A carregar...
Publicação
Control of Enzymatic Browning in Strawberry, Apple, and Pear by Physical Food Preservation Methods: Comparing Ultrasound and High-Pressure Inactivation of Polyphenoloxidase
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 4.43 MB | Adobe PDF |
Orientador(es)
Resumo(s)
Polyphenoloxidase (PPO) enzyme can be found in fruits, vegetables and crustaceans. Its
activity, promoted by oxygen, causes food browning with subsequent loss of quality and limited
shelf life. Foods are pasteurized with conventional and novel physical methods to inactivate spoilage
enzymes, thus avoiding the addition of unhealthy chemical preservatives. Ultrasound and highpressure
processing (HPP) are non-thermal technologies capable of retaining vitamins, bioactives and
sensory components of fresh fruits. Enzyme residual activity vs. processing time were plotted for
strawberry, apple, and pear purees subjected to thermosonication (1.3 W/g—71 C), HPP-thermal
(600 MPa—71 C) and heat treatment alone at 71 C. The PPO residual activities after treatments
were highly variable. TS was the most effective for inactivating PPO, followed by thermal processing.
HPP-thermal did not improve the inactivation compared with thermal treatment at 71 C. The
resistance of the three fruits’ PPOs exhibited the same pattern for the three technologies: pear PPO
was the most resistant enzyme, followed by apple PPO and, lastly, strawberry PPO. However, the
resistance of the three PPOs to TS was lower and very similar. Given the huge variability of PPO
resistance, it is important to run inactivation tests for different fruits/cultivars. The results can assist
manufacturers to avoid browning during processing, storage and distribution of fruit purees, juices
and concentrates
Descrição
Palavras-chave
fruit puree clean label sustainable sonication thermosonication high pressure processing HPP HPTP thermal processing pasteurization enzyme PPO kinetics enzyme resistance
Contexto Educativo
Citação
Silva, F.V.M.; Sulaiman, A. Control of Enzymatic Browning in Strawberry, Apple, and Pear by Physical Food Preservation Methods: Comparing Ultrasound and High-Pressure Inactivation of Polyphenoloxidase. Foods 2022, 11, 1942
Editora
MDPI