Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions

Matsui, Kátia Nicolau; Granado, L.M.; Oliveira, Pedro Vitoriano de; Tadini, Carmen C.

doi:10.1016/j.lwt.2006.03.019

Cited by 68 publications

(41 citation statements)

References 21 publications

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“…Early studies have compared HB and MB (Soysal and Soylemez, 2005;Matsui et al, 2007, Matsui et al, 2008 and the authors concluded MB could be better than HB due to high TAA retention.…”

Section: Effect Of Pretreatments On Pod and Ppomentioning

confidence: 99%

Effect of Juicing On Nutrition Qualities of “Sanhua” Plum (Prunus Salicina Lindl.) Juice from 4 Cultivars

Chao

Duan

Liu

et al. 2014

FSTR

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"Sanhua" plums of 4 cultivars were processed into juice. Pretreatment including heat blanching (HB), microwave blanching (MB) and SO 2 were studied on the inactivation of polyphenoloxidase (PPO), peroxidase (POD) and nutrition qualities. Enzymatic clarification, pasteurization and UHT were also investigated on nutrition qualities. Results showed that PPO and POD could be almost inactivated by HB (95℃

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“…Early studies have compared HB and MB (Soysal and Soylemez, 2005;Matsui et al, 2007, Matsui et al, 2008 and the authors concluded MB could be better than HB due to high TAA retention.…”

Section: Effect Of Pretreatments On Pod and Ppomentioning

confidence: 99%

Effect of Juicing On Nutrition Qualities of “Sanhua” Plum (Prunus Salicina Lindl.) Juice from 4 Cultivars

Chao

Duan

Liu

et al. 2014

FSTR

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“…On the other hand, some reports indicate the inhibition of enzymes during such processing (Günes & Bayindirli 1993;Kermasha et al 1993;Tajchakavit & Ramaswamy 1997;Huang et al 2007;Matsui et al 2007Matsui et al , 2008, which is highly recommended in many cases in food technology. Using peroxidase and lipoxygenase as indicators of microwave blanching of peas, green beans and carrots, it has been found out that the inactivation of these enzymes follows the first order kinetic model.…”

mentioning

confidence: 99%

“…In this case, the first-order reaction kinetics was also suitable for describing the process (Tajchakavit & Ramaswamy 1997). Microwave heating was also incorporated for the inactivation of peroxidase and polyphenol oxidase in coconut water in order to hinder the decrease of nutritional value and colour losses (Matsui et al 2007(Matsui et al , 2008.…”

mentioning

confidence: 99%

Diastase number changes during thermaland microwave processing of honey

Kowalski¹,

Łukasiewicz²,

Bednarz³

et al. 2012

Czech J. Food Sci.

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Kowalski S., Lukasiewicz M., Bednarz S., Panuś M. (2012): Diastase number changes during thermal and microwave processing of honey. Czech J. Food Sci., 30: 21-26.The presented paper covers the preliminary studies on microwave inactivation of honey enzymes described as diastase number (DN). All the investigations were done on commercially available honey from Polish local market. Microwave processes were compared to the conventional ones. In the case of conventional conditions, the constant rate of diastase enzyme inactivation was estimated using the first order kinetics. In the case of microwave heated samples, it was impossible to establish the rate constant; however, the investigation proved the suitability of such kind of processing for short-term thermal treatment of honey.

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“…However, enzymatic browning, which is mainly caused by a ployphenol oxidase (PPO), leads to a deleterious change in sensory properties of watermelon products (Jayaraman et al 1982;Walker and Ferrar 1998). Traditionally, thermal treatments were used to inactivate PPO (Yemenicioğlu et al 1997;Matsui et al 2007;Soysal 2008;Fortea et al 2009;Bakshi and Masoodi 2010). However, the thermal treatment leads to destruction of heat-sensitive nutrients and quality of food inevitably, such as: texture, color, and flavor (Flora 1976;Hayakawa et al 1977;Paulus and Saguy 1980;Chawla and Ranote 2009).…”

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confidence: 99%

Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment

Liu

Zhao

et al. 2011

J Food Sci Technol

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The inactivation of polyphenol oxidase from watermelon juice with high pressure carbon dioxide (HPCD) treatment was investigated. The maximum reduction of polyphenol oxidase (PPO) activity inactivated by HPCD treatment was 95.8% at 30 MPa and 50°C for 30 min, which was far higher than 50.9% of control treatment at 50°C for 30 min. The inactivation of PPO was adequately described by a two-fraction model, which indicated that a labile and stable fraction might present in PPO from watermelon juice. The kinetic rate constants k L and k S of labile and stable fractions were 1.976 and 0.041 min −1 by HPCD treatment of 30 MPa and 50°C. And the labile fraction was easier to be inactivated by kinetic analysis. HPCD treatment with the combined effects of pressure, temperature, pH reduction, and time was stronger to inactivate PPO from watermelon juice than control treatment at the same temperature.

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Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions

Cited by 68 publications

References 21 publications

Effect of Juicing On Nutrition Qualities of “Sanhua” Plum (Prunus Salicina Lindl.) Juice from 4 Cultivars

Effect of Juicing On Nutrition Qualities of “Sanhua” Plum (Prunus Salicina Lindl.) Juice from 4 Cultivars

Diastase number changes during thermaland microwave processing of honey

Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment

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