Ultrasonication for tomato pectinmethylesterase inactivation: effect of cavitation intensity and temperature on inactivation

Use of ultrasound in food preservation

“…Enzyme inactivation generally increases with increasing ultrasound power, ultrasound freqency, exposure time, amplitude level, cavitation intensity, processing temperature and processing pressure, but decreases as the volume being treated increases [34,35,41,46].…”

“…Since then, it has been proven that ultrasound is an effective method in the inactivation of enzymes when it is used alone or with temperature and pressure. There are many enzymes inactivated with ultrasound such as glucose oxidase [32], peroxidase [17,33], pectin methyl esterase [34], protease and lipase [35], watercress peroxidase [36] and polyphenoloxidase [15]. Table 2 summarizes the ultrasound application on enzymes.…”

“…The ultrasound stability of individual proteins varies between the enzymes [35,41,44,45] and also depends on ultrasound treatment conditions [34], the composition of treatment medium, treatment pH, and whether they are bound (e.g., membrane-bound proteins) or free (e.g., cytoplasmic proteins). Enzyme inactivation generally increases with increasing ultrasound power, ultrasound freqency, exposure time, amplitude level, cavitation intensity, processing temperature and processing pressure, but decreases as the volume being treated increases [34,35,41,46].…”

“…Raviyan, et al [34] indicate that when sonication is combined with heat, tomato pectin methylesterase is inactivated effectively compared to thermal treatment at the same temperature. Also, it was concluded that the thermosonication treatment is more effective in inactivation of a number of enzymes including the pectinmethylesterase, polygalacturonase and peroxidase than heat treatment [17, 48,49].…”

Inactivación Térmica de Pectinmetilesterasa en Jugo de Uchuva (Physalis peruviana L.)

“…La presencia de PME provoca que en las bebidas de estos frutos se formen dos fases, una de ellas clara en la parte superior y otra turbia en la parte inferior dejando un aspecto visible indeseado en el producto final; sin embargo, para reducir la actividad PME en alimentos con alto contenido de pectina una alternativa es la pasteurización (Cinquanta et al, 2010;Anthon et al, 2002), con la cual, se logra reducir a niveles aceptables  10% la actividad enzimática residual, factor problema en la calidad de jugos (Osorio et al, 2008;Carbonell et al, 2006), sin embargo los jugos comerciales conservados por pasteurización sometidos a temperaturas altas y tiempos prolongados, reducen también componentes deseables como nutrientes, color, aroma y textura que se destruyen en diferentes porcentajes, resultando en pérdidas significativas de calidad (Tribess y Tadini, 2006;Raviyan et al, 2005), de ahí la importancia de optimizar el tratamiento térmico aplicado mediante la aplicación de diseños experimentales, que permitan conservar al máximo los atributos de calidad del jugo (Montgomery y Runger, 2003). Aspectos técnicos que aún no han sido abordados en la Uchuva y que de alguna manera potencializarían la posible industrialización de este importante fruto de las zonas andinas, donde el fruto se produce.…”