Microwave inactivation of red beet (Beta vulgaris L. var. conditiva) peroxidase and polyphenoloxidase and the effect of radiation on vegetable tissue quality

Latorre, María Emilia; Bonelli, Pablo Ricardo; Rojas, Ana M.; Gerschenson, Lía Noemi

doi:10.1016/j.jfoodeng.2011.11.026

Cited by 73 publications

(46 citation statements)

References 50 publications

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“…In most treatments, PPO was more heat resistant than POD. For beetroot (Latorre et al, ) and coconut water (Matsui, Gut, de Oliveira, & Tadini, ) treated with microwave heating, the authors also observed that PPO was less sensitive to thermal degradation. The microwave heating process is a technique that can satisfactorily reduce the enzymatic activity at temperatures lower than those used in conventional techniques, and can better protect the bioactive compounds of the camu‐camu juice.…”

Section: Resultsmentioning

confidence: 94%

“…A reduction tendency of the parameters a * and b * with increasing microwave power and the processing time was observed. Increased variation of the parameters a * and b * caused by increased microwave power were observed in beets when subjected to microwave heating processes (Latorre et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…This behavior can be explained by the thermoresistance of the PPO enzyme and by the high release of enzymes retained in the cytoplasm of plant cells, increasing the amount of enzymes in the juice serum. For kiwifruit puree (Benlloch‐Tinoco, Igual, Rodrigo, & Martínez‐Navarrete, ) and beetroot heated by microwave (Latorre et al, ), the authors observed that the time and power processing of the microwave were significant for the PPO inactivation. The enzymatic inactivation by the microwave heating can be more effective since the heating of the juice is uniform, avoiding central cold regions of the product (Latorre et al, ).…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Microwave processing of camu‐camu juices: Physicochemical and microbiological parameters

Comapa

Carvalho

Lamarão

et al. 2019

J Food Process Preserv

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The objective of this work was to evaluate microwave heating (MW) in the processing of camu‐camu juices. A factorial design (22) with repetition at the central point was performed. We evaluated the effect of microwave power (310‐940 W) and processing time (15‐45 s) on physicochemical characteristics, reduction of enzyme activity (POD and PPO), microbiological quality and bioactive compounds content (DPPH, phenolic compound, ascorbic acid, and anthocyanins). Generally, the juices treated by MW presented better results in comparison to the conventional method. There were no significant changes in pH, titratable acidity, total soluble solids, and color parameter in camu‐camu juices in comparison with untreated samples. The ascorbic acid content in the juices increased after the treatment by MW. A significant reduction of degrading microorganisms was observed for the treated juice in relation to the control juice. Microwave heating can be a good alternative for the treatment of Amazonian fruit juices. Practical applications The global consumer market requires that foods be high in bioactive compounds to improve human health. The Amazon Rainforest is known worldwide for its rich biodiversity, mainly for its wide variety of foods rich in bioactive compounds. The lack of transportation infrastructure and basic sanitation in the region causes the food to present high microbial contamination that can accelerate food degradation, especially its bioactive compounds. The use of microwave heating may be an opportunity to offer a fast, efficient, and low‐cost process for the reduction of microorganisms in fruit juices and pulps. This study is a pioneer in the use of emerging technologies in the conservation of Amazonian fruit juices, allowing a new opportunity for the food industry to offer products with high nutritional value.

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Section: Resultsmentioning

confidence: 94%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Microwave processing of camu‐camu juices: Physicochemical and microbiological parameters

Comapa

Carvalho

Lamarão

et al. 2019

J Food Process Preserv

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“…The results corroborate previous work: some studies address the inactivation of vegetable peroxidases with MW but are evasive with respect to the effects of MW in the structure of the enzymes. Coconut water POD was inactivated with MW treatment at 90 • C [14], and red beet POD was inactivated, 90% activity reduction was achieved only at 200 W/5 min [15]. The effect of pretreatment with MW on the kinetics of inactivation of the peroxidase was also studied by Zheng and Lu [16] in water bleaching of green asparagus; they showed that MW can be used as an effective pretreatment to accelerate peroxidase inactivation.…”

Section: Fluorescence Analysismentioning

confidence: 99%

“…11.002 0141-0229/© 2014 Elsevier Inc. All rights reserved. technologies to inactivate vegetable POD, such as pulsed electric field [8], ultrasound [9][10][11], supercritical carbon dioxide (SCCO 2 ) [12], UV radiation pre-treatment [13] and microwave irradiation [14][15][16][17].…”

Section: Introductionmentioning

confidence: 99%

Stability and structural changes of horseradish peroxidase: Microwave versus conventional heating treatment

Lopes

Barreto

Gonçalves

et al. 2015

Enzyme and Microbial Technology

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Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

et al. 2020

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The central kitchen concept is a new trend in the food industry, where centralized preparation and processing of fresh foods and the distribution of finished or semi-finished products to catering chains or related units take place. Fresh foods processed by a central kitchen mainly include fruit and vegetables, meat, aquatic products, and edible fungi; these foods have high water activities and thermal sensitivities and must be processed with care. Appropriate pretreatments are generally required for these food materials; typical pretreatment processes include cleaning, enzyme inactivation, and disinfection, as well as packaging and coating. To improve the working efficiency of a central kitchen, novel efficient pretreatment technologies are needed. This article systematically reviews various high-efficiency pretreatment technologies for fresh foods. These include ultrasonic cleaning technologies, physical-field enzyme inactivation technologies, non-thermal disinfection technologies, and modified-atmosphere packagings and coatings. Mechanisms, applications, influencing factors, and advantages and disadvantages of these technologies, which can be used in a central kitchen, are outlined and discussed. Possible solutions to problems related to central-kitchen food processing are addressed, including low cleaning efficiency and automation feasibility, high nutrition loss, high energy consumption, and short shelf life of products. These should lead us to the next step of fresh food processing for a highly demanding modern society.

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Microwave inactivation of red beet (Beta vulgaris L. var. conditiva) peroxidase and polyphenoloxidase and the effect of radiation on vegetable tissue quality

Cited by 73 publications

References 50 publications

Microwave processing of camu‐camu juices: Physicochemical and microbiological parameters

Microwave processing of camu‐camu juices: Physicochemical and microbiological parameters

Stability and structural changes of horseradish peroxidase: Microwave versus conventional heating treatment

Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

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