Nonthermal inactivation of polyphenol oxidase in apple juice influenced by moderate electric fields: Effects of periodic on-off and constant exposure electrical treatments

Samaranayake, Chaminda P.; Mok, Jin Hong; Heskitt, Brian F.; Sastry, Sudhir K.

doi:10.1016/j.ifset.2022.102955

Cited by 14 publications

(3 citation statements)

References 29 publications

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“…As described for microbial inactivation, the thermal effect would be the major cause of enzyme inactivation, but an electrical (non-thermal) inactivation has also been reported in the literature [102][103][104]. In this case, this non-thermal effect would be related to changes in enzyme structure leading to increased structural dynamics and reduced cohesion of the protein [105]. The application of rigid body dynamic models has shown that the exposure of enzymes to an electric field induces electrophoretic translational motion which make enzymes behave as if they were at a higher temperature than their surroundings [106,107].…”

Section: Enzyme Inactivationmentioning

confidence: 84%

Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields

Astráin-Redín,

Ospina,

Cebrián

et al. 2024

Food Eng Rev

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Ohmic heating (OH) of food has been investigated for many years as an alternative to conventional heating because it allows fast and homogeneous heating. The processing parameters that influence the most uniformity of the heating in OH are the electric field strength and the frequency. Therefore, recent trends have focused on studying the application of frequencies in the order of kHz and electric fields higher than 100 V/cm. In this regard, and considering only the applied field strength in a way to easily differentiate them, three ohmic systems could be distinguished: OH (< 100 V/cm), moderated electric fields (MEF) (100–1000 V/cm), and ohmic-pulsed electric fields (ohmic-PEF) (> 1000 V/cm). The advantages of applying higher electric fields (MEF and ohmic-PEF) over OH are, on the one hand, their much higher heating rate and, on the other hand, their capability to electroporate cells, causing the release of intracellular ionic compounds, and therefore, uniformizing the electrical conductivity of the product. This strategy is especially interesting for large solid foods where conventional heating applications lead to large temperature gradients and quality losses due to surface overtreatment. Therefore, the aim of this work is to review the state of the art of OH technologies, focusing on MEF and ohmic-PEF. The advantages and disadvantages of MEF and ohmic-PEF compared to OH and their potential for improving processes in the food industry are also discussed.

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Section: Enzyme Inactivationmentioning

confidence: 84%

Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields

Astráin-Redín,

Ospina,

Cebrián

et al. 2024

Food Eng Rev

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“…For example, Qian, Yan, et al (2021) used pulsed MF to treat orange juice, and the results effectively reduced the PME activity of orange juice, and the residual activity was as low as 50.28% when the MF strength was 6 T and the number of pulses was 20. Samaranayake et al (2022) showed significant inactivation of pectin methylesterase using moderate EF combined with an appropriate temperature.…”

Section: Resultsmentioning

confidence: 99%

Effect of electromagnetic field‐assisted freezing on improving the stability of lemon juice after thawing

Huo,

Zhang,

Chen

2024

J Food Process Engineering

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This study aims to reduce the production of flocculent material and stratification of lemon juice during freezing and thawing, using electric or magnetic fields to assist with the freezing of lemon juice. This study investigated the effect of 10–30 kV/cm electric field (EF) and 2–10 mT magnetic field (MF) on the quality of frozen lemon juice. Electromagnetic field treatment can shorten the freezing time and reduce its particle size, resulting in a lower polymer dispersion index and lower enzyme activity, thus improving its cloud stability. When the EF strength was 20 kV/cm and the MF strength was 6 mT, it resulted in the highest cloud stability, which increased by 15.50 and 16.95%, respectively. In addition, we studied the effect of electromagnetic fields on the physico‐chemical properties and bioactive components of lemon juice. The results showed that it did not affect its bioactive compounds activity and antioxidant activity, and did not cause loss of lemon juice flavor. The electromagnetic field treatment improved the quality of the juice and can be used as a potential novel processing technology for fruit juices.Practical ApplicationsThis study provides a simple and novel method to improve the stability of frozen lemon juice after thawing. The use of physical fields such as electric and magnetic field treatments to assist in freezing lemon juice improves the stability of lemon juice after thawing and provides a new method to improve the quality of fruit juice products.

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“…Furthermore, moderate electric field at field strength of 85-110 V/cm was recently reported to inhibit PPO activity of Red Delicious juice (Samaranayake et al, 2022). This study applied this treatment using periodic on-off treatment or constant exposure treatment.…”

Section: 46mentioning

confidence: 99%

Enzymatic browning in apple products and its inhibition treatments: A comprehensive review

Arnold

Gramza‐Michałowska

2022

Comp Rev Food Sci Food Safe

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Apple (Malus domestica) is widely consumed by consumers from various regions. It contains a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic acids, flavanols, flavonols, dihydrochalcones, and anthocyanins) and antioxidant activity, which are beneficial for human health. The trends on healthy and fresh food have driven the food industry to produce minimally processed apple, such as fresh-cut, puree, juice, and so on without degrading the quality of products. Enzymatic browning is one of the problems found in minimally processed apple as it causes the undesirable dark color as well as the degradation of phenolics and antioxidant activity, which then reduces the health benefits of apple. Proper inhibition is needed to maintain the quality of minimally processed apple with minimal changes in sensory properties. This review summarizes the inhibition of enzymatic browning of apple products based on recent studies using the conventional and nonconventional processing, as well as using synthetic and natural antibrowning agents. Nonconventional processing and the use of natural antibrowning agents can be used as promising treatments to prevent enzymatic browning in minimally processed apple products. Combination of 2-3 treatments can improve the effective inhibition of enzymatic browning. Further studies, such on as other potential natural antibrowning agents and their mechanisms of action, should be conducted.

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Nonthermal inactivation of polyphenol oxidase in apple juice influenced by moderate electric fields: Effects of periodic on-off and constant exposure electrical treatments

Cited by 14 publications

References 29 publications

Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields

Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields

Effect of electromagnetic field‐assisted freezing on improving the stability of lemon juice after thawing

Enzymatic browning in apple products and its inhibition treatments: A comprehensive review

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