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Inactivation kinetics of enzymes in green coconut water and orange juice by ohmic and conventional heating

Grant number: 17/24163-7
Support Opportunities:Scholarships abroad - Research Internship - Doctorate (Direct)
Effective date (Start): June 01, 2018
Effective date (End): May 31, 2019
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal Investigator:Jorge Andrey Wilhelms Gut
Grantee:Eduardo dos Santos Funcia
Supervisor: Sudhir Kartikeya Sastry
Host Institution: Escola Politécnica (EP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
Research place: Ohio State University, Columbus, United States  
Associated to the scholarship:16/24265-1 - Study and modelling of enzyme inactivation in the processing of green coconut water and orange juice by ohmic and dielectric heating, BP.DD

Abstract

Thermal treatment of liquid foods inactivates micro-organisms and enzymes to ensure safety and prolong shelf-life. Ohmic heating technology offers promising advantages over conventional heating, such as rapid volumetric temperature rise and possible non-thermal inactivation effects. This work aims to compare ohmic and conventional heating technologies for the inactivation of peroxidase (POD) and polyphenol oxidase (PPO) in green coconut water and of pectinmethyl esterase (PME) in orange juice. After preliminary tests, small samples of coconut water and orange juice will be heated by conventional means and by Joule effect, seeking to achieve similar time-temperature profiles across both technologies. Residual enzymatic activity will be assayed by spectrophotometric methods. Iterative fitting assessment of different mathematical models for enzyme inactivation, considering non-isothermal time-temperature profiles and one-step global regressions, will allow to adequately compare treatments and seek evidences of non-thermal effects due to the electric current. Stochastic methods will estimate the model parameters' uncertainty to provide reliable predictions of the residual activities for given process conditions. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
KUBO, MIRIAN T. K.; SIGUEMOTO, ERICA S.; FUNCIA, EDUARDO S.; AUGUSTO, PEDRO E. D.; CURET, SEBASTIEN; BOILLEREAUX, LIONEL; SASTRY, SUDHIR K.; GUT, JORGE A. W.. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review. CURRENT OPINION IN FOOD SCIENCE, v. 35, p. 36-48, . (14/06026-4, 13/07914-8, 17/24163-7, 16/24265-1, 14/17534-0)
FUNCIA, EDUARDO S.; GUT, JORGE A. W.; SASTRY, SUDHIR K.. Effect of Electric Field on Pectinesterase Inactivation During Orange Juice Pasteurization by Ohmic Heating. Food and Bioprocess Technology, v. 13, n. 7, . (13/07914-8, 17/24163-7, 16/24265-1, 14/17534-0, 14/25179-6)

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