Lessening polygalacturonase activity in a commercial enzyme preparation by exposure to pulsed electric fields

Ginér, J.; Gimeno, Vicente Andrés; Palomes, Montserrat; Barbosa‐Cánovas, Gustavo V.; Martín, O.

doi:10.1007/s00217-003-0688-1

Cited by 34 publications

(24 citation statements)

References 9 publications

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“…These models have been applied to describe enzyme inactivation on vegetable [37][38][39][40] as well microbial dairy enzymes [11,14,15] among others. Giner et al [38] reported that the classical exponentially decay model as well as Hülsheger's and Fermi's equations adequately described tomato pectin methyl esterase (PME) inactivation by PEF with 400 pulses of 20 ls pulse width at 24 kV/ cm.…”

Section: Modeling Enzymatic Activity During Pef Treatmentmentioning

confidence: 99%

Food Preservation by Pulsed Electric Fields: An Engineering Perspective

2011

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Along the years, processing technologies for food preservation have been in constant development in order to meet current consumers' claims. In this way, researchers have been continuously working to understand the effects of different novel emerging technologies tested on foods to ensure microbiological stability as well as high quality attributes. Among these novel technologies, pulsed electric fields (PEF) have shown to be a potential non-thermal treatment capable of preserving liquid foods with freshlike characteristics. As a result, in the last decade, great technological advances have been accomplished regarding to PEF processing, such as improvement on the chamber designs, optimization of the process as well as achievement of high-quality-processed foods. This paper reviews the latest developments related to PEF technology for food preservation, the current designs of PEF treatment chambers, and modeling concepts applied for process optimization. In addition, some scaling-up considerations are included for future industrial implementation of PEF processing.

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Section: Modeling Enzymatic Activity During Pef Treatmentmentioning

confidence: 99%

Food Preservation by Pulsed Electric Fields: An Engineering Perspective

2011

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“…However, in studies carried out using a laboratory scale pulse device at electric fields ranging from 2.2 to 24.3 kV cm −1 , the exponential equations were proposed to relate k 1 with E for tomato PE, 42 apple and pear polyphenoloxidase, 33 peach polyphenoloxidase 34 and polygalacturonase. 38 The shape of a k 1 -E curve certainly follows a linear pattern and differs intrinsically from the curve resulting from an exponential relationship which considers k 1 and E as independent and dependent variables, respectively. Portions of any curve might be well approximate to a straight line if values of the independent variable were compressed within a short interval.…”

Section: First-order Decay Kinetic Modelmentioning

confidence: 99%

Reduction of pectinesterase activity in a commercial enzyme preparation by pulsed electric fields: comparison of inactivation kinetic models

et al. 2005

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The inactivation of pectinesterase (PE) in a commercial enzyme preparation (CEP) under high intensity pulsed electric fields (HIPEF) was studied. After desalting and water dilution of the raw CEP, samples were exposed to exponentially decay waveform pulses for up to 463 µs at electric field intensities ranging from 19 to 38 kV cm −1 . Pulses were applied in monopolar mode. Experimental data were fitted to a first-order kinetic model as well as to models based on Fermi, Hülsheger or Weibull equations to describe PE inactivation kinetics. Characteristic parameters for each model were calculated. Relationships between some of the parameters and process variables were obtained. The Weibull model yielded the best accuracy factor. The relationship between residual PE and input of electrical energy density was found to be that of exponential decay.

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“…The effect of HIPEF processing on PME or PG activity has been studied in several research works and results are controversial, due to differences in HIPEF systems and treatment chamber designs (Van Loey, Verachtert, & Hendrickx, 2001). However, it can be said that the higher the electric field, pulse frequency and treatment time, the higher the degree of PME (Elez-Martínez, Suárez-Recio, & Martín-Belloso, 2007;Espachs-Barroso, Van Loey, Hendrickx, & Martín-Belloso, 2006;Giner, Gimeno, Espachs, Elez, Barbosa-Cánovas, & Martín, 2000;Giner, Grouberman, Gimeno, & Martín, 2005;GinerSeguí, Elez-Martínez, & Martín-Belloso, 2009;Rodrigo, BarbosaCánovas, Martínez, & Rodrigo, 2003;Yeom, Zhang, & Chism, 2002) and PG (Giner, Gimeno, Palomes, Barbosa-Cánovas, & Martín, 2003;Giner-Seguí, BailoBallarin, Goristein, & Martín-Belloso, 2006) inactivation.…”

Section: Introductionmentioning

confidence: 99%