Kinetics of Crude Peroxidase Inactivation and Color Changes of Thermally Treated Seedless Guava (Psidium guajava L.)

Abstract

Thermal treatment of seedless guava (Psidium guajava L.) cubes was carried out in the temperature range of 80-95°C. The kinetics of peroxidase inactivation and color changes due to thermal treatments were determined. Peroxidase inactivation followed a first-order kinetic model, where the activation energy was 96.39 ± 4 kJ mol −1 . Color was quantified in terms of L, a, and b values in the Hunter system. The color changes during processing were described by a first-order kinetic model, except total color difference which followed a zero-order kinetic model. The temperature dependence of the degradation followed the Arrhenius relation. The activation energies (E a ) for L, a, b, and total color difference (ΔE) were 122.68 ± 3, 88.47 ± 5, 104.86 ± 5, and 112.65 ± 5 kJ mol −1 , respectively. The results of this work are a good tool to further optimize seedless guava thermal treatment conditions.

Drying of Exotic Tropical Fruits: A Comprehensive Review

“…The effect of blanching on the peroxidase activity and color changes in seedless guava was studied by Ganjloo et al (2010) over a temperature range of 80-95°C. Thermal inactivation data showed monophasic behavior that was only resulted from inactivation of heat-labile fraction of the enzyme.…”

Degradation Kinetics of Colour and Total Carotenoids in Jackfruit (Artocarpus heterophyllus) Bulb Slices During Hot Air Drying

“…The colour kinetics of food products is a complex phenomenon and determination of kinetic parameters (reaction order, reaction rate constant and activation energy) for colour change is important to optimise the thermal process (Weemaes et al 1999). Several researchers have studied the colour and carotenoids degradation kinetics in various food products during thermal processing (Chen et al 1995;Ahmed et al 2002;Chong et al 2008;Ganjloo et al 2009). Giraldo-Zuniga et al (2006) worked out kinetic drying experimental data for jackfruit bulb slices using convective air drying at different temperatures.…”

Effect of Drying on the Color of Tarragon (Artemisia dracunculus L.) Leaves

“…Thermal processing is one of the most widely used and important method of food preservation, and it affects the food quality as measured by sensory evaluation or instrumental methods (Guine et al 2009;Maskan 2001). The effect of thermal processing on the color of food material has been studied by various researchers, and different color systems have been used for describing color changes of food material (Ahmed et al 2002;Suh et al 2003;Maskan 2001;Maharaj and Sankat 1996;Silva and Silva 1999;Lee et al 2003;Krokida et al 1998;Du Toit and Joubert 1998;Lozano and Ibarz 1997;Shin and Bhowmik 1995).…”

“…The CIELAB color system (Commission Internationale de l'Eclairage 1986) is extensively used to evaluate food colors (Carreno et al 1995). Numbers of researchers have already studied the color of food using the CIELAB color space for measurement of the color parameters (Ganjloo et al 2009;McCaig 2002;Carreno et al 1995;Berberich et al 2002;Iwe et al 2000;García-Esteban et al 2003).…”