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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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Main Authors: Sulaiman, A., Soo, M.J., Yoon, M.M.L., Farid, M., Silva, F.V.M.
Format: Article
Language:English
Published: 2015
Subjects:
T Technology (General)
TP Chemical technology
Online Access:http://eprints.um.edu.my/13862/1/Modeling_the_polyphenoloxidase_inactivation_kinetics_in.pdf
http://eprints.um.edu.my/13862/
http://www.sciencedirect.com/science/article/pii/S0260877414003987
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spelling my.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 http://www.sciencedirect.com/science/article/pii/S0260877414003987 DOI 10.1016/j.jfoodeng.2014.09.030
institution Universiti Malaya
building UM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaya
content_source UM Research Repository
url_provider http://eprints.um.edu.my/
language English
topic T Technology (General)
TP Chemical technology
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
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.
format Article
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.
title 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_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_sort modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after high pressure processing
publishDate 2015
url http://eprints.um.edu.my/13862/1/Modeling_the_polyphenoloxidase_inactivation_kinetics_in.pdf
http://eprints.um.edu.my/13862/
http://www.sciencedirect.com/science/article/pii/S0260877414003987
_version_ 1643689669849776128
score 13.211869

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