Ohmic blanching of Tetsukabuto pumpkin: Effects on peroxidase inactivation kinetics and color changes

Gomes, Carolina Scaraffuni; Sarkis, Júlia Ribeiro; Marczak, Lígia Damasceno Ferreira

doi:10.1016/j.jfoodeng.2018.04.001

Cited by 42 publications

(13 citation statements)

References 31 publications

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“…The shape factor n > 1 implies that the semilogarithmic inactivation curve has a downward concavity [ 45 ]. This behavior has also been described for enzymatic inactivation in several works [ 13 , 46 ] but not for lipases. Gomes et al [ 46 ] suggested that the enzymes are weakened by exposure to the inactivation effect and, therefore, a progressively shorter time is necessary to inactivate, i.e., the enzymatic protein will gradually become less resistant.…”

Section: Resultsmentioning

confidence: 53%

Kinetic Modeling, Thermodynamic Approach and Molecular Dynamics Simulation of Thermal Inactivation of Lipases from Burkholderia cepacia and Rhizomucor miehei

Ortega

Sáez

Palacios

et al. 2022

IJMS

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The behavior against temperature and thermal stability of enzymes is a topic of importance for industrial biocatalysis. This study focuses on the kinetics and thermodynamics of the thermal inactivation of Lipase PS from B. cepacia and Palatase from R. miehei. Thermal inactivation was investigated using eight inactivation models at a temperature range of 40–70 °C. Kinetic modeling showed that the first-order model and Weibull distribution were the best equations to describe the residual activity of Lipase PS and Palatase, respectively. The results obtained from the kinetic parameters, decimal reduction time (D and tR), and temperature required (z and z’) indicated a higher thermal stability of Lipase PS compared to Palatase. The activation energy values (Ea) also indicated that higher energy was required to denature bacterial (34.8 kJ mol−1) than fungal (23.3 kJ mol−1) lipase. The thermodynamic inactivation parameters, Gibbs free energy (DG#), entropy (DS#), and enthalpy (DH#) were also determined. The results showed a DG# for Palatase (86.0–92.1 kJ mol−1) lower than for Lipase PS (98.6–104.9 kJ mol−1), and a negative entropic and positive enthalpic contribution for both lipases. A comparative molecular dynamics simulation and structural analysis at 40 °C and 70 °C were also performed.

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Section: Resultsmentioning

confidence: 53%

Kinetic Modeling, Thermodynamic Approach and Molecular Dynamics Simulation of Thermal Inactivation of Lipases from Burkholderia cepacia and Rhizomucor miehei

Ortega

Sáez

Palacios

et al. 2022

IJMS

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“…It should be noted that other parameters, such as material flow rate, number of electrodes and their positioning, can also influence the ohmic heating rate in a continuous ohmic heating process,. Although this innovative heating technique is still in its infancy in the food processing sector, numerous research has been conducted on its potential application for cooking Wang & Farid, 2015;Kanjanapongkul, 2017), sterilization (Park, Balasubramaniam, Sastry, & Lee, 2014), pasteurization (Achir et al, 2016;Cho, Yi, & Chung, 2017;Dima, Istrati, Garnai, Serea, & Vizireanu, 2015), blanching (Gomes, Sarkis, & Marczak, 2018;Bhat, Saini, & Sharma, 2017), extraction (Aamir & Jittanit, 2017;Gavahian, Farahnaky, Farhoosh, Javidnia & Shahidi, 2015;Gavahian, Farahnaky, Javidnia, & Majzoobi, 2012; and drying Zhong and Lima, 2003). These studies revealed that ohmic heating is superior to the conventional method in terms of saving process energy and time.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations

Gavahian

Tiwari

Chu

et al. 2019

Trends in Food Science & Technology

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Background Food texture is an important quality characteristic that affects sensory perception and consumer satisfaction. Thermal processing applies to food material for several reasons including palatability improvement and shelf life extension. Ohmic heating is an energy-and time-saving technique that was previously proposed as an alternative to conventional heating methods in the food industry. Scope and approach Investigating the effect of ohmic heating method on food quality parameters, such as texture, is an important step towards the industrial adaptation of ohmic heating. This review focuses specifically on the effects of ohmic heating on food texture and tries to elucidate the mechanisms behind the changes in textural attributes during an ohmic process as compared to the classical heating method.

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“…In recent years, due to the capability of microwave and ohmic treatments to ensure the quality and safety of foods, these technologies have been increasingly used in many fields of the food industry, including cooking, preheating, blanching, pasteurization, sterilization, oxidation stability, tempering, drying, thawing, extraction, roasting, rendering and peeling …”

Section: Introductionmentioning

confidence: 99%

Application of microwave and ohmic heating for pasteurization of cantaloupe juice: microbial inactivation and chemical properties

2019

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BACKGROUND: Cantaloupe melon (Cucumis melo L.) is one of the most important dessert fruits and is cultivated in many countries of the world. The effects of microwave (400 and 800 W for 110 s), ohmic (100 and 200 V for 110 s) and conventional heating (27-75 ∘ C for 30 min) treatments on inactivation of Escherichia coli, Salmonella Typhimurium, S. Enteritidis and Staphylococcus aureus pathogens; pH and degradation of vitamin C, -carotene and phenolic compounds of cantaloupe juice were investigated. RESULTS: As time passed, all of the treatments resulted in significant (P ≤ 0.05) decreases in the number of pathogens and vitamin C, -carotene and phenolic compound content, whereas the pH of samples did not show significant changes. The mentioned parameters were more reduced by increasing the power, voltage and temperature of ohmic, microwave and conventional heating treatments, respectively. Comparison of the results for conventional heating with those of ohmic and microwave heating revealed that the complete inactivation time of pathogens by the two latter treatments was much shorter than that of the former. After 20 s, the effect of ohmic heating at 200 V on decreasing vitamin C content was significantly (P ≤ 0.05) higher than that of the other treatments. The amounts of -carotene and phenolic compounds showed the most reduction under 800 W microwave treatment. CONCLUSION: The results obtained for conventional, ohmic and microwave heating treatments indicated a higher degradation of -carotene and phenolic compounds and a lower loss of vitamin C in the former. -Carotene determination -Carotene was extracted with hexane-acetonitrile-ethanol solution and the content was measured at a wavelength of 480 nm (UV-visible; Philips, Cambridge, UK). The result was expressed as micrograms of -carotene per gram of dry solids. 41 J Sci Food Agric 2019; 99: 4276-4286

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Ohmic blanching of Tetsukabuto pumpkin: Effects on peroxidase inactivation kinetics and color changes

Cited by 42 publications

References 31 publications

Kinetic Modeling, Thermodynamic Approach and Molecular Dynamics Simulation of Thermal Inactivation of Lipases from Burkholderia cepacia and Rhizomucor miehei

Kinetic Modeling, Thermodynamic Approach and Molecular Dynamics Simulation of Thermal Inactivation of Lipases from Burkholderia cepacia and Rhizomucor miehei

Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations

Application of microwave and ohmic heating for pasteurization of cantaloupe juice: microbial inactivation and chemical properties

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