The kinetics of inactivation of pectin methylesterase and polygalacturonase in tomato juice by thermosonication

Terefe, Netsanet Shiferaw; Gamage, M. K. W.; Vilkhu, Kamaljit; Simons, Lloyd; Mawson, Raymond; Versteeg, Cornelis

doi:10.1016/j.foodchem.2009.03.067

Cited by 111 publications

(66 citation statements)

References 25 publications

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“…After the thermal treatment, PME residual activities of R1 and R2 smoothies were 6 and 34 %, respectively. The thermal inactivation kinetics of PME in tomato juice have been reasonably well described by first-order inactivation kinetics, with an inactivation D value of 4 min at 75°C (Terefe et al 2009). Similarly, thermal treatments of 70-75°C for 5 min were able to completely inactivate PME activities in tomato, carrot, and broccoli purees (Houben et al 2013(Houben et al , 2014.…”

Section: Peroxidasementioning

confidence: 84%

Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage

Rodríguez‐Verástegui

Martínez−Hernández

Castillejo

et al. 2015

Food Bioprocess Technol

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Changes in the polyphenoloxidase (PPO), peroxidase (POD), pectinmethylesterase (PME) and phenylalanine ammonia-lyase (PAL) activities, total phenolics content (TPC) and total antioxidant capacity (TAC) on two red fresh vegetable smoothies (R1 and R2) based on tomato, red pepper, broccoli and carrot stored at 5 and 20°C were monitored. A conventional thermal treatment of 3 min at 80°C was applied to extend shelf life. The initial PPO, POD, and PME activities of R1/R2 smoothies (58/83, 0.023/0.020, and 1.50/0.38 kg −1 fresh weight (fw)) were 100 % reduced after thermal treatment and maintained at zero levels during storage up to 40 and 58 days at 20 and 5°C, respectively. Initial PAL activities of R1/R2 smoothies of 7.3/11.5 μmol cinnamic acid formed kg −1 h −1 were reduced in a 65-70 % after thermal treatment. The initial TPC of R1/R2 smoothies were 404/462 mg GAE kg −1 fw, and it was not significantly affected after the thermal treatment. No great TPC degradation during storage was observed either at 5 or 20°C. The initial TAC of R1/R2 smoothies were 301/373 mg Trolox equivalent kg −1 fw which was increased 62/77 % after the thermal treatment. The TAC showed a similar behavior to TPC during storage being those two parameters satisfactorily correlated (r 2 =0.69-0.88). In conclusion, the thermal treatment inactivated the studied qualitydegrading enzymes. Health-promoting compounds were well preserved during 58 days at 5°C and 40 days at 20°C in red fresh vegetable smoothies.

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Section: Peroxidasementioning

confidence: 84%

Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage

Rodríguez‐Verástegui

Martínez−Hernández

Castillejo

et al. 2015

Food Bioprocess Technol

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“…Variable results have been reported on the inactivation of PME in tomato juice [29][30][31]. In all these cases, the application of US resulted in the reduction in PME activity dependent on the media in which the enzyme was suspended and on the US processing conditions.…”

Section: Resultsmentioning

confidence: 99%

“…The sonochemically generated radicals can oxidize the residues of amino acids such as tryptophan, tyrosine, histidine and cysteine that are involved in the catalytic activity and stability of several enzymes. Free radicals have been reported to participate in the ultrasonically induced inactivation of horseradish peroxidase and catalase, among other enzymes [31]. Moreover, US efficacy is dependent upon numerous extrinsic and intrinsic operating parameters [33].…”

Section: Resultsmentioning

confidence: 99%

Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots

Gamboa‐Santos

Montilla

Soria

et al. 2012

Eur Food Res Technol

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“…Activity of pectin methylesterase (PME) was performed according to the method reported by Stoforos et al (2002). In a titration vessel 42 mL of aqueous suspension of pectin 0.5% (pH 7.0), was added, then 15 mL of NaCl (0.5 M) plus 2.8 mL deionized water.…”

Section: Measurement the Activity Of The Pectin Methylesterase (Pme)mentioning

confidence: 99%

“…Cano et al (1997), reported a maximum inactivation of PME (25% reduction of the initial activity) for the treatment of orange juice to 200 MPa and 30 °C the tested range was from 50 to 400 MPa and 20 to 60 °C. Meanwhile, Stoforos et al (2002) evaluated the inhibition of PME in tomato pulp, applying heat (60-75 °C) and pressure of 0-800 MPa, obtaining greater inactivation at 75 °C and atmospheric pressure, also reported an increase of inactivation at higher pressures that 700 MPa at 75 °C, and demonstrated that the loss of enzyme activity may occur via two different mechanisms, one mechanism may be associated with the temperature and the other with the pressure induced. Ly-Nguyen et al (2002), extracted and purified PME from carrots and evaluated the effect of heat treatment, after 10 min and 65 °C of treatment the PME activity was not detected.…”

Section: Figure 4 Enzymatic Activity In Papaya Juice As Function Of Tmentioning

confidence: 99%

EFFECT OF ULTRASOUND AND THERMAL TREATMENT ON PECTIN METHYLESTERASE ACTIVITY IN PAPAYA (Carica papaya) JUICE

Villanueva-Tiburcio¹,

Vargas-Solórzano²,

González-Reynoso³

et al. 2016

J microb biotech food sci

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Among the pectic enzymes present in fruits and vegetables, pectin methylesterase (PME) is usually related to the loss of quality and it causes adverse effects on finished products. In this research, the kinetic of ultrasound and thermal treatments are evaluated in the PME activity in papaya juice. The results showed that the ultrasound treatment caused an increase in the catalytic activity up to 52%. After a while, the catalytic activity decreased in 27% indicating that the ultrasound was not effective in the enzymatic inactivation, whereas the thermal treatment inactivated 71% of the PME. However, these results open perspectives to evaluate the effect of ultrasound and enhance the catalytic activity of enzymes of industrial interest.

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The kinetics of inactivation of pectin methylesterase and polygalacturonase in tomato juice by thermosonication

Cited by 111 publications

References 25 publications

Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage

Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage

Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots

EFFECT OF ULTRASOUND AND THERMAL TREATMENT ON PECTIN METHYLESTERASE ACTIVITY IN PAPAYA (Carica papaya) JUICE

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