Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after high pressure processing
High Pressure Processing of Royal Gala apple, Taylor's Gold pear and Camarosa strawberry purees was carried out to inactivate polyphenoloxidase (PPO). First, 600 MPa enzyme inactivation at room temperature was investigated. After 60 min, strawberry (8 RA, residual activity) and apple (89 RA) PP...
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| Format: | Article |
| Language: | English |
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2015
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| Online Access: | http://eprints.um.edu.my/13862/1/Modeling_the_polyphenoloxidase_inactivation_kinetics_in.pdf |
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| author | Sulaiman, A. Soo, M.J. Yoon, M.M.L. Farid, M. Silva, F.V.M. |
| author_facet | Sulaiman, A. Soo, M.J. Yoon, M.M.L. Farid, M. Silva, F.V.M. |
| author_sort | Sulaiman, A. |
| collection | UM |
| description | High Pressure Processing of Royal Gala apple, Taylor's Gold pear and Camarosa strawberry purees was carried out to inactivate polyphenoloxidase (PPO). First, 600 MPa enzyme inactivation at room temperature was investigated. After 60 min, strawberry (8 RA, residual activity) and apple (89 RA) PPOs were partially inactivated and pear PPO was not inactivated, demonstrating the high variability in the resistance of different fruits' PPOs. Then, the fruit purees were submitted to 600 MPa combined with mild heat, and the PPO inactivation kinetics was modeled. The pear PPO was found to be resistant even after 60 min 600 MPa-71 degrees C process. Regarding apple and strawberry PPOs, 600 MPa-thermal inactivation of PPO followed a biphasic first order kinetics exhibiting stable and labile fractions. The k(s) values (rate constant for stable fraction) at 57 degrees C and 71 degrees C were 0.0121 min(-1) and 0.0184 min(-1) for apple PPO, and 0.0182 min(-1) and 0.0805 min(-1) for strawberry PPO. (C) 2014 Elsevier Ltd. All rights reserved. |
| first_indexed | 2024-03-06T05:35:00Z |
| format | Article |
| id | um.eprints-13862 |
| institution | Universiti Malaya |
| language | English |
| last_indexed | 2024-03-06T05:35:00Z |
| publishDate | 2015 |
| record_format | dspace |
| spelling | um.eprints-138622015-08-07T01:08:31Z http://eprints.um.edu.my/13862/ Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after high pressure processing Sulaiman, A. Soo, M.J. Yoon, M.M.L. Farid, M. Silva, F.V.M. T Technology (General) TP Chemical technology High Pressure Processing of Royal Gala apple, Taylor's Gold pear and Camarosa strawberry purees was carried out to inactivate polyphenoloxidase (PPO). First, 600 MPa enzyme inactivation at room temperature was investigated. After 60 min, strawberry (8 RA, residual activity) and apple (89 RA) PPOs were partially inactivated and pear PPO was not inactivated, demonstrating the high variability in the resistance of different fruits' PPOs. Then, the fruit purees were submitted to 600 MPa combined with mild heat, and the PPO inactivation kinetics was modeled. The pear PPO was found to be resistant even after 60 min 600 MPa-71 degrees C process. Regarding apple and strawberry PPOs, 600 MPa-thermal inactivation of PPO followed a biphasic first order kinetics exhibiting stable and labile fractions. The k(s) values (rate constant for stable fraction) at 57 degrees C and 71 degrees C were 0.0121 min(-1) and 0.0184 min(-1) for apple PPO, and 0.0182 min(-1) and 0.0805 min(-1) for strawberry PPO. (C) 2014 Elsevier Ltd. All rights reserved. 2015-02 Article PeerReviewed application/pdf en http://eprints.um.edu.my/13862/1/Modeling_the_polyphenoloxidase_inactivation_kinetics_in.pdf Sulaiman, A. and Soo, M.J. and Yoon, M.M.L. and Farid, M. and Silva, F.V.M. (2015) Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after high pressure processing. Journal of Food Engineering, 147. pp. 89-94. ISSN 0260-8774, DOI https://doi.org/10.1016/j.jfoodeng.2014.09.030 <https://doi.org/10.1016/j.jfoodeng.2014.09.030>. http://www.sciencedirect.com/science/article/pii/S0260877414003987 DOI 10.1016/j.jfoodeng.2014.09.030 |
| spellingShingle | T Technology (General) TP Chemical technology Sulaiman, A. Soo, M.J. Yoon, M.M.L. Farid, M. Silva, F.V.M. Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after high pressure processing |
| title | Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after high pressure processing |
| title_full | Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after high pressure processing |
| title_fullStr | Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after high pressure processing |
| title_full_unstemmed | Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after high pressure processing |
| title_short | Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after high pressure processing |
| title_sort | modeling the polyphenoloxidase inactivation kinetics in pear apple and strawberry purees after high pressure processing |
| topic | T Technology (General) TP Chemical technology |
| url | http://eprints.um.edu.my/13862/1/Modeling_the_polyphenoloxidase_inactivation_kinetics_in.pdf |
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