 72%

Section: Unauthenticatedmentioning

confidence: 99%

Effects of Novel Processing Techniques on Glucosinolates and Membrane Associated Myrosinases in Broccoli

Frandsen¹,

Markedal²,

Martı́n-Belloso³

et al. 2014

Pol. J. Food Nutr. Sci.

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“…The effect of pressure and temperature on the inactivation rate constant k is often expressed by mathematical models combining the equations of Arrhenius and Eyring. However, empirical equations based on Hawley's description of the thermodynamics of the phase boundary of protein unfolding (26) have also been proposed to effectively describe rate constants as a function of pressure and temperature (8,28,36). In this study, equation 4 provided a functional relationship that sufficiently fitted the obtained k values found for all pressuretemperature combinations tested.…”

Section: Thermal Inactivation Of Feline Calicivirusmentioning

confidence: 60%

Predictive Model for Inactivation of Feline Calicivirus, a Norovirus Surrogate, by Heat and High Hydrostatic Pressure

Buckow

Isbarn

Knorr

et al. 2008

Appl Environ Microbiol

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Noroviruses, which are members of the Caliciviridae family, represent the leading cause of nonbacterial gastroenteritis in developed countries; such norovirus infections result in high economic costs for health protection. Person-to-person contact, contaminated water, and foods, especially raw shellfish, vegetables, and fruits, can transmit noroviruses. We inactivated feline calicivirus, a surrogate for the nonculturable norovirus, in cell culture medium and mineral water by heat and high hydrostatic pressure. Incubation at ambient pressure and 75°C for 2 min as well as treatment at 450 MPa and 15°C for 1 min inactivated more than 7 log 10 PFU of calicivirus per ml in cell culture medium or mineral water. The heat and pressure time-inactivation curves obtained with the calicivirus showed tailing in the logarithmic scale. Modeling by nth-order kinetics of the virus inactivation was successful in predicting the inactivation of the infective virus particles. The developed model enables the prediction of the calicivirus reduction in response to pressures up to 500 MPa, temperatures ranging from 5 to 75°C, and various treatment times. We suggest high pressure for processing of foods to reduce the health threat posed by noroviruses.

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“…A decrease of the denaturation pressure both as the temperature increases or decreases (cold denaturation) was reported in a number of studies [74]. However, as opposed to many microorganisms and viruses pressure and temperature often act antagonistically resulting in an enhanced thermo-stability of enzymes (e.g.…”

Section: Enzymesmentioning

confidence: 97%

High Pressure Processing – a Database of Kinetic Information

Buckow

Heinz

2008

Chemie Ingenieur Technik

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Hydrostatic high pressure technology is relatively new to food industry and is more and more considered as an alternative to traditional preservation methods like heat processing.The inactivation of bacteria, spores, viruses and enzymes has been demonstrated in numerous papers, and various schemes for modelling the experimental inactivation data have been suggested. Although there are similarities to heat inactivation kinetics it is generally agreed that the heat process safety assessment with its typical indicator organisms cannot simply be transferred to high pressure treatment. In this paper a database is introduced which aims at the comparison of published kinetic high pressure inactivation data by using suitable mathematical modelling tools. For the sake of clarity, the functional associations of pressure, temperature and exposure time is presented by means of pressure-temperature diagrams (pT-diagrams), which show pressure-temperature combinations yielding to a desired reaction (e.g. inactivation) rate constant. Thus, the database software was particularly designed to enable the user to call up pressure-temperature dependent function equations for a number of micro-organisms, enzymes and food constituents and to visualize them in pT-diagrams for predetermined treatment times or as kinetics under predetermined p-T conditions. In addition, the database also features a simple calculator tool which allows the user to make an entry in three of the four process conditions (pressure level, temperature level, inactivation level, dwell time) and calculate the remaining forth process condition. The database is accessible through the internet and is continuously updated on the basis of the most recent publications and own experimental data.

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Effects of Combined Pressure and Temperature on Enzymes Related to Quality of Fruits and Vegetables: From Kinetic Information to Process Engineering Aspects

Cited by 115 publications

References 226 publications

Effects of Novel Processing Techniques on Glucosinolates and Membrane Associated Myrosinases in Broccoli

Effects of Novel Processing Techniques on Glucosinolates and Membrane Associated Myrosinases in Broccoli

Predictive Model for Inactivation of Feline Calicivirus, a Norovirus Surrogate, by Heat and High Hydrostatic Pressure

High Pressure Processing – a Database of Kinetic Information

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