Evaluation of HPCD batch treatments on enzyme inactivation kinetics and selected quality characteristics of cloudy juice from Golden delicious apples

Illera, A.E.; Sanz, Marı́a Teresa; Beltrán, Sagrario; Melgosa, Rodrigo; Solaesa, Ángela García; Ruiz, María Olga

doi:10.1016/j.jfoodeng.2017.10.017

Cited by 43 publications

(82 citation statements)

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“…The stability of enzyme structure is maintained by weak non‐covalent bonding including hydrophobic interactions, electrostatic forces, van der Waals forces, di‐sulfide and hydrogen bonding. Any modification to these forces could cause changes in the conformation and structure of an enzyme . A proposed mechanism of PPO inactivation by ultrasonic treatment is illustrated in Fig.…”

Section: Resultsmentioning

confidence: 99%

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Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment

et al. 2020

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BACKGROUND Polyphenol oxidase (PPO) is considered a problem in the food industry because it starts browning reactions during fruit and vegetable processing. Ultrasonic treatment is a technology used to inactivate the enzyme; however, the mechanism behind PPO inactivation is still unclear. For this reason, the inactivation, aggregation, and structural changes in PPO from quince juice subjected to ultrasonic treatments were investigated. Different intensities and times of ultrasonic treatment were used. Changes in the activity, aggregation, conformation, and structure of PPO were investigated through different structural analyses. RESULTS Compared to untreated juice, the PPO activity in treated juice was reduced to 35% at a high ultrasonic intensity of 400 W for 20 min. The structure of PPO determined from particle size distribution (PSD) analysis showed that ultrasound treatment caused initial dissociation and subsequent aggregation leading to structural modification. The spectra of circular dichroism (CD) analysis of ultrasonic treated PPO protein showed a significant loss of α‐helix, and reorganization of secondary structure. Fluorescence analysis showed a significant increase in fluorescence intensity of PPO after ultrasound treatment with evident blue shift, revealing disruption in the tertiary structure. CONCLUSION In summary, ultrasonic treatment triggered protein aggregation, distortion of tertiary structure, and loss of α‐helix conformation of secondary structure causing inactivation of the PPO enzyme. Hence, ultrasound processing at high intensity and duration could cause the inactivation of the PPO enzyme by inducing aggregation and structural modifications. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

“…Any modification to these forces could cause changes in the conformation and structure of an enzyme. 41 A proposed mechanism of PPO inactivation by ultrasonic treatment is illustrated in Fig. 6.…”

Section: Inactivation Mechanism Of Ppo By Ultrasonic Treatmentmentioning

confidence: 99%

Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment

et al. 2020

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“…At 60ºC, no PME inactivation was observed at any of the treated volumes (power density ranged from 1.21 to 1.57 W/mL), even a slight increase was found, probably due to the release of enzyme bound to cell walls (Ertugay & Baslar, 2014). The greater stability of PME compared to PPO has been also found in thermal treatments and other non-thermal treatments such as HPCD (Illera et al, 2018) and it has been attributed to the more complex structure of PPO, with three or four subunits in higher plants, that makes it more susceptible to inactivation. Additionally, PME in fruit juices is more difficult to be effectively inactivated, since PME is bound to the plant cell wall, which contains natural stabilizing factors (Zhou, Zhang, Leng, Liao, & Hu, 2010).…”

Section: Effect Of Power Density On Enzyme Inactivation At Different mentioning

confidence: 96%

“…No previous studies have been found in the literature regarding the effect of this variable on fruit juices processed by TS. Finally, enzyme inactivation by TS was compared with previous results obtained by high pressure carbon dioxide (HPCD) treatment, as non-thermal technology (Illera et al, 2018), and with thermal treatment alone in the same temperature range. The effect of TS on other quality parameters of cloudy apple juice, such as particle size distribution (PSD), color and total polyphenols and hydroxymethylfurfural content has been also determined.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

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Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice

Illera

Sanz

Román

et al. 2018

Innovative Food Science & Emerging Technologies

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Cloudy apple juice has been treated by thermosonication in batch mode as an alternative processing to thermal treatment. Thermosonication was found to be effective to inactivate polyphenol oxidase; however, pectinmethylesterase was found to be more resistant. An increase of the working ultrasound amplitude and the amount of energy supplied to the juice led to lower enzyme residual activities.Enzyme inactivation kinetics were determined at different temperatures (from 44 to 67 ºC).Inactivation data were described by the first order kinetic model and the Weibull model, both models yielding good fitting. Thermosonication treatment caused a homogenization effect reflected in the shifting of the particle size distribution towards smaller diameters. The effect of the nature of dissolved gases in the juice on enzyme inactivation was studied by displacing the air dissolved in the juice by bubbling nitrogen or carbon dioxide, previous to the thermosonication experiments. Higher inactivation rates were obtained by displacing the air with nitrogen.Industrial relevance: Consumers demand of natural and fresh-like products has driven the food industry to investigate alternative technologies to replace conventional food heat treatments that may affect food quality. Among these technologies, thermosonication treatment is an attractive technology that can inactivate microorganisms and enzymes. This work shows that some enzymes that cause deleterious effect on cloudy apple juice can be more effectively inactivated by thermosonication than by thermal treatment, in the same temperature range, reducing the damages caused by heating

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Recovery of the protein fraction with high antioxidant activity from red seaweed industrial solid residue after agar extraction by subcritical water treatment

et al. 2021

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In this work valorization of the underexploited industrial solid residue generated after agar extraction from Gelidium sesquipedale was studied by using subcritical water in a semicontinuous fix-bed reactor. First, a complete characterization of this by-product was carried out, determining up to 21% (w/w) of protein content (for a nitrogen factor of 4.9) with high content of essential amino acids, 37% (w/w) of carbohydrate fraction and high amount of ash, 22% (w/w). The effect of temperature, in the range from 129 to 200 °C, and flow rate, in the range from 2 to 6 mL min −1 , on protein and carbon fraction extraction/hydrolysis was studied. At constant flow rate of 2 mL min −1 , a maximum in the protein extraction was achieved at 185 °C. Higher temperatures led to degradation of protein or its hydrolysis products. Free amino acids release followed the same trend as the protein fraction. The most temperature sensitive amino acids, as determined by gas chromatography (EZ:faast Phenomenex), were serine and aspartic and glutamic acids. As a consequence, the selectivity towards non-polar amino acids increased by working at high severity factors. A Pearson correlation between antioxidant capacity of the collected extracts with the bioactive compounds determined in the extracts (total polyphenolic compounds -TPC-, peptides and free amino acids) was established, being stronger for TPC. The ash content in the solid residue after treatment steadily increased with temperature due to non-solubilization being possible its application in agriculture as fertilizers.

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Evaluation of HPCD batch treatments on enzyme inactivation kinetics and selected quality characteristics of cloudy juice from Golden delicious apples

Cited by 43 publications

References 32 publications

Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment

Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment

Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice

Recovery of the protein fraction with high antioxidant activity from red seaweed industrial solid residue after agar extraction by subcritical water treatment

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